So innovative! I make it the night before so I don’t skimp on the rising time and after that first rise my dough is so loose and and slack it looks like your dough after the second rise in the pan. Pizza Hut. I promise! Third, it’s just plain yummy. 8. As of the moment, I would try going out to some great restaurants to try their thin crust pizzas for reference. Totally worth checking out! Jamieâs amazing Cheat's deep-pan pizza hack will transform your Friday nights. Right after this delicious looking pizza…. Will have to use much less water next time to get it to turn out. I see from another comment you left that you don’t own cast iron because of a ceramic top stove. It looks amazing!!! Cover the bowl or dough bucket tightly and let it rise for at least 8 but up to 24 hours. This is going to expand to about eight times its original size, so use a very large mixing bowl, dough rising bucket, or a big old, non-reactive (stainless steel for example) pasta pot. I only have one piece of LeCreuset but I love it even more than I thought it would! Honestly, I utterly hate pan pizzas. I started with my regular artisan bread dough recipe similar ratio of flour to water but more yeast and less rising time. I LOVE breakfast and this pan would make a beautiful presentation and it matches my color scheme! We tend to eat late, so this works for us. These things are HOT HOT HOT when they come out of the oven. Kicking myself ever since! I’m so glad you loved it! It’s a keeper! Well, Claudia- You just made my Tuesday! So what about people without a cast iron pan? I made this for my son tonight. In refrigerator or on counter or keep out of drafts like in an off oven? I’d love to know if you do try it at that temp! Next time I will turn it down even further. 10. Also, it is correct that there is no sugar and no oil in the dough. until later use? Chicken fried steak is a favorite of ours, made in cast iron skillet. I also have a pizza steel (Nerds unite!) I think the lower third of the oven is best for this recipe! Waited about 90 mins for second rise. Ooh, iwould make this pizza recipe! What what i need to do to make it work? I would make bacon caramelized onions for a wilted spinach salad– I’ve been craving that all week. First thing to make would be a batch of Green Chile Cornbread! I will definitely make this pizza! In that order. Can the dough be frozen? Happy birthday! Thanks so much for sharing! Yes, I said breakfast. No-knead dough that spreads itself in the pan. I love the color of this pan – so fun! (Usually my kids eat it all). I put a little too much oil in the pans so it was a little greasy but boy was it crisp and delicious. However, in this case, we are talking about ounces of weight not ounces of volume. Due to the sturdy nature of pan pizza, you can be pretty liberal with extra toppings. Added bonus, they stack one inside the other so 6 don’t take much more room than one. I would make the biggest and fattest omelette in history. I have made it several times. NO LIE this is the absolute best pizza we have ever made. I have a lovely sweet potato breakfast scramble that would look awesome in this pan!! Make my grandmother’s cast iron skilet corn bread. HELP I used My Creuset, grapeseed oil, temp at 550– my pizza STUCK . I would definitely make this pizza if I won that pan! . In fact, the Handmade Pan crust is so sturdy that you can add as many toppings as you want and still get a perfect bite every time. (Image credit: Stephanie Russo) 1. I love this recipe! Would the outside burn and the middle still be raw? My oven will go to 500 degrees. I would make a pineapple upside-down cake, with a cornbread-y type of cake layer. I have my great-grandmother’s cast iron pan. Oh, and the answer to the question… cornbread. We’ve even resorted to making it for friends who are desperate for a good pie. Hi Adrian- I haven’t really tested this recipe using store bought dough because while this dough DOES take a little time to rise, it really only requires 5 minutes (give or take) of hands on time. I know it seems like an abnormally small amount of yeast, but it really does yield a delicious, chewy, crispy crust. Toppings. Best Pan Pizza was originally posted August 1, 2014. Can you use gluten-free flour? Soooo easy and sooo very good. This is your *soooo* easy answer! I would definitely make that pizza first; it sounds amazing. I want to say I’d make this pizza first, but I really want to try making a smash burger at home! 4) I allowed it to rise for about 20 hours in a room that’s warmer than my kitchen where I usually do it. That’s how I’m making it instead of the 1/2 tsp you wrote. Wow! This just doesn’t seem right. Hi Virgil- The recipe is correct as written. I made pepperoni and mushroom and a shrimp Bianco. Delicious!! And I hope I’m not being too forward, but I think I love you. Canadian bacon. I have an old family recipe for spoon bread. This pizza is e-speaking my language! Hi Jason- Thanks so much for taking the time to