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Back to Basics: 60-Minute Pan Pizza
Before you call delivery, consider this fresh, tasty, affordable pan pizza
60-Minute Pan Pizza (Tom Slepicka/for The Gazette)
This 60-Minute Pan Pizza recipe delivers a satisfyingly thick and chewy crust with that irresistible crispy, fried bottom. (Tom Slepicka/for The Gazette)
The Gazette offers audio versions of articles using Instaread. Some words may be mispronounced.
It's a familiar weeknight dilemma: you want a delicious pepperoni pizza, and the convenience of takeout is calling your name. But before you pick up the phone, consider this: you can craft a fresher, tastier and more affordable pan pizza in your own kitchen in just 60 minutes from start to finish.
My recipe delivers a satisfyingly thick and chewy crust with that irresistible crispy, fried bottom, all using simple ingredients you control, which most of us already have at home. It's time to win the race against the delivery driver and competition for the best flavor and bring the pizzeria experience home.
My recipe is structured to yield two pan pizzas, each approximately 12 inches in diameter, making it an ideal quantity for families. The ingredient amounts are also perfectly suited for a standard-sized kitchen stand mixer, ensuring proper kneading and the best texture. The second pizza can also make for fantastic leftovers, as it stays wonderfully fluffy when reheated the next day. It also freezes exceptionally well for a quick meal later — simply defrost and reheat. Of course, if you are working with a smaller stand mixer or prefer making the dough by hand, you can easily halve all the dough ingredients to prepare a single, perfect 12-inch pan pizza.
To prepare the pizza dough, begin by combining 3 cups of bread flour, 2 teaspoons of confectioners' sugar, 5 teaspoons of active dry yeast, 1/2 teaspoon of baking powder, and 1 teaspoon of salt in a kitchen mixing bowl. Whisk these dry ingredients for about 30 seconds to distribute them evenly. Next, add 1 1/2 cups of warm water and 2 tablespoons of extra virgin olive oil.
Using a mixer, knead on low speed for about one minute until the ingredients are partially incorporated. Then, increase the speed to medium-high and continue to knead for 2 to 4 minutes until a compact dough forms and stops sticking to the bottom of the mixing bowl as it kneads. Note that when you stop the mixer, the dough will rest and become a little sticky, which is perfectly normal. For this recipe to succeed, it is crucial to use fresh, active yeast to ensure the dough rises properly and avoids a dense texture.
Recipe
60-Minute Pan Pizza
2 pan pizzas (12“ each)
Active Time: 30 minutes
Total Time: 60 minutes
Ingredients
Pizza dough
3 cups bread flour
2 teaspoons confectioners’ sugar
5 teaspoons active dry yeast
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups warm water
2 tablespoons extra virgin olive oil (or other kind of oil)
Greasing
2 drizzles extra virgin olive oil (to grease mixing bowls)
4 tablespoons extra virgin olive oil (or other kind of oil, to grease the pans, 2 tablespoons each pizza)
Sauce
1 15-ounce can diced tomatoes ( including liquid or crushed tomatoes)
1 10-ounce can tomato paste
1 tablespoon granulated sugar
2 cloves garlic, peeled (or 1 teaspoon garlic powder)
1 teaspoon oregano (or 1 tablespoon fresh)
1 teaspoon basil (or 1 tablespoon fresh)
1/2 teaspoon salt
1/4 teaspoon pepper
Toppings
1 pound (about 3 1/2 cups) shredded Mozzarella
1/4 to 1/2 pound pepperoni
Directions
Start the 60-minute Pan Pizza by preparing the dough.
Place the bread flour, confectioners’ sugar, active dry yeast, baking powder and salt into a kitchen mixing bowl. Briefly stir with a whisk just enough to combine all ingredients (about 30 minute).
Add the warm water and extra virgin olive oil. Knead on low speed until all ingredients are partially incorporated (about 1 minute).
Then, increase the speed to medium-high and knead until a compact dough, which stops sticking to the bottom of the mixing bowl, forms (usually about 2–4 minutes).
Note: This is a fast-rising dough, thanks to a large amount of yeast and the use of baking powder, which together will give the pizza a perfect texture.
Gently drizzle oil into each of the two medium mixing bowls, and then gently distribute it with a silicone brush. Remove the dough from the mixing bowl and split it into two even pieces using a bowl scraper or spatula.
Place each piece into an individual medium mixing bowl, cover both with a plate or plastic wrap, and let them rise until doubled in a warm place (usually for 20 – 30 minutes).
Optional steps: For a fuller taste of your pizza dough, deflate the dough after the first 20 or 30 minutes of rising by gently pressing down with your hands. Cover the dough and let it rise again for another 20 or 30 minutes.
Set oven to preheat to 400°F, using either the regular or convection program.
Meanwhile Pour 2 tablespoons of extra virgin olive oil into each of the pizza pans. Then, spread it evenly using a silicone brush. (If there is an excessive amount of oil, do not remove, as it will support the baking process of the pizza).
