Homemade Pan Pizza
Homemade pan pizza with a perfectly crispy crust can be achieved at home! This recipe and the tips will show you exactly how you can do it and I dare say it is better than take-out!
Homemade pan pizza with a perfectly crispy crust can be achieved at home! This recipe and the tips will show you exactly how you can do it and I dare say it is better than take-out!
- 1/2 tsp salt
- 4 cups all purpose flour
- 1 tbsp sugar
- your favorite toppings
- 1/4 cup nonfat dry milk powder (see note for substituting
- 1 package (0.25oz) active dry yeast or 2 1/4 tsp if measuri
- 1 1/3 cup warm water (about 110âºf)
- 2 tbsp vegetable or canola oil
- 6 oz vegetable or canola oil for greasing the pan
- your favorite sauce
- Carbohydrate 379.30833370035 g
- Cholesterol 15.1199999872183 mg
- Fat 19.7120209452981 g
- Fiber 13.4287545766402 g
- Protein 51.3472737018908 g
- Saturated Fat 5.77712953501854 g
- Serving Size 1 1 recipe (704g)
- Sodium 3660.85535583308 mg
- Sugar 365.87957912371 g
- Trans Fat 2.51140752777898 g
- Calories 1939 calories
Step-by-step
- Put the dry milk, sugar, yeast and warm water in a large bowl and stir together. If you have a stand mixer, use that bowl. Let sit for about 2 minutes.
- Add the oil and stir again.
- Add the flour and the salt into the bowl and stir until it begins forming into a ball. If you are using a mixer, fit with the dough hook and knead on medium speed for about 8 minutes, until a smooth dough forms and it cleans the sides of the bowl. If kneading by hand, turn out onto a clean lightly floured work surface. Knead by hand for about 10 minutes until a smooth elastic dough forms.
- Divide dough into two balls. In two 12" (or 10") nonstick or cast iron skillets, put 3 oz of oil in each making sure it is spread evenly and up the sides. Spread the dough out to about the size of the skillets using your fingers or if you need to, a rolling pin. If the dough is snapping back quite a bit, cover it with plastic wrap and let it rest for about 10-15 minutes. Then stretch again. Place the dough in the skillets (it doesn't have to go all the way to the sides, it will grow during rise time).
- Cover the skillets with a lid or plastic wrap and let rise in a warm place for at least 1 hour and up to an hour and a half.
- During the last 20 minutes of rise time preheat the oven to 500ºF.
- Top the dough with your favorite sauce and toppings. Place the skillets over high heat on the stovetop for about 2 minutes. This will heat up the skillet and get the bottom of the dough crispy.
- Place the skillets in the oven and bake until golden brown and crispy. This should take about 15 minutes, but watch it closely.
- Be very careful when removing the pans from the oven and removing the pizza from the pan as they will be extremely hot!
My Secret to the Perfect Homemade Pan Pizza
As a busy working mom, finding time to cook delicious, homemade meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present question of "What's for dinner?". But there's something so incredibly satisfying about serving my family a meal I've made from scratch, a meal that's bursting with flavor and love. And nothing screams comfort and family bonding quite like a perfectly crispy, homemade pan pizza.
Forget those expensive, often disappointing takeout pizzas. This recipe is my go-to for a quick, easy, and incredibly delicious pizza night. The secret? It's all in the dough, and a little bit of stovetop magic before the oven even gets involved. The crust is the star here, achieving that ideal balance of chewy and crispy that has my family begging for seconds (and sometimes thirds!). The best part? This recipe is incredibly adaptable. Feel free to swap out your favorite toppings, get creative with the sauces, and tailor it to the preferences of everyone around your table.
The Dough: The Foundation of Flavor
The dough is the heart of any great pizza. I've experimented with countless recipes over the years, constantly tweaking and refining until I landed on this one. It’s a relatively simple recipe, using ingredients you likely already have in your pantry. The key is to give the dough enough time to rise, allowing the yeast to do its magic and creating a wonderfully airy texture. This is not a recipe where you should rush the process, so if you're short on time, plan ahead.
Stovetop Sizzle: The Secret to Crispy Crust
This is where things get interesting. Before even thinking about the oven, I give my pizza a quick sizzle on the stovetop. This initial burst of high heat crisps up the bottom of the crust, creating that perfect foundation of crunch. It’s a simple step but it makes a world of difference in the overall texture of the pizza. Trust me on this one.
Toppings: A Celebration of Flavor
The beauty of a homemade pizza is the endless possibilities for toppings. My family is partial to a classic pepperoni pizza, but we also love experimenting with different combinations. Everything from fresh vegetables to gourmet cheeses can find a home on this delicious canvas. Don't be afraid to get creative and try out new flavor combinations – you might just discover your new favorite pizza!
Beyond Pizza Night
This recipe isn't just for pizza night; it's versatile enough to be adapted for other culinary adventures. The dough can be used to create calzones, strombolis, or even breadsticks. The possibilities are endless! I frequently make a double batch on the weekend and freeze half the dough for a quick pizza fix on a busy weeknight. Preparation is key to creating easy and delicious meals.
So, the next time you're looking for a simple yet impressive meal to share with your loved ones, give this homemade pan pizza a try. It's a recipe that's as much about the process as it is about the result – a chance to connect with your family in the kitchen and create lasting memories around a table filled with delicious food. And isn't that what life is all about?
