Pan Pizza

A yummy pan pizza, made in a nonstick pan for easy cooking.

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Step 1

Bloom the yeast by combining warm water, sugar, and yeast. Stir and wait 5-15 minutes to check yeast's status. (Optional, if you're confident your yeast is alive)

Step 2

Add the flour, salt, 1/2 tsp garlic powder, dried milk, 1 Tbsp olive oil. Stir until combined, then knead for around 7-10 minutes, until dough is elastic and not very sticky.

Step 3

Let the dough rise for 90-150 minutes, or until doubled in size.

Step 4

Punch down the dough, and form into a disc to fit in a 12 in nonstick pan.

Step 5

Add a dash of olive oil and crushed red pepper, salt, garlic powder, and italian seasoning to an empty, cold 12 in nonstick pan. (A little goes a long way). Add the dough on top of that and stretch out to the pan's edges. Allow dough to proof for 20-30 minutes, until puffy before continuing.

Step 6

Mix crushed tomatoes and sugar, salt, italian seasoning, or other seasonings together to make a sauce. Or, use a premade sauce (I won't judge).

Step 7

Turn on the stove to medium heat, and allow the dough to brown / toast / cook. This will take around 5-10 minutes, but check using a spatula often to avoid burning the bottom. Adjust heat as necessary.

Step 8

Spread sauce lightly on the dough (aim for slightly less than you think is enough, again a little goes a long way). Top the pizza by covering with a light dosing of parmesan cheese and shredded mozzarella, and whatever toppings you like. Top to the edge of the pizza / pan for a crispy edge.

Step 9

Before the bottom of the pizza burns, transfer to a very hot oven or under the broiler, depending on how hot your oven gets (I find the broiler works best for me). Watch it like a hawk, until the cheese is melted and starting to turn brown in spots. Take out and let rest for 5-10 minutes. Transfer pizza to a cooling rack and continue to cool until it is cool enough to eat. Slice, and serve.

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