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The Best Pan Pizza

Rebecca Lindamood
  • 40 minutes
  • Serves 8


14 oz

high-gluten flour (bread flour, about 2 1/2 to 3 cups by volume)

2 tsp

kosher salt (3/8 of an ounce or .35 ounces)

1/2 tsp

instant yeast (3/16 or an ounce or .15 ounces)

1 cup

plus 3 tablespoons water (9.5 ounces by weight)

4 tbsp

olive oil or neutral oil with a low smoke point like grapeseed (such as peanut, or canola, divided (no extra virgin olive oil))

1 1/2 cups

thick pizza sauce (homemade or purchased)

2 cups

shredded mozzarella cheese


pieces of pepperoni per pizza

fresh basil leaves for adding before and after baking

1 person Recommend This Recipe