Crispy Cheese Pan Pizza recipe from King Arthur Flour, adapted by Food 52. I’ve made this pizza a thousand times and have figured out a way to make it even more crispy.
What is it about cheese and pizza crust that’s so comforting? Today, the weather is crazy and it’s pouring rain. Rain was something I used to love as a kid. Watching it, listening to it, just sitting on my couch under a blanket watching tv or something.
Now, as an adult, I’m thinking about flooding, tornadoes and everyone’s safety. Praying for and thinking about all the millions of people who don’t have electricity or have flooding around them. Please everyone, stay safe.
So far, the first few days of school have been great! I’m excited for my kids and so happy to see them going back to school. Yesterday I was thinking about this time of the year last year and everything that we (as a country) went through. The positive thing? Fall is right around the corner and I’m just looking forward to cooler weather, baking, apple cider donuts, spending time with my family and the holidays.
Crispy Cheese Pan Pizza
I have decided that it’s time for me to move on to another pizza recipe. I’ve made this one so much, I can make the dough now in my sleep. But before I move on, I’ve found a way to get a crispier crust. If that’s something you’re into. Oh, and use a blend of cheeses too. So good.
Crispy Cheese Pan Pizza
- cast iron skillet (recommended)
- pizza dough from Food 52's recipe
- 1 cup low-moisture mozzarella grated
- 1/2 cup tomato sauce or pizza sauce homemade or store bought
- tomato slices any kind
- 1/4 cup parmesan cheese grated
- 1/4 cup provolone cheese shredded or torn
- basil or fresh parsley diced very fine
- crushed red pepper flakes if desired
- To make the pizza dough, follow the recipe from Food 52 (linked above).
- About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element). Pre-heat the oven to 450°F.
- When you’re ready to bake the pizza and the oven is pre-heated, if wanting the crispier version: Bake in the oven for 18 to 20 minutes. You are just baking the dough by itself first. (Otherwise, follow directions to add toppings to the pizza and bake.) Remove from the oven, now sprinkle the mozzarella evenly over the pizza dough.
- Dollop small spoonfuls of the tomato sauce over the cheese (don't spread it!). Cover each dollop of tomato sauce with a thin tomato slice and then sprinkle on the parmesan and provolone cheese over the tomatoes.
- Bake the pizza on the bottom rack of the oven for about 8 to 10 minutes, or until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown.
- 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 and bottom of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly, then as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting board.
- Garnish with Italian parsley or fresh basil and crushed red pepper flakes if desired. Use kitchen shears or a pizza cutter to cut the pizza into slices, enjoy!
thank you for sharing this recipe, I love crispy pizza crust especially, and also like varying the thickness of the crust to taste and mood, an advantage of home made, so thank you!