Place one piece of dough into each pan by letting gravity do its job.
Then, using all your fingers, evenly distribute the dough by gently pressing and stretching it until you have covered the entire bottom diameter of the pan.
Note: Because the dough has a greasy surface after being flipped into the pan, it is easy to use bare hands without it sticking.
Set the pizzas aside while you prepare the sauce (no need to cover them).
For the pizza sauce, place the diced tomatoes, tomato pate, garlic, sugar, oregano, basil, salt and pepper in the measuring pitcher or into the medium mixing bowl:
Process with an immersion blender until all ingredients are nicely combined and a thick pizza sauce is formed.
To assemble and proof, first spread the pizza sauce evenly on both pizzas.
Distribute it to the edges (you can go all the way to the edge for a crustless pizza) or leave a 1/2-inch to 1-inch border to create a crust.
Use an amount of the sauce you like, up to half of the total amount for each saucy pizza, or a quarter of the amount for pizza with sauce in moderate quantity (as I do), based on your preference.
If you do not use all the sauce, feel free to store it in the refrigerator for up to one week or in the freezer for up to half a year for your next pizza project.
The amount of sauce in the recipe is designed to use the entire can of diced tomatoes as well as the entire can of tomato paste to prevent you from having leftover cans and to prevent the necessity of measuring.
Next, top each pizza with the shredded mozzarella. Evenly distribute the pepperoni on top.
Set the pizza aside until the oven is preheated or place it right away into the preheated oven. Place the pizzas on the bottom rack of the preheated oven and bake until done, about 20 minutes.
Remove them from the oven, place them on a cooling rack, and let them sit for 3 to 5 minutes to make them easier to handle.
Then, remove the pizzas from the pans, cut each pizza into 4 to 8 portions while it is still in the pan, or carefully remove it to a cutting board or tray before cutting. Serve warm.
Source: Tom Slepicka
This fast-rising dough achieves its perfect texture from a generous amount of yeast and the addition of baking powder. To prepare it for rising, divide the dough into two even pieces and place each in a separate, lightly oiled bowl. Cover the bowls and let them rise in a warm place for 20 to 30 minutes, or until doubled in size. Suitable options include an oven on a bread-proofing setting, a slightly preheated oven that has been turned off (with a comfortable, sauna-like temperature), or a spot in close proximity to a heat source.
This method of splitting the dough beforehand is crucial for two reasons: smaller portions rise more quickly, and it prevents the need to handle and cut the dough after it has risen. Portioning the dough once it's risen and full of air would also deflate the delicate gas bubbles created by the yeast, making the dough significantly harder to stretch and resulting in a tougher final crust. By dividing the dough first, each portion rises undisturbed, preserving its light, airy texture and making it easy to shape.
For a fuller, deeper flavor, you can optionally perform a second rise. After the dough has risen the first time, gently press it down with the palm of your hand to deflate it. Then, let it rise again for another 20 to 30 minutes. While this extra step will develop a more complex taste in the crust, it will also add 20 to 30 minutes to the total preparation time. You can decide whether to include this step based on your personal preference and schedule.
For this recipe, you will need two 12-inch or larger pans or three smaller ones. You can use dedicated pizza pans, or if you don't have them, substitute with any oven-proof skillets (such as frying or sauté pans) or cake pans of the appropriate size.
After the dough has risen, continue by preheating your oven to 400°F, using either the regular or convection setting. While the oven is preheating, pour 2 tablespoons of extra virgin olive oil into each pizza pan and use a silicone brush to spread it evenly across the bottom surface, leaving any excess oil in the pan.
Using a mixer, knead the dough on low speed for about one minute until the ingredients are partially incorporated. Then, increase the speed to medium-high and continue to knead for 2 to 4 minutes until a compact dough forms and stops sticking to the bottom of the mixing bowl as it kneads. (Tom Slepicka/for The Gazette)
While the oven is preheating, pour 2 tablespoons of extra virgin olive oil into each pizza pan and use a silicone brush to spread it evenly across the bottom surface, leaving any excess oil in the pan. (Tom Slepicka/for The Gazette)
Divide the dough into two balls. (Tom Slepicka/for The Gazette)
Place the divided dough in two separate, lightly oiled bowls. Cover the bowls and let them rise in a warm place for 20 to 30 minutes, or until doubled in size. (Tom Slepicka/for The Gazette)
Pour 2 tablespoons of extra virgin olive oil into each pizza pan and use a silicone brush to spread it evenly across the bottom surface, leaving any excess oil in the pan. (Tom Slepicka/for The Gazette)
Gently press and stretch the dough outwards until it covers the entire bottom of the pan. (Tom Slepicka/for The Gazette)
To assemble the pizzas, spread the sauce evenly over the dough, either to the very edge for a crustless style or leaving a ½- to 1-inch border for a traditional crust. (Tom Slepicka/for The Gazette)
Top with your preferred toppings. (Tom Slepicka/for The Gazette)
After baking, carefully remove the pizzas and let them rest on a cooling rack for 3 to 5 minutes. To ensure a clean release, run a paring knife around the pan's edge to loosen any stuck cheese or sauce. (Tom Slepicka/for The Gazette)
Next, place one piece of risen dough into each pan by simply letting it fall from its bowl. The dough's surface will now be coated in oil, which will prevent it from sticking to your hands. Using your fingertips, gently press and stretch the dough outwards until it covers the entire bottom of the pan. Because the dough has a greasy surface after being flipped into the pan, it is easy to use bare hands without it sticking. Once shaped, set the pizzas aside uncovered while you prepare the sauce.