rate the recipe. Just get one, season it according to directions and USE it! Now, weâre proud to bring you three offerings that will make your menu even more of a favorite. If you don’t have two of those, you can use a 12-inch and an 8-inch or a 10-inch skillet and an 8 or 9-inch cake pan. I would make everything in it! I’m thinking a giant frittata. It took about 13 minutes to cook. I am not a novice and have made bread and yeast rolls many times, and have never had dough come out so sticky. CREPES! Or do I need to do the dough as is? Less great than block cheese grated yourself, but still better for these pizzas than fresh mozzie, is pre-grated mozzarella cheese. I cooked it for 22 minutes, checking it after the first 12 minutes to get just the right color crust I was looking for. I would love to make THE ultimate pizza but first I would have to fry a chicken just like my Granny did after marinating in buttermik and using lard as my fat. But I have been dying for sausage mushroom gravy and biscuits. Truthfully…….probabely scrambled eggs in butter. I can’t tell you how incredibly beautiful the crust and the method. I’m glad you liked it!! Happy Birthday and thanks for all of your recipes! I already make a great pizza but it sounds so yummy cooked that way! I’m so glad you love it, Cathy! It may be a little different in the end, but it will be delicious. I used this recipe to make pizzas 2 nights ago. Thank you Rebecca for the link or otherwise I might not have ever found it. (There are nine meat choices, 18 non-meat choices, and nine sauces, so you can try something new every day of the year.) Neat! Pan pizza dough—-only half tsp instant yeast??? I couldn’t figure out why my pizzas were always so-so: it’s the sauce!! Fire that oven up and don’t wimp out! I will make this pizza many, many times. I’ll try your pizza recipe! Bon appetit! Always gives me a hard time What I would try is pan seared fish, with some type of garlic/butter sauce. My boys couldn’t get enough. I have spent a lot of time tinkering with it (one might say obsessively) and I thought I would share back a few findings: 1- I used the whole recipe in a larger 14″ pan (I am using this one https://www.amazon.com/Chicago-Metallic-16124-Professional-14-25-Inch/dp/B003YKGS4A but I guess any one would do). But after a few rounds of bacon would be lots of this pizza. It’s crazy how simple it is even if you do have to plan ahead, right? It was delicious, altho my girlfriend ate most of it T_T. Thank you for the recipe! PLEASE PICK ME!!! This recipe is a keeper! This is my go-to pizza dough recipe, I have made this numerous times now and have come back because I’m making it again tonight! Hooray, Raquel! That sounds delicious, Cathy. I measured .15 oz yeast on my digital scale and it’s closer to 1 1/2 tsp (1/2 tbsp). Sometimes those customs laws can be a real pain! Is there a printable recipe for this. Changes to Pizza Hutâs best-known menu item comes as competition tightens with its closest competitors, Dominoâs and Papa Johnâs. ), Hi, I’m sorry to be a weirdo, but I looked everywhere and I couldn’t find where you might have given credit for your background music. I want to make the dough for a Saturday night meal, but would love to start it on Thursday, if possible. Fried chicken! I love it. It’s good enough just to rip off a hunk of crusty bread and dip it in and devour! It gets the pizza very very hot, making the crust crispy on the outside and chewy on the inside. Thank you for this recipe!! After reading your post….Pizza…definitely Pizza!!! but first would be roast! This fully loaded pizza has a rich, buttery-flavored crust that comes to you courtesy of a secret dough formula. A deep dish Chicago-style pizza. Made this twice recently. Patience when making pizza is key. 14 ounces is the ideal starting point for this recipe. and believe it or not, a Detroit Style Pizza recipe in my cookbook: “Ready, Set, Dough! Because the crust directly under the sauce felt slightly soggy. My oven only goes to 500 so I did have to put it on the burner for a little bit but worked great. I’m sorry to see you go, Terry. I would hope to bake this pizza but most likely the first thing would be a breakfast frittata or omelet. I’m so glad both that you loved it and that you took the time to rate the recipe! Please!!!! Employees do their best to accommodate contactless, curbside and other instructions, but availability may vary and is ⦠Why not try reserving 1/4 cup of your water to the side and then mix your dough with the remaining water. That is the sweetest feedback! I tried for years to find a homemade pizza that I liked – didn’t find one until I saw this on serious eats – this one was The One! I’d skip the pepperoni and add red and yellow peppers and onions, maybe some black olives instead. I had leftover pesto and bought some feta cheese for the toppings. If you live somewhere humid, you’ll use all the water in the recipe, still. Hi Jane- This dough is not really