pan pizza

This is not everyday pizza. It's not every-week pizza. It might not even be every-month, if you want to live to a reasonable age. But damn, is it good pizza. So good that it's worth a trip to Detroit just to taste it. So good that it's worth devoting months of time, weeks of research, and dozens and dozens of experiments to developing a recipe to duplicate it at home. So that's exactly what I did. Here's what I found.

Detroit-Style Pan Pizza Recipe

For the Dough:

bread flour (10.5 ounces; about 2 generous cups)

instant yeast (0.15 ounce;

salt

water (7.75 ounces;

Extra-virgin olive oil,

For the Sauce:

(30 milliliters) extra-virgin olive oil

garlic, minced

(about 5 grams) dried oregano

red pepper flakes

(28-ounce; 800 grams) can high-quality crushed tomatoes

(about 6 grams) granulated garlic powder

(about 6 grams) granulated onion powder

(about 15 grams) sugar

Kosher salt,

To Finish:

(340 grams) high-quality natural-casing pepperoni,

To Make the Dough in a Stand Mixer: Combine flour, yeast, and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add water. Mix on low speed until dough comes together into a rough ball, then shut off mixer and let rest for 10 minutes. Continue mixing at medium-low speed until dough forms a smooth, silky ball, about 10 minutes longer. (It should stick to the bottom of the bowl as it kneads rather than riding around the edges.) Remove dough hook, form dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.

To Make the Dough in a Food Processor: Combine flour, yeast, and salt in the bowl of a food processor and pulse to combine. Add water, then turn on processor and process until dough forms a ball that rides around the bowl of the processor, about 30 seconds. Continue processing for 30 seconds longer. Transfer dough to a bowl, form a tight ball, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.

To Make the Dough by Hand: Combine flour, yeast, and salt in a large bowl. Whisk to combine, then add water and stir with a wooden spoon until a rough ball of dough has formed. Set aside for 10 minutes. Turn dough out onto a countertop and knead until a smooth, silky ball has formed, about 10 minutes. Transfer dough to a bowl, form a tight ball, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.

Pour a couple tablespoons olive oil in the bottom of a Detroit-style anodized aluminum pan or two 8- by 8-inch cake pans. (Split dough in half if using cake pans.) Transfer dough to pan(s) and turn to coat in oil. Press down on dough and spread it toward the edges. You won't be able to get it all the way to the edges; this is okay. Spread it as much as you can without tearing, then cover tightly in plastic and set aside for 30 minutes to allow dough to relax. Return to dough and stretch it out again. It should be able to reach the edges this time. If not, let it rest a little more and try again. To get the dough to stay in the corners, stretch it up beyond the corners so that it pulls back into place. Once dough is stretched, cover again and set aside while you make the sauce.

For the Sauce: Adjust oven rack to lowest position and preheat oven to 550°F (290°C), or as close to it as your oven gets. Heat 2 tablespoons (30ml) olive oil in a medium saucepan over medium heat until shimmering. Add minced garlic, oregano, and pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, garlic powder, onion powder, and sugar. Bring to a simmer and cook until reduced to about 3 cups, about 30 minutes. Season to taste with salt.

To Form the Pizza: Press down on dough with your fingertips to remove any large air bubbles. Lay half of pepperoni (if using) evenly over face of dough. Top with cheese, spreading it evenly all the way to the very edges of the pan, then add remaining pepperoni. Spoon sauce over surface in 3 even rows. (You will need only about half the sauce—save the rest for another pizza.)

Transfer to oven and bake until edges are black and bubbly and exposed cheese on top is starting to lightly brown, 12 to 15 minutes. Transfer to a trivet or folded kitchen towel on countertop.

Run a thin metal spatula all the way around the edges of the pan to loosen the pizza. Carefully lift it out and slide it onto a cutting board. Cut pizza and serve.

A pan pizza recipe for those who love a thick and crispy crust that's golden on the botton, but puffy and soft under the layers of sauce and mozzarella.

Foolproof Pan Pizza Recipe

bread flour (14 ounces;

kosher salt (0.35 ounces;

instant yeast (0.15 ounces;

water (9.5 ounces; about 1 cup plus 3 tablespoons)

extra-virgin olive oil

pizza sauce,

mozzarella cheese (see note)

Toppings

basil leaves (optional)

grated Parmesan or Pecorino Romano cheese (optional)

Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. (The bowl should be at least 4 to 6 times the volume of the dough to account for rising.)