To prepare the pizza sauce, combine one 15-oz can of diced tomatoes, one 10-oz can of tomato paste, two peeled cloves of garlic, 1 tablespoon of granulated sugar, 1 teaspoon of oregano, 1 teaspoon of basil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a measuring pitcher or medium mixing bowl. Process with an immersion blender until all ingredients are nicely combined and a thick pizza sauce is formed.
This recipe is designed to use the entire cans of diced tomatoes and tomato paste to prevent leftovers. Later on, use your preferred amount of sauce — up to half of the batch for a very saucy pizza, or a quarter for a moderate amount, as I do. Any unused sauce can be stored in the refrigerator for up to one week or in the freezer for up to six months for your next pizza project.
To assemble the pizzas, spread the sauce evenly over the dough, either to the very edge for a crustless style or leaving a 1/2- to 1-inch border for a traditional crust. Use your preferred amount of sauce, from a quarter of the batch for a moderate coating to half for a very saucy pizza. Next, top each pizza with 1/2 a pound of shredded mozzarella, followed by the pepperoni. While 1/4 of a pound of pepperoni is enough for both pizzas, feel free to adjust to your liking. For instance, since my wife is a vegetarian, I use the entire amount on my pizza. You can also experiment with other available toppings like Italian sausage, sliced mushrooms or olives.
Good to know:
- Why make pan pizza at home? While the low price of fast-food pizza is tempting, the benefits of making it at home are undeniable in terms of quality, health and even convenience. When you make your own pizza, you have complete control. You choose high-quality ingredients for every layer, from the dough and sauce to the cheese and toppings. This not only results in a far superior flavor but also empowers you to make healthier choices by managing salt and sugar content and completely avoiding the artificial and processed ingredients common in fast food. A homemade pizza is not only cheaper than ordering out (especially after delivery fees) but it can also be a surprising time-saver. A trip to pick up a pizza can easily take 30–60 minutes, and sometimes even more. With a recipe like my 60-Minute Pan Pizza, you can have a fresh, hot pizza on your table in the same amount of time, without ever leaving your home. Ultimately, the choice is clear: For a small amount of effort, you are rewarded with a better-tasting, healthier meal, limitless customization and the incredible aroma of fresh-baked pizza, all while saving money.
- History of pan pizza: The modern history of pizza began in Naples, Italy, in the 18th century, a classic style, often Neapolitan or a variation, that was later brought to the U.S. by Italian immigrants in the 19th century. While Neapolitan pizza can be characterized as having a thin crust, not every thin-crust pizza meets the specific standards of the Neapolitan style. The separate category of pan pizza, considered an American invention, refers to a pizza baked in a metal pan to achieve a unique, somewhat fried and crispy crust/ This style has its roots in two mid-1940s developments — the Chicago deep-dish pizza (credited to Ike Sewell and Ric Riccardo at Pizzeria Uno in 1943) and the Detroit-style pizza (originating at Buddy's Rendezvous) — and was later popularized by Pizza Hut in the 1980s.
- Is pepperoni a classic pizza topping? While it may be one of the most popular pizza toppings today, pepperoni is not an original ingredient but rather a classic Italian-American invention. The earliest pizzas from Naples, Italy, featured simpler toppings like tomato, garlic, mozzarella and basil. Pepperoni itself was first created by Italian immigrants in New York City in the early 20th century, and it only became a widespread pizza topping in the 1950s as American pizzerias proliferated. Its delicious flavor and long shelf life helped cement its status as a beloved, yet distinctly American, evolution of the traditional Italian dish.
Since proofing is not necessary, you can place the pizzas directly into the preheated oven. Bake for about 20 minutes on the bottom rack until done. Two 12-inch pans should fit side-by-side in a standard oven; if not, place one on the bottom rack and one on the middle rack.
After baking, carefully remove the pizzas and let them rest on a cooling rack for 3 to 5 minutes. To ensure a clean release, run a paring knife around the pan's edge to loosen any stuck cheese or sauce. Slice each pizza into 4 to 8 portions, either in the pan or after carefully transferring it to a cutting board with a turner. Always use oven mitts when handling hot pans to prevent burns. Serve warm.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
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