Pan Pizza

Name: Pan Pizza
Prep time: 30 min
Cook time: 12 min
Total time: 2 h 42 min
Yield: 8 slices
Ingredients: 10 ounces water; 2 tablespoons olive oil; 2 teaspoons granulated sugar; 1 ½ teaspoons salt; 3 cups bread flour; ½ teaspoon active dry yeast; 3 tomatoes; ½ tablespoon olive oil; ½ teaspoon salt; 1 teaspoon granulated sugar; 1 tablespoon basil; 1 tablespoon oregano; 1 tablespoon olive oil; 1 teaspoon cornmeal; ¼ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ½ teaspoon basil; ½ teaspoon oregano; 6-8 ounces mozzarella cheese; 2 tablespoons red onion; 2 tablespoons red bell pepper; ½ jalapeño

User Reviews

5

14 reviews

Excellent

Prep Time
30 mins
Cook Time
12 mins
Additional Time
2 hrs
Total Time
2 hrs 42 mins
Servings
8 slices
Calories
198 kcal
Course
Main Course
Cuisine
Italian

Pan Pizza

Lukas Jenkins

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Pan Pizza features a chewy bread flour dough topped with a simple San Marzano tomato sauce, herbs, mozzarella cheese, and fresh vegetables, all baked in a pan for a crisp-edged crust. The dough uses active dry yeast, olive oil, water, sugar, and salt, with a resting period allowing it to rise. The pizza includes a blend of dried herbs and spices, and toppings like red onion, bell pepper, and jalapeño slices for added flavor and mild heat.

Description

This Pan Pizza recipe is built around a dough made from bread flour, water, olive oil, sugar, salt, and active dry yeast. The dough is kneaded either by machine or by hand, then allowed to rest until doubled in size. This resting develops gluten and gives the dough elasticity crucial for a light, airy crust. The dough is handled gently, never rolled, to preserve air bubbles.

The tomato sauce is made from peeled San Marzano tomatoes with olive oil, salt, sugar, basil, and oregano. This creates a balanced, slightly sweet sauce with herbal notes. The assembled pizza is sprinkled with a seasoning blend including garlic and onion powder and topped with low-moisture mozzarella cut into cubes. Additional toppings of red onion, bell pepper, and jalapeño add sweetness and mild spiciness.

Baking the pizza in a pan with cornmeal for crunch results in a crispy crust with tender and chewy inner texture. The pizza is cooked until the cheese turns lightly browned but not greasy, ensuring a balanced chew without excess oil.

Leftovers can be stored refrigerated for up to five days, reheated either wrapped in foil or under a broiler for crispness. The dough can also be prepared ahead or substituted with good-quality store-bought dough. Stretching the dough by hand helps maintain the crust’s lightness.

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Ingredients

Servings

Dough

10 ounces water room-temperature
2 tablespoons olive oil
2 teaspoons granulated sugar
1 ½ teaspoons salt
3 cups bread flour 5 tablespoons
½ teaspoon active dry yeast

Sauce

3 tomatoes San Marzano peeled
½ tablespoon olive oil
½ teaspoon salt
1 teaspoon granulated sugar
1 tablespoon basil or 1 teaspoon dried basil, fresh leaves
1 tablespoon oregano or 1 teaspoon dried oregano, fresh

Pizza

1 tablespoon olive oil
1 teaspoon cornmeal
¼ teaspoon salt
¼ teaspoon black pepper ground
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon basil dried
½ teaspoon oregano dried
6-8 ounces mozzarella cheese sliced into small cubes, low moisture

Toppings

2 tablespoons red onion diced
2 tablespoons red bell pepper diced
½ jalapeño thinly sliced

