🍕 Perfect Pan Pizza Dough Recipe | Crispy, Fluffy & Full of Flavor

If you’ve ever dreamed of that crispy-edged, soft-centered, cheesy pan pizza that melts your heart with every bite — you’re in for a treat. This isn’t just another pizza dough recipe. This is my tried-and-tested homemade pan pizza dough recipe, crafted with love, patience, and years of experimenting in my cozy kitchen.

Pan pizza is different — it’s indulgent, golden, and slightly caramelized on the edges. The dough needs to rise beautifully to create that thick, soft interior while keeping the crust crisp and airy. Today, I’ll show you exactly how to get that perfect balance — just like the best pizzerias in Naples or Chicago, but right in your own home.

🧂 Why You’ll Love This Pan Pizza Dough Recipe

• Crispy on the outside, soft inside – The perfect bite, every time.
• No fancy equipment needed – Just your hands, a bowl, and a good pan.
• Deep, rich flavor – Slow fermentation gives that subtle tang and airy texture.
• Versatile dough – Use it for garlic bread, focaccia, or cheesy breadsticks too!

This is authentic Italian-style pizza dough, adapted perfectly for pan pizza lovers.

🧾 Ingredients and Measurements

Here’s everything you’ll need for one large 12-inch pan pizza (or two smaller ones).

🥣 Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, mix warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until it becomes foamy.
👉 This is the sign your yeast is alive and ready to work its magic.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour and salt. Create a small well in the center.

Step 3: Mix and Knead the Dough

Pour in the yeast mixture and olive oil into the well. Start mixing using a wooden spoon or your hands until it comes together into a sticky mass.
Now, transfer the dough onto a lightly floured surface and knead for about 8–10 minutes. The goal? A smooth, elastic dough that feels slightly tacky but not sticky.

If the dough feels too wet, sprinkle a little more flour. If it’s too dry, add a tablespoon of warm water.

Step 4: First Rise

Shape your dough into a ball and place it in a lightly oiled bowl. Cover it with a damp kitchen towel or plastic wrap.
Let it rise in a warm spot for 1–1.5 hours, or until doubled in size.

That’s when the yeast develops flavor and texture — don’t rush this part.

Step 5: Prep the Pan

Generously oil your pan with olive oil (yes, don’t be shy!).
This creates that iconic crispy, golden crust you love in pan pizzas.
If you have cornmeal, sprinkle a little to add extra crunch.

Step 6: Stretch the Dough

Once your dough has risen beautifully, punch it down to release air. Transfer it to the oiled pan.
Using your fingers, gently stretch the dough toward the edges.
It may resist at first — that’s okay. Let it rest for 10 minutes, then stretch again until it fits the pan.

Step 7: Second Rise

Cover the dough again and let it rest for about 30 minutes.
This second rise gives it that light, fluffy texture — just what makes a pan pizza irresistible.

Step 8: Add the Sauce and Toppings

Preheat your oven to 475°F (245°C) while your dough rests.
Now, spread a generous layer of homemade tomato sauce or your favorite pizza sauce over the dough.
Add fresh mozzarella, sprinkle Parmesan, and finish with your favorite toppings — pepperoni, mushrooms, olives, or roasted peppers.

Remember: Less is more. Too many toppings can weigh down the dough.

Step 9: Bake to Golden Perfection

Bake for 15–18 minutes or until the edges are golden brown, the cheese is bubbling, and your kitchen smells like an Italian bakery.

Let it cool for a couple of minutes before slicing — the hardest part of the recipe, trust me!

🔥 My Secret Tips for Perfect Pan Pizza Dough

These are the little details that make your pizza go from “great” to “can’t-stop-eating amazing.”

1. Don’t skip the oil in the pan.

Olive oil not only prevents sticking but also fries the bottom slightly as it bakes, giving that classic crispy crust.

2. Cold ferment for flavor.

If you have time, refrigerate the dough for 12–24 hours after the first rise. The slow fermentation deepens the flavor and makes it extra airy.

3. Use high-quality flour.

Italian Tipo 00 or bread flour creates better texture than standard all-purpose.

4. Control the bake time.

If you like softer pizza, bake 2–3 minutes less. For a crunchier crust, let it go a minute or two longer.

5. Add garlic butter.

After baking, brush the crust with melted butter and minced garlic — pure magic.

🍕 Serving Suggestions

This dough pairs beautifully with:

• Classic Margherita topping (tomato, mozzarella, basil)
• Pepperoni and chili flakes for a little spice
• Four cheese (quattro formaggi) – mozzarella, gorgonzola, provolone, parmesan
• Veggie-loaded pan pizza – bell peppers, mushrooms, onions, olives

Serve it with a side of garlic dipping sauce or homemade marinara.

💡 Troubleshooting Tips

• Dough not rising? Check your yeast and water temperature — it should be warm, not hot.
• Crust too dense? Let the dough rise longer next time, or use less flour.
• Soggy bottom? Preheat your pan in the oven for 5 minutes before adding the dough.
• Cheese burning too quickly? Add it halfway through baking.

❓ Frequently Asked Questions

Q: Can I use instant yeast instead of active dry yeast?
Absolutely! Instant yeast can be mixed directly into the flour — no need to activate it in water first.

Q: How long can I store pizza dough?
You can refrigerate it for up to 3 days. Let it rest at room temperature for 30 minutes before using.

Q: Can I freeze pizza dough?
Yes! Wrap it tightly in plastic and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Q: What’s the best pan for pan pizza?
A cast iron skillet or a heavy non-stick cake pan works best for that golden, crisp bottom.

Q: Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend and add an extra tablespoon of olive oil for elasticity.

❤️ Final Thoughts

There’s something magical about making pizza from scratch — especially pan pizza. The sizzling sound as it bakes, the aroma of toasted dough and melted cheese filling your kitchen… it’s pure comfort.

This pizza dough recipe for pan pizza is one I’ve perfected over the years — and every time, it still feels special. Whether you’re cooking for family night, a date, or just yourself (because you deserve it), this recipe will never fail to impress.

Take your time. Let the dough rise, enjoy the process, and most importantly — have fun. That’s what Italian cooking is all about.

See Also: Pizza Dough Recipe NYT | Homemade Chewy & Airy Pizza Crust

Vinit Hirave

Vinit Hirave is a passionate content writer for Pizzetteria Brunetti. A true pizza enthusiast, Vinit’s love for authentic flavors goes beyond the keyboard—he has hands-on experience working in a pizza shop, giving him a deep understanding of what makes a perfect slice. Through his writing, he shares stories, tips, and insights that reflect both his industry knowledge and his genuine affection for the art of pizza-making.