Cover bowl tightly with plastic wrap, making sure that the edges are well sealed, then let rest at cool room temperature (no warmer than 75°F) for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl. In a hot kitchen, the dough may overproof near the end of that range.

Sprinkle top of dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into 2 pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

Pour 1 to 2 tablespoons oil in the bottom of two 10-inch cast iron skillets or round cake pans (see note). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let dough sit at room temperature for 2 hours (at room temperatures above 75°F, the dough may require less time to rise; at temperatures below 65°F/18°C deg;F, it may require more time). After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F (290°C).

After 2 hours, dough should be mostly filling the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape, then repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.

Top each round of dough with 3/4 cup sauce, spreading sauce to the very edge with the back of a spoon. Sprinkle evenly with mozzarella cheese, all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top of each pizza, if desired.

Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated Parmesan or Pecorino Romano cheese, if using. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to a cutting board. Cut each pizza into 6 slices and serve immediately.

VERY gently adapted from and with great thanks to Kenji of Serious Eats.&nbsp; Oil soaked, crispy bottomed, chewy, fried-crust pizza perfection.

The Best Pan Pizza

bread flour (3 cups by volume)

kosher salt (3/8

instant yeast (0.06 ounce or 1.5 grams)

water

olive oil oil

pizza sauce (homemade

mozzarella cheese

pepperoni per pizza

basil leaves

Mix together all of the dough ingredients until it is evenly moist and there are no more pockets of dry ingredients. Cover the bowl or dough bucket tightly and let it rise for at least 8 but up to 24 hours.

Pour 2 tablespoons of neutral oil into a 10 to 12 inch cast-iron skillet. Repeat with a second skillet. Swirl to coat the bottoms of the pans. Divide the risen dough into two pieces. Gently form into a ball by pulling the side of the dough and tucking it under, rotating 1/4 turn and repeating the tug and tug, rotating another 1/4 turn and repeating the tug and tuck, then finally doing it once more to form a loose ball. Lay it smooth side down in the oil, then flip so the whole thing is coated in oil. Use the palm of your hand to gently flatten the dough. It will not spread to the edges yet, but that is okay. Cover the pan tightly with plastic wrap and set out at room temperature -undisturbed- for 2 hours.

Preheat oven as high as it will go, preferably to 550°F. Remove plastic wrap from the pans with the pizza dough in them. The dough should now have spread itself (or nearly spread itself) to the edges of the pan. Simply lift the edges of dough to pull toward the sides of the pan if necessary. This will help loosen any trapped air under the dough as well. If there are any large air bubbles, nudge them down with the back of a knuckle.

Spread half of the sauce on each pizza right to the edges of the dough. Divide the cheese and top each pizza evenly to the edge, then distribute the pepperoni over the pizzas. If using it, tear half of your basil leaves and toss over the tops of the pizzas. Reserve half of the basil to add to the pizzas when they're removed from the oven.

Put into the hot oven and bake for 12-20 minutes (depending on how well done you want your pizzas.) You can check the underside of the pizza crust for doneness by lifting the edge gently with a flexible spatula (like a fish turner). A finished pizza will have a crisp, deep-brown bottom and a bubbly, golden- to deep-golden brown top. I pull my pizzas when the edges have some deeply caramelized (read: lightly charred) edges and some dark brown bubbles on top.

Use your flexible spatula to slide under the pizza and edge it out onto a cutting board, tear the remaining basil and scatter over the pizzas. Let rest for 5 minutes before slicing into wedges, then let it rest without moving it for another 3 minutes before serving.

To Prepare the Pizzas:

A Sicilian pizza that's as close as you're going to get to the famous one at Prince Street Pizza in New York City.

Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe

For the Dough (see note):

bread flour (500 grams; about 3 1/2 cups)

salt (14 grams; about 1 tablespoon)

yeast (6 grams; about 1 1/2 teaspoons)

(about 4 grams) dried oregano

(about 3 grams) dried red pepper flakes,

(28-ounce; 800 grams) can whole peeled tomatoes

(about 4 grams) sugar

Kosher salt

To Assemble and Bake:

(450 grams) sliced deli-style mozzarella cheese

(325 grams) natural-casing pepperoni, cut into 1/8-inch slices (see note)

(115 grams) ground Pecorino Romano cheese

To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.