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Instructions

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Dough

The dough can be made in a bread machine, a stand mixer or in a bowl with an electric hand mixer.
If you have a bread machine, add all of the ingredients to the bread machine, push the pizza dough button and let it do it’s thing.
After the dough is made in the bread machine, remove it from the machine, place it in an oiled bowl and cover it with a towel. Let it sit covered for at least one hour, or up to 8 hours.
If using a stand mixer or electric hand mixer, follow the steps below.
Add the bread flour, salt, sugar, yeast, olive oil and 5 ounces of water to a stand mixer or large bowl.
Use a dough hook on the stand mixer or an electric hand mixer to combine the dough for 2 minutes.
Add the remaining 5 ounces of water and continue mixing the dough together for 15 minutes on medium speed.
Cover the dough in the mixing bowl and allow it to rest for 1 hour, or until the dough has doubled in size.
After an hour, punch the dough and fold it in half, repeating this process six times.
Cover the dough for a minimum of one hour, or up to 8 hours. Leaving it in a warm place on the counter.
This recipe makes enough dough for two pizzas. When ready to cook the pizza, divide the dough in half. If you’re only making one pizza, store the other half of dough in an airtight container, that’s been coated with olive oil.

Sauce

Remove three whole tomatoes from a can of San Marzano tomatoes. Use your hands to crush the tomatoes into a bowl.
Add the fresh basil, oregano, salt, sugar and olive oil, combine all of the ingredients. Set aside.

Pizza

Preheat the oven broiler to high.
Brush the olive oil in the bottom and sides of a 12 inch nonstick skillet, or cast iron skillet.
Sprinkle the cornmeal evenly over the olive oil, in the bottom and edges of the pan.
Sprinkle the salt, black pepper, garlic powder, onion powder, dried basil and dried oregano evenly in the bottom of the skillet.
Use your hands to stretch the pizza dough out to about 12 inches wide, then place the dough in the skillet.
Cover with a clean kitchen towel and let rise for 20-30 minutes.
Place the skillet with the pizza dough on a burner on the stove.
Turn the stove to high heat and wait for the oil to start to bubble around the edges of the dough.
Once the oil begins to bubble, turn the heat down to medium-high, add about half of the mozzarella cheese around the edges and set a 10 minute timer.
Wait 8-9 minutes, then use a spoon to spread the sauce evenly over the pizza and sprinkle the parmesan cheese on top of the sauce.
After the 10 minute timer is up, turn the heat on the stove off and add the remaining cheese and toppings evenly across the pizza.
Place the pizza under the broiler on the middle rack of the oven for 2 minutes, or until the cheese turns brown.
Remove the pizza from the oven and lift the pizza out of the skillet immediately, or it will continue cooking in the hot skillet.
Transfer the pizza to a cutting board, then wait 3-4 minutes before slicing the pizza to allow the cheese to cool slightly.

Notes

The nutrition facts provided are for one slice with the described toppings and cheese amount.
Limit toppings to about ½ cup total to avoid soggy pizza centers.
Always hand stretch dough instead of using a rolling pin to preserve airiness in the crust.
Use bread flour for optimal gluten development and crust texture.
Small dough tears can be patched by pulling dough from the edge to fill holes.
Remove pizza from oven as soon as cheese browns to prevent greasiness.
Cook grease from meats fully before adding as toppings to avoid oily pizza.
Store leftovers in sealed container in fridge up to 5 days; dough keeps up to 2 weeks refrigerated.
Use store-bought dough by bringing it to room temperature 30 minutes before use for easier stretching.
Reheat pizza by broiling 2-3 minutes or baking wrapped in foil at 350°F for 15 minutes.

Nutrition Information

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Calories 198kcal (10%) Carbohydrates 21g (7%) Protein 9g (18%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 11mg (4%) Sodium 583mg (24%) Potassium 114mg (2%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 334mg (7%) Vitamin C 11mg (12%) Calcium 177mg (18%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 198 kcal

% Daily Value*

Calories	198kcal	10%
Carbohydrates	21g	7%
Protein	9g	18%
Fat	9g	14%
Saturated Fat	3g	15%
Cholesterol	11mg	4%
Sodium	583mg	24%
Potassium	114mg	2%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	334mg	7%
Vitamin C	11mg	12%
Calcium	177mg	18%
Iron	1mg	6%