This Pan Pizza Ruins Delivery Forever

Ingredients

• 1000 g All-Purpose Flour (for dough, sifted)
• 3 tsp Instant Yeast (active instant yeast)
• 2 tsp Kosher Salt (for dough)
• 800 g Water (room temperature, 80% hydration)
• 2 tbsp Olive Oil (extra virgin, for dough hydration and coating pan)
• 1 can Canned San Marzano Tomatoes (whole, drained; about 800 g)
• 0.5 tsp Salt (pinch for sauce)
• 0.5 tsp Black Pepper (freshly ground, pinch for sauce)
• 0.5 tsp Dried Oregano (pinch for sauce)
• 2 tbsp Olive Oil (extra virgin, for sauce emulsification)
• 1 tbsp Tomato Paste (adds thickness and brightness)
• 1 small Red Onion (thinly sliced)
• 0.25 cup Green Olives (sliced)
• 0.25 cup Roasted Red Peppers (jarred, sliced)
• 200 g Fresh Mozzarella (Fiora Latte) (sliced into ovals or cubes)
• 0.25 tsp Garlic Powder (light dusting on crust before baking)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together 1000 g all‑purpose flour, 3 tsp instant yeast, and 2 tsp kosher salt until evenly distributed.

   Time: PT5M

2. Add Water and Olive Oil

   Create a well in the center, pour in 800 g room‑temperature water and 2 tbsp olive oil, then mix with a wooden spoon until a shaggy, wet dough forms.

   Time: PT5M

3. First Bulk Fermentation

   Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for about 4 hours, or until doubled in size and full of bubbles.

   Time: PT4H

   Temperature: room temperature (around 22°C)

4. Oil the Dough Surface

   Drizzle a thin layer of olive oil over the risen dough and gently fold it in to coat the top; this raises hydration slightly and prepares a crisp bottom.

   Time: PT5M

5. Second Proof in Pan

   Transfer the dough to a lightly oiled 20 cm × 30 cm baking pan, gently stretch to fit, cover with the pan or a damp towel, and let rest for 30 minutes.

   Time: PT30M

   Temperature: room temperature

6. Prepare Uncooked Pizza Sauce

   Combine the canned San Marzano tomatoes, 0.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp dried oregano, 2 tbsp olive oil, and 1 tbsp tomato paste in a bowl. Blend with an immersion blender until smooth.

   Time: PT5M

7. Prep Toppings

   Thinly slice the red onion, slice the green olives, and roughly chop the roasted red peppers. Set aside.

   Time: PT5M

8. Par‑Bake the Crust

   Place the pan with dough in a pre‑heated 450°F oven and bake for 15 minutes until the edges start to set and the bottom is lightly golden.

   Time: PT15M

   Temperature: 450°F

9. Add Sauce, Cheese, and Toppings

   Remove the crust, spread a thin layer of the uncooked sauce, distribute sliced fresh mozzarella, red onion, green olives, and roasted red peppers. Sprinkle a pinch of salt and 0.25 tsp garlic powder.

   Time: PT5M

10. Final Bake

    Return the pizza to the 450°F oven and bake for 13 minutes, or until the cheese is bubbling, edges are golden, and the bottom is crisp.

    Time: PT13M

    Temperature: 450°F

11. Rest and Serve

    Remove the pizza, let it rest for 5 minutes to set the toppings, then slice and serve.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Tipo 00 Flour
• Instead of Instant Yeast: Active Dry Yeast (use 1.5×)
• Instead of Kosher Salt: Sea Salt
• Instead of Olive Oil: Canola Oil (less flavor)
• Instead of Canned San Marzano Tomatoes: Good quality plum tomatoes
• Instead of Dried Oregano: Italian Seasoning
• Instead of Tomato Paste: Concentrated tomato puree
• Instead of Red Onion: Yellow Onion
• Instead of Green Olives: Black Olives
• Instead of Roasted Red Peppers: Fresh roasted peppers
• Instead of Fresh Mozzarella (Fiora Latte): Low‑moisture mozzarella, Buffalo mozzarella
• Instead of Garlic Powder: Fresh minced garlic

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Plastic Wrap
• Kitchen Scale
• Immersion Blender
• Chef's Knife
• Cutting Board
• Baking Pan (20 cm × 30 cm)
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Do not over‑work the very wet dough; preserve the air bubbles.
• Generously oil the dough surface to raise hydration and create a crispy bottom.
• Never cook the pizza sauce; keep it raw for a bright flavor after baking.
• Par‑bake the crust before adding toppings to avoid soggy centers.
• Measure pan dimensions in centimeters and use the 50% dough‑weight rule (pan area ÷ 2) for perfect dough amount.

Chef Tips from the Video

• Use high‑quality San Marzano tomatoes for the most authentic flavor.
• A pinch of extra salt on the crust before baking enhances the overall seasoning.
• If you don’t have a 20 × 30 cm pan, calculate dough weight: (pan length × width) ÷ 2 = grams of dough.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 24 hours; bring to room temperature before shaping.
• Pizza sauce keeps well refrigerated for 3 days; make it a day ahead for deeper flavor.
• Pre‑slice mozzarella and store in a sealed container to speed up topping assembly.

Frequently Asked Questions