Homemade Pan Pizza
A classic Roman-style pan pizza with a crunchy crust and soft interior.
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- •Caputo Nuvola flourType '0' flour with W of 260 to 280
- •Salt
- •Dry yeast
- •1/2 liter Water70% hydration
- •Tomato puréeSweet or peeled tomatoes
- •Olive oilFor spreading and seasoning
- •2 pieces Fior di latte mozzarellaTwo per pizza, drained
- •Fresh basilFor finishing
- 1
Mix dry yeast into the flour.
1 min
- 2
Add water to the flour mixture and knead by hand or with a stand mixer for 15 minutes.
15 min
- 3
Let the dough rest for 10 minutes, then fold it and let it rise for 2 hours at 25°C.
2h 0m
- 4
Divide the dough into two pieces, shape into loaves, and let rise for 3 hours at 25°C.
3h 0m
- 5
Prepare tomato purée and mozzarella, then oil the trays and spread the dough using oil.
10 min
- 6
Let the dough rise in the trays for another hour.
1h 0m
- 7
Preheat oven to 300°C and bake pizzas on a pizza stone for 10 minutes.
10 min
- 8
Add mozzarella and bake again on fan setting for 3 minutes.
3 min
- 9
Finish with fresh basil and serve.
2 min
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Pizza
Any style of pizza