What are homemade pan pizza recipes? Pizza is a fast food loved by many.
Its popularity attests to the thousands of orders per day all over the country.
Meanwhile, when it comes to variety there are so many options to select from as if the variety is not enough, there is still the handmade pan pizza too.
If you want thick cheese pizza the old-fashioned way or the golden-brown crust of buttery garlic, then Domino’s handmade pan pizza is what you need.
We’ll fill you in on all you need to know about handmade pan pizza and then give you some recipes.
Without further ado, let’s get started!
How to Make Pan Pizza – Easy Handmade Pan Pizza Recipes
What Does Handmade Pan Pizza Look Like?
Well, the short answer is, it looks just like pizza.
However, it is thicker, creamier (because it’s full of cheese), has a magnitude of toppings, and is way crispier than regular pizza.
The difference is in the way the handmade pan pizza is prepared.
Finally, it’s usually made in a 12-inch pan.
So, Domino’s pan pizza size is often medium.
Think of it this way: they make regular pizza commercially while pan pizza has a homemade touch to it with an emphasis on the flavors.
Let’s hear from Patrick Doyle, the President, and CEO of Domino’s pizza:
“There is a standard out there for pan pizza that we realized could be better.”
“The reason most people buy a pan pizza is for the crust, and that key component should be fresh, never frozen.”
As we said, it’s all about how it’s prepared.
Domino’s pan pizza price is on average $7.99.
However, the price varies depending on the state you’re in.
That price shouldn’t be an issue, considering many people have declared that Domino’s has the best handmade pan pizza.
Domino’s Handmade Pan Pizza vs Hand Tossed
The difference between these two is in the crust and how the pizza is made.
You make a pan pizza in a deep pan with lots of oil. Place the dough in the pan and let it rise and bake.
The outcome is a thick crust that is crunchy on the outside and fluffy on the inside.
Hand-tossed, on the other hand, requires you to stretch out the dough by hand.
You bake this type on a thick aluminum pan.
The outcome of the hand-tossed Domino’s pizza is a chewy crunchy against the crunchy crust of pan pizza.
Homemade Pan Pizza Recipes
Making a pan pizza is all about the dough.
It must be freshly made and prepared in a certain way.
You don’t prepare the dough like the one for the regular pizza.
That’s where the crucial difference is.
You can use your oven to make homemade pan pizza.
So, there’s no hassle with a special one.
When preparing the dough, be sure to take the measurements seriously.
Don’t gauge it with your eyes.
Take the pain to whip out your measuring scale.
The outcome will be worth the care, we promise.
The Best Pan Pizza from Rebecca Lindamood
For the dough:
- 14 ounces of bread flour, 3 cups by volume
- 1 ½ cups water (12 ounces)
- 2 teaspoons kosher salt ⅜ of an ounce or 0.35 ounces
- ½ teaspoon instant yeast 0.06 ounce or 1.5 grams
For the Pizzas:
- 12-16 pieces of pepperoni per pizza
- 4 tablespoons of olive oil or neutral oil with a low smoke point like grapeseed such as peanut, or canola, divided (no extra virgin olive oil)
- 2 cups shredded mozzarella cheese
- 1 ½ cups thick pizza sauce homemade or store-bought
Optional but tasty:
- Fresh basil leaves for adding before and after baking
How to prepare:
- Mix all of the dough ingredients until it is evenly smooth and there are no more dry ingredients.
- Cover the dough tightly and let it rise for a minimum of 8 hours, up to 24 hours.
- Pour 2 tablespoons of the oil into a 10 to 12-inch cast-iron skillet.
- Repeat with a second skillet.
- Swirl the oil to coat the bottoms of the pans.
- Divide the risen dough into two pieces.
- Gently form into a ball by pulling the side of the dough and tucking it under.
- Rotate another ¼ turn and repeat the tug and tuck, then finally do it once more to form a loose ball.
- Lay it smooth side down in the oil, then flip so the whole thing is coated in oil.
