If you're looking for a homemade pizza that doesn't require kneading, special flour, or a lengthy wait time (because who really wants to crave a pizza that won't be ready for 1 to 3 days?), you should definitely be making more pan pizzas at home. This could even be a great addition to your cooking bucket list for 2026.
These pizzas are virtually foolproof and avoid the common pitfalls that many homemade pizza attempts encounter. You won't need to knead the dough, and you can load it up with your favorite toppings without worrying about a soggy center. There's no need to constantly monitor the oven, and you won't end up with something that resembles a cracker instead of pizza — it bakes at a high temperature for a full 30 minutes and will still turn out fine if you take it out a bit late. You don’t need a fancy pizza oven; even the very basic one in my apartment handles this like a champ.
The resulting texture will taste like something you put in a lot of effort for — a thick, airy crust, soft and dotted with golden cheese and toppings that reach all the way to the crispy cheese edges (one of my favorite parts), with a base that has a wonderful crunch, making an audible sound when you cut into it.
Here’s a simple version of the pizza: sauce, two types of cheese, and a sprinkle of basil on top, which is family-approved (just kidding; she’s not a fan of basil). Adding toppings is a breeze. Sometimes I roast some ingredients while the oven heats up (like thickly sliced mushrooms, diced onions, and peppers), while others can be added just before baking (such as pepperoni or fresh veggies). Feel free to be generous with the toppings; they won’t weigh the pizza down.
Note: This is the pan pizza dough used in the Spinach and Artichoke Pan Pizza, the Pizza with Broccoli Rabe and Roasted Onions, and the Angry Grandma Pizza (found in Smitten Kitchen Keepers). Having made it for dinner again recently, I realized that this household favorite was missing from the site, without any frills.
P.S. If you're my teenage son reading this and wondering what kind of recipes to include in your essential recipe collection: yes, this one! [Before you comment, no, I’m not ready for a website that covers everything from pre-kid days to baby food and a learn-to-cook list for an 11th grader, but here we are!]
**Simple Crispy Pan Pizza**
No large ovenproof skillet? We often make this in a 9x13-inch pan: same baking time and same servings.
**Crust**
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon kosher salt (I use Diamond brand; use half the amount for other brands)
- 1 cup lukewarm water (100° to 115°F)
- Olive oil
**To finish**
- 3/4 cup tomato sauce, store-bought or homemade
- 6 ounces coarsely grated or torn mozzarella cheese (1 1/3 cups grated)
- 1/4 cup grated pecorino romano or parmesan cheese
- Seasonings such as salt, pepper flakes, and dried oregano
- Handful of fresh basil
**Make the dough:** In a large bowl, whisk together the flour, yeast, and salt. Add the water and 1 tablespoon of olive oil, and use a spoon or dough whisk to mix until combined, stirring a few times to incorporate all the flour. Cover the bowl with plastic wrap and let it rise until it doubles in size and jiggles when shaken, about 1.5 to 2 hours at room temperature. If you don’t plan to use the dough immediately, you can refrigerate it a little before it completely rises, allowing it to finish there for a few hours or overnight.
**Assemble the pizza:** Preheat your oven to 450°F (230°C). Coat a 12-inch (30 cm) round cast-iron skillet with 3 tablespoons of olive oil. Scrape the dough into the pan, turning it once to coat both sides with oil. Dabble your fingers in the oil and spread the dough out to the edges as best you can; it’s fine if it doesn’t stretch completely at this stage. Let it rest, loosely covered, for 30 minutes to finish rising.
**To assemble:** Generously spoon the sauce over the dough, spreading it all the way to the edges of the pan. Sprinkle with mozzarella, followed by pecorino or parmesan. Season to your liking with salt, pepper flakes, and oregano, then drizzle with an additional tablespoon of oil before placing it in the oven.
**Bake the pizza:** For 30 minutes, until the edges are deeply golden brown and the top is toasty
The easiest, no-hassle pan pizza featuring a thick, airy dough topped with bubbly cheese, and a bottom that is crisped to perfection like a seasoned crouton, producing a noticeable crunch when…