Weeknight Pan Pizza
The ultimate weeknight pizza recipe, no fancy equipment needed. Any 9x13 (or similar size) pan works for this recipe.
Ingredients
Dough
- bread flour200 g
- whole wheat flour50 g
- water175 g
- instant yeast4 g
- salt5 g
Sauce
- whole peeled tomatoes, canned800 g1 28oz can
- butter15 ga spoonful
- olive oil15 ga spoonful
- garlic2-3 cloves
- onions1/4
- saltto taste
- fresh basiloptional
Toppings
- olive oilfor the pan
- fresh mozarella, grated175 g
- dried oregano, optionala sprinkle
- calabrian chilies, mincedto taste
FAQ
So long as you have pantry essentials, some tomatoes, and cheese, you can make this pizza recipe. Use whatever toppings you want. I fit in a workout and household tasks during the waiting periods.
Ethan Chlebowski
Method
Step 1: Mix the dough
Add the dough ingredients to a bowl and mix until a sticky dough forms. Cover and let rest for 15 minutes.
Step 2: Start the sauce
While the dough rests, start the sauce. Add all sauce ingredients except the fresh basil and salt to a pot and place on low heat with a lid over top.
- Just make sure the garlic and onions are peeled, but no need to dice them (unless you aren't going to blend the sauce later).
Set the heat low and begin to .
Step 3: Knead & rest the dough
Back at the dough, stretch and for about 5 minutes until it passes the : tear off a piece and stretch it until very thin and translucent without tearing. Set a bowl over the top of the dough to cover and let rise for 30 minutes.
Stir the sauce occasionally and let it continue to uncovered while the dough rises.
- Use this time to do dishes, watch TV, or grab a workout.
Step 4: Blend the sauce
Turn off the heat on the sauce and blend: use an immersion blender, food processor, or standard blender.
Adjust the seasoning with salt to taste. Add some fresh basil leaves (if using) to infuse their flavor into the sauce.
Set aside until ready to use.
Step 5: Prep the pan & oven
Get out a 9x13 pan, a Detroit-style pizza pan, or even a quarter baking sheet. Add a drizzle of olive oil to the pan, enough to spread and coat the entire surface.
Toss the dough in and stretch to the edges until it starts to spring back.
Let rest for a final 20 minutes so you can fully stretch it to the corners before topping.
Preheat the oven to 450°F/232°C.
- Use this final waiting time to do dishes, watch TV, or grab a workout.
Step 6: Top the pizza
After the dough is done resting, stretch it to the corners/edges of the pan.
Top the pizza by laying the chiles (if using) and oregano down first and follow with an even layer of grated mozzarella. Spoon the sauce over the cheese layer in 3 long strips to leave stripes of exposed cheese.
Step 7: Bake & enjoy
Slide the pan into the middle rack of the preheated 450°F/232°C oven and for about 20 minutes or until the crust is golden brown & crispy, and the cheese is bubbly.
Slide the cooked pizza onto a cooling rack for 5 minutes before slicing and enjoying.
So long as you have pantry essentials, some tomatoes, and cheese, you can make this pizza recipe. Use whatever toppings you want. I fit in a workout and household tasks during the waiting periods.
Ethan Chlebowski
Ingredients
Dough
- bread flour200 g
- whole wheat flour50 g
- water175 g
- instant yeast4 g
- salt5 g
Sauce
- whole peeled tomatoes, canned800 g1 28oz can
- butter15 ga spoonful
- olive oil15 ga spoonful
- garlic2-3 cloves
- onions1/4
- saltto taste
- fresh basiloptional
Toppings
- olive oilfor the pan
- fresh mozarella, grated175 g
- dried oregano, optionala sprinkle
- calabrian chilies, mincedto taste
Method
Step 1: Mix the dough
Add the dough ingredients to a bowl and mix until a sticky dough forms. Cover and let rest for 15 minutes.
Step 2: Start the sauce
While the dough rests, start the sauce. Add all sauce ingredients except the fresh basil and salt to a pot and place on low heat with a lid over top.
- Just make sure the garlic and onions are peeled, but no need to dice them (unless you aren't going to blend the sauce later).
Set the heat low and begin to .
Step 3: Knead & rest the dough
Back at the dough, stretch and for about 5 minutes until it passes the : tear off a piece and stretch it until very thin and translucent without tearing. Set a bowl over the top of the dough to cover and let rise for 30 minutes.
Stir the sauce occasionally and let it continue to uncovered while the dough rises.
- Use this time to do dishes, watch TV, or grab a workout.
Step 4: Blend the sauce
Turn off the heat on the sauce and blend: use an immersion blender, food processor, or standard blender.
Adjust the seasoning with salt to taste. Add some fresh basil leaves (if using) to infuse their flavor into the sauce.
Set aside until ready to use.
Step 5: Prep the pan & oven
Get out a 9x13 pan, a Detroit-style pizza pan, or even a quarter baking sheet. Add a drizzle of olive oil to the pan, enough to spread and coat the entire surface.
Toss the dough in and stretch to the edges until it starts to spring back.
Let rest for a final 20 minutes so you can fully stretch it to the corners before topping.
Preheat the oven to 450°F/232°C.
- Use this final waiting time to do dishes, watch TV, or grab a workout.
Step 6: Top the pizza
After the dough is done resting, stretch it to the corners/edges of the pan.
Top the pizza by laying the chiles (if using) and oregano down first and follow with an even layer of grated mozzarella. Spoon the sauce over the cheese layer in 3 long strips to leave stripes of exposed cheese.
Step 7: Bake & enjoy
Slide the pan into the middle rack of the preheated 450°F/232°C oven and for about 20 minutes or until the crust is golden brown & crispy, and the cheese is bubbly.
Slide the cooked pizza onto a cooling rack for 5 minutes before slicing and enjoying.
