For this crispy, cheesy cloud of pizza, you won’t need any prior dough skills or know-how, but you will need a bit of time—almost all of it is hands-free time (and the hands-on part is fun!).
The brilliant minds at King Arthur Flour tell us a little more about the pizza: "Out of all the styles of pizza, we’ve chosen Crispy Cheesy Pan Pizza as our 2020 Recipe of the Year. With its crispy golden edges, gooey layer of cheese (right to the edge!), and thick yet delicate crust, it has a texture and taste that make you want more. Plus, the crust has just five simple ingredients: it’s easy to pull off in a home kitchen.
"Our recipe incorporates four baking 'tricks.' An untraditional, nearly no-knead method of folding the dough creates airy pockets in the crust. An overnight refrigerated rest allows the dough time to develop maximum flavor. Baking in a cast-iron pan makes an audibly crispy crust for your flavorful assortment of toppings. And finally, the unique layering of cheese beneath the sauce acts as a barrier to minimize sogginess."
King Arthur has been making variations every month on their
Instagram. Feel free to follow their lead, or use whatever's in your fridge and on your mind. Just be sure to use a light hand with the toppings so the dough can puff up in all its cheesy-crispy glory.
Here are even more helpful tips from King Arthur:
—Our base cheese of choice is a block of low-moisture mozzarella, coarsely grated. Want to experiment with different cheeses? Choose those that melt well: Fontina, cheddar, Jack, provolone, Gouda, and Muenster are all good candidates.
—Want to add your own favorite toppings beyond red sauce and cheese? Vegetables or meats should be cooked before arranging them in a single layer atop cheese and sauce. Feel free to experiment with other sauces, too; pesto or white sauce are great alternatives to tomato. One hint: To avoid potential sogginess, stick to the same quantities and layering process for sauce and cheese listed above.
—For an extra hit of flavor, sprinkle freshly grated hard cheese (e.g., Parmesan, Asiago, Romano) and/or fresh herbs (oregano, basil, thyme) over the hot pizza just before serving.
—If you're serving the entire pizza (no leftovers) right away, you can serve it right from the pan if desired. We don't recommend using a knife to cut the pizza in the pan; it might mar your cast iron's surface. Instead, after loosening the edges, use a spatula to partially lift the pizza out of the pan, then cut a wedge using a pair of standard household scissors or kitchen shears. Remove the wedge and repeat until you've cut and served all of the pizza.
—Feeding a larger group? Double all the ingredients in the recipe and follow the recipe instructions as written, dividing the dough into two pans (mix and match from the choices listed in step #6 above).
Slightly adapted from King Arthur Flour .
Helpful tools for this recipe:
- Staub Enameled Cast Iron Skillet
- Mosser Glass 3-Piece Mixing Bowl Set
- Five Two Essential Kitchen Knives