Here’s how to make the incredible pan pizza at home! It’s got thick pillowy crust and tastes like your favorite pizzeria…but even better.Eh ’em. Calling all lovers of thick, pillowy pizza crust! This epic homemade pan pizza tastes just like the thick crust pizza from your favorite pizzeria. The smell wafting from the oven is enough to make you visibly drool (we did!). Cooking in a cast iron skillet makes the crust crispy on the outside and soft on the inside: and the cheese goes all the way to the edges. These supreme-style toppings with gooey cheese and garlicky tomato sauce…well, it’s true perfection. Side benefit: it’s easy to make, too. Here’s how to make the best pan pizza!How to make pan pizza: an overviewAlex and I have spent years honing the art of Neapolitan-style artisan pizza and the perfect Margherita. But we’d never mastered American-style pan pizza: until now! While this style takes a little longer to make, it’s actually easier! You don’t have to shape the dough or worry about transferring it to a pizza stone. Throw it in a cast-iron skillet and let the oven do the magic! Here’s a basic outline of what you’re getting yourself into with skillet pan pizza:Make the dough15 minutes activeProof dough in skillet45 minutes to 1 hour, inactiveProof dough again (and prep toppings)45 minutes, inactive (use time to prep toppings)Top and bake pizza15 minutes, inactiveYou’ll need a 10″ cast iron skilletThe only equipment you’ll need to make pan pizza is a cast iron skillet! You’ll need a 10-inch skillet for this recipe, because the dough size is designed especially to fit this pan.The trick to extra thick crust: two proofs!If you’ve baked bread before, you’ll know the term “proof”. Proofing is when you let bread dough rest after you’ve added yeast, so that it rises. The trick to getting the extra thick crust in this recipe is proofing the dough twice. The downside is that you’ll need to wait for 45 minutes not once but twice. The up-side is that you’ll get super thick, pillowy crust.Another pro to making a skillet pan pizza: you don’t have to worry about shaping the dough! No throwing pizza dough in the air, or getting frustrated when it tears. Just proof it in the skillet, then press it out into the dough. It’s so simple!This pizza sauce is a mustWhen you think about toppings for pan pizza, you can use anything you like. Just make sure to make our Best Pizza Sauce! It is full of incredible flavor and makes any pizza taste like you just stepped into a pizzeria. Even bet
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