Crispy cheesy pan pizza from King Arthur Flour

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

  • michalow on February 21, 2022

    Easy and delicious. Super bready, so for me it's better as a side than the centerpiece of a meal.

  • anya_sf on February 17, 2021

    I doubled the recipe, making one 10" and one 12" pizza, since I just have one of each cast-iron skillet. The dough chilled for 48 hours before being used. The smaller pizza had pesto instead of tomato sauce; the larger one had tomato sauce and pepperoni. Both turned out really well. The pizzas released easily from the pans. 3 of us finished nearly all the pizza!

  • BethNH on February 02, 2021

    I can understand why this was King Arthur Flour's Recipe of the Year. I made this for the first time tonight and it was, by far, the best pizza I've ever made. I'm not really a fan of pizza but my husband is. I don't make it much now that we're empty nesters. This is the perfect recipe for two people. I let the dough rest in the fridge for 72 hours. I only have a 12" cast iron skillet so used that instead of the 10" one called for. I added a little extra oil to the pan to account for the extra surface area. I added some olives and pepperoni over the first layer of cheese and baked it for 19 minutes. When it came out of the oven the crust was perfectly cooked - it was light and almost fluffy. I got a little nervous it wouldn't come out of the pan but ran a butter knife around the edge and was able to lift it right out with a spatula with no sticking. This was SO good. My husband has already stated that he'd like to have it again soon.

  • chezmaryb on October 15, 2020

    Have made many pan pizza crusts and this one is the best!

  • chawkins on March 16, 2020

    Excellent pizza. Used active dry yeast and jarred pasta sauce. Dough was refrigerated for about 56 hours.

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