Easy Pan Pizza

9 mins
Serves 1
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Directions

  1. 1Combine all dough ingredients.
  2. 2Combine all dough ingredients.
  3. 3Combine all dough ingredients.
  4. 4Knead until smooth and elastic.
  5. 5Knead until smooth and elastic.
  6. 6Knead until smooth and elastic.
  7. 7Let rise 1-2 hours, or refrigerate for 1-7 days.
  8. 8Let rise 1-2 hours, or refrigerate for 1-7 days.
  9. 9Let rise 1-2 hours, or refrigerate for 1-7 days.
  10. 10Oil and season the pan.
  11. 11Oil and season the pan.
  12. 12Oil and season the pan.
  13. 13Flatten dough in pan, stretching it wider than needed.
  14. 14Flatten dough in pan, stretching it wider than needed.
  15. 15Flatten dough in pan, stretching it wider than needed.
  16. 16Oil the surface and let rise for 30 minutes.
  17. 17Oil the surface and let rise for 30 minutes.
  18. 18Oil the surface and let rise for 30 minutes.
  19. 19Combine all sauce ingredients.
  20. 20Combine all sauce ingredients.
  21. 21Combine all sauce ingredients.
  22. 22Grate cheese.
  23. 23Grate cheese.
  24. 24Grate cheese.
  25. 25Position an oven rack close to the broiler.
  26. 26Position an oven rack close to the broiler.
  27. 27Position an oven rack close to the broiler.
  28. 28Cook the dough on the stove until the bottom is browned and almost burning.
  29. 29Cook the dough on the stove until the bottom is browned and almost burning.
  30. 30Cook the dough on the stove until the bottom is browned and almost burning.
  31. 31Remove from heat and spread sauce edge-to-edge.
  32. 32Remove from heat and spread sauce edge-to-edge.
  33. 33Remove from heat and spread sauce edge-to-edge.
  34. 34Sprinkle parmesan and mozzarella over sauce, edge to edge.
  35. 35Sprinkle parmesan and mozzarella over sauce, edge to edge.
  36. 36Sprinkle parmesan and mozzarella over sauce, edge to edge.
  37. 37Broil until the cheese is brown.
  38. 38Broil until the cheese is brown.
  39. 39Broil until the cheese is brown.
  40. 40Remove the pizza and let cool slightly before sliding onto a cooling rack.
  41. 41Remove the pizza and let cool slightly before sliding onto a cooling rack.
  42. 42Remove the pizza and let cool slightly before sliding onto a cooling rack.
  43. 43If the bottom is too soft, fry it again in the pan until sizzling.
  44. 44If the bottom is too soft, fry it again in the pan until sizzling.
  45. 45If the bottom is too soft, fry it again in the pan until sizzling.
  46. 46Slice and serve.
  47. 47Slice and serve.
  48. 48Slice and serve.

Ingredients

  • 1 cup bread flour
  • 1 cup bread flour
  • 1 cup bread flour
  • 120 g bread flour
  • 120 g bread flour
  • 120 g bread flour
  • 1 all-purpose flour
  • 1 all-purpose flour
  • 1 all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 3 g salt
  • 3 g salt
  • 3 g salt
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 2 g sugar
  • 2 g sugar
  • 2 g sugar
  • 0.5 teaspoon dried yeast
  • 0.5 teaspoon dried yeast
  • 0.5 teaspoon dried yeast
  • 1 g dried yeast
  • 1 g dried yeast
  • 1 g dried yeast
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon garlic powder
  • 1 g garlic powder
  • 1 g garlic powder
  • 1 g garlic powder
  • 2 teaspoons olive oil
  • 2 teaspoons olive oil
  • 2 teaspoons olive oil
  • 10 mL olive oil
  • 10 mL olive oil
  • 10 mL olive oil
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 120 mL milk
  • 120 mL milk
  • 120 mL milk
  • 0.33 cup canned crushed tomatoes
  • 0.33 cup canned crushed tomatoes
  • 0.33 cup canned crushed tomatoes
  • 1 teaspoon tomato paste
  • 1 teaspoon tomato paste
  • 1 teaspoon tomato paste
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch dried pizza herbs
  • 1 pinch dried pizza herbs
  • 1 pinch dried pizza herbs
  • 5 oz low-moisture mozzarella
  • 5 oz low-moisture mozzarella
  • 5 oz low-moisture mozzarella
  • 140 g low-moisture mozzarella
  • 140 g low-moisture mozzarella
  • 140 g low-moisture mozzarella
  • 6 oz grated parmesan
  • 6 oz grated parmesan
  • 6 oz grated parmesan
  • 170 g grated parmesan
  • 170 g grated parmesan
  • 170 g grated parmesan
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 1 pizza herbs
  • 1 pizza herbs
  • 1 pizza herbs
  • 1 clove fresh garlic
  • 1 clove fresh garlic
  • 1 clove fresh garlic
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 1 bunch fresh parsley
  • 1 bunch fresh parsley
  • 1 bunch fresh parsley

Equipment

10-inch non-stick skilletovensoft spatula

Tips

  • Use a 10-inch non-stick skillet (well-seasoned cast iron works too)
  • Keep dough as sticky as possible when kneading
  • Let dough rise 1-2 hours or in the refrigerator for 1-7 days
  • Stretch dough wider than pan because it'll shrink
  • Oil and season the pan before cooking the dough
  • Cook the dough until the bottom is browned and almost burning
  • Spread sauce edge to edge
  • Broil until cheese is browned