roll-able. I would love to win a La Crueset. What solved it for me was buying a pizza steel (https://www.amazon.com/gp/product/B00JXVNUHW/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 but again, I guess any one would do). Oooooh, you’re going to LOVE this if you’re a pan pizza fan. Can I use self rising flour for this recipe? I want to try it again with the flour recommended in the recipe and with less oil. I understand it seems low, but that’s really all you need for the extended rise time! Or fajitas. HA! Perfect! What went wrong? I’m sorry. On the counter, this dough will bust through the lid and die without feeding. And then eating both with no shame. I use the same ingredients and so on? I’d follow it up with a creamy savory risotto. You’re not a weirdo! All you need is a solid, cast-iron pan or two and a dose of “I’ll wait for what’s great.”. Thanks for taking the time to give your feedback! I can’t wait to try this! This was awesome…thanks for posting this recipe. This is a “whenever” dish — whenever you want it! It’s just a couple of minutes of hands on work for an awesome result. If I used a store bought dough, would it work the same? My family and I LOVE this recipe. Don’t be tempted to add more flour to the mixture. It’s amusing to learn that creating the pizza might take around a whole day or two when proper preparations come into play as your article suggested. My thoughts precisely. She told me that she made corn pon rather than corn bread. Thanks so much for sharing this recipe!! Use a pizza stone and pizza peel. I’ve only tested it in a round standard cake pan and a cast-iron pan. Trendy pizza toppings come and go, but few topping combinations are so everlasting that they become iconic pizzas in their own right. Thank you for the excellent review and I’m glad you both loved it. On top of the size of the pan, it may be related to the fact that my oven only goes up to 250C (482F). So far, tried once, for next batch do I leave the batter out? In this case, you take the pizza fresh from the oven when your toppings look just right, and set it directly on a hot burner to help crisp up the underside of the crust, lifting the edge carefully with a spatula or tongs from time to time to peek at the underbelly. Ooohhhh…….could you share the recipe????? They turned out incredibly amazing! Pizza is my alltime I could eat it every day food! Everyone loves the traditional hand-tossed pizza but there is nothing quite like the crispy crust of a pan pizza because cast iron recipes are the best! Can I use Tipo 00 flour for this recipe? Absolute perfection. The normal cast iron didn’t stick. Thanks for sharing! Yum! Thank you ! And it would match my favorite le Cruset Dutch over I blue too! I neglected to mention that you can indeed halve the recipe! Then I would use that beautiful skillet to make my husband the best T-Bone steak dinner. please get to the bottom line. It didn’t rise much in about 14 hours, I still put it in the pans and let it sit a couple more hours. I’m now going to follow you too! EVER. Thank you. Vegetable toppings include mushrooms, red onions, green peppers, black olives and fresh spinach. I have a BIG one next month too! Closest pizza to PH (love their chewy thick crust), but better yet, I know what I’m eating! Oh, no maybe ….. well there will be no lack of use! Hereâs the ultimate list of pizza toppings! I love to make naan bread, that would be the first thing I would make! Don’t make a mistake and choose too small of a bowl to mix/rise the dough in. I automatically finish my crust on the stove top. The costs are substantial; camera equipment, web hosting, ingredients for recipe development, etc.. I’m sorry they bother you, but they can be paused or scrolled past. Thank you for posting it. I only wanted to copy all recipes while looking and then print them together on same page. Can you refrigerate the dough in the cast iron pan and regfrigerate it for future use? Happy birthday to you! But, that’s how good this pizza looks! In fact, you’re looking for the kind of dough that will spread itself out in a well-oiled cast-iron skillet because that is exactly what you’re going to let it do. Hi Anna! I live in Canada and originally did not notice the remark stating the contest is open only to US residents. Welcome, Ivy! We loved it and will make it again. 1 x 400g tin Chopped tomatoes; 15 Anchovy fillets in oil, drained; 150g Pitted green olives, drained and halved; 1 tablespoon Capers, drained I’m glad you love it as much as we do! Your pizza looks divine! Thanks! I’ll try it!!! Maybe it’s because I’m in a place where it is humid. How long did you let it rise? Looks so good. 