Thin Crust Pan Pizza

Recipe is for 2 pizzas. Halve the dough ingredients for one!
  • 2 1/4 Teaspoons Active Dry Yeast
  • 1/2 Teaspoon Granulated Sugar
  • 1 Cup Warm Water
  • 1 Teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 2 1/2 Cups All Purpose Flour
  • 1 Cup Pizza Sauce (use homemade marinara)
  • 1 1/2 Cups Sliced Mozarella Cheese (sliced in circles)
  • 1/2 c Monterey Jack cheese (for border around the edges)
  • Toppings As Desired
  • Fresh basil leaves

OPTIONAL GARLIC BUTTER FOR CRUST:

  • 2 Tablespoons Butter
  • 2 Teaspoons Garlic Powder
  • 1 Pinch Salt

Make your favorite marinara sauce.

Action Plan

Preheat oven to 450 degrees. Lightly brush olive oil inside cast iron pan and set aside.

In a large bowl or bowl of stand mixer, mix together the yeast, sugar, and warm water and allow to sit for 10 minutes until foamy. Stir the olive oil and salt into the yeast mixture. Then, using the dough hook on your stand mixer, or a sturdy spoon if using a bowl, mix in the flour 1/2 cup at a time until the dough has started to pull away from the sides of the bowl.

If using a stand mixer, mix the dough with the dough hook for 3 minutes on medium speed until the dough has completely pulled away from the sides and is smooth.

If you are not using a stand mixer, place the dough onto a lightly floured surface and knead for 5 minutes until smooth.

Shape the dough into one ball, and slice in half evenly. At this point you can roll out both balls of dough for two 10 -12-inch pizzas. Or, store the remaining dough in the refrigerator for up to 5 days, or the freezer for up to one month.

Roll the dough out to 1/4 inch thickness on a lightly floured surface and transfer to prepared pan. Leave 1/8″ room between dough and edge of pan. Bake in preheated oven for 5 minutes.

While the pizza is in the oven, melt the two tablespoons of butter and stir in the garlic powder and salt.

Remove the pizza from the oven. Brush the 1/2 inch edge of crust with garlic butter.

Place Monterrey Jack cheese around the edges between the dough and press it against the edge of the pan. This will form a “wall of crispiness.”

Top pizza with your favorite sauce, cheese, and toppings as desired, leaving 1/2 inch of the crust without toppings.

Place the pizza back in the oven and continue baking pizza 10-15 minutes until crust is golden and crispy, and cheese is melted.

Gently lift part of the pizza with a spatula to make sure the bottom is browned. If not, after the bubbling of the cheese stops, heat pan on medium for a few minutes on the stove.

Photo and cinematography by smboro

Thin Crust Pan Pizza

  • Servings: 4-8
  • Difficulty: medium
  • Print

Ingredients

  • 2 1/4 Teaspoons Active Dry Yeast
  • 1/2 Teaspoon Granulated Sugar
  • 1 Cup Warm Water
  • 1 Teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 2 1/2 Cups All Purpose Flour
  • 1 Cup Pizza Sauce (use homemade marinara)
  • 1 1/2 Cups Sliced Mozarella Cheese (sliced in circles)
  • 1/2 c Monterey Jack cheese (for border around the edges)
  • Toppings As Desired
  • Fresh basil leaves
  • Optional Garlic Butter For Crust
  • 2 Tablespoons Butter
  • 2 Teaspoons Garlic Powder
  • 1 Pinch Salt

Directions

Make marinara sauce. Preheat oven to 450 degrees. Lightly brush olive oil inside cast iron pan and set aside. In a large bowl or bowl of stand mixer, mix together the yeast, sugar, and warm water and allow to sit for 10 minutes until foamy. Stir the olive oil and salt into the yeast mixture. Then, using the dough hook on your stand mixer, or a sturdy spoon if using a bowl, mix in the flour 1/2 cup at a time until the dough has started to pull away from the sides of the bowl. If using a stand mixer, mix the dough with the dough hook for 3 minutes on medium speed until the dough has completely pulled away from the sides and is smooth. If you are not using a stand mixer, place the dough onto a lightly floured surface and knead for 5 minutes until smooth. Shape the dough into one ball, and slice in half evenly. At this point you can roll out both balls of dough for two 10 -12-inch pizzas. Or, store the remaining dough in the refrigerator for up to 5 days, or the freezer for up to one month. Roll the dough out to 1/4 inch thickness on a lightly floured surface and transfer to prepared pan. Leave 1/8″ room between dough and edge of pan. Bake in preheated oven for 5 minutes. While the pizza is in the oven, melt the two tablespoons of butter and stir in the garlic powder and salt. Remove the pizza from the oven. Brush the 1/2 inch edge of crust with garlic butter. Place Monterey Jack cheese around the edges between the dough and press it against the edge of the pan. This will form a “wall of crispiness.” Top pizza with your favorite sauce, cheese, and toppings as desired, leaving 1/2 inch of the crust without toppings. Place the pizza back in the oven and continue baking pizza 10-15 minutes until crust is golden and crispy, and cheese is melted. Gently lift part of the pizza with a spatula to make sure the bottom is browned. If not, after the bubbling of the cheese stops, heat pan on medium for a few minutes on the stove.


Credit: eat-well-travel-often.com

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