Lukas Dean’s

Easy

Easy Pan Pizza

A thick, crisp-bottomed pizza from a no-knead dough and a hot oven.

The short version. Stir a wet no-knead dough, let it rise for about an hour, press it into an oiled pan, top it, and bake at 475°F for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
  • Prep 15 min
  • Cook 15 min
  • Rise or rest 1 hr
  • Makes 6 slices

Scaling is exact math. For a fraction of an egg, beat the egg and measure out that fraction.

Ingredients

Dough

  • 2 ½ cups all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup warm water (about 110°F)
  • 2 tbsp olive oil (plus more for the pan)

Toppings

  • ½ cup pizza sauce
  • 2 cups shredded mozzarella
  • toppings of your choice

Directions

  1. Stir the flour, yeast, salt and sugar together. Add the warm water and olive oil and stir until no dry flour remains. The dough will be sticky.
  2. Cover the bowl and let the dough rise for about an hour, until puffy.
  3. Heat the oven to 475°F. Pour a few tablespoons of olive oil into a 10 to 12 inch cast-iron skillet or a metal cake pan.
  4. Turn the dough into the pan and press it out to the edges with oiled fingers. If it springs back, rest it 10 minutes and try again.
  5. Spread the sauce thinly, then cover with the mozzarella and your toppings.
  6. Bake for 12 to 15 minutes, until the edges are deep golden and the cheese is bubbling. Slide it onto a rack so the bottom stays crisp.

Tips

  • Precook raw meat toppings first. Raw sausage will not cook through in this time.
  • A heavy metal pan gives the crispest bottom crust.

Technique guides

Questions

Can I use bread flour?

Yes. Bread flour makes the crust a little chewier. Use the same amount.

Cooking involves heat and sharp tools. Kids cook with an adult. Times and temperatures are guides, so use your own judgment and a thermometer, and watch for allergens.

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