Pan Pizza Dough Recipe (2024)

Once ready for pie-making, can this dough be frozen? We'd likely make only one pie at a time.

This dough recipe is the first part of a larger recipe for complete pan pizza. The baking instructions are in that recipe, after the topping steps. Here's the link: https://cooking.nytimes.com/recipes/1019335-pan-pizza

Naive question here. The recipe ends with balls of dough which have risen in the pans. Do you bake it before adding toppings or smooth it out and let it bake with the rest of the pizza? Thanks.

Can this recipe be converted to gluten free?

This wonderful dough is becoming part of our regular rotation. I only make 2 changes. First, I make the dough in my stand mixer. Second, after the first time (when I followed the direction to divide the dough in three), I divide the dough in 6 portions, finding that the smaller amount of dough makes a pie that all the tasters agreed was just right--the thicker dough was just too thick. I make the six portions, bake one and freeze the rest, with great results.

Pizza Hut called and said that you can sub sourdough for yeast in any recipe. Yay!

I found the instructions in the *other* recipe for the actual pizza. 450 degrees for 20-25 minutes, putting a sheet pan underneath the pans to catch any sauce that might drip over.

The dough recipe is similar to a khachapuri recipe I use for dough; difference is use of butter here, and use of one part nonfat milk/two parts water in my recipe. Brush dough edge w/egg wash before baking = a delicious, brown crust.Two (khachapuri) pies: 420 g flour, 1 t salt/1 t instant yeast/1 T sugar or honey. Add (115-degree) 1 c water + 1/2 c milk; make shaggy ball. Add 1 T olive oil. Rise 1 or more hours, punch down, rise 30 min, form dough on parchment, bake 450 degrees 15-20 min.

this is good, though I would have appreciated a 'step 5' which outlines in broad strokes how to lay out, dress and bake (i.e. at what temp and for how low) this dough.

I'm confused. When do you add the toppings? To the risen dough in the prepped pans? Won't the dough collapse?

It seems the time and temperature aspects of this recipe were left out. Can someone please add them back? Especially now that we're going to be charged separately for NYT Cooking? Kthx, bye!

I make pizza in China, and I make smaller quantities, but the proportions are about the same. Butter is harder to come by, but I use a quarter whole wheat flour to 3/4 all purpose white to get a unique bready crispness when I bake in 12 inch heavy gauge pans. My oven is an oversized Chinese toaster oven, but over 4+ years has made many pizza parties. So if you get a gig in China, your homemade competes well with Chinese chains.

Directions appear incomplete

I agree with Kate. A 600 gram dough ball is WAY too much dough for a 10 inch cast iron skillet, and I assume the other pan optins. That pizza must be over 2 inches thick. We used one ball in a 12 inch skillet and it was still too thick. Dividing the finished dough into 6 portions for the recommended pan options seems about right. Regardless, the flavor of the final product (I used the accomanying recipe for making the actual pizza) was very good. Good flavor for the dough and we liked the sauce

Pan pizza from pizza hut is actually at least 1.5 inches thick if not two. That's just how it is. A thinner pizza recipe (like n.y. style ) would be thinner ....the flavor could be changed other way just by using the butter. For the replication of pizza hut pan pizza this was perfect. I've been trying to find the best pan pizza recipe because it is my absolute favorite and until now, nothing came close no matter what pizza place or grocery was close. Happy, happy, 😊 happy !

I agree that this was too much dough for three pizza; I split it in four, and even then, it’s quite a thick crust; I would split it into 5 or more next time. I cooked the bottom on the stovetop to ensure it was fully cooked before putting it in the oven, which resulted in a perfect crust and pillowy inside.

Instant yeast substitute?

I've made this dough by hand and in a 5qt Kitchenaid stand mixer with excellent results. I found the dough to be very sticky making it necessary to repeatedly flour the counter and my hands. I personally feel a 6 hour rise does not give the dough enough time to develop flavor. On several occasion I've had the dough in the fridge for 48+ hours without any ill effects. I have used this dough for Sicilian pizza (with a 5 minute par bake) and focaccia on a whim.

I think the butter here is likely to help keep the dough from sticking to the pan. I've made a very similar dough with similar hydration (65-70%) and get excellent dough. Usually I cook it in the pan while I add the toppings and then stick it in the oven. I think the butter will also help give you that crispy texture when you bite in and help reduce the chewiness.

Do I have to refrigerate this dough? Or can I just use it after the 3 -5 hour rise

Does anyone have this recipe as just one dough? I don’t really need 3. I know I can freeze, but I’d prefer to just make one sometimes!

Wow, what a fantastic & easy dough recipe!! I added some dried thyme, oregano & granulated garlic to the dough. I used 1 lb and made the most amazing pull apart skillet monkey bread with garlic, shallots, herbs and lots of cheese.

Any tips for converting this recipe to sourdough? How much starter would you use, and how would you alter the flour and water ratios?

I'm confused. When do you add the toppings? To the risen dough in the prepped pans? Won't the dough collapse?

I like the idea of a thinner crust, so will divide this dough into 6 pieces, as suggested.

I agree with Kate. A 600 gram dough ball is WAY too much dough for a 10 inch cast iron skillet, and I assume the other pan optins. That pizza must be over 2 inches thick. We used one ball in a 12 inch skillet and it was still too thick. Dividing the finished dough into 6 portions for the recommended pan options seems about right. Regardless, the flavor of the final product (I used the accomanying recipe for making the actual pizza) was very good. Good flavor for the dough and we liked the sauce

Rolled out the dough into a 1/2 sheet pan for one big pizza. Excellent.

This wonderful dough is becoming part of our regular rotation. I only make 2 changes. First, I make the dough in my stand mixer. Second, after the first time (when I followed the direction to divide the dough in three), I divide the dough in 6 portions, finding that the smaller amount of dough makes a pie that all the tasters agreed was just right--the thicker dough was just too thick. I make the six portions, bake one and freeze the rest, with great results.

If I wanted to use sourdough starter instead of yeast, how much should I use?

It seems the time and temperature aspects of this recipe were left out. Can someone please add them back? Especially now that we're going to be charged separately for NYT Cooking? Kthx, bye!