Homemade Pan Pizza

homemade pan pizza

It’s official:
the first week of school completed, the after school activities began, and the football {high school, college, and the NFL} season is here.

It was a busy week for our family, and when it came time for dinner, the thought of ordering out was tempting, but I didn’t.  With a few preparations made earlier in the week I was able to put together some quick and easy dinners.  One popular item our family couldn’t get enough of lately is homemade pan pizzas {twice in a week}.  I made the dough a few days ahead and kept it in the refrigerator until needed. The supply of grated mozzarella cheese was in the freezer.  Ready made pizza sauce was in the pantry.  I used what pizza toppings I had on hand.  With salad as a side dish, dinner was served.

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Homemade Pan Pizza

Hot and delicious pan pizza with melted cheese and crispy/puffy crust.
The pizza dough recipe will make two 10-inch pan pizzas.  I used a cast-iron skillet  and  a LaCreuset pan to bake them in.  They will tolerate high heat and make the crust crispy.

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Pan Pizza

{print recipe, here}

makes two 10-inch pan pizzas
serves 4-6

Ingredients
1      pizza dough {recipe below}, divide in half to make two 10″ pizzas
12-16 oz   mozzarella cheese, grated
6-8  tablespoons pizza sauce  {more if needed}
4      tablespoons olive oil
pizza toppings {peperoni, sausage, mushrooms, olives, tomatoes…}

Instructions
preheat oven to 425°F

1.  Place the dough on a generously floured surface and knead into a smooth ball.  Divide the dough in half, form two round balls, cover each loosely with plastic wrap, let them rest for 10-15 minutes.

2.  Add 2 tablespoons of olive oil to each pan and coat the surface {it will help to keep the dough from sticking to the pan}.

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Homemade Pan Pizza

{I like thick crust pizzas}

3.  Two methods to shape the dough into a pizza:

Method 1, roll the dough out with a rolling pin and transfer it into the pan and adjust it to fit.

Method 2, place the dough in the pan, with your floured fingertips press and stretch it out from the center {see image above}.

If the dough becomes sticky, sprinkle the dough/hand/rolling pin with more flour.

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homemade Pan Pizza

4.  Top each pizza with 3-4 tablespoons pizza sauce and 6-8 ounces of cheese.

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Homemade Pan Pizza

{pizza toppings from bottom to top: tomato sauce, cheese, mushrooms, tomatoes, basil, and parmesan cheese}

 5.  Add your favorite pizza toppings.

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Homemade Pan Pizza

{sprinkle fresh basil leaves and parmesan cheese before serving}

6.  Bake pizza for 20-25 minutes until crust is golden brown and cheese melted.

 

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Pizza Dough

 

Overnight – Pan Pizza Dough

makes two 10-inch pizzas

You can substitute all-purpose flour for bread flour or use half all-purpose and half bread flour.  I have tried all three ways and the pizzas turned out great.  Bread flour is higher in gluten and will make the pizza crust crispier.

Ingredients
3        cups bread flour {can substitute all-purpose flour}
1 ½   cups water
1 ½   teaspoons salt
1        teaspoon sugar
½      teaspoons yeast
olive oil/cooking spray to coat the container

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Pizza Dough

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Instructions

1.  In a large mixing bowl combine all the ingredients and stir until a sticky dough forms.

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Pizza Dough

{I used “PAM” oil spray to coat the inside of a resealable plastic bag.} 

2.  Transfer dough to an oiled bowl/resealable plastic bag and cover bowl with plastic wrap or seal the  bag, set aside and let it rise 12-18 hours or overnight.

To use the dough at a later date, put it in the refrigerate for up to five days until needed.

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Pizza Dough

I doubled the recipe.

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Homemade Pan Pizza

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Homemade Pan Pizza

My kids favorite topping is {turkey} pepperoni.

{print recipe, here}

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Posted by Kay

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4 Responses to Homemade Pan Pizza

  1. Neely September 7, 2014 at 4:01 pm #

    Kay, Your pizza looks absolutely mouthwatering — like a restaurant’s! I’m not normally a “crust-girl” but yours looks so delicious! 🙂

    • Kay September 7, 2014 at 9:21 pm #

      Thanks Neely! I’m always amazed at how easy it is to make these pizzas – no proofing, no fussing and just a little bit of kneading.

  2. Tristan B. October 16, 2015 at 8:15 pm #

    Oh, my I wish I thought of this earlier, thank you SO much for posting this! We have dough and I have been trying to roll it out and stretch it and it’s been a disaster. This would be so much easier! Thank you!

    • Kay October 17, 2015 at 9:15 pm #

      Hi Tristan! Thank you for coming by for a visit and I’m so glad you found this to be helpful! I hope your pizzas turned out great! I always look forward to seeing your latest blog posts. You share many wonderful ideas and inspirations – even where I could get special hair color products 🙂
      It’s football season here at our house and pan pizza will be a frequent request for dinners. Take care and have a wonderful day!

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