Easier pan pizza in a non-stick — browned base and crispy rim
5,961,146
Published 2020-12-31
**RECIPE, MAKES ONE 10-INCH PIZZA**
For the dough
1 cup (120g) bread flour + more for kneading (all-purpose is fine instead)
1/2 teaspoon (3g) salt
1/2 teaspoon (2-3g) sugar
1/2 teaspoon (1-2g) dried yeast
1/4 teaspoon (1g) garlic powder (very optional)
2 teaspoons (10mL) olive oil
1/2 cup (120mL) milk (water is fine instead)
For the sauce
1/3 cup (80mL) canned crushed tomatoes (I like Pastene "Kitchen Ready")
1 teaspoon (5g) tomato paste (I only use this when I can't get the Pastene tomatoes)
a small pinch of sugar
a few pinches of dried pizza herbs (oregano, basil, marjoram, chili flakes, etc)
For the rest
5-6 oz (140-170g) low-moisture mozzarella (ideally not pre-grated)
grated parmesan
additional olive oil and pizza herbs
Combine all the dough ingredients. If it's too wet to knead, add more flour, but try to keep the dough as sticky as you can handle. Knead until smooth and elastic. Cover and let it double in size, 1-2 hours. (You can also simply throw it in the refrigerator and let it rise slowly for 1-7 days.)
Get a 10-inch (25cm) non-stick skillet (you can use well-seasoned cast iron instead) and drop in just enough olive oil to coat the bottom. Put in some of your pizza herbs and a tiny pinch of salt, and coat the pan with oil and seasonings. Transfer your risen dough ball to the pan and flatten it into the pan with your finger tips, being sure to stretch it a little wider than you want it (it'll contract a bit). Rub the surface with a little more olive oil and let it rise again in the pan for at least 30 min.
Combine all the sauce ingredients and grate your cheese. Position an oven rack up close to the broiler (grill).
When you're ready to bake, turn a burner on medium heat under your dough, and get the broiler in your oven heating to maximum. Cook the dough on the stovetop until the bottom is browned to your liking, checking frequently by lifting it up with a soft spatula. You can shake the pan to make sure the dough isn't sticking. I like the bottom to be just starting to burn — this usually takes me 6-7 minutes.
When the bottom is cooked, take the pan off the heat. Spread on the sauce, edge to edge. Dust the sauce with parmesan, and spread on the mozzarella, edge to edge. Put on any other toppings you want.
Transfer the pan under the hot broiler, close the oven door, and cook until the cheese is brown to your liking. This usually takes me only two minutes, which in my experience isn't enough time to overheat the teflon pan and cause the release of hazardous fumes. If you need to be particularly cautious about such things (pet birds and people with respiratory diseases are at high risk), use a cast iron pan instead for this recipe.
Remove the pizza from the oven and allow it to cool just until it's solid enough that you can slide it out intact — no more than 5 minutes. (The sooner you get it out of the pan, the crispier the bottom will be.) Slide the pizza out to a cooling rack, and let cool to eating temperature. If the bottom is too soft or soggy, you can slide it back into the pan and fry over medium heat again for a minute until sizzling.
Slice and eat (duh).
All Comments (21)
-
This man implemented a squarespace advertisement without me even knowing. That transition was so smooth
-
My 12 years old son is a huge fan of you, Adam. He is making this pizza today, and already prepared the dough yesterday, so it should be extra fluffy! Thanks for being an inspiration!
-
The amount of information eloquently delivered is impressive. Even at 7:30 he talks about polymer fumes being particularly hazardous for birds in the context of a teflon pan burning.
-
This is the first ever no-pizza-stone recipe I've tried that actually worked and produced a pizza exactly like the one you showed. Incredible dough recipe, Thanks Adam
-
“Feet-za butt” hell yeah fkin got em
-
If you brown your pizza in a dry pan, you get more of a "firebrick" kinda crust on the bottom.
