Crispy Pan Pizza
A lofty, deep-dish crust crisped on the stovetop and finished under the grill with pumpkin purée, leeks, sweet dates, walnuts, and salty feta.
Seriously the easiest way to make pizza at home! I have tried all the tricks—an upside-down baking sheet, a preheated pizza stone—and this lofty, crispy, extra-flavourful pan pizza is far better and much less fussy than any other method. Searing the base in a hot skillet guarantees a golden, crunchy bottom crust every single time, while a fan-assisted grill melts and caramelises autumnal toppings of rich pumpkin purée, sautéed leeks, sweet chewy dates, toasted walnuts, and creamy feta.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Activate Yeast & Knead Dough
In a measuring jug or bowl, combine 330 ml warm water and 5 g dried yeast (or 10 g fresh yeast). Set aside at room temperature for 5 minutes until frothy.
⏱ 5 min - 2
In a large mixing bowl, add 500 g flour, 1 tsp salt, 1 tbsp olive oil, and the yeast liquid.
- 3
Knead by hand or in a stand mixer for 5–10 minutes until the dough turns smooth, elastic, and slightly tacky.
⏱ 10 min
The rest of this recipe
There's 6 more ingredients and 9 more steps to go.
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Ivana’s note
Getting the pan properly hot with oil before pressing the dough in creates that deep-fried, focaccia-like crunch on the bottom crust that home ovens usually fail to produce.
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