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Crispy Cheesy Pan Pizza Recipe From King Arthur Flour
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252 Reviews
Nira E.
February 14, 2021
Hey looks great. I'd love to try it out. I loved the clip :-) I don't have this pan you are using ,and no King Arthur here , but I guess white plain flour will do. Thanks.
Smaug
February 14, 2021
If possible you should probably use bread flour- King Arthur's all purpose flour is really very similar to a bread flour, with a high gluten content and malted barley flour included.
Deb
February 4, 2021
My dough never got really soft and pillowy prior to baking it almost had a slight hard crust on top. It still tasted great and cooked well but just wondering if anyone has any thoughts and why this happened?
Sandy C.
February 12, 2021
The first time I made the dough this was the case, but I read in the comments that I needed to add a little more water. It tasted great though when baked. I made the dough again tonight and it was better, but I added a few more drops of water anyway and it was soft and pillowy.
Lauren
January 30, 2021
Does anyone have a good sauce recipe for this particular pan pizza? I used my usual go-to, Jim Lahey’s no-cook tomato sauce, but it just wasn’t right here.
PG T.
January 30, 2021
Jarred Rao's tomato sauce is what I use. I think it works great with this recipe.
Smaug
January 30, 2021
I can report that it needs to be pretty thin. I tried it with my usual pizza sauce, which is quite thick (I don't like soggy crusts) and it pretty much stayed where I put it rather than spreading around.
Rebecca K.
February 13, 2021
I use this one; I just plop maybe 5 spoonfuls around the pizza after the first layer of cheese, then top with the rest. Any leftovers freeze great for the next time. https://joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/#wprm-recipe-container-8674
Lauren
January 30, 2021
Does anyone have a good sauce recipe for this particular pan pizza? I used my usual go-to, Jim Lahey’s no-cook tomato sauce, but it just wasn’t right here.
Smaug
January 23, 2021
I tried the cast iron method with the dough from Mauritzio Leo's "Sourdough Pizza Romano" dough from this site (1/2 recipe for a 10" skillet) and my own baking method (parbake 12 min. on lowest shelf for 12 min., add toppings and cook 4-5 min. until cheese is mostly browned, 1 min under broiler). I don't know what you'd call the result, but it was really good.
Smaug
January 23, 2021
Tried the cast iron method with Mauritzio Leo's "Sour Pizza Romano" dough recipe from this site (1/2 recipe for 10" skillet) and my own baking method (parbake 12 min. on bottom shelf at 500 deg., add toppings and cook+ 4/5 minutes until the cheese is mostly brown, then 1 min under the broiler.) Don't know exactly what you'd call the result, but it was really good.
danute
January 17, 2021
1. The pizza was delicious ,even though though the crust had gotten hard in the fridge overnight. (see my comment 1/12).
2. Has anyone tried making breadsticks with the dough. I think they would be delicious. Going to do that next.
2. Has anyone tried making breadsticks with the dough. I think they would be delicious. Going to do that next.
NXL
January 12, 2021
Oh, man! Is this a good recipe. I used smoked gouda and added s tiny bit of chopped salami. Topped with sliced pepperocini and hot pepper flakes. Tremendous!
danute
January 12, 2021
Making this for the first time. Planned on baking it yesterday, didn't. So the dough was in the fridge 48 hours. The dough has a hard crust on it even though it was covered with a towel in the fridge. Next time, I will put it in a bag with oil. I hope it tastes better than it looks.
Ann
January 14, 2021
I did the same thing the first time I made it, now it always goes into an oiled ziplock.
Charles
January 12, 2021
Good recipe. Fun (easy) to make - fun (tasty) to eat. We added toppings to ours and we're coming up with other toppings to use when we make it again.
B. H.
January 11, 2021
Excellent pizza! The crust is very light and airy unlike most thick crust pizzas, and the crispy edges were delicious. I usually prefer a thin crust but this won me over. I did add some sautéed onions and thinly sliced pepperoni. Can’t wait to try some other variations. 5 stars.
Julie V.
January 2, 2021
Help please, the pizza was so oily as it cooked. No way I could take it out of the pan when finished. It would have spilled all over the place. Was the oil the olive oil or oil from the cheese?
diaday
December 31, 2020
40+ years ago when my boyfriend, now my husband, and I were dating, my future MIL had a recipe for "Crazy Crust Pizza," very similar to this. She fixed it in a 9x13 pan and when she served it she cut it into thirds which created square pieces. Everyone wanted the edge pieces so she went to cutting it down the middle in thinner slices so we all could be guaranteed an edge. I have a hand-written recipe book that I began before I got married which has family favorite recipes from my husband's and my families. Crazy Crust Pizza was one of the first entries.
JillianFarley
December 22, 2020
This pizza is truly incredible. The video also helped a lot along with following the recipe to a T. I can’t wait to make it again !!
Sarah
December 9, 2020
We love this recipe, it is successful every time and flavorful whether left to rise for 12 hours or a few days. At home we use various sizes of cast iron (depending on crust preferences). Recently, however, we were in an ill equipped kitchen and we mixed the dough by hand and baked the pizza in a simple non-stick 9x13 pan we bought at the grocery store. It was as good, if not better, as it was easily removed from the pan and crust edges were crispy and brown. Do not let your baking vessel deter you!
Sarah
December 9, 2020
We love this recipe, it is successful every time and flavorful whether left to rise for 12 hours or a few days. At home we use various sizes of cast iron (depending on crust preferences). Recently, however, we were in an ill equipped kitchen and we mixed the dough by hand and baked the pizza in a simple non-stick 9x13 pan we bought at the grocery store. It was a good, if not better, as it was easily removed from the pan and crust edges were crispy and brown. Do not let your baking vessel deter you!
Beardown1
November 8, 2020
My pizza turned out perfect and I’m making it for the 3rd time today. Does anyone know why they recommend cutting it with shears?
Brigitte B.
November 8, 2020
I think my guess is they don’t want you to ruin your pan ! But I use Teflon pan when mine is ready it slides right from the pan onto a cutting board than I use my pizza cutter ...but I have made this pizza so many time . I do it with onions , black olives , pepperoni , sautéed mushrooms in garlic ..with this pizza skies is the limit !
Smaug
January 1, 2021
Scissors are traditional with Roman pizza al taglio, of which this is a close relative. Pizzerias use a special scissors (Scizzas) with a curved blade designed to cut through the crust without compressing it as much as would a pizza wheel or knife.
nglancy
September 25, 2020
Can’t rate this recipe highly enough. Works every time. Delicious crispy deep dish pizza, best topping we’ve tried is Greek, it’s PERFECT
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