To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.

To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.

Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.

Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.

Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.

Iconic Grandma-style cheesy pan pizza topped with HORMEL® Pepperoni Cup N’ Crisp. The PERFECT RONI CUP pizza at home!

Iconic Grandma-Style Pan Pizza With Pepperoni Cups

Tipo 00 flour bread flour

(1 1/2) tsp instant yeast (or active dry yeast)

olive oil

sea salt

pizza sauce

mozzarella

Hormel® Pepperoni Cup N’ Crisp

basil leaves, chopped

mascarpone

ricotta

parmesan

tsp kosher salt

tsp black pepper

Rimmed 12×16” pizza pan (or half sheet pan)

canola oil

Iconic Grandma-Style Pan Pizza with Pepperoni Cups

In a large bowl, add the flour and make a big well in the middle. Pour all the water into the well leaving the side intact. Sprinkle the yeast over the water.

Form a claw with your hand and stir the yeast and water mixture, slowly incorporating the flour into the wet mixture and creating a thicker paste (think thick pancake batter). Slowly start to draw in a little bit of flour from the walls of the well until you have a shaggy dough.

Next, drizzle in the olive oil and mix until you have a thick dough. once all of the oil is incorporated, add the salt and knead to bring the dough combined.

Flip the dough out onto a very lightly floured board and knead, using the shagging bits of dough to help make a dough ball. The dough should be all incorporated and semi-smooth. Place your mixing bowl on top of the dough, covering it, and let it rest for 20 minutes. After 20 minutes, your dough will have a shiny, more relaxed look and feel to it.

Place the dough in a large, lightly oiled bowl, cover and refrigerate for up to 3 days. If using that day, place the dough in a warm, dry place and allow to proof until doubled in size.

To make the pizza dough

At least four hours before baking, spread out 2-3 Tbl of canola oil in a rimmed 12&#215;16” pizza pan (or half sheet pan). Place your cold dough in the middle of the pan. *If using Same-day dough, 1 hour prior to baking, add the warm dough to the oiled pan.

Using your fingertips, dimple out the cold dough stretching it gently to the edges of the pan. DO NOT FORCE IT. Cover the pan with lightly sprayed plastic wrap and allow to rest 30 minutes. After 30 minutes, uncover, gently stretch the dough to the ends and cover again. Repeat the dimpling/stretch 3-4 more times. *Same-day dough may not need additional stretching. Once the dough covers the entire pan, cover and allow to rest for 1-2 hours or until it puffs up slightly. *Same-day dough may only need 30 minutes or less.

Pan the Dough

In a food processor, pulse together the ricotta, mascarpone, Parmesan, salt, and pepper. Place into a piping bag and refrigerate for at least 1 hour.

Whipped Ricotta Topping

Uncover the pizza dough and spread out the pizza sauce within 1/4” of the crust edge. Spread the cheese over evenly and add the Hormel Pepperoni Cup N&#8217; Crisp over top the cheese. Bake per the preferred cooking method

Dress the Pizza

Preheat the oven to 325-350C with a constant fire/flame.

Place the pan pizza into the oven opposite of the embers. After 30 seconds to 1 minute, carefully rotate the pan. Repeat until the pizza dough is puffed, cooked through, the cheese is melted and the Hormel Pepperoni Cup N&#8217; Crisp have formed perfect Ronicups.~3-5 minutes

Remove from the pizza from the oven and add the optional basil and whipped ricotta topping. Slice and serve.

Wood-Fired Oven Pizza

Preheat the oven to 450F. Place one rack on the lower third of your oven. On that place a pizza stone.  It’s recommended you use 2 when you bake pizza. Place another rack on the upper ledge and place the 2nd pizza stone there.

Place the prepared pizza to the bottom pizza stone and bake for 15-20 minutes rotating halfway through, the cheese is melted and the Hormel Pepperoni Cup N&#8217; Crisp have formed perfect Ronicups.

Remove from the oven and add the optional basil and whipped ricotta topping. Slice and serve.

Conventional Home Oven

Really is grandma style as it's the sort of pizza she used to make for us as kids!

Holy Cow is this pizza amazing!!!  I made 4 of them over the weekend as we had a small graduation party (safely distanced) for my daughter.   I was able to get the pepperoni from the store - you were kidding on how awesome it tastes! 

