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Crisp Pan Pizza Serious Eats

This recipe requires no kneading, no stretching—pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired.
10 Servings - 26 hr -
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Servings:10  | Calories:139 | Total Fat:8g  | Chol:23mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 5g
25 %
Total Carb 4g
1 %
Fiber 1g
4 %
Sugars 1g
Cholesterol 23mg
8 %
Sodium 237mg
10 %
Protein 12g
24 %
68% Mozzarella cheese
15% Grated Parmesan
13% Pizza sauce
2% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


400 g bread flour (14 ounces; about 2 1/2 cups), plus more for dusting
10 g kosher salt (0.35 ounces; about 2 teaspoons), plus more for sprinkling
4 g instant yeast (0.15 ounces; about 1 teaspoon), such as SAF Instant Yeast
275 g water (9.5 ounces; about 1 cup plus 3 tablespoons)
8 g extra-virgin olive oil (0.25 ounces; about 2 teaspoons), plus more to coat pans and for drizzling
1 1/2 cups pizza sauce, such as our New York–style pizza sauce
12 ounces grated full-fat, low moisture (dry) mozzarella cheese (see note)
Toppings as desired
Small handful torn fresh basil leaves (optional)
2 ounces grated Parmesan or Pecorino Romano cheese (optional)

Directions : View recipe directions on
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