How to Make the BEST Pan Pizza Ever!
Pizza is one of our favorite meals at the Galley of the Sun. Whether cooked on a high rimmed sheet pan, in a cast iron skillet or in a pie dish, Pan Pizza is an incredible treat, with a hearty, crispy crust.
Pan Pizza
Ingredients
For the Pizza Dough (makes two 10-inch crusts):
24 ounces flour, plus more for work surface
3 t kosher salt
3 3/8 t active dry yeast
16.5 ounces room temperature water
1. Mix together the flour, salt, yeast and water in a large bowl until the liquid is incorporated and you have a shaggy dough.
2. Oil a medium sized bowl (big enough to support the dough at least doubling in size) and place the dough in the bowl. Cover with plastic wrap and let set at room temperature for 16-24 hours.
3. Remove the dough from the bowl and divide as necessary for your 2 pizzas. I am using 2 different sized cast iron pans, so I will be dividing my dough about 33/67. If your pans are the same size, split 50/50.
4. Place the dough in a well oiled cast iron skillet, pie dish, or high rimmed draw and work the dough into the corners of the pan. Let the dough rest at room temperature for an hour, then press the dough fully into the corners.
5. Make or use your favorite store bought sauce. Place a layer of cheese (low moisture, full fat mozzarella works best in my opinion), then top with desired toppings (I am using bacon, Italian Sausage, pepperoni and cremini mushrooms), then top with another layer of cheese. A drizzling of olive oil is optional.
6. Preheat your oven to it’s max temp (with a pizza stone if you have one). Once the oven is at temp, place you pizza in the oven. Cooking times will vary based on your oven, the type of pan you are using and whether or not you are using a pizza stone. Cast iron skillet with a pizza stone will take about 10-12 minutes. A pie plate with a pizza stone will take about 15 minutes. Keep an eye on your pizza and remove it from the over when the crust is golden brown and the cheese is fully melted.
7. Let your pizza rest for at least 5 minutes, then remove from pan onto a cutting board, cut and enjoy!
For the Sauce:
1 28oz can of San Marzano whole peeled tomatoes
1 T of minced fresh oregano
2 T of minced fresh basil
4 cloves minced garlic splash of olive oil
1. Place a splash of olive oil in a skillet on medium low heat.
2. Add the garlic and stir until fragrant (about 30 seconds).
3. Place the tomatoes into the skillet, crushing each with your hand as you add them, then pour the remained of the contents of the can into the skillet.
4. Add the basil and oregano and a splash of olive oil.
5. Bring to a simmer as you stir, then remove from heat.
6. For a sauce with a bite, add crushed red pepper to taste.
Equipment used:
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