Definitely making this a weekly thing as it's amazing!

One of the best pizzas I have ever had in my life! I'm a New York transplant to California and the pizza here is NOT what I'm used to. I was missing home. This pizza is just like Nonna's and absolutely amazing! I would not change a thing!

A rich and garlicky spinach cream sauce, artichoke hearts, and melty mozzarella make this thick crust Spinach Artichoke Pizza ultra indulgent!

Creamy Spinach Artichoke Pizza

all-purpose flour (0.30)

salt (0.05)

instant yeast (0.02)

olive oil (0.16)

water (0.00)

lb. frozen chopped spinach (0.85)

butter

garlic (0.08)

cream cheese (1.00)

milk (0.19)

salt (0.02)

Tbsp cooking oil (0.02)

15 artichoke hearts (1.30)

red pepper (optional) (0.05)

mozzarella (1.00)

Begin the dough the night before. In a large bowl stir together the flour, salt, and yeast. Combine the olive oil and 3/4 cup water, then pour it into the bowl with the flour. Stir until a single (slightly wet and sticky) ball of dough forms with no dry flour left on the bottom of the bowl. Add one to two tablespoons more of water, if needed, to form a ball of dough. Loosely cover the dough and let it sit at room temperature for 12-18 hours.

The next day let the spinach thaw and then squeeze out as much moisture as possible. Preheat the oven to 450ºF and pour 1 Tbsp of cooking oil into a 10 or 12-inch cast iron skillet. Spread the oil around the skillet, including up the side walls.

To make the sauce, mince the garlic and add it to a small pot along with the butter. Sauté the butter and garlic for 1-2 minutes over medium-low heat, or until the garlic is soft and fragrant. Add the cream cheese, milk, and salt to the butter and garlic. Whisk and cook over medium-low heat until the cream cheese has melted into the milk and a thick sauce forms (3-5 minutes). Finally, stir the squeeze-dried spinach into the sauce, breaking up any clumps as you stir. Remove the sauce from the heat and set aside.

Use the excess oil from the skillet to coat your hands, then scrape the fermented dough out of the bowl. Gently press and stretch the loose dough into the skillet until it evenly covers the bottom.

Spread the creamy spinach sauce over the dough, covering from edge to edge. Drain the artichoke hearts, give them a rough chop, then sprinkle over the creamy spinach sauce. Add a pinch of red pepper flakes, if desired. Finally, top the pizza with the shredded mozzarella.

Bake the pizza in the fully preheated oven for 20-25 minutes, or until the edges are sizzling and the top is golden brown. Remove the pizza from the oven and slide a butter knife around the edges to loosen any melted cheese. Either slide the whole pizza onto a cutting board or carefully slice the pizza in the pan. Cut into six slices and serve.

Click here for Food 52&#039;s crispy cheese pan pizza recipe. I used a blend of cheeses and baked this pizza twice to get a crispier crust

Crispy Cheese Pan Pizza

pizza dough from Food 52's recipe

low-moisture mozzarella (grated)

tomato sauce

tomato slices (any kind)

parmesan cheese (grated)

provolone cheese (shredded

basil parsley

red pepper flakes (if desired)

To make the pizza dough, follow the recipe from Food 52 (linked above).

About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element). Pre-heat the oven to 450°F.

When you’re ready to bake the pizza and the oven is pre-heated, if wanting the crispier version: Bake in the oven for 18 to 20 minutes. You are just baking the dough by itself first. (Otherwise, follow directions to add toppings to the pizza and bake.) Remove from the oven, now sprinkle the mozzarella evenly over the pizza dough.

Dollop small spoonfuls of the tomato sauce over the cheese (don&#39;t spread it!). Cover each dollop of tomato sauce with a thin tomato slice and then sprinkle on the parmesan and provolone cheese over the tomatoes.

Bake the pizza on the bottom rack of the oven for about 8 to 10 minutes, or until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown.

Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side and bottom  of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly, then as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting board.

Garnish with Italian parsley or fresh basil and crushed red pepper flakes if desired. Use kitchen shears or a pizza cutter to cut the pizza into slices, enjoy!

Want to learn how to make restaurant-quality pizza in your cast iron skillet? Just grab your pan and a ball of pizza dough (at room temp), prep your toppings, and get ready for pizza night!

Cast Iron Skillet Pizza

pizza dough

Sauce and desired toppings

Preheat your cast iron pan.

