Pan Made Pizza

Ingredients

Dough

• 2 cups (250 g) all-purpose flour, plus more for dusting
• 1 tsp instant yeast
• 1 tsp salt
• 3/4 cup (180 ml) warm water
• 1 tbsp olive oil, plus more for the pan

Sauce & toppings

• 1/2 cup pizza sauce or crushed tomatoes
• 1–1 1/2 cups shredded mozzarella
• Toppings of choice: pepperoni, cooked sausage, mushrooms, peppers, onions, olives
• 1/2 tsp dried oregano or Italian seasoning
• Salt and black pepper, to taste
• Fresh basil or chili flakes, for serving (optional)

Instructions

1. Make the dough: In a bowl, mix flour, yeast, and salt. Stir in warm water and olive oil until a shaggy dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic. (Or mix in a stand mixer with a dough hook.)
2. Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes. For a quicker night, rest at least 20–30 minutes — it will still bake up well.
3. Heat the pan: Generously oil a 10–12 inch cast-iron or heavy skillet. Press the dough into the pan, stretching to the edges. Cover and rest 10 minutes so it relaxes.
4. Par-cook the crust: Set the pan over medium heat. Cook the dough alone for 3–4 minutes, until the bottom starts to set and lightly brown. Peek underneath — you want pale gold, not burnt.
5. Top: Spread sauce over the dough, leaving a small border. Add cheese and toppings. Sprinkle oregano, salt, and pepper.
6. Finish: Cover the pan with a lid (or foil). Cook over medium-low heat for 8–12 minutes, until the cheese is melted and the bottom is crisp and deep golden. If the top needs more melt, cover tightly for the last few minutes.
7. Serve: Slide onto a cutting board, rest 1–2 minutes, slice, and finish with basil or chili flakes if you like.

Bree's Notes

Pan pizza is my no-oven workaround — crispy bottom, soft middle, and dinner that feels like a treat. Cast iron gives the best crust; a heavy nonstick skillet works too. Don't overload toppings or the center stays soggy. Leftover slices reheat surprisingly well in the same pan for a minute or two.