Perfect Pan Pizza Dough

Perfect Pan Pizza by SneakySpoons

When you want to eat something leftover you know it’s good.  This pizza was delicious and I hope it finds itself on our menu again this weekend.

For the longest time we have been trying to find a good pizza crust recipe.  I have found two I like, and this one may have just jumped ahead of both of those!  This is the perfect pan pizza crust.  The original recipe says you can freeze half the dough for later.  I definitely want to try freezing half next time.  I altered the recipe to include my favorite aspects of the other pan pizza recipe I really like.  (Deep dish and thin crust pizza are a totally different ball game).

One more thing that made this pizza really good was the cheese and the mushroom pesto used as the sauce.  So good!

You can use your silpat to make the pizza even more awesome.  Preheat oven to 425 degrees instead of 500 degrees.  Sprinkle your silpat with a little cornmeal, roll out your pizza, put on the toppings and set your silpat on top of the preheated pizza stone.  Works so well!  Just make sure you slide the pizza off the mat before cutting it to serve.

Perfect Pan Pizza
makes 2 medium pizzas
  • ½ cup warm water
  • 2¼ tsp. instant yeast
  • 4 cups bread flour, plus more for dusting
  • 1½ tsp. salt
  • 1¼ cup water, at room temperature
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp rosemary (optional)
  • 4 garlic cloves, minced (optional)
  1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top.
  2. In the bowl of a stand mixer combine the bread flour, rosemary, garlic and salt, mixing briefly to blend.
  3. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed.
  4. Using the dough hook, knead on low speed until smooth and elastic, about 5 minutes.
  5. Transfer dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a towel and let rise until doubled in size, 1½-2 hours.
  6. Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.)
  7. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
  8. To bake, preheat the oven and pizza pan/stone to 425˚ F for at least 20 minutes.
  9. Sprinkle counter/surface with cornmeal and shape the dough with lightly floured hands.
  10. Brush the outer edge lightly with olive oil. Top as desired.
  11. Bake until the crust is golden brown, and cheese is bubbling, 15 minutes.

Source: Annie’s Eats and  Baking Illustrated

For the toppings you can look at Annie’s recipe here: Fontina Mushroom Pizza
**We used one variety of mushrooms, mozzarella, and garlic herb cheese—it turned out fantastic!  Create the toppings you like.  I definitely recommend a pesto for the sauce.
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  1. I made this pizza dough for dinner tonight and it was delicious! 🙂 Thanks for the recipe! Your blog is wonderful, I really enjoy reading it!


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