Crispy Cheesy Pan Pizza
Crispy Cheesy Pan Pizza, one of King Arthur's most popular Recipes of the Year, has crispy golden edges, a gooey layer of cheese (right to the edge!), and a thick yet delicate crust. Make the dough for this overnight pan pizza today and enjoy unique pizza tomorrow — you're sure to want more!
- Total time
- 16 hr 25 min
- Active time
- 30 min
- Yield
- 4, one 9” to 10” pan pizza
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints4 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Instant Yeast
1/2 teaspoon instant yeast or active dry yeast
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Active Dry Yeast
Source: Crispy Cheesy Pan Pizza
Mozzarella Cheese
6 ounces (170g) mozzarella cheese, grated (about 1 1/4 cups, loosely packed)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Crispy Cheesy Pan Pizza
Tomato Sauce
1/3 to 1/2 cup (74g to 113g) tomato sauce or pizza sauce, homemade or store-bought
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: /2 Cup Tomato Sauce; Pizza Sauce
Source: Crispy Cheesy Pan Pizza
Hard Cheese And Herbs On Top After Baking
freshly grated hard cheese (e.g. Parmesan, Asiago, Romano) and fresh herbs (oregano, basil, thyme) for sprinkling on top after baking, optional
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Crispy Cheesy Pan Pizza
Additional ingredient notes
Source video
Source video
Method Timeline
Prep
ActivePrep
30 min
Prep time from the source recipe card.
Cook
ActiveCook
24 min
Cook time from the source recipe card.
Total
PassiveTotal
16 hr 25 min
Total time from the source recipe card.
Step 1
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Step 2
Place the flour, salt, yeast, water, and 1 tablespoon (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.
Image detailsCrispy Cheesy Pan Pizza – Step 2King Arthur Baking · Crispy Cheesy Pan PizzaDev reference Inputs and tools4
Uses
- 3/4 teaspoon table salt
- 1/2 teaspoon instant yeast or active dry yeast
- 3/4 cup (170g) water, lukewarm
- 1 tablespoon (13g) olive oil, plus 1 1/2 tablespoons (18g) olive oil for the pan
Step 3
Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
1 min
Image detailsCrispy Cheesy Pan Pizza – Step 3King Arthur Baking · Crispy Cheesy Pan PizzaDev reference Checks1
TimingInfoTiming30 to 45 seconds
Target: 1 minute
Expected state: This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula.
Why and source
This step has reviewed source-backed guidance.
- Source: Crispy Cheesy Pan Pizza
Step 4
After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold.
Image detailsCrispy Cheesy Pan Pizza – Step 4King Arthur Baking · Crispy Cheesy Pan PizzaDev reference Checks1
TimingInfoTiming5 minutes
Target: 5 minute
Expected state: After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out.
Why and source
This step has reviewed source-backed guidance.
- Source: Crispy Cheesy Pan Pizza
Step 5
Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule.
Step 6
About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well.
Step 7
Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. At this point the dough should reach the edges of the pan; if it doesn’t, give it one more 15-minute rest before dimpling/pressing a third and final time.
15 min
Image detailsCrispy Cheesy Pan Pizza – Step 7King Arthur Baking · Crispy Cheesy Pan PizzaDev reference Visual cue
once to coat both sides with the oil.
Checks3
Visual cueInfoVisualonce to coat both sides with the oil.
Expected state: once to coat both sides with the oil.
TimingInfoTimingabout 15 minutes
Target: 15 minute
Expected state: The dough may start to resist and shrink back; that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing.
HoldingMain recipeSource holding instruction
Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. At this point the dough should reach the edges of the pan; if it doesn’t, give it one more 15-minute rest before dimpling/pressing a third and final time.
15 minWhy and source
This step has reviewed source-backed guidance.
- Source: Crispy Cheesy Pan Pizza
Step 8
Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan.
Step 9
About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). Preheat the oven to 450°F.
30 minStep 10
When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust, no bare dough showing; this will yield caramelized edges. Dollop small spoonfuls of the sauce over the cheese; laying the cheese down first like this will prevent the sauce from seeping into the crust and making it soggy. Sprinkle on the remaining mozzarella.
Image detailsCrispy Cheesy Pan Pizza – Step 10King Arthur Baking · Crispy Cheesy Pan PizzaDev reference Inputs and tools2
Uses
- 6 ounces (170g) mozzarella cheese, grated (about 1 1/4 cups, loosely packed)
- 1/3 to 1/2 cup (74g to 113g) tomato sauce or pizza sauce, homemade or store-bought
Step 11
Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use the visual cues and your own preferences to gauge when you’ve achieved the perfect bake.
Step 12
Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.
Image detailsCrispy Cheesy Pan Pizza – Step 12King Arthur Baking · Crispy Cheesy Pan PizzaDev reference Checks1
HoldingMain recipeSource holding instruction
Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.
Why and source
This step has reviewed source-backed guidance.
- Source: Crispy Cheesy Pan Pizza
Step 13
Serve the pizza anywhere from medium-hot to warm. Kitchen shears or a large pair of household scissors are both good tools for cutting this thick pizza into wedges.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Tips from our Bakers
Want to add your own favorite toppings beyond red sauce and cheese?
Vegetables or meats should be cooked before arranging them in a single layer atop cheese and sauce. Feel free to experiment with other sauces, too; pesto or white sauce are great alternatives to tomato.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4, one 9” to 10” pan pizza
Dough
Source step 3 creates or uses dough.
Sauce
Source step 10 creates or uses sauce.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the king-arthur-baking page for dev review.
Copy risk: Unchecked
Crispy Cheesy Pan Pizza
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