Name: High-Hydration Crispy Pan Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian American
Ingredients: 400 g bread flour (about 3 cups); 320 g water, lukewarm (about 1⅓ cups); 8 g fine sea salt (about 1½ tsp); 4 g instant yeast (about 1¼ tsp); 10 g honey (about 1½ tsp); 30 g olive oil, divided (about 2 tbsp); 200 g low-moisture mozzarella, shredded; 80 g pepperoni slices (optional); 120 g pizza sauce or crushed San Marzano tomatoes; 10 g grated Parmesan; 2 g dried oregano; 2 g garlic powder; Fresh basil leaves, for garnish (optional)

Method

8 steps

In a large bowl, whisk together the bread flour, salt, yeast, oregano, and garlic powder. Add the lukewarm water, honey, and 15 g (1 tbsp) of the olive oil. Mix with a wooden spoon or your hand until no dry flour remains. The dough will be very sticky and wet—that's expected for high hydration.
Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes. Then, with wet hands, perform a set of stretch-and-folds: lift the dough from one side, stretch it upward, and fold it over the center. Rotate the bowl a quarter turn and repeat three more times. Cover and let rest another 30 minutes. Repeat the stretch-and-folds once more, then cover and let the dough rise at room temperature until doubled in size, about 1½ to 2 hours.
While the dough rises, prepare the toppings: shred the mozzarella, measure the sauce, and have the pepperoni and Parmesan ready. If using fresh basil, pick the leaves and set aside.
Place a 10-inch cast-iron skillet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Carefully remove the hot skillet and add the remaining 15 g (1 tbsp) olive oil, swirling to coat the bottom and sides.
With wet hands, transfer the risen dough to the hot skillet. Gently press it out toward the edges—it will sizzle. If it springs back, let it rest for 5 minutes and press again. Try to get an even thickness; don't worry if it doesn't reach the very edge.
Spread the pizza sauce over the dough, leaving a ½-inch border. Scatter the mozzarella evenly, then top with pepperoni (if using) and a sprinkle of Parmesan.
Bake on the middle rack for 12–15 minutes, until the crust is deep golden brown and the cheese is bubbly and spotted. If the top needs more color, broil for 1–2 minutes, watching closely.
Carefully lift the pizza out of the skillet using a spatula and slide it onto a cutting board. Let it rest for 3–5 minutes to set before slicing. Garnish with fresh basil if desired. Slice into 8 wedges and serve hot.

Recipe notes

Helpful tips

For an extra-crispy bottom, preheat the skillet for a full 30 minutes before adding the dough.
If your dough is too sticky to handle, wet your hands rather than adding more flour.
A pizza stone or steel under the skillet can help mimic a professional oven's bottom heat.

Equipment

10-inch cast-iron skillet
Large mixing bowl
Wooden spoon or dough whisk
Measuring cups and scale
Plastic wrap or damp towel
Cutting board
Spatula

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 350°F oven until crisp.

Additional tips

The skillet will be extremely hot; use oven mitts and caution when adding oil and dough. Do not use a skillet with a plastic handle in the oven.

Recipe inspiration

Inspired by Chef Zappi

Watch video

Estimated nutrition

Per serving: 650 calories

Fat: 28 g · Carbs: 75 g · Protein: 28 g

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