- Use the palm of your hand to gently flatten the dough.
- It will not spread to the edges yet, but that’s okay.
- Cover the pan tightly with plastic wrap and set it out at room temperature.
- Leave it undisturbed for 2 hours.
To Prepare the Pizzas:
- Preheat the oven, preferably to 550°F.
- Remove the plastic wrap from the pans with the pizza dough in them.
- The dough should now have spread itself to the edges of the pan.
- Lift the edges of the dough to pull toward the sides of the pan if necessary.
- This will help loosen any trapped air under the dough as well.
- If there are any large air bubbles, nudge them down with the back of a knuckle.
- Spread half of the sauce on each pizza to the edges of the dough.
- Divide the cheese and top each pizza evenly to the edge, then distribute the pepperoni over it.
- If using, tear half of the basil leaves and toss over the tops of the pizzas.
- Reserve half of the basil to add to the pizzas when they’re removed from the oven.
- Put the pans into the hot oven and bake for 12-20 minutes (depending on how well done you want your pizzas.)
- You can check the underside of the homemade pizza crust for doneness by lifting the edge gently.
- A done pan pizza will have a crisp, deep-brown bottom and a bubbly, golden- to deep-golden brown top.
- Use your flexible spatula to slide under the pizza and edge it out onto a cutting board, tear the remaining basil and scatter over the pizzas.
- Let rest for 5 minutes before slicing into wedges, then let it rest without moving it for another 3 minutes before serving.
Homemade Pan Pizza with Toppings from Tasty Ever After
- 1 ¾ – 2 cups of bread flour
- 2 teaspoons of olive oil
- 1 teaspoon of kosher salt
- 1 (¼ ounce package) active dry yeast
- ¾ cup of warm water (105-110F degrees)
For the pizza:
- 2-3 tablespoons olive oil
- 2 cups whole milk shredded mozzarella cheese
- 2 tablespoons fresh basil chopped
- 1 cup marinara (or make your quick pizza sauce with plain tomato sauce, then add to taste: garlic powder, onion powder, dried basil, and dried oregano)
- Various toppings of sliced vegetables and/or meats, (mushrooms, onions, peppers, black olives, artichokes, grilled chicken, pepperoni, sausage, and pre-cooked meatballs)
How to prepare:
For the dough:
- Stir the yeast, 1 tablespoon of flour, and ¼ cup of warm water in a bowl.
- Let it sit for 5 minutes or until the mixture looks foamy.
- Stir in the remaining water, salt, and olive oil.
- Add flour, ½ cup at a time, until dough pulls away from the side of the bowl.
- Knead the dough on a lightly floured surface until it is soft and becomes an elastic ball of dough.
- Loosely cover the bowl with a cloth and let rise in a warm place until it doubles in size.
- That’ll be about 1 hour.
For The Overnight Method:
- Place dough in a covered container and let rise in the refrigerator overnight.
- After rising, place 2-3 tablespoons of olive oil in a 10 inch or 10 ½ inches cast iron pan and put the dough ball in the pan.
- Lightly press the dough down into the oil and spread it to the sides of the pan.
- Cover it with a cloth and let sit in a warm area for 2 hours.
For the pizza:
- Preheat the oven to 550F/288C degrees.
- Lightly press down on the dough in the pan to release any air bubbles and to spread dough closer to the edge of the pan.
- Spread sauce on top of the dough to the edge of the pan.
- Top with cheese and desired amount of vegetable and/or meat items.
- Bake for 15 minutes, until the bottom of the crust is golden brown,
- Top with fresh chopped basil, if desired.
- Remove pizza to a cutting board, then cut it into 6-8 slices.
Handmade pan pizza is the best way to enjoy homemade pizza.
Meanwhile, according to our taste buds, it’s crunchier and tastes better than the regular kind of pizza.
If you haven’t tried a handmade pan pizza, you should, and let us know your choice.
Now you have two recipes to try your hands on at home.
Let us know what the outcome was like.
We love hearing how people enjoyed our recipes.