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+ servings

Pan Pizza

This Pan Pizza is the easiest, most delicious pizza I have ever made! No mixer. No kneading. The crust is thick yet light and crispy. Take a break from takeout and make this pizza. You'll be glad you did! Just remember that you have to start it the day before!
Prep Time10 mins
Cook Time18 mins
Rise Time20 hrs
Total Time20 hrs 28 mins
Servings: 6 (1 slice each)
Calories: 240kcal
Author: Michelle | Now Cook This!


  • cups bread flour, or all-purpose flour
  • ¼ teaspoon active dry yeast, or instant/quick-acting yeast
  • ¾ teaspoon salt
  • ¾ cup cold water
  • 1 tablespoon regular or light olive oil (not extra virgin)
  • 1 tablespoon bread flour, or all-purpose flour
  • ½ cup pizza sauce
  • cups shredded mozzarella cheese
  • additional toppings of your choice


  • In a large bowl, combine the 1½ cups flour, the yeast, salt, and water. Stir until combined and a loose ball forms. (Note: the dough will be wet and sticky. This is how it's supposed to be. Unless it is very watery and not coming together, don't add more flour.)
  • Cover the bowl tightly with plastic wrap. Let it sit at room temperature for 18 hours. (Note: You don't want a very warm place like you might with other dough. You just want a nice and slow rise.)
  • Grease a 10-inch or a 12-inch cast iron pan (bottom and sides) with 1 tablespoon of olive oil. 
  • Uncover the dough and sprinkle with 1 tablespoon of flour. Mix lightly just until the dough forms a loose ball. (Note: It will still be sticky and somewhat wet. You just want a little bit of flour to make it a little easier to work with.)
  • Put the dough in the greased pan. Lightly oil your fingers and spread out the dough in the pan. (Note: You may not be able to stretch it out all the way to the edges of the pan, but that's okay. Spread it out as far as you can. It will spread out more as it rises). 
  • Cover the pan with a lid or a plate and let sit at room temperature for 2 hours.
  • Meanwhile, preheat the oven to 500°F. Place the oven rack in the lowest position. (Note: You want the oven to be very hot and evenly heated when you put the pizza in the oven, so allow it to heat up for 45 minutes to an hour.
  • Top your pizza dough with sauce, cheese, and any other desired toppings.
  • Place the pan on the stove and cook for 3 minutes over medium-high heat. This gets the pan hot and helps ensure a crispy, golden brown crust.
  • Put the pan in the oven on the bottom rack and bake for 12 to 15 minutes or until the cheese is melted and bubbly and the bottom is golden brown and crispy. (Note: You can check the bottom by carefully and gently lifting up the edge of the pizza with a spatula or tongs).
  • Remove the pan from the oven. Run a knife or spatula along the edges of the pizza to make sure it is not sticking to the pan and then very carefully remove the pizza from the pan to a wire rack. Allow the pizza to cool for about 5 minutes before slicing. 
  • Slice into 6 pieces and serve.

Recipe Notes

  • I don't recommend using plastic wrap to cover the dough in the pan while it rises because it may not stick well to the pan and may sag down onto the dough. The dough will stick to the plastic wrap when you take it off, deflating the dough. A lid or a plate works best, or you could use a baking sheet, a serving tray, etc. 
  • If you use extra sauce or toppings that may release some moisture while cooking, this may cause your crust to be less crispy.
  • If you let the pizza rest/cool on a cutting board or plate instead of a cooling rack, the steam underneath may cause the crust to be less crispy.
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