Ultimate Homemade Pan Pizza

5 from 1 vote

This Ultimate Homemade Pan Pizza recipe is the best way to amp up your next family pizza night! This makes three 9-inch pizzas—everyone gets to choose their own toppings!

Prep Time20

Cook Time20

Proofing & Fermenting Time14

Total Time14 40

Course: Main Course

Cuisine: American, Pizza

Servings: 9-inch Pizzas

Calories: 1556kcal

Author: Spencer Klickman

Equipment

Stand Mixer Optional
3 9-inch Non-Stick Cake Pans
Wire Cooling Rack

Ingredients

Pizza Dough

1 ¼ Cups Water Heated to 90 to 100°F
2 ¼ Teaspoons Granulated Sugar
2 ½ Teaspoons Active Dry Yeast
3 ½ Cups Bread Flour (Substitute equal amounts All-Purpose Flour)
1 Tablespoon Fine Sea Salt
⅓ Cup Olive Oil

Pizza Sauce

3 Tablespoons Olive Oil Divided
½ White Onion Finely Minced or Grated (About ½ Cup)
3 Cloves Garlic Finely Minced
3 Tablespoons Tomato Paste
1 28 oz can Crushed Tomatoes
1 Tablespoon + 1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
½ Teaspoon Kosher Salt Plus more to Taste
¼ Teaspoon Black Pepper Plus more to Taste

Cheeses

1 lb. Whole Milk Low-Moisture Mozzarella Grated
⅓ Cup Sharp White Cheddar Grated
⅓ Cup Parmesan Grated

Optional Toppings

Pepperoni Slices
Italian Sausage
Various Sliced Vegetables Mushrooms Black Olives, Bell Peppers, Onions, etc.

US Customary - Metric

Instructions

Pizza Dough

In a small sauce pan, heat up the water to 90 to 100°F. Remove from the heat and stir in the granulated sugar and active dry yeast to combine. Allow to bloom for 5 minutes until frothy.
In the bowl of a stand mixer, combine the bread flour and salt. Add the yeast mixture and oil. Mix on low for 2 to 3 minutes until the ingredients are completely combined. Allow the dough to rest for about 10 minutes, then continue to knead on medium speed for 5 to 7 minutes until the dough becomes smooth.
Turn the dough out onto a lightly floured work surface and perform 3 to 4 sets of slap and folds (complete instructions are outlined in the blog post above). Pick up the dough with both hands on either side and allow it to stretch some. Quickly slap the bottom of the dough onto the work surface, and stretch the dough over onto itself. Repeat this process 3 to 4 times. Shape the dough into a ball and transfer to a lightly oiled bowl. Cover and proof at room temperature for 1 hour.
Punch the dough down and perform two sets of "stretch and folds" (complete instructions are outlined in the blog post above). Grab one edge of the dough and pull it up to stretch it some without tearing. Fold the dough over onto itself, then turn the bowl 90 degrees, and repeat with the remaining three sides. Allow to rest for 30 minutes and repeat once more.
Turn the dough out onto a lightly floured work surface again, and divide into three equal pieces. Roll into dough balls and transfer to lightly oiled containers (deli containers, quart freezer bags, covered bowls, etc.) and refrigerate overnight or up to three days.
Remove the dough from the fridge 4 hours before baking and transfer to three, lightly oiled 9-inch, non-stick cake pans. After 30 minutes, stretch the dough out by heavily dimpling it with your fingertips until it reaches the edge of the pan. Tightly cover the pans and allow the dough to rise for the remaining 3 ½ hours.
In the last hour of proofing, preheat the oven to 450°F.

Pizza Sauce

While the pizza dough is proofing, heat a medium-sized pot over medium-high heat. Add 2 tablespoons of oil and add the grated/minced onion, stirring until it begins to turn soft and slightly translucent, about 4 to 5 minutes. Add the garlic and red pepper flakes, and sauté for another 30 seconds.
Add the tomato paste and sauté for 2 minutes, stirring frequently, until it begins to stick to the pan. Add the oregano, basil, salt and pepper, and cook for a few seconds, stirring to incorporate. Add the can of crushed tomatoes, and stir until evenly incorporated.
Bring the sauce to a gentle boil, and reduce the heat to medium-low. Hold for 45 minutes up to 1 hour until thickened. Add the remaining 1 tablespoon of oil, and taste for salt and pepper, adjusting as needed. Remove from the heat and allow to slightly cool before assembling the pizzas.

Pizza Assembly and Baking

If using the OXO squeeze bottles mentioned in the blog post, drizzle ⅓ cup (about 3 ounces) of sauce evenly over the dough. If not, use a spoon to apply the sauce. Gently spread the sauce evenly over the dough, taking care not to deflate it.
Add 1 cup of the cheese mixture evenly over each pizza, ensuring that you go all the way to the edges of the pan. If using toppings, add them evenly over the pizza, then add the remaining ⅓ cup of cheese to each pizza on top of the toppings. Sprinkle with dried oregano and kosher salt, then drizzle a few teaspoons of oil over the top.
Transfer all three pizzas to the preheated oven and bake for 20 minutes until golden brown and bubbling, spinning the pans half way through baking to make sure they cook evenly. Remove from the oven and allow to cool for about 10 minutes.
If the edges are stuck, run a butter knife around the edges of each pizza, then gently lift the them out of the pans and onto a cutting board with a spatula to slice and serve.

Notes

Storing Tips

Keep any leftovers (if you're fortunate enough to HAVE any, that is) in an airtight container in the fridge for up to five days. Freeze any leftovers for up to three months.

This pizza dough also freezes really well. After you perform your last stretch and folds, place any dough that you want to save in freezer bags and freeze for 3 to 4 months. To thaw, just rest on the counter for several hours until completely unfrozen. Add the thawed dough to the cake pans, stretch it out, and perform the second 3 ½-hour proof as the recipe is written.

Reheating Tips

Moderate, even heat, is crucial for reheating pizza correctly. The best way to reheat pizza is to throw it into a 400°F oven on a pan, covered in tinfoil, for 5 to 7 minutes. This allows the bottom of the pizza to crisp back up and for the cheese to melt. A toaster oven works great for this as well.

Another option available is to heat a few slices up in a covered skillet over medium heat on the stovetop for about 5 to 7 minutes. The pan crisps the crust back up, and putting the lid on helps to direct heat to the top of the pizza to help melt the cheese and heat everything up evenly.

Nutrition