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Crispy Cheesy Pan Pizza

Step 1 of 13

Step 1

Before cooking

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Steps as written in the recipe card.

13 steps46 min

Mozzarella Cheese: 6 ounces (170g) mozzarella cheese, grated (about 1 1/4 cups, loosely packed)
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

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

References

Full ingredient reference

2 cups (240g) King Arthur Unbleached All-Purpose Flour
3/4 teaspoon table salt
1/2 teaspoon instant yeast or active dry yeast
3/4 cup (170g) water, lukewarm
lukewarm
1 tablespoon (13g) olive oil, plus 1 1/2 tablespoons (18g) olive oil for the pan
plus 1 1/2 tablespoons (18g) olive oil for the pan
6 ounces (170g) mozzarella cheese, grated (about 1 1/4 cups, loosely packed)
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
homemade or store-bought
freshly grated hard cheese (e.g. Parmesan, Asiago, Romano) and fresh herbs (oregano, basil, thyme) for sprinkling on top after baking, optional
optional