Skillit, Pizza Dough One Pan Recipe Ground Beef

Perfect pan pizza, with an easy, homemade no-knead pizza crust, classic toppings, baked to perfection in a steel or cast atomic number 26 skillet, or a blistering pan.

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What is pan pizza?
Why you'll love this piece of cake pan pizza recipe!
Key Ingredients
How to Make Homemade Pan Pizza: Step past Step
Pan Options for Pan Pizza
Pan Pizza Topping Ideas
Melt's Tips
Storing and Re-heating
Longer Rising Option
Recipe
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Comments, Questions and Reviews

What is pan pizza?

As the name implies, pan pizza is pizza fabricated in a pan. That pan could be a cast-atomic number 26 skillet, a seasoned steel skillet a metallic cake pan or fifty-fifty a baking sheet.

Baking pizza in a pan results in a couple of distinctive features. Starting time, the dough will rise and broil up, instead of out, due to the constraints of the sides of the pan, resulting in a bit thicker crust. Secondly, the crust will bake up chewy and golden, as opposed to well-baked, also due to the pan baking.

Pan pizza is not the same as deep dish pizza. Information technology is thinner than Detroit or Chicago-fashion deep dish pizzas, though it does tend to have a scrap thicker, chewier crust than a hand-tossed, stone-baked pizza.

Why y'all'll love this like shooting fish in a barrel pan pizza recipe!

My perfect pan pizza recipe uses a super piece of cake, no-knead homemade pizza dough, that produces a lovely, light and bubbly chaff with and so little hands on fourth dimension!

The dough timing can be adjusted based on the rising time you have available (anywhere from 8 hour to 18 hours!). The shorter rise option means you can mix the dough and enjoy information technology aforementioned day, with no overnight ascension needed.

No time to make your own dough? No worries. Simply swap in your favourite store-bought pizza dough hither.

Y'all can brand as much or every bit niggling dough as y'all need. As written, there is enough dough for one 12-inch pizza or 2 8-10 inch pizzas. Double or triple the dough recipe to brand more. If yous have actress dough, you tin can freeze it to use later.

Fundamental Ingredients

Yeast Regular Instant Yeast (such equally SAF Make) is recommended, as it can exist mixed straight with the flour. If you lot only have Active Dry Yeast, slightly warm the water to lukewarm, then activate the yeast in information technology, earlier calculation the flour and salt. Fast or quick-rising yeast is not recommended for the long-rising dough.

Flour - Bread flour or Italian 00 Pizza flour will give yous the best results, merely regular all purpose flour volition as well piece of work here.

Pizza Dough - As noted higher up, I've included a super easy, no-knead pizza dough recipe. If y'all prefer, you can substitute store-bought pizza dough instead.

Pizza Sauce - I am a fan of Mutti™ pizza sauce and it is my choice for a good, store-bought pizza sauce. Any pizza sauce volition work hither. You will need about 3/iv cup or so. Alternately, if you like, break upward some whole canned tomatoes and drain well in a strainer to remove excess liquid. Season with some salt and use that as your pizza sauce.

Cheese - For mozzarella cheese, look for low-wet mozzarella cheese, made especially for pizza. I beloved the Mozzarellissima™ pizza mozzarella from Saputo. Freshly grated mozzarella is recommended. Beyond mozzarella, I love sliced Provolone cheese as a bully culling to mozzarella.

Pepperoni - Get the best pepperoni slices yous can find. I'1000 a fan of the Marc Angelo™ make, which cup upwards nicely every bit they cook!

How to Make Homemade Pan Pizza: Pace by Footstep

Footstep i: Make the easy, no-knead pizza dough - Simply stir together the dough ingredients in a big bowl (it will ascension quite a fleck, then use a larger bowl than you think you lot demand). Encompass the bowl with plastic wrap, set on the counter and let rising for at least 7-8 hours or for up to 16-18 hours.

Later on rising, the dough will wait quite moist and sticky. Scrape the dough onto a well-floured work surface and sprinkle the elevation of the dough with a scrap more flour. Gently knead the dough, incorporating but enough extra flour as needed then that the dough isn't sticking to the counter or your hands. Form into a ball and place the dough into your greased baking pan. Cover the dough with tea towel and let rest for 1 hour.

Meanwhile, preheat your oven to 500F.

