Classic Pizza Dough - Deep Pan Pizza
Pan pizza is the ultimate comfort crust. Baked in a well-oiled tray or cast iron pan, this dough delivers a golden, crispy base with soft, airy layers inside and those irresistible caramelised edges. It’s a forgiving, high-hydration style that’s perfect for loading up with toppings while still achieving a light, fluffy bite. In this recipe card, you’ll learn how to create a perfectly crisp, flavour-packed pan pizza at home with minimal effort and maximum reward.
Prep Time
3 hours
Cook Time
15 mins
Serves
4
Skill Level
Intermediate
Ingredients
- 390g plain flour
- 300 ml warm water
- 2 tsp yeast
- 1 ½ tsp salt
- 3 tbsp olive oil
Best for: Deep-dish lovers and a foolproof crust
Method
- Mix everything into a sticky dough.
- Rise 1–2 hours until doubled.
- Oil pan generously.
- Press dough into pan.
- Rest 30 minutes.
- Add toppings.
Bake: 3000°C for 15–18 minutes
Why it works: High hydration + oil = crisp edges and fluffy interior.
Pro Tips for a Perfect Crust
- Weigh ingredients (this makes a huge difference)
- Cold fermentation ≥ 24 hours (Better airy dough)
- Don’t over-knead (leads to toughness)
- Use a cast iron pan if possible
- Stretch, don’t roll
