The Best Pan Pizza Crust Recipe: Golden, Chewy, and Irresistible
There’s something magical about pan pizza. That golden crust with crispy edges, the soft yet chewy center, and the way the dough soaks up just the right amount of sauce and cheese—it’s comfort food at its finest. For years, I’ve experimented with every style of pizza dough you can imagine, from thin Neapolitan to thick Sicilian slabs, but there’s a special place in my heart (and my kitchen) for pan pizza crust.
If you’ve ever bitten into a slice of buttery, deep-dish–style pizza and wondered, “How do I get that at home?”—this is the recipe you’ve been waiting for. I’ll walk you through my tried-and-true pan pizza crust recipe, perfected over years of Friday night pizza-making.
This guide isn’t just about mixing flour and water—it’s about creating that perfect crust that makes you close your eyes with the first bite.
Ingredients for Pan Pizza Crust
Here’s everything you’ll need to make the perfect pan pizza dough:
| Ingredient | Measurement | Notes |
|---|---|---|
| Bread flour | 3 ½ cups (450 g) | High protein for chewy structure |
| Warm water | 1 ½ cups (360 ml) | Around 100–105°F (lukewarm, not hot) |
| Instant yeast | 2 ¼ tsp (1 packet) | Ensures a good rise |
| Olive oil | 3 tbsp | Adds richness and helps crisp edges |
| Sugar | 1 tbsp | Feeds the yeast and balances flavor |
| Salt | 1 ½ tsp | Essential for structure and taste |
| Cornmeal (optional) | 1–2 tbsp | For dusting the pan, adds a subtle crunch |
| Butter (for greasing) | 1–2 tbsp | Creates that golden, indulgent crust |
Step-by-Step Instructions
Here’s how to bring this pan pizza crust to life:
1. Activate the Yeast
- In a large bowl, combine the warm water, sugar, and yeast.
- Let it sit for 5–10 minutes until foamy. That froth means your yeast is alive and ready to work.
2. Mix the Dough
- Add bread flour, salt, and olive oil to the yeast mixture.
- Stir until a shaggy dough forms. Don’t worry if it looks messy—that’s normal.
3. Knead Until Smooth
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- You should be able to stretch a piece thin without tearing (the famous “windowpane test”).
4. First Rise
- Place the dough in a greased bowl, cover with a clean towel, and let it rise for 1–1.5 hours, or until doubled in size.
5. Prepare the Pan
- Generously grease a 12-inch cast iron skillet or round cake pan with butter and a drizzle of olive oil.
- If you like extra crunch, sprinkle in some cornmeal.
6. Shape the Dough
- Punch down the dough and transfer it to the pan.
- Gently stretch it to fit the pan, pressing it up to the edges.
- If it resists, let it rest for 5 minutes and try again.
7. Second Rise
- Cover the dough loosely and let it rest in the pan for another 30–40 minutes. This step ensures a light, airy interior.
8. Pre-Bake (Optional but Recommended)
- Preheat oven to 475°F (245°C).
- Bake the crust alone for 5–7 minutes before adding toppings. This helps avoid sogginess.
9. Top and Bake
- Spread sauce evenly over the crust, then add cheese and toppings of choice.
- Bake for 12–15 minutes, until the cheese is bubbly and golden, and the edges of the crust are crisp.
Tips & Tricks for the Perfect Pan Pizza Crust
- Use Bread Flour: The higher protein content gives that chewy, pizza-parlor texture.
- Don’t Skip the Oil: A well-oiled pan is what gives pan pizza its signature crisp bottom.
- Preheat the Pan: For an even deeper crunch, heat your skillet in the oven for 5 minutes before adding the dough.
- Go Easy on Toppings: Pan pizza can handle a hearty load, but too much can weigh down the crust.
- Experiment with Cheese: A mix of mozzarella and provolone melts beautifully and gives that gooey pull.
Frequently Asked Questions
Q: Can I make this dough ahead of time?
Yes! You can refrigerate the dough after the first rise for up to 24 hours. This actually deepens the flavor.
Q: Do I need a cast iron pan?
Not strictly—but cast iron works best. If you don’t have one, use a heavy, oven-safe pan or even a cake pan.
Q: Can I freeze pan pizza dough?
Absolutely. Freeze the dough after the first rise. When ready to use, thaw overnight in the fridge, then bring to room temp before shaping.
Q: How do I avoid soggy crust?
Pre-baking the dough helps. Also, make sure your sauce isn’t too watery.
Q: Can I use all-purpose flour instead of bread flour?
Yes, but your crust will be slightly less chewy. Add 1–2 tsp of vital wheat gluten if you want to mimic bread flour.
Final Thoughts: Make Pizza Night Special
There’s nothing better than pulling a sizzling, golden pan pizza out of the oven. The buttery crust, crispy edges, and melt-in-your-mouth center create a pizza experience that rivals any pizzeria.
This pan pizza crust recipe is my go-to whenever friends or family come over, because it never fails to impress. It’s hearty, indulgent, and endlessly customizable—exactly what pizza night should be.
So grab your skillet, roll up your sleeves, and let the smell of baking dough fill your kitchen. I promise, once you make this pan pizza at home, you’ll never look at delivery the same way again.
See Also: Ooni Pizza Sauce Recipe | Authentic Italian Flavor for Homemade Pizza