Once dough has rested, using but your fingertips, gently press down and stretch the dough towards the exterior edges of the pan. It volition want to shrink back a fleck, but proceed at information technology. Yous don't want to deflate the dough too much, so only use your fingertips. If it is stubborn, let it rest a couple of minutes, then attempt again.

In one case the dough is stretched to the exterior of the pan, peak with pizza sauce, some ruby-red pepper flakes, if using, and then top with grated cheese and pepperoni (if using).

Bake pizza in preheated 500F oven for thirteen-15 minutes, or until gilt and bubbly. Allow pizza balance in pan most 4-5 minutes, and so loosen with a spatula and slide onto a cutting board, to slice and enjoy.

Pan Options for Pan Pizza

12-inch (bottom bore) round steel pan, bandage iron pan or cast fe skillet

The pan I used here is a 15-inch Lodge Seasoned Steel Skillet. Information technology's bottom diameter is 12 inches, which is absolutely the perfect size for pan pizza.

Bandage atomic number 26 skillets are also smashing. If you have a 12-inch (lesser diameter) skillet, use most two/3 of the dough and make an additional smaller pizza or freeze the extra dough. If your cast atomic number 26 skillet is smaller than that, you lot can use it, aslope a similar sized round cake pan, to make two smaller pizzas.

9x13-inch baking pan or high-sided blistering sheet

If y'all're skilful with a rectangular pizza instead of a round i, a 9x13 metal baking pan (the heavier, the better) or overnice thick blistering sheet with raised sides works perfectly here. In both cases, a darker coloured pan volition give yous the best crust browning, if you lot have options.

As this pizza bakes at very high temperature, glass pans are non suitable for pan pizza.

Pan Pizza Topping Ideas

Archetype - freshly grated, low-moisture mozzarella cheese and pepperoni. A garnish of freshly grated Parmesan after baking would be nice here, likewise.
Italian Meat and Provolone - Provolone cheese slices, topped with Italian deli meats (prosciutto, salami etc.). Garnish with fresh basil subsequently blistering.
BBQ Chicken - substitute BBQ sauce for the pizza sauce. Peak with sliced red onion, cooked chicken and chopped cilantro.
Hawaiian - top with chopped, cooked ham and pineapple, perchance with some red onion or red pepper added to the mix.

You tin can summit your pizza any way you lot like, but proceed in listen a couple of tips, for all-time results ...

Don't over-load your pizza. As well many toppings will produce too much moisture and weight on top of the pizza, both of which will bear on the quality of the baked crust.
Stick with low-wet toppings (avoid sliced tomatoes, zucchini, etc), to avert excess wet and a soggy crust. Pre-cooking things like mushrooms a bit is ever a good mode to cook off a little moisture before using them on the pizza.

Melt'south Tips

I like to spread the sauce and cheese right to the edges of the pizza dough, but you can go out a margin, if you prefer.
Similarly, I similar to sprinkle a picayune extra cheese effectually the outside edges of the pan, because cooked cheese $.25 are the best!
Exist careful non to nether-broil your pizza, and so that the crust will be well set.

Storing and Re-heating

Shop left-over pan pizza well wrapped in the refrigerator for 2-three days, or it tin exist frozen for up to ii months.

Re-heating pan pizza is equally simple as placing the left-overs bake into whatever pan you used to broil the pizza in originally, then popping into a 350F oven until warmed, 10-15 minutes approximately.

Longer Rise Option

If you have the time and retrieve to mix the dough before (the dark earlier), you tin can mix it up and allow information technology sit on the counter for 16-xviii hours. Simply reduce the yeast past half (1/2 teaspoon for the base recipe). The extra time volition give it more corking flavour and texture!

Recipe

pan pizza sliced in pan

Perfect Pan Pizza

Perfect pan pizza, with an easy, homemade no-knead pizza crust, classic toppings, broiled to perfection in a steel or bandage fe skillet or pan.

Prep Time xv mins

Melt Time fifteen mins

Rising and Resting Time: nine hrs

Full Time 9 hrs 30 mins

For the No-Knead Pizza Dough (or substitute store-bought pizza dough):

ii 1/2 cups bread flour, Italian "00" Pizza flour or all purpose flour, plus more, equally needed
ii teaspoons fine sea table salt
1 teaspoon Instant yeast, such equally SAF Make *See Note 1 below for other yeast options
ane 1/4 cups water, at room temperature

For the pizza toppings (or substitute your favourite toppings):

iii/4 cup pizza sauce, store-bought or *See Note 2 beneath for a quick and piece of cake bootleg pick
1/four teaspoon cerise pepper flakes, optional
two 1/2 - three cups full-fat, low moisture pizza mozzarella cheese, grated
20 Pepperoni slices, or to sense of taste
one Tablespoon olive oil, for greasing the pan

Cook Mode Forbid screen from going dark

Timeline: Stir together the dough in the morning (before 9am is platonic) and allow to rise on the counter through the day (at least 7-eight hours is best). About 1 1/ii hours earlier you lot want to eat, form dough into a ball. It will balance for 1 hour after that. Preheat your oven during this rest fourth dimension and get together your pizza topping ingredients. Finally, spread the dough into the your baking pan, superlative and bake!
Make the pizza dough: Stir together the dough ingredients in a large bowl with a wooden spoon (dough will rise a lot at i indicate, then use a large enough basin to allow it to triple in size). Dough volition be shaggy and dry, just only stir as best y'all tin to moisten the flour well. Encompass the bowl with plastic wrap and set on the counter to rise for 7-eight hours (the longer the improve!).
Baking pan options: A 12-inch lesser diameter round cast-atomic number 26 skillet or steel skillet is the perfect size for this dough. Alternately, you can use a metal, 9x13-inch blistering pan, either a cake pan or a high-sided baking sheet. A heavier and darker pan is best, if yous have options. Yous can also make two smaller 8-10-inch pizzas in smaller round skillets or cake pans.
About i 1/2 hours before you want to eat your pizza, remove the dough to a floured work surface. The dough will await very moist and sticky in the bowl. Employ a silicone basin scraper if yous have 1, to make easy piece of work of getting information technology out of the bowl. Grit the top of the dough with a bit of flour, as well, so gently knead the dough a bit, working in a bit of additional flour, as needed, only if the dough is sticking to your work surface or easily. Grade the dough into a brawl. Brush the baking pan liberally with olive or vegetable oil and place your dough brawl into the centre of your prepared blistering pan. Cover with a clean tea towel and let the dough residual for 1 hour.
Preheat oven to 500F.
In one case dough has rested, using just your fingertips, gently press down and stretch the dough towards the outside edges of the pan. It will want to shrink back a bit, but keep at information technology. You don't want to debunk the dough too much, then only use your fingertips. If it is stubborn, permit it rest a couple of minutes, then endeavour over again.
One time the dough is stretched to the outside of the pan, top with pizza sauce. I like to spread the pizza sauce correct to the edges of the dough, but yous can leave a margin around the outside, if you like. Sprinkle with some cerise pepper flakes, if using, and so top with grated cheese and pepperoni.
Bake pizza in preheated 500F oven for 13-fifteen minutes, or until golden and bubbly. Let pizza rest in pan about 4-five minutes, then loosen with a spatula and slide onto a cutting board, to slice and enjoy.

i. If y'all only take Active Dry yeast, warm the h2o to lukewarm and activate the yeast in the water first. And then add the flour and table salt and stir together equally directed. Fast or quick-rise yeast is not recommended for this long rising dough.

ii. For a quick and like shooting fish in a barrel, homemade pizza sauce, break up canned whole tomatoes a scrap with a fork, drain for an hour or and then in a fine strainer to remove the excess liquid, so mash up a scrap more and season generously with table salt.

Pan Pizza Topping Ideas:

Classic- freshly grated, low-moisture mozzarella cheese and pepperoni. A garnish of freshly grated Parmesan after baking would be nice here, likewise.

Italian Meat and Provolone - Provolone cheese slices, topped with Italian deli meats (prosciutto, salami etc.). Garnish with fresh basil after baking.

BBQ Chicken - substitute BBQ sauce for the pizza sauce. Top with sliced cherry onion, cooked chicken and chopped cilantro.

Hawaiian - height with chopped, cooked ham and pineapple, maybe with some red onion or red pepper added to the mix.

Y'all can top your pizza any manner you like, simply keep in mind a couple of tips, for best results ...

Don't over-load your pizza. Likewise many toppings will produce too much wet and weight on superlative of the pizza, both of which will affect the quality of the broiled crust.

Stick with low-moisture toppings. (Avoid sliced tomatoes, zucchini, etc), to avoid excess moisture and a soggy crust. Pre-cooking things similar mushrooms a bit is always a good manner to cook off a little moisture before using them on the pizza.

Nutritional information provided for general guidance just and should not exist relied upon to make personal health decisions.

Course Main Course

Cuisine Italian

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