Pan Pizza
Homemade Italian pan pizza with a soft inside and crispy crust.
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- •.25 oz Fresh yeast(optional)or dry yeast
- •1 1/4 cups Water
- •3 1/2 cups Bread flourW of 280 to 320
- •1 tsp Salt
- •2 tbsp Olive oil
- •1 cup Tomato pureefor sauce
- •1/2 tsp Saltfor sauce
- •1 tbsp Olive oilfor sauce
- •.25 cup Fresh basilfor sauce
- •8 oz Fresh mozzarellacut into strips
- •1 cup Mushroomsfor boscaiola
- •1 cup Sausagefor boscaiola
- •4 slices Prosciuttofor boscaiola
- 1
Combine yeast with water.
5 min
- 2
Add flour to the water and knead for 10 minutes.
10 min
- 3
Fold the dough and let it rest for 10 minutes. Repeat twice.
20 min
- 4
Proof the dough at 82°F for 1 hour.
1h 0m
- 5
Divide the dough into three pieces and shape.
10 min
- 6
Proof again for 2 hours at 82°F.
2h 0m
- 7
Stretch the dough to fit the pan.
5 min
- 8
Prepare tomato sauce with puree, salt, olive oil, and basil.
5 min
- 9
Top with sauce and bake at 500°F for 15 minutes.
15 min
- 10
Add mozzarella and bake for 3 more minutes.
3 min
- 11
Top boscaiola pizza with mushrooms, sausage, and prosciutto.
5 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza