Enjoy family dinner night at home with this easy recipe for thick crust Homemade Pan Pizza. Homemade pizza dough and marinara sauce recipes are included!
Homemade Pan Pizza as an easy meal (even on a weeknight!)
This is my go-to homemade pizza recipe. Everyone loves the traditional hand-tossed pizza but there is nothing quite like the crispy crust of a pan pizza because cast iron recipes are the best!
The pan also makes this one of the easiest weeknight dinners around, which is ideal for busy families.
Just plop the dough ball in an olive oil coated cast iron pan and use your fingers to pat it to the edge.
Let the dough rise for a couple of hours in the pan, then schmear it with tomato sauce and lots of toppings.
Baking the pizza at a high oven temperature will ensure a super crispy, thick and crunchy crust with a fluffy interior.
The best thing about a thick crust is it can take extra sauce and toppings without overloading the pizza and making it soggy.
BOOM! Dinner is served and it's way tastier than any take-out pizza pie from down the street.
Best pizza recipe with the best pizza dough recipe
Start by making the dough the night before and letting it rise in the refrigerator overnight in a covered container.
The next day, just take the dough out of the refrigerator and let it take a second rise in a cast iron pan.
Now you are ready to top it with a homemade pizza sauce, favorite veggies and/or proteins.
Finish by baking it at the highest possible oven temperature for a ultra crispy crust!
A little tip: Save money (and taste buds) by NOT buying that canned pizza sauce on the store shelf.
Make sauce from scratch by purchasing a good quality regular tomato sauce (one with no sugar or any other "extra" ingredients).
Add all or a combo of these simple seasonings:
- garlic powder
- onion powder
- dried basil
- dried oregano
- crushed red pepper flakes
P.S. Make a batch of this homemade marinara sauce and meatballs (or leave out the meatballs for a vegetarian sauce) and freeze the leftovers.
Then take out at a later time to use in a homemade pan pizza!
See that lovely browned crunchy edge combo of cheese and sauce?
That's why I love this pan pizza recipe and baking pizzas in cast iron skillets!
Serving this pizza on game day? Here's more party food recipes!
- Spicy Buffalo Chicken Dip ~ Only 5 ingredients and 30 minutes to make this classic hot and spicy dip.
- Cheesy Meatball Sliders ~ These baked sliders are made with homemade meatballs and sauce on Hawaiian sweet rolls. A game day food favorite!
- Cheesesteak Potato Croquettes ~ Filled with a mixture of top round, bell peppers, and onions, fried until crispy, and served with a homemade pepperoncini ranch dip. The perfect party finger food!
- Smoked Jalapeño Poppers {with bacon + apple + brie} ~ Fresh jalapeños filled with brie cheese and wrapped with bacon, then smoked on a grill. Place each popper on a slice of crisp Granny Smith apple for a delightful bite.
- Bulgogi Kimchi Fries ~ Baked homemade fries are topped with bulgogi, kimchi and a special Sriracha sauce. An unique and healthy alternative to loaded cheese fries.
Make this Homemade Pan Pizza next time your family wants to order take out pizza.
I'd love to know how everyone likes it, so please comment below and let me know what toppings you used too!
RECIPE
Homemade Pan Pizza
Ingredients
FOR THE DOUGH:
- 1 (¼ ounce package) active dry yeast
- 1 ¾ - 2 cups bread flour
- ¾ cup warm water (105-110F degrees)
- 1 teaspoon kosher salt
- 2 teaspoons olive oil
FOR THE PIZZA:
- 2-3 tablespoons olive oil
- 1 cup marinara (or make your own quick pizza sauce with plain tomato sauce, then add to taste: garlic powder, onion powder, dried basil, and dried oregano)
- 2 cups whole milk mozzarella cheese , shredded
- various toppings of sliced vegetables and/or meats, (mushrooms, onions, peppers, black olives, artichokes, grilled chicken, pepperoni, sausage, and pre-cooked meatballs)
- 2 tablespoons fresh basil chopped (optional)
Instructions
FOR THE DOUGH:
- In a large bowl, stir together yeast, 1 tablespoon of flour, and ¼ cup of warm water. Let sit for 5 minutes or until mixture looks foamy. Stir in remaining water, salt, and olive oil. Add flour, ½ cup at a time, until dough pulls away from side of bowl.
- Knead dough on light floured surface until it becomes a soft, smooth, and elastic ball of dough. Loosely cover bowl with a cloth and let rise in a warm place until doubled in size, about 1 hour.
