Description
How to make simple crispy pan pizza with basic dough and fresh toppings that delivers restaurant-quality results right from your kitchen.
Ingredients
Scale
Pizza Dough
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- 1 tsp kosher salt
- 3/4 cup warm water
- 2 tbsp olive oil
Sauce & Toppings
- 1/2 cup pizza sauce or marinara
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil for pan
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
Optional Toppings
- 1/4 cup sliced pepperoni
- 1/4 cup diced bell peppers
- 2 tbsp sliced red onion
- Fresh basil leaves for garnish
Instructions
- Mix Dough: Combine flour, yeast, sugar, and salt in a large bowl. Add warm water and olive oil, stirring until a shaggy dough forms. Don’t worry about perfection here.
- Knead Briefly: Turn dough onto floured surface and knead for 3-4 minutes until smooth. The dough should feel slightly sticky but manageable – add flour if too wet.
- Rest Dough: Let dough rest in an oiled bowl for 10 minutes while you prep toppings. This short rest makes rolling much easier and more cooperative.
- Shape Pizza: Roll dough into a 10-inch circle on floured surface. Don’t stress about perfect roundness – rustic shapes have more character and taste just as good.
- Heat Pan: Heat 2 tablespoons olive oil in a 10-inch cast iron or heavy skillet over medium heat. The oil should shimmer but not smoke.
- Cook Bottom: Carefully transfer dough to hot pan and cook 8-10 minutes until bottom is golden and crispy. You’ll hear gentle sizzling throughout this process.
- Add Toppings: Spread sauce evenly, add cheeses and desired toppings. Cover and cook 5-7 minutes until cheese melts completely and edges are beautifully golden brown.
Notes
- Keep heat at medium throughout cooking to prevent burning the bottom before the top is done.
- Store leftover pizza in airtight container in refrigerator for up to 3 days.
- Dough can be made ahead and refrigerated for up to 2 days before using.
- Don’t overload with sauce or toppings to maintain crispy texture.
- Cast iron pans work best but any heavy-bottomed skillet will do.
- Let pizza rest 2-3 minutes before slicing for easier serving and cleaner cuts.
Allergy Information: Gluten, Dairy
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 35g
- Protein: 12g