Pan Pizza Recipes

CHICAGO-STYLE PAN PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
• Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
• Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
• Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

PAN PIZZA

Steps:

• Make the dough a day or two before you want to bake; the recipe makes enough for three pies. Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well.
• Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes.
• Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24.
• The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 grams each) and shape them into oblong balls. Use olive oil to grease three 10-inch cast-iron skillets, 8-inch-by-10-inch baking pans with high sides, 7-inch-by-11-inch glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours.
• Make the sauce. Place a saucepan over medium-low heat, and add to it 2 tablespoons olive oil. When the oil is shimmering, add the minced garlic and cook, stirring, until it is golden and aromatic, approximately 2 to 3 minutes.
• Add the tomato paste and a pinch of chile flakes, and raise the heat to medium. Cook, stirring often, until the mixture is glossy and just beginning to caramelize.
• Add the tomatoes, bring to a boil, then lower heat and allow to simmer for 30 minutes, stirring occasionally.
• Take sauce off the heat, and stir in the honey and salt, to taste, then blend in an immersion blender or allow to cool and use a regular blender. (The sauce can be made ahead of time and stored in the refrigerator or freezer. It makes enough for 6 or so pies.)
• After 3 hours or so the dough will have almost doubled in size. Stretch the dough very gently to the sides of the pans, dimpling it softly with your fingers. The dough can then be left to rest for another 2 to 8 hours, covered with wrap.
• Make the pizzas. Heat oven to 450. Gently pull the dough to the edges of the pans if it hasn't risen to the edges already. Use a spoon or ladle to put 4 to 5 tablespoons of sauce onto the dough, gently covering it entirely. Sprinkle the low-moisture mozzarella onto the pies, then dot them with the fresh mozzarella and the pepperoni to taste. Sprinkle with the oregano and lash with a little olive oil.
• Place the pizzas onto the middle rack of the oven on a large baking sheet or sheets to capture spills, then cook for 15 minutes or so. Use an offset spatula to lift the pizza and check the bottoms. The pizza is done when the crust is golden and the cheese is melted and starting to brown on top, approximately 20 to 25 minutes.

PAN PIZZA

Steps:

• 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.
• 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.
• 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.

FRY PAN PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Roll dough into a 14-inch round. Brush a 14-inch skillet with olive oil and sprinkle with Italian seasoning. Lay dough out in pan. Spread with sauce. In a bowl, mix the sausage and dip until sausage is coated. Spread mixture evenly over pizza. Top with mozzarella. Bake until cooked through, about 30 minutes. Serve.

SHEET PAN PIZZAS

Steps:

• Preheat the oven to 450 degrees F. Grease 3 large rimmed baking sheets. Place one dough ball in each baking sheet, and stretch and press the dough to fit into the pan.
• For the BBQ Chicken Pizza: Toss 1/4 cup of the barbecue sauce with the chicken. Spread the remaining 1/2 cup barbecue sauce over one pizza dough. Top with the chicken, red onion, cilantro and cheese.
• For the Pepperoni Pizza: Spread the pizza sauce over another pizza dough. Top with pepperoni and cheese.
• For the Veggie Pizza: Spread the pizza sauce over the third pizza dough. Top with mushrooms, both bell peppers, spinach and cheese.
• Bake all of the pizzas until the crusts are browned and crispy and the cheese is melted, rotating the pans as needed to cook the pizzas evenly, 20 to 25 minutes. Let the pizzas stand 5 minutes before cutting. Drizzle the BBQ Chicken Pizza with additional barbecue sauce and sprinkle with cilantro, if desired. Sprinkle the Pepperoni Pizza with fresh basil.

FRYING PAN PIZZA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Place the pepper, courgette and red onion on a large non-stick baking tray and drizzle with 1 tsp olive oil. Season well and toss to combine. Roast in the oven for 20 mins until soft and beginning to brown. Set aside.
• Heat the grill to medium. Season the flour well and, in a large bowl, mix with the remaining oil and 4-5 tbsp water to form a soft dough. Knead briefly, then roll out on a floured surface to a rough 20cm circle. Transfer the dough to a large ovenproof, non-stick frying pan and fry over a medium heat for 5 mins, until the underside begins to brown. Turn over and cook for a further 5 mins. Spread the tomato sauce over the base, scatter with the roasted veg, then sprinkle with cheddar. Grill the pizza for 3-4 mins until cheese has melted. Serve immediately, sliced into wedges, with a large green salad.

