Foolproof Pan Pizza Recipe

🥘 Ingredients

• Parmesan cheese
• Pecorino Romano cheese
  2 oz
• bread flour
  400 g
• extra-virgin olive oil
  8 g, 1-2 tbsp
• fresh basil leaves
• instant yeast
  4 g
• kosher salt
  10 g
• mozzarella cheese
  12 oz
• pizza sauce
  1.5 c
• toppings
• water
  275 g

🍳 Cookware

• cast iron skillets
• cake pans
• oven

1. 1

   Combine bread flour , kosher salt , instant yeast , water , and extra-virgin olive oil in a large bowl.

   bread flour: 400 g, kosher salt: 10 g, instant yeast: 4 g, water: 275 g, extra-virgin olive oil: 8 g
2. 2

   Mix with your hands or a wooden spoon until no dry flour remains.
3. 3

   Cover bowl tightly with plastic wrap, making sure that the edges are well sealed.
4. 4

   Let rest at cool room temperature (no warmer than 75°F) for at least 8 hours and up to 24.
5. 5

   Dough should rise dramatically and fill bowl.
6. 6

   Sprinkle top of dough lightly with flour.
7. 7

   Transfer it to a well-floured work surface.
8. 8

   Divide dough into 2 pieces.
9. 9

   Form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
10. 10

    Pour extra-virgin olive oil in the bottom of two 10-inch cast iron skillets or round cake pans .

    extra-virgin olive oil: 1-2 tbsp
11. 11

    Place 1 ball of dough in each pan and turn to coat evenly with oil.
12. 12

    Using a flat palm, press dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan.
13. 13

    Cover tightly with plastic wrap.
14. 14

    Let dough sit at room temperature for 2 hours (at room temperatures above 75°F, the dough may require less time to rise; at temperatures below 65°F/18°C deg;F, it may require more time).
15. 15

    After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F (290°C).
16. 16

    After 2 hours, dough should be mostly filling the pan up to the edges.
17. 17

    Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear.
18. 18

    Lift up one edge of the dough to let any air bubbles underneath escape.
19. 19

    Repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.
20. 20

    Top each round of dough with pizza sauce , spreading sauce to the very edge with the back of a spoon.

    pizza sauce: 1.5 c
21. 21

    Sprinkle evenly with mozzarella cheese , all the way to the edges.

    mozzarella cheese: 12 oz
22. 22

    Season with salt.
23. 23

    Add any other toppings as desired.

    toppings
24. 24

    Drizzle with extra-virgin olive oil.
25. 25

    Scatter a few fresh basil leaves over the top of each pizza, if desired.

    fresh basil leaves
26. 26

    Transfer pan to oven.
27. 27

    Bake for ⏱️ 12-15 minutes , or until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula.
28. 28

    Immediately sprinkle with Parmesan cheese or Pecorino Romano cheese , if using.

    Parmesan cheese, Pecorino Romano cheese: 2 oz
29. 29

    Using a thin spatula, loosen pizza and peek underneath.
30. 30

    If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes.
31. 31

    Remove the pizzas and transfer to a cutting board.
32. 32

    Cut each pizza into 6 slices.
33. 33

    Serve immediately.