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For The Best Pan Pizza there’s no getting around it. Sometimes you have to plan ahead in the kitchen.

On the off chance that you need to make the absolute best pizza you’ve at any point had, you will have to begin the cycle in any event 10 hours however as long as a day in front of when you’d prefer to eat it. It doesn’t actually need any range of abilities past persistence and the capacity to follow four straightforward arrangements of bearings.

There’s NOTHING confounded except for tolerance is non-debatable. On the off chance that you have a kitchen scale, this is the second to break it out.Measuring your flour, water, oil, salt, and yeast by weight protects that the solitary factors are ones outside of your control: stickiness and warmth. You can make up for moistness and warmth, yet you can’t make up for four ounces an excessive number of flour since you didn’t quantify correctly.That’s correct, I said it. Estimating correctly here is really of central significance.

This isn’t a situation where you snatch that teacup your mother or grandmother consistently kept in the flour receptacle, dive it into the flour, and crush it facing the edge to pack it level. Just don’t.This is a task for a scale that says something ounces, or – after all other options have been exhausted an event when you utilize a spoon to plunge into the flour, shake it delicately over the cup that you’re not shimmying at all, and rehash until the cup is a little over full, at that point you utilize a level edge of a butterknife or a spoon handle to even out it off.I’m completely serious you. You don’t need a ‘functional’ batter that you ply.


You will mix it all along with a spoon, cover it, and let it go for the time being or for in any event 8 hours. Indeed, it sits on the ledge that entire time and doesn’t go into the refrigerator.You’re looking for a leeway batter. Truth be told, you’re searching for the sort of mixture that will spread itself out in a very much oiled cast-iron skillet since that is by and large the thing you will allow it to do.

Indeed. No-manipulate mixture that spreads itself in the pan.Do I have you now? When you get to that point, the hardest part is done, except if you incorporate the internal fight to try not to clench down on liquid hot pizza that will eliminate the main layer or two of skin from your mouth.

VERY gently adapted from and with great thanks to Kenji of Serious Eats. Oil soaked, crispy bottomed, chewy, fried-crust pizza perfection


For the dough:

  • 14 ounces bread flour 3 cups by volume
  • 2 teaspoons kosher salt 3/8 of an ounce or .35 ounces
  • 1/2 teaspoon instant yeast 0.06 ounce or 1.5 grams
  • 1 1/2 cups water (12 ounces)

For the Pizzas:

  • 4 tablespoons olive oil or neutral oil with a low smoke point like grapeseed such as peanut, or canola, divided (no extra virgin olive oil)
  • 1 1/2 cups thick pizza sauce homemade or purchased
  • 2 cups shredded mozzarella cheese
  • 12-16 pieces of pepperoni per pizza
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Optional but tasty:

  • fresh basil leaves for adding before and after baking.


  • Mix together all of the dough ingredients until it is evenly moist and there are no more pockets of dry ingredients. Cover the bowl or dough bucket tightly and let it rise for at least 8 but up to 24 hours.
  • Pour 2 tablespoons of neutral oil into a 10 to 12 inch cast-iron skillet. Repeat with a second skillet. Swirl to coat the bottoms of the pans. Divide the risen dough into two pieces. Gently form into a ball by pulling the side of the dough and tucking it under, rotating 1/4 turn and repeating the tug and tug, rotating another 1/4 turn and repeating the tug and tuck, then finally doing it once more to form a loose ball. Lay it smooth side down in the oil, then flip so the whole thing is coated in oil. Use the palm of your hand to gently flatten the dough. It will not spread to the edges yet, but that is okay. Cover the pan tightly with plastic wrap and set out at room temperature -undisturbed- for 2 hours.

To Prepare the Pizzas:

  • Preheat oven as high as it will go, preferably to 550°F. Remove plastic wrap from the pans with the pizza dough in them. The dough should now have spread itself (or nearly spread itself) to the edges of the pan. Simply lift the edges of dough to pull toward the sides of the pan if necessary. This will help loosen any trapped air under the dough as well. If there are any large air bubbles, nudge them down with the back of a knuckle.
  • Spread half of the sauce on each pizza right to the edges of the dough. Divide the cheese and top each pizza evenly to the edge, then distribute the pepperoni over the pizzas. If using it, tear half of your basil leaves and toss over the tops of the pizzas. Reserve half of the basil to add to the pizzas when they’re removed from the oven.
  • Put into the hot oven and bake for 12-20 minutes (depending on how well done you want your pizzas.) You can check the underside of the pizza crust for doneness by lifting the edge gently with a flexible spatula (like a fish turner). A finished pizza will have a crisp, deep-brown bottom and a bubbly, golden- to deep-golden brown top. I pull my pizzas when the edges have some deeply caramelized (read: lightly charred) edges and some dark brown bubbles on top.
  • Use your flexible spatula to slide under the pizza and edge it out onto a cutting board, tear the remaining basil and scatter over the pizzas. Let rest for 5 minutes before slicing into wedges, then let it rest without moving it for another 3 minutes before serving.
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