Foolproof Pan Pizza
A golden, blistered-edge pan pizza with a tender, airy crust and a bright, simple tomato topping — reliable every time. The method uses gentle hand-stretching and a hot, well-oiled pan to produce crisp bottom and pillowy interior.
3 cup all-purpose flour
1 ¼ cup warm water, about 110°F, warm
2 ¼ tsp active dry yeast
1 tbsp sugar
1 ½ tsp salt
2 tbsp olive oil, for dough
1 cup crushed tomatoes
1 clove garlic, minced
1 tsp dried oregano
1 tsp sugar, for sauce
8 oz shredded mozzarella
¼ cup grated parmesan
1 tbsp cornmeal
8 fresh basil, leaves
4 oz pepperoni, sliced
2 tbsp olive oil, for pan and finishing
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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