-
I used to work at Pizza Hut and the pan pizzas always tripped me out. We would receive these small frozen disks of dough, and part of our prep was to spray the pans with oil and just drop the tiny frozen disks into the pans and put them in the walk-in fridge, and then over night they would grow into pizza sized doughs. Oh, and the same amount of dough was used for medium and large pizzas. We just stretched it more for large. Everything was just so wrong.
-
Just made this last night, first time, with 11 year old daughter. We doubled the recipe to start for a family of 5 and she did it all. And it came out exactly as the video. Best home-made pizza ever from fresh bag of flour to crunchy frico in about 3 hours! We've got a lot more to make again tonight, this time we're quadrupling the recipe and keeping it overnight for even greater taste. Thank you Adam! The method to bake/fry the pizza bottom in a non-stick, and then add toppings and broil the top, is pure genius that passes for a cake pizza that tastes equal or better than restaurant. We decided to transfer the pizza to a preheated cast-iron skillet for the broiling step since our non-stick had a handle we didn't want to burn, and this alternate method worked just as well. 2 mins is not enough for the pizza to stick to the cast-iron it if you spray it. Slides right out onto a cooling rack after freeing some of the frico with a spatula. Beautiful. Tasty. Thanks again! Edit: for those concerned about the cost, it was $44 for all ingredients in rural America, which would prob make 15-20 pizzas - and this price includes rootbeer to celebrate! This is about how much we spend on a single night of restaurant pizza which we can only do once in a long while. We can't quite yet afford the pizza steel to experience Adam's NY style, but this recipe passes for something as good or better if you're still in that camp. So ya, saving us money, Adam's video on this and other pizzas is a real blessing!
-
I can’t believe it’s been over a year since the first pan pizza video.
-
I tried this with a very large cast iron skillet and it turned out incredible, better than most takeout. I've never even made oven pizza before. 10/10 I'll be making this again.
-
7:20 This is actually why I go with the canary in a coal mine method for my kitchen. I keep a canary in my oven so I'll know if the pan releases harmful fumes. I've never used the same pan twice, so watch out. I've also never used the same canary twice, and usually end up eating my food raw.
-
I just made this for me and my 22 yr old stepson. HE RAVED ABOUT IT! I thought it was one of the best pizzas I have every tasted. I used a 10" nonstick pan. I added toppings—pepperoni, Italian sausage, diced jalapeños, thin sliced red onions and your other ingredients. WOW! The crust was crunchy on the bottom and tender in middle. I'll probably switch to a 12" well-seasoned cast iron pan next time to produce a larger pie. I have to send this video with recipe to my brothers and sister and my wife who is down at our other place in Mexico. Thanks again for doing this.
-
me who doesnt have ingredients: yes
-
This is literally the most perfect-looking pizza I’ve ever seen in my life. I can’t wait to try this.
-
Literally just made this 1 hr ago. This is the best cooking method for homemade pan pizza. When I used to make pizza from scratch it was always flat and not fluffy. Basically like a thin crust pizza. Nothing wrong with thin crust but I love me some thiccc dough! It turned out amazing. Probably the best I’ve ever made! Will follow this recipe going forward. Thank you Adam!
-
being a diy pizza fan, this has been the best 10 mins spent learning, no nonsense technique , straight to what works, in pizza world , perfect dough prep and thickness , toppings, and that special gremolata is what got me hooked. Thanks man for showing me an easy full taste way.
-
8:52 was the smoothest ad plug on YouTube. Almost makes me want to get squarespace
-
I love hearing this guy talk about the pizza, he sounds both knowledgeable and passionate.
-
I own an outdoor pizza oven that makes the best thin crust pizza in 2-3 minutes. It does require about an hour of preheating, but amazing crispy thin crust. I tried this method an hour ago with a leftover ball of dough I had. In 10-15 minutes, I pulled one of the best pizzas I've ever made. The technique, and the seasoned oil in the skillet are gonna change my life!
-
This recipe is amazing. I have used it repeatedly, and it's one of the only things I really know how to cook from scratch, but it always produces an amazing pizza that my family is eager to get in on. Thank you so much for this one, Adam!
