Pan pizza is one of my favorite guilty pleasures. But, so often when it comes from a chain in a pizza box – it’s a grease festival. I first made this recipe years ago, when I saw it on Alex Guarnaschelli’s show (love her!) and it was an immediate hit with our family.
The crust is thick and chewy, as well as crispy. Can hold up to any toppings you throw on it. And, isn’t effusively greasy. The crust just absorbs the olive oil to create a wonderfully flavored crust. I went all out fake out take-out style here, creating our own meat lover’s pizza at home. Bacon, ham, and pepperoni – we’ve dubbed it “Porkapalooza”.
Our family never gets tired of pizza night, and this is something different to throw into the rotation. A little more heartier of a pizza for these cold winter months we have ahead of us!
Homemade Pan Pizza
1 batch pizza dough (enough for two 12-inch pizzas)
1/2 cup olive oil, divided
1 1/2 cups pizza sauce
8 oz whole milk mozzarella cheese, shredded
Additional toppings (I used pepperoni, ham, and bacon – it’s been dubbed “Porkapalooza”)
Preheat oven to 450 degrees F.
In a 12 inch round cast iron skillet, heat about 4 tablespoons of the olive oil over medium-high heat. Using your hands, gently stretch out your pizza dough to a 12-inch circle. Carefully transfer it to the hot skillet, being careful not to burn yourself. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. Cook for 3 minutes.
When you see it is slightly brown on the underside, season the top lightly with salt and flip. Remove from heat. Spread about 3/4 cup sauce evenly over the dough. Sprinkle with half of the mozzarella. Then, top with whatever toppings you like. Place in pre-heated oven for about 10 minutes or so, until cheese is nice and melty.
Repeat with remaining dough and topping. Slice and serve.
Source: adapted from Alex Guarnaschelli