**For The Overnight Method: Place dough in a covered container and let rise in the refrigerator overnight. - After the first rising of the dough or right after removing dough from refrigerated overnight rising, place 2-3 tablespoons olive oil in a 10 inch or 10 ½ inch cast iron pan and put the dough ball in the pan. Lightly press dough down into the oil and spread it to the sides of pan. Cover with a cloth and let sit in a warm area for 2 hours.
FOR THE PIZZA:
- Preheat oven to 550F/288C degrees.
- Lightly press down on the dough in the pan to release any air bubbles that may have formed while rising and to push dough closer to the edge of the pan. Spread sauce over top of dough to the edge of the pan. Top with cheese and desired amount of vegetable and/or meat items.
- Bake for 15 minutes, or until bottom of crust is a golden brown and the cheese is fully melted and lightly brown.
- Top with fresh chopped basil, if desired. Remove pizza to a cutting board, cut into 6-8 slices and enjoy!
Recipe Notes & Tips:
- Can make the pizza dough a day ahead! Just place the dough in a covered container and let rise in the refrigerator overnight.
- Make your own quick pizza sauce by combining plain tomato sauce, then add to taste: garlic powder, onion powder, dried basil, and dried oregano.
Marc
Very easy and very delicious! I didn't bother with the doughs that take eight hours after this turned out so well.
Leisa
I'm gonna give this a go tonight. (I'll come back and post my result). The local pizza place (for almost 30 years) from which we always order pizza (hence preventing me from ever making pizza at home) is under new management. The pizza is just not the same, and last week, it went from okay to never again. We live in a rural county, so choosing another is not an option. I've seen other overnight recipes, but it is Saturday morning and that ship sailed. So I landed here. I always make my own marinara sauce, so I'll now have a redeployment for leftovers: leftovers for pizza sauce.
Thank you for your clear instructions. I've got some high gluten flour, and I'll use that as a base. I'll check back in later.
Karrie
Hi Leisa! It's so disappointing when a favorite restaurant's food changes for the worst. I'm sad to hear your local pizza place isn't the same, but very happy you found my pizza recipe! I think you are really going to like it and cooking it in a cast iron pan makes it so easy too. Hope you enjoy making it (and eating it!) and please update me about how it turned it 🙂
Leisa
Karrie: I just got up from the dinner table. This pizza did not disappoint! It was fabulous. The dough was easy (ridiculously so) to make and very forgiving (e.g. could be easily (wo)man-handled I'll share my cook's notes. I made the dough this a.m. As it is so warm, I had to put it in the refrigerator as it would overproof by time I was ready for it. It was still rising in the fridge (modestly). I took it out and put it in a 15" cast iron pan. I covered it and went to store to get my pizza toppings. I did not use olive oil in the pan as I believe it too delicate for as high a temp as I was cooking--so I needed a higher smoke point. I oiled the pan (safflower) and I placed the dough in. I patted it out, and then just picked it up to stretch it out. It is a very forgiving dough. It was easy to handle and spread.
I made pizza sauce using: 28 oz ground peeled tomatoes + 6 oz of tomato paste, olive oil and other spices you suggested in your sauce recipe. I also added some Korean Chili Garlic Sauce and some red pepper flakes. It really was divine. I followed another site's suggestion of putting cheese on dough first, and then adding sauce. It also occurred to me that brushing with olive oil (like mayonnaise on a sandwich) might also accomplish the same thing. I used both Mozzarella for the base and an Italian blend to finish off. I cooked mild italian sausage, reduced to crumbles and paired with pepperoni.
I have a ceramic grill. The temps are very hot (north of 550!). I had a square pizza stone on which I placed the cast iron pan. I used both burners. Cast Iron absorbs heat....I really needed only 10 minutes (but I deduced after 15 min were up). As I've not used this method before, I had to do some empiricism for future attempts. I still have to work out the optimization of the heat/method. I immediately pulled the pizza out of the pan to prevent further browning. For any of you that do not have a Mercer Culinary Hells Kitchen large, slotted turner, ask for one. At $28 it is a workhorse in the kitchen. It effortlessly helped me get this 15" pizza out of the pan and onto a perforated aluminum pizza plan that I put on a baking rack. No soggy bottom! Though the bottom appeared very dark in spaces, it did not taste burned.
So...thank you for your generous and expert sharing of pizza making. I lift my wine glass up to you (Klink! Klink!) . I see several of your commenters do not have cast iron cookware. Cast iron is inexpensive and incomparable--particularly in this cooking method. (I melted an aluminum grill basket..that is how freakin hot my grill gets.
