Homemade Pan Pizza Dough Recipe
Serves 2
30 mins prep
15 mins cook
180 mins Resting Time
225 mins total
Easy pan pizza dough recipe for baking homemade pizzas in a cast iron skillet with your favorite toppings.
Pizza Dough
Additional
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Make the Dough
Add the flour, yeast, salt, and garlic powder to the bowl of a stand mixer and hand whisk together.
oz 00 pizza flour
oz fine sea salt
oz instant yeast
tsp garlic powder
Combine the water, honey, and oil together in a measuring cup.
oz water
oz olive oil
oz honey
Using the dough hook attachment on low speed, begin mixing while slowly pouring in the liquid ingredients until the dough comes together.
Increase the speed to medium and knead the dough for 5 minutes. It should cling to the dough hook, while pulling away form the sides of the bowl.
Same Day Pizza Dough: Transfer the dough to a large mixing bowl, lightly coated with olive oil. Cover the bowl with plastic wrap and let rest until doubled in size, about 2 hours.
Overnight Pizza Dough: For a chewy pizza dough a long cold fermentation overnight improves the texture and the flavor. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let it rest at room temperature for 30 minutes. Then, place the bowl in the fridge for 18-24 hours.
Shaping Dough
If you refrigerate the dough, remove the bowl of dough 1-2 hours before you want to make pizza. Allow the dough to come to room temperature.
With a lightly oiled fist, slowly punch down the air in the dough. Transfer to a lightly floured work surface. Take a sharp knife or bench scraper, divide the dough in half for two thick crust pizzas (~500 grams each) or into thirds for three thinner crust pizzas (~310 grams).
Shape the dough halves into smooth balls by folding the edges inwards onto itself and rolling the dough on the counter with cupped hands.
Loosely cover the dough balls with a thin kitchen towel and lest rest for 30-40 minutes.
Bake
Preheat oven to 550°F (290℃), if you're oven doesn't go quite that high, try the next highest temp. Give it time to completely heat up. Adjust a rack in the lowest position of the oven to crisp the bottom of the crust.
I bake one pizza at a time, so I keep one dough covered while I make the first pizza.
Lightly oil the bottom of a 10-inch iron skillet with olive oil. Then sprinkle a light coating of semolina flour on top of the oil for a little added crunch.
olive oil
semolina flour
Place one dough ball into the center of the pan and gently flatten it with your hands.
Coat your fingertips in olive oil and gently dimple the dough outwards towards the edges of the pan. Leave it a bit thicker around the edges for more crust. If the dough shrinks back, let it rest for a 5-10 minutes, then stretch again. If you divided the dough into thirds, it may not cover the entire bottom of the pan and that's just fine.
Brush the outer edges of the dough with olive oil. Then, spread a thin coating of your favorite thick tomato sauce across the center, cover with mozzarella and then add your favorite toppings. Careful not to overload the pizza with toppings or it can crush the crust and make the pizza soggy.
Transfer the pan to the oven and bake for 12-15 minutes, until the crust is golden and cheese is bubbling.
You can also lift op on the pizza with a metal spatula to check for crispiness, if you want a darker crust return the pizza to the oven for a few more minutes.