Place your cast iron skillet or pan on the middle rack of the oven. Set the oven to bake at 500°F or the highest possible temperature (my oven goes up to 550°F). Let the oven and cast iron skillet or pan preheat for 45 minutes to 1 hour.

Let the pizza dough come to room temperature.

If your dough was refrigerated, place it on the counter and let it come to room temperature while the pan heats up in the oven. If you are working with a 12- to 14-inch cast iron skillet, keep the dough ball in one piece. If your cast iron skillet is 10 inches in diameter or smaller, cut the dough ball in half to make two pizzas. (Cover the second half of dough with an upside-down bowl while you make the first pizza. Then, when the first pizza is done, quickly slide it onto a cutting board and assemble the second pizza using the instructions in step 6.)

Prep all of the pizza toppings.

Mix your sauce, grate or cube your cheese(s), cook your meat(s), and/or chop raw veggie toppings. (See ingredient list above for general topping quantities for a 12- to 14-inch pizza.)

Roll or stretch out the dough.

Transfer the pizza dough to a lightly floured surface. Roll or stretch it out to the size of your cast iron skillet.

Prep your work surface.

Place a trivet or folded towel on your work surface, and make sure all of your prepped toppings are within arm&#039;s reach. Pour a little olive oil (2 or 3 tablespoons) into a small bowl or ramekin, fold up a few pieces of paper towel, and grab a pair of tongs (this is for oiling your pan).

Take the hot pan out of the oven and assemble your pizza.

Using heavy-duty oven mitts, carefully transfer the cast iron pan from the oven to the trivet on your work surface. BE CAREFUL: THE PAN WILL BE VERY HOT. Grab the folded-up paper towels with the tongs, dip the paper towel wad in the olive oil, and wipe it evenly all over the inside of the hot cast iron skillet. Quickly lay the rolled or stretched-out dough in the skillet and press it out to the edges of the pan, being careful not to burn your fingers. Arrange the sauce, cheese, and toppings on top of the dough. If desired, season with a pinch of salt, a grind or two of black pepper, and a drizzle of olive oil.

Bake the pizza.

Put your oven mitts back on and return the cast iron skillet to the middle oven rack. Bake the pizza for 10 to 15 minutes, until the crust is golden around the edges and the bottom is evenly browned. (At the 10-minute mark, use a spatula to lift the pizza out of the pan and take a peek at the bottom of the crust.)

Slice and serve.

Using your oven mitts, remove the cast iron skillet from the oven. Carefully slide the pizza out of the pan and onto a cutting board. Let it cool down for a few minutes, then slice and serve.

https://www.youtube.com/watch?v=J3hF9j_ONNQ

Want to learn how to make restaurant-quality pizza in your cast iron skillet? In this video, I'll walk you through the process step by step and give you some handy tips for perfect results every time. Just grab your cast iron skillet and a ball of pizza dough (at room temp), prep your toppings, and get ready for pizza night!

For hundreds of topping combos, pizza dough and sauce recipes, and pizza-making videos and how-tos, visit ThursdayNightPizza.com.

Got other FAQ video requests? Let me know in the comments!

Pizza FAQ: How to Make Cast Iron Skillet Pizza

This easy skillet pan pizza recipe will totally blow your mind! It's a pizza night staple in our house.

Top 11 pan pizza recipes from across the web

The most viewed pan pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Detroit-Style Pan Pizza Recipe

Foolproof Pan Pizza Recipe

The Best Pan Pizza

Sicilian Pizza With Pepperoni and S...

Iconic Grandma-Style Pan Pizza With...

Creamy Spinach Artichoke Pizza

Crispy Cheese Pan Pizza

Cast Iron Skillet Pizza

Easy Skillet Pan Pizza

Detroit Style Pan Pizza

Detroit-style Pizza

Top 11 pan pizza recipes from across the web

The most viewed pan pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Detroit-Style Pan Pizza Recipe

Foolproof Pan Pizza Recipe

The Best Pan Pizza

Sicilian Pizza With Pepperoni and S...

Iconic Grandma-Style Pan Pizza With...

Creamy Spinach Artichoke Pizza

Crispy Cheese Pan Pizza

Cast Iron Skillet Pizza

Easy Skillet Pan Pizza

Detroit Style Pan Pizza

Detroit-style Pizza

The most viewed pan pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine