Simple Crispy Pan Pizza
A no-knead cast-iron pan pizza with a thick, airy crumb and a shatteringly crispy crust — minimal effort, maximum pizzeria vibes.
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
8 slices
Calories
445/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 2 cup all-purpose flour
- 1 tsp instant yeast
- 1 tsp kosher salt
- 1 cup lukewarm water
- 1 tbsp olive oil
- 3 tbsp olive oil
- 0.75 cup tomato sauce
- 6 oz mozzarella cheese
- 0.25 cup pecorino romano
- 0.25 tsp red pepper flakes
- 0.5 tsp dried oregano
- 1 tbsp olive oil
- 0.25 cup fresh basil
Mix the dough
In a large bowl, whisk together the flour, instant yeast, and salt. Add the lukewarm water and 1 tablespoon of olive oil. Stir with a spoon or dough whisk until combined with no dry flour pockets remaining. The dough will be shaggy and sticky — that's expected.
Let the dough rise
Cover the bowl tightly with plastic wrap and let it rise at room temperature until doubled in size and jiggly when you move the bowl, about 1.5 to 2 hours.
Prepare the skillet
Coat a 12-inch cast-iron skillet with 3 tablespoons of olive oil. Scrape the risen dough into the pan and flip it once so both sides are oiled. Dip your fingers in the oil and dimple the dough outward toward the edges. It's fine if it doesn't reach all the way — it will during the rest. Cover loosely and let rest for 30 minutes.
Top and bake
Preheat oven to 450°F. Spoon the tomato sauce over the dough, spreading to the edges. Scatter the mozzarella evenly, then sprinkle with pecorino or Parmesan. Season with salt, red pepper flakes, and dried oregano. Drizzle a final tablespoon of olive oil over the top. Bake for 30 minutes until the crust is deeply golden brown and the cheese is bubbling and toasted.
Serve
Scatter fresh basil over the hot pizza. Use a spatula to loosen the crust from the pan and slide the pizza onto a cutting board. Cut into wedges and serve immediately.
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Open in AppTips & Variations
- The generous olive oil in the pan is what creates the incredible crispy bottom crust
- Don't skip the 30-minute rest in the pan — it lets the dough relax and fill the edges naturally
Frequently Asked Questions
- Can I make the dough ahead?
- Yes, let it rise for 1 hour at room temperature, then refrigerate for up to 2 days. Bring to room temperature before stretching.
- Do I need a cast-iron skillet?
- A cast-iron skillet gives the best crust, but a well-oiled metal cake pan or oven-safe skillet works too.
- Can I add toppings?
- Keep toppings light so the crust stays crispy. Pepperoni, mushrooms, or olives are great additions.
Recipe inspired by the original at smittenkitchen.com. Ingredients and factual cooking data extracted; instructions independently written.
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