Karrie
I''m soooooo happy you liked it Leisa!! Thank you so much for your informative and detailed review too. Completely agree with you on cast iron. All my pans are my Grandmother's and are about 70+ years old. I cook savory and sweet everything in them and they are still as good as new! BTW, I'm jealous of your ceramic grill. Is it an indoor one? Is it gas? Looked up that Mercer Culinary Hells Kitchen turner and it's like a fish turner, right? I have one just like it, but with a wooden handle. This one looks more durable and high heat-resistant than mine, so ordering one online tonight. Thanks for the suggestion!
Leisa
Yes, it is traditionally a fish turner. I have a smaller one, but the large one allows safer handling of your food product in high heat situations. You will love this utensil. The curvature of the blade with the longer handle allows easy manipulation of what you are cooking. I think that it could dispatch a burglar, too.
I have a Solaire Grill. I've had it since 2005. It is an outdoor gas grill--but we grill year round here in VA. (I don't care for briquet grilling, though have used mesquite chips (soaked and put in a cast iron pan) It has both the ceramic and traditional heating elements, though I only use the ceramic. The traditional are still in cellowrap. One way to temper the heat and reduce flare ups in cooking a chicken (and I evangelize this method) is to use firebrick. Inexpensive and purchased from a masonry supplier, the 1" bricks make a great cooking surface. I like to spatchcock chicken and lay it down on the brick. It is easy and delicious. Because of the high heat it is an incomparable roast to my oven. The bricks have no harmful dyes (they are beige), so no worries there. Just flip the brick each time and you have a clean cooking surface. And putting your cast iron on your grill rack is a great way to keep the greasy hot cooking of hamburgers outside.
Enjoy using your turner. It was nice to visit and comment here. (And we are still talking today about how good our pizza was last p.m.)
Natalie B
Amazing pan pizza! Made it last Saturday for a non traditional Easter dinner and making it again today- aweek later!
Karrie
I LOVE it Natalie!! Serving pan pizza for Easter is brilliant! lol! Thank you for the glowing review and so happy you like the pizza so much.
K Philpot
Very good recipe. I liked how the iron skillet crusted the dough. I did have to cover w tinfoil after 10 m because the top was getting to brown.
Amber Weaver
My normal pan pizza recipe requires an overnight rise so I figured I would try this one since I forgot to start the dough the night before. I did let this rise quite a bit longer and did not knead it long (just how my normal recipe is structured). I don't have a large cast iron pan so I did what I usually do and split it between my 2, 9in cake pans. the pizzas turned out fantastic! The crust was a perfect thickness and had great flavor. This is my new "normal" pan pizza recipe! Thank you
Angela White
This recipe was excellent! Much better than the frozen pizza I buy or take out.
Lanie
I have madre this dough recipe many times. The first time I used a 10-inch cast iron pan but it was too thick for me. So I used a 12-inch pan the next and the thickness was just perfect for me. I never thought that making a pan pizza is so easy. Thank you so much for the recipe.
Kathleen
This turned out so good!! I cheated and used Trader Joe’s garlic pizza crust dough. I used chicken, onion, spinach and jalapeño. Wow!!
Karrie
That sounds like an extremely tasty pizza combo Kathleen! I've never tried TJ's pizza dough, but getting it next time I go.
Jon
I've used this recipe several times now. It has great flavor but it's too thick for me, so I've started halfing the dough and making 2 10.5inch pizzas out of it.
Karrie
Thank you Jon and so happy you enjoy the recipe!
Lelanie Isabel
I’ve used this recipe so many times. The first time I used a 10-inch cast iron pan but it’s too thick for me, too! So I tried using a 12-inch cast iron pan and the thickness was just perfect for me. I never thought that making a pan pizza is so simple and easy. Thanks a lot for this recipe.
karrie @ Tasty Ever After
Thanks Lelanie and that's a perfect solution for a slightly thinner crust! So happy you enjoy the recipe so much!
Angelina
I’ve made this before in my cast iron and loved it. Do you think it would work in a 10 inch springform pan?
Karrie
Hi Angelina, glad you loved it and yes, it can work in a springform pan. Typically a springform pan is used if making a Chicago style pizza. If you want to make the Chicago style, you can lightly grease the pan, then press the dough into the bottom and up the sides of the pan. Layer some cheese in first, then some of the sauce, then the toppings, then more cheese on top. Cover with foil and bake 30-40 minutes in preheated oven 450F, then uncover and let top brown for 5 minutes. Let me know how it turns out for you if you try it in the springform!
Joel Nolan
I really like the homemade pizza recipe. Maybe You used a cast-iron skillet to make the recipe. But I want to know what can I use Enameled cast iron?
