Cheesy Pan Pizza Recipe (2024)

I've been using a cast iron skillet for years. Because the crust and toppings require different cooking times, I've found that sprinkling a little olive oil on the dough and pre-baking it in the skillet yields a crispier and less doughy crust. I pull the pan with the pre-baked crust from the oven after about 7 minutes (when golden), quickly add toppings and then finish in the oven for another 5 minutes, or so.

Is there a recipe for the pizza using gluten free flour?

This recipe is from King Arthur Flour 2020 Recipe of the Year. I have made this pizza exactly as the recipe calls for and it has turned out excellent every time with a soft focaccia like center with crispy cheese edges. Don't mess with perfection.

Clearly, almost everyone who commented her hasn't tried the recipe. It's "too much work, takes too long", etc. Each has their own favorite recipe. Having made many types of pizza over the years, I encourage everyone to give this a try. Long refrigeration and folding produce a dough that's more open and tastier than doughs made with rapid-rise yeast that are ready in an hour or two. I promise you'll learn something new, and you might like it. Isn't variety the spice of life?

Try using Monterey Jack instead of mozzarella on the edges, pushing it up along the edge of the cast iron pan. It has less moisture and makes a crispy lacy ring of cheese

To all the naysayers out there -- some didn't even make the recipe but know that theirs is better, or they improved upon this one, or this one is too much work etc etc -- you do know that this recipe was King Arthur's "Recipe of the Year" for 2019. From all their possibilities, the King Arthur experts choose THIS ONE! Just sayin...

The story traces the idea of putting the sauce atop the cheese to "old Brooklyn" pizzaries...But that's a Detroit signature, and has been since the postwar era. This is a Detroit style pie through and through, just as the description says: deep dish pan (but not too thick and glutinous like Chicago style), lacy edges, the final crispy cheese layer that extends to the very edge.

I used to use cast iron to bake pizza, but have switched to stainless steel sheet pans from all-clad and feel they work a lot better. The crispness of the crust is unparalleled

I'm a huge fan of the King Arthur website and after I made this I sent the recipe to my sons both of whom own cast iron skillets. They have each made it with great success (guys in their 20s who I am proud to say love to cook!). It's foolproof if you follow the instructions.

That’s even better, and if the bottom crust isn’t crispy after the top looks done, you can put the pan on the stove top for a few minutes to brown the crust. A sprinkle of cornmeal before putting the dough in the pan also adds a pleasant crunch.

I used 3/4 cup of sourdough starter and omitted the yeast. Delicious and a great way to use up that ever growing starter.

instead of olive oil in the pan to bake, i recommend salted butter. gives that pizza-hut-pan-pizza vibe that disgusting heathens like myself love :)

Hi Holley, We bake pizza on the grill all summer long! Preheat your (propane gas) grill to approxinately 500 F. I use a half sheet aluminum baking pan lined with parchment and a baking stone. Place the pan directly on top of the (likewise preheated) baking stone. You can also forego the baking pan altogether, and drop the pizza directly on the stone using a wooden Pizza peel or paddle sprinkled with semolina. Avoid peeking.... Pizza should be done in about 15 minutes.

I have made this a few times, using the sourdough discard pizza dough recipe from the King Arthur website. I mix the dough and let it age in the refrigerator for a few days before proceeding. It is spectacular, as good as the deep dish pizza I grew up eating in Chicago. Pizza sauce can be as simple as buzzing a couple of whole peeled canned tomatoes together with a clove of garlic and a tablespoon of tomato paste with an immersion blender.

Kristin Miglore includes this in her Genius Recipes series on Food52. She has a good video of the process here: https://food52.com/recipes/82857-crispy-cheese-pan-pizza-recipe

Prebake dough for about 7 mins first

It's definitely more of a focaccia pizza with 1.5"+ high crust if that's what you like. Not complaining. It was very good and a nice change to thinner pizza. Added some pepperoni and fresh basil to the top just because.

It’s been great to finally find a pizza dough recipe that is so deliciously perfect. I’ve made pizza off and on for a long time but this recipe is by far the best. I cook for my parents as well and now no one in our family wants to go out for pizza. Be careful if you make this. You may never get a break!

Crust needs slightly more salt. Recipe does work in 1 day, I refrigerated for 3 hours. Use some Italian herbs over the sauce.

I have never made pizza dough at home, and I’m a terrible baker, but I was able to pull this recipe off successfully. It was delicious! I followed the dough directions exactly. The only thing I’d do different next time is use active yeast instead of instant yeast because it has a less yeasty flavor. My only tip: for the first layer of cheese I used sliced deli cheese. That way I was able to uniformly cover the pizza in a thin layer of cheese and the dough was protected from the sauce

this is exactly the king arthur pizza recipe that i have been making ever since i found it in 2020- pandemic pizza! this recipe gave me the courage and belief that i could actually make great pizza @home! it’s amazing! we add peppers and sausage and so much cheese and it is sooo good! make it, it’s really fun!

Love this recipe! We found this during the pandemic and have been crazy about it ever since. The hardest part is, once we crave the pizza, making it and letting the dough rest the full 12 hours. We have cheated and not been disappointed.

I made this and I've never made anything like this before. And it turned out perfectly. The dough had good flavor and it was crisp on the bottom and sides and airy in the middle. I'm so impressed. Easy enough for people who usually don't mess with dough.

Made a 10.5 inch pie, cooked in oven (no pan) on preheated soapstone griddle. Good result. Softer crust than usual and fairly thick (3/8 inch?).

Roll the dough out in semolina flour. The secret the chef's don't tell.

Will an enameled cast iron skillet work as well? I have not enjoyed my work with naked (?) cast iron.

3/3 c of water = 177 gr

So easy - no kneading, no mixer. 72 hours in fridge produced a very well fermented dough. Delicious! Definitely needed more toppings. Used a cup of sauce and 2 cups of cheese and still needed a little more. Next time will add a little more olive oil to pan.

I used sourdough start for half the flour/water at the same hydration ratio. Mmmmm good

I prefer this made in a 12-inch pan, which gives a thinner crust - more like Detroit style pizza. I have the dough rise in a bowl not plastic bag and do my best to maintain its round shape when transferring to the pan-makes it easer to spread in the pan. I butter the pan in addition to using the olive oil to ensure a good release. I par-bake the crust for 8-10 minutes and it's much crispier that way. Also, you can freeze the par baked crust for quick meals down the road.