Make Your Own Pan Pizza

Celebrate the weekend with your own pan pizza!

I’ve eaten many tasty pizzas in my time. My favorite style, to date, is probably the pan pizza.

It wasn’t until this summer that I tried my hand at making pan pizza at home. (Tina inspired me.)

I have no idea why it took me so long! I’ve been making homemade pizza for 15 years now. I’ve baked countless loaves of focaccia.

A pan pizza is really just a combination of the two: a thick crust, drenched in olive oil and topped with all kinds of pizza goodness.

I’ve tested this method with various dough recipes (my usual as well as a new whole wheat crust I’m working on) as well as with different kinds of pans. The verdict? I think any pizza dough should work, but nonstick cake pans will work the best. If you decide to use a different kind of baking pan, be sure to oil it generously to prevent sticking.

You can use more oil than I’ve specified, but I am trying to be a little conservative. ;)

To make our pizzas a little more fun, I also used the new Pepperoni Minis from Hormel. The kids love its fun confetti-like appearance on the pizza, and I like it that I can stretch a bag to cover many, many pizzas.

What’s YOUR favorite style pizza?

Disclosure: I received products and product coupons from Hormel Foods as part of my participation in the Hormel Foods Extended Family Preferred Blogger Program. All opinions about the products are my own.

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Comments

  1. While I prefer thin crust I have some little [6"?] deep dish pizza pans I got at some restaurant supply that were a staple for my kids when they were little. They loved to squish the dough into the pans

    Just wanted to share a thought in case it’s not common in someone else’s neck of the woods – pizza parties here often involve the children [small ones without trouble] making their own pizza – they use disposable pie tins, write names outside with a sharpie and the kids stretch in the dough, top the pies and then they’re baked while they play – would be an easy at home party too [though it would take longer to bake them all than at a pizza parlor LOL]

  2. We use a tortilla instead of pizza dough when we want a thin and crispy pizza. It makes for a great last minute “panic meal” since most of the ingredients have a long shelf life.

  3. Our favorite pizza is NY style. My husband is from the East coast and you’re against the world if you prefer any other style, lol. After moving to Cali and finding nothing that came close to thin, floppy pies, we decided to make our own. After four years of pizza on Fridays, we’ve perfected the recipe and enjoy two large pies for $4.50 each – a fraction of what it would cost here for one (upwards of $22 each!!).

  4. Maybe a stupid question, but how do you get the pizza out of the cake pan without it tearing or the ingredients sliding off? I wanted to know before I make them.

    • @harriet, with the nonstick pans, they just lifted out with a spatula, easy peasy. With the other pans, not so easy. Also, I put cheese on last so it kind of “glues” down the toppings.

  5. I was looking through the archives at Tina’s blog a couple of weeks ago when making out my menu, saw the very same post and decided the next pizza night to make pan pizzas too.

  6. Trying this on Friday’s pizza night! I love thick crust pizza.

  7. Lindsey Swinborne says:

    I do this only I use 1/4 cup butter, melted, and 1/2 t. garlic salt in the butter. Stir and brush the bottom and sides of pan before putting crust down. After topping pizza, go around the edge crust with the butter. YUM!

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