PIZZA HUT ORIGINAL PAN PIZZA

Steps:

• Combine sauce ingredients and let sit for 1 hour.
• Put yeast, sugar, salt, and dry milk in a large bowl.
• Add water and stir to mix well.
• Let rest for two minutes.
• Add oil and stir again.
• Add flour and stir until dough forms and flour is absorbed.
• Turn out on to a flat floured surface and knead for about 10 minutes, adding more flour as needed, until elastic and no longer sticky.
• Divide dough into three balls.
• Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly.
• Using a rolling pin, roll out each dough ball to about a 9-inch circle.
• Place in cake pans.
• Spray the outer edge of dough with Pam and cover with a plate.
• Place in warm area and allow to rise for 1 to 1 1/2 hours.
• Preheat oven to 475°F.
• For each 9" pizza, spoon 1/3 cup sauce on dough and spread to within 1-inch of edge.
• Distribute 1 1/2 ounces shredded mozzarella cheese on sauce.
• Place toppings of your choice in this order: Pepperoni or ham, vegetables, meats (cooked ground sausage or beef) Top with 3 ounces mozzarella cheese.
• Cook until cheese is bubbling and outer crust is brown.
• Serve hot.

20-MINUTE ONE-PAN PIZZA RECIPE BY TASTY

Steps:

• In a large nonstick pan, combine the warm water, olive oil, flour, sugar, yeast, and salt. Use a spatula to stir the ingredients, then smooth the dough to the edges of the pan.
• Spread the marinara sauce over the dough, all the way to the edges. Sprinkle the mozzarella evenly over the sauce, then top with the pepperoni.
• Place over medium heat, cover, and cook for 10 minutes with the vent covered.
• Uncover the vent and cook for 5 more minutes, until the edges are crispy.
• Slide the pizza out of the pan onto a cutting board and let cool for 5 minutes.
• Sprinkle with basil, then slice and serve.
• Enjoy!

EASY PAN PIZZA

Steps:

• Heat oven to 375°F. Separate biscuit dough into 8 biscuits. Cut each biscuit into 8 pieces; place in medium bowl. Add pizza sauce and 1 cup of the cheese; toss to coat.
• Spread mixture in ungreased 9-inch square (2-quart) glass baking dish. Top with pepperoni and remaining 1 cup cheese.
• Bake 22 to 28 minutes or until golden brown and bubbly.

PAN PIZZA

Steps:

• Weigh your flour, or measure it by gently spooning it into the cup, then sweeping off any excess.
• Place the flour, salt, yeast, water, and 1 tablespoon (13 grams) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.
• Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball, then cover the bowl.
• After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90 degrees each time. This process of four stretches, which takes the place of kneading, is called a fold.
• Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat, then another 5 minutes and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it, covered, for a minimum of 12 hours, or up to 72 hours. (Alternatively, if you don't have room in your fridge for the bowl, transfer the dough to a gallon-sized ziplock bag with a little extra olive oil to coat the inside of the bag.) It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule.
• About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18 grams) olive oil into a well-seasoned cast-iron skillet that's 10 inches to 11 inches diameter across the top, and about 9 inches across the bottom. Heavy, dark cast iron will give you a superb crust, but if you don't have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10-inch round cake pan or 9-inch square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well.
• Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back-that's okay, just cover it and let it rest for about 15 minutes, then repeat the dimpling and pressing. At this point the dough should reach the edges of the pan-if it doesn't, give it one more 15-minute rest before dimpling and pressing a third and final time.
• Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan.
• About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element). Heat the oven to 450°F.
• When you're ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust, no bare dough showing-this will yield caramelized edges. Dollop small spoonfuls of the sauce over the cheese (don't spread it!)-laying the cheese down first like this will prevent the sauce from seeping into the crust and making it soggy. Sprinkle on the remaining mozzarella.
• Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use the visual cues and your own preferences to gauge when you've achieved the perfect bake.
• Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly, then as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.
• Serve the pizza anywhere from medium-hot to warm. Kitchen shears or a large pair of household scissors are both good tools for cutting this thick pizza into wedges.