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. This morning I made two batches for tomorrow…. Is your oven a standard one or a convection one? Just be sure you have a pizza pan or stone to make your choice of pizza crust. This recipe and tips will show you exactly how you can make a crispy crust pan pizza and I dare say it is better than take-out! I purchased our first 4-H lamb at the county fair last week and can’t wait to try out new lamb recipes. If I had this pan the first thing I would probably make would be crispy skinned, oven roasted chicken thighs. The second one was mine and daughters and was amazing. Thanks for the excellent rating! I don’t think I would have guessed your age if you hadn’t said anything. So many recipes would happen here:). I would make our family favorite German pancakes first and try out the pizza next! I’m also going to say that if your dough tastes great, I wouldn’t mess with it… but if you want a dough that’s a little more “handle-able”, you can hold off on a tablespoon or two of the water. Oh boy, I’m totally late to the show. Alternately, is your room temperature very cold? I have been trying to make this for months. Made the first one and came out perfect! Carmel , chewy, crunchy crust. I believe that is exactly what I would do. The crust is amazing. Why pizza of course then after that anything and everything will be cooked in that gorgeous pan. You know, just to try it. . View our full menu, nutritional information, store locations, and more. Thank you, thank you, thank you. Will definately make this again! Can you please correct me if I’m wrong, for my next attempt? Thanks for letting me know! Found a new recipe with a little cornmeal in the cake, dying to try it as soon as weather cools down in Phoenix! Spanish tortilla for second breakfast after a Dutch baby for breakfast. What better way to celebrate this beauty? I’m literally calculating when I can squeeze pizza into the weekly menu again and all the variations I could try with it! For the year, I think you meant 3/16 OF an ounce not OR an ounce. I’m so glad you found it, too, Dave! Beautiful! If you’d like to give it a shot, I’d say probably start with about a cup of active starter in the recipe. It also includes guidance on how to finish the pizza with herbs or hard cheeses like Parmesan, but nothing more. Why can I not copy this recipe???? The dough would need to be very slowly thawed in the refrigerator overnight and then proofed on the counter in the pan as normal, so you wouldn’t really save any time by freezing it. And have that for dessert after the pizza…. Let me tell you what I’ve already tried (sorry for the long post). (winning would make a great gift!). The four factors that might have played a role in that were: 1) I just didn’t use enough starter? It’s a keeper, That a long time to wait for it to rise 24 hr.s Whoooooo to long for us …. We have them often for breakfast (and dinner, when mama can’t handle real cooking). My apologies, please disregard my previous entry. My gubby said it was a restaurant pizza! (First time pizza maker here:). Despite the heat of summer, I would make your perfect pan pizza first in this beautiful skillet! What would be the adjustments be? No knead crust is right up my alley. OK lets just start saying that your pizza looks DIVINE, and the first thing I would make in it would be hmmmm, too many things but if I had to choose would be cookie cake, pizza or steak! It has a higher protein (read: gluten) percentage which yields a chewier/holier dough. Hmm, a toss up between roasted red potatoes or pizza. It has a very pleasant feeling in the hand, so I tend to reach for it for grilled sandwiches, prying pizzas from pans, and anything else where you want brawn AND […], […] The Best Pan Pizza at Foodie with Family […], […] Cheeseburger Pizzas, a tasty Sausage and Egg Breakfast Pizza, sweet Hawaiian BBQ Chicken Pizza, The Best Pan Pizza, a super easy Easy Low Carb Pan Pizza, and spicy Mexican […], […] Sometimes you just need a slice or three. *virtual high five* Carrie! Please let us know how it turns out for you! This glorious pizza, my first Dutch pancake, or a skillet cookie. The first thing cooked would be some roasted corn for salsa. That said, you can definitely make it and it’ll be tasty; just different. Thank you for this great recipe! My husband is addicted to this pizza. menus, becoming the first-ever pizza company to offer plant-based meat toppings nationwide. Try making your own pizza base with wholewheat spelt flour. I would make my families favorite dessert of caramelized rolled oats, fried in a skillet, then topped with fresh berries and fresh vanilla whipped cream. Thanks for posting this recipe! I put it on everything haha but wouldn’t of thought of it if you hadn’t posted it so thanks! (The Pacific Northwest at its best:). Gives me the best crust. Used 2 Tbsp oil in each first, and dough etc spread perfectly. Just had this for dinner tonight and it turned out beautifully! What caught my attention is the no knead pizza dough. It turned out perfect. 