Karrie
Yes, you can use an enameled cast iron pan!
Steve
This was soo amazing!!! Will definitely make it again.
Karrie
Thank you Steve and so glad you liked it so much!
Simon
This looks so good my stomach started growling while reading it.
Is there a way to freeze the unbaked pizza for future use? After the second rise, maybe?
Karrie
Thank you Simon! On the freezing, I have frozen the unbaked pizza dough, but not an actual unbaked pizza. I did a little research and you can turn this recipe into a homemade unbaked frozen pizza. You just have to par-bake the pizza crust for 3-5 minutes at 450F degrees, let cool completely, then top pizza with desired toppings. Freeze uncovered for 3 hours, then wrap in plastic warp first, then foil, and freeze for up to 3 months. If you try it, please let me know how it turns out for you!
Angelina
When you say lightly press dough down into the olive oil and spread, do you mean spread the dough out to the sides of the pan? Would I just be able to roll it out with a rolling pin?
Karrie
Hi Angelina, for a pan pizza the dough rises in the pan, so you just lightly press it down to release any air bubbles before topping it with sauce and veggies and/or meats. Enjoy!
Megan
Tried this last night and it was a huge hit! I was skeptical the dough was going to be cooked enough, but it was and it tasted great! The only problem I have is that I made 2 crusts because one won’t feed my family and I only have one cast iron skillet. I decided to use my enamel cast iron for the second pizza to rise in (but it can’t go in oven at 550 deg), then I transferred it to my other skillet to cook after the first one came out. The crust didn’t stay in the edges of the pan enough and some liquid from the toppings got below the crust, making it a bit soggy underneath (still tasted great though!). Any tips for making two crusts at once with one cast iron pan?
Karrie
Hi Megan, so happy the pizza was a hit! The only way you can make 2 pan pizzas at once is with 2 cast iron pan because it's the pan that makes it a pan pizza. You can double the recipe to make 2 crusts, use one crust in the cast iron pan and the other one can be spread out on an aluminum pizza baking pan that's been liberally coated with olive oil. It won't be exactly the same as the thick crust pizza cooked in the cast iron pan, but it will allow you to make 2 pizzas at once! Enjoy!
Karen
Pan pizza is my absolute favorite! I've never tried to make it at home, but you inspired me and it was easy and delicious. Never going out for pizza again!
Jenny
I love colorful recipes indeed, and this pizza is absolutely flavorful!
Love this so good, our family really enjoyed it… saved it to one of my pins for pizza night! thanks!
Kate
Oh my heavens. I cannot believe I found this site and this recipe. You have made my day. I too lived in Italy with so many fond memories. I was a child when my father took a job with Pirelli. Then there were the Detroit days and a lot of waiting in line at Buddy’s for the best pizza ever and this recipe is the best substitute. Thank you.
Karrie
Thank you Kate and loved hearing your childhood pizza story!
Maya
After many failed attempts with pizza dough…… This recipe was perfect!!!! I’m very picky when it comes to pizza, and this is now my go to recipe! Thank you so much!!!
Karrie
Thank you Maya and makes me so happy this dough recipe works for you! Really appreciate you taking the time to comment too.
Maria
Absolutely love this pizza recipe. It’s the only one I use. I make it every Friday night, my husband and kids love it. I’ve also done it for other members of the family and they can’t believe how amazing and authentic the pizzas turn out.
I’ve been using a shop bought pizza sauce but would love to make my own.
Karrie
Thank you so much Maria and I LOVE that your family loves it!!! You have put the biggest smile on my face! In the ingredients section of the recipe, I have a quick recipe for pizza sauce (small can of tomato sauce and just add powered garlic, powered onion, dried basil and oregano or use dried Italian seasoning. Taste it to adjustment the seasoning to your liking.) . Thanks again for taking the time to comment on the recipe.
Liam
Made this pizza over the weekend and everyone loved it!
Stephanie Steele
Making this for the 2nd night in a row. Is perfect size for 2... I cut it into six slices and my bf eat 3 slices last night, I eat 2 and had a leftover one for lunch today. I pressed it into the pan BEFORE the 2nd rise time tonight. Hoping that won't effect the quality. I expect this will become a staple dish in my house!
Bhiravi
So. Good. I was craving a cheesy dinner tonight, so I decided to make this pizza that I spotted on your site earlier... I am so glad I did! The crust turned out so crispy. Just what I was hoping for!
I halved the recipe to fit my 6-inch (maybe 7-inch?) skillet, and topped it with bell peppers, onions, mushrooms & olives.
Thank you for sharing!