11. PIZZA NUTBAR HERE ….DEFINATELY WILL EXPERIMENT WITH THIS …I HAVE PIZZA FLOUR AND PIZZA YEAST HERE FROM ITALY…….LOVE PIZZA HUT PAN PIZZA SO THIS WILL BE FANTASTIC…THANKS. Since moving to FL from NY we gave up on finding good pizza. The long, slow rise with a small amount of yeast allows the dough to fully develop the gluten that provides that lovely, holey structure. Ended up more a pan pizza cobbler. I used the whole dough recipe on a 14-inch cast iron pizza pan (Lodge). If your house is quite warm or quite humid, it might be a little too long for you to do that. I made this a Hawaiian with pineapple and Canadian bacon. I would cook a veggie frittata with goat cheese! For The Pizza Base. program? That crust is making me drool! 7 hours into the dough rise and it has barely risen. My dough will rise beautifully then falls and does not rise well again, what am I doing wrong? It is seriously is so good!! First – Happy Birthday! The first thing I make may be eggs though. I’m so glad you loved it. Likely invented in Memphis â although the kids out at Spago probably disagree â the barbecue pizza is now an accepted staple at every mom and pop pizza place around. Thank you. I”m anxious to hive this a try. Happy Thanksgiving! This pizza!!! An absolutely beautiful pizza, wish I had some now for breakfast! It’s so good! Bad yeast? I’m making THAT pizza tonight in a plain ol’ cast iron skillet. If you read the body of the recipe, it tells you how long you’ll need to let it rest. thank you. Meatballs. Try this!! It is unusual to have no oil in the dough, but I do so love the results! But donât stop there, have some fun and mix-and-match your favourite toppings to personalise your pizza the way you want it. Beginner Breads for All Occasions.” I really like the idea of playing with the rise times on the dough as well. Oh I would totally make this pizza! I’m on a sodium restriction for health issues, but I love pizza. I LOVE THIS POST! I couldn’t figure out how to print the recipe. Like so many others this pizza sounds irresistible and must be the first thing to make in this beautiful skillet. Then this isn’t the recipe for you! I’m so glad you like it and your combinations sound divine! Speaking of oil, don’t skimp on the oil in the pan! Had a perfect crisp crust and wonderful flavor. xo. . I believe I would make the exact pizza shown here…it looks delish! I’ve been making homemade pizza and Stromboli for years and this recipe is now my new go to pizza recipe. This pizza! Thank you so much for the great review and I’m so please you all liked it! It just won’t be the same. I would love to make this pizza. Thank you for posting those recipe even if was in 2014 lol. Or something else? I’m so glad you liked it! Hi Laura- Are you in the US or cooking in another country? I think I need some help- I’ve made this 3 times now- all fabulous tasting but I’m finding working with the dough particularly tricky. Form it into a ball and place on a parchment lined sheet pan in the freezer. What rack setting in the oven is best for this pizza? My husband has been depressed because of a significant illness that he has and so making foods that he likes and misses has become a gift that I value even more desperately. My only question is can I freeze half of the dough for future use? Hi Molly- The recipe card time reflects the hands on time needed to make the pizza. I would probably cook an enormous cookie in it! Can you add a little honey to the dough.for a little sweetness. I love the idea of cooking it in a skillet like this …and what a skillet!! Our new coronavirus Saturday movie night dinner. Beautiful! What wouldn’t I cook? Regardless of who invented it, chicken on a pizza works, and barbecue sauce makes it even better. Buffalo chicken strips. If you want a nice crispy, chewy, tender crust? Quick note: please remember this is 550 in a CONVENTIONAL oven NOT a CONVECTION oven. the cake pan didn’t burn, but got stuck, even though I oiled it well. can this dough be frozen if the second 1/2 isnt used or how long will it last in fridge I was just lamenting that I don’t have a cast iron skillet, then read on! Can I use active dry yeast instead of instant. Hi Alexandra- I’m not sure what you’re asking me. It would have to be this pizza. They make excellent breadsticks. This looks like a dough recipe I could actually handle–I’d be starting off with this pizza for sure! (Left a comment on that recipe as well). I think I would make a cheese for my boys and a carmelized onion, pancetta, gruyere with tarragon for me and my husband. Thanks for the recipe! They are -in short- chewy, fried-crust, pizza perfection. I think if you are down with making your own yeast from raisins, you’ll be good for a little experimentation here. Don’t worry about over-oiling the pan. We weren’t “blown-away” with my first attempt, but I think I know NOW what I did wrong. It works, but you have to watch the pizza very carefully! Happy birthday week! HELP! And boy do I love this pizza! Haha sounds good. I think to celebrate winning a wonderful pan. I’m not a big crust eater but that crispy, just-greasy enough, chewy looking crust promises perfection! 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