Best Pan Pizza Recipe

Easy Pan Pizza

Easy Pan Pizza

This is the best pan pizza you will ever have! Using a cast iron skillet makes it crispy and golden brown. I always remove some of the moisture from mushrooms & veggie toppings and “degrease” the pepperoni for a never-soggy, crispy crust. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 4 hours, 30 minutes

Makes: Makes one 10-inch pizza

Easy Pan Pizza


  • 1 1/2 cups (6.3 ounces) bread flour (all-purpose flour works too) (*corrected from 7 oz.)
  • 1/4 teaspoon yeast - instant or active dry
  • 3/4 teaspoon salt
  • 3/4 cup water (cold or hot - see below)

  • 1 Tablespoon olive oil for greasing pan
  • 1/3 cup pizza sauce
  • 4 ounces part skim mozzarella cheese, hand shredded
  • toppings of your choice (I use reduced fat turkey pepperoni, peppers, onions, and mushrooms)


  1. ORIGINAL WAY (Overnight using cold water) Combine flour, yeast, and salt in a medium bowl. Add cold water and combine well. Cover tightly with plastic wrap and let stand on counter top 12 to 18 hours.
  2. FASTER WAY (Using hot water) Combine flour, yeast, and salt in a medium bowl. Add hot tap water (120 - 130° F) and combine well. Cover tightly with plastic wrap and let stand on counter top for 3 hours.
  3. After the resting time of either the overnight 12-18 hrs or faster 3 hrs, dough will be double in size, puffy & soft, and dotted with bubbles. Sprinkle the dough with a little flour and stir briefly until it forms a ball.
  4. Grease a 9 or 10-inch cast iron skillet.
  5. Place dough in skillet, spreading close to the edge with oiled fingers. Cover with a pot lid or plate and let rest at least an hour, preferably two. It will continue spreading as it rests.
  6. Preheat oven to highest temperature - 500/550° F.
  7. Add sauce, cheese, and toppings.
  8. Cook on a stove-top burner on medium-high heat for 3 minutes.
  9. Place in oven and bake about 15 minutes (start checking at 12).

Note: - Click here for more on making this easy pizza faster using hot water.

Note: To reduce moisture when adding sliced mushrooms, peppers, or onions, place them between double paper towels between 2 plates. Microwave 1 minute and press out excess moisture with paper towels. The same process (30 sec. in microwave) removes excess fat from pepperoni.

Easy Pan Pizza

341 Comments on "Easy Pan Pizza"

  1. Susan

    We made the quick recipe of this pizza dough this past Saturday for my Husband’s birthday. Itwas the best, crispiest pizza I have ever made. The tip about gettiing the excess water out of the veggies is the best thing. Thanks so much for all you wonderful recipes.

  2. Aboo

    Has anyone ever had water drip from cover while letting dough rise?

    • Jenny Can Cook

      That is normal. There is moisture in the dough and when the dough is covered up tight, that moisture has nowhere to go so it goes to the top of the container and finally drips down.

      • Aboo

        Thank You Jenny!!! Love your recipes! And love your videos!

  3. PattyBernardCavasin

    This is the best pizza crust I’ve ever made, and I’ve made many. I topped mine with pesto and mozzarella cheese…turned out perfect, thank you for this recipe

  4. huge fan

    I found this dough recipe about 2 years ago and continue to use it at least every other month. Pizza night around here is 10-14 people. I often do x4 or x6 on quantities so I’ve got dough for half dozen pies (double ovens help too) and cook em pairs at a time in each oven. This recipe scales without any glitches.

    I’ve tweaked the dry ingredients to our household.. with the following :

    added on top of the original single batch ingredients. will probably need an extra tablespoon of water to bind.

    dry chili flakes: half tablespoon
    garlic salt: 1 teaspoon
    Italian (dry) seasoning: pinch or two
    basil (dry) : pinch or two
    couple twists from the pepper mill

  5. Maryam

    بسم الله
    Peace everyone!
    My go to pizza dough was Jenny’s 20 minute recipe. I was craving a slice but didn’t have the energy to break out the rolling pin. Then I remembered this recipe. Yall….I am never buying takeout pizza again. The bottom crust has just enough bite to give a crunch yet still fluffy and soft. Plus, the overnight method is so convenient. It gave me time to prep my toppings in advance. So when I’m ready, I just throw it all together. This is my second time making this recipe this week!

    Thanks Jenny for yet another awesome recipe.

  6. Pat

    I’ve been making a smaller version of this, just for one —-
    3/4 cup bread flour
    1/7 tsp. yeast
    1/4 tsp. salt
    @ half cup cold water depending on humidity. I just mix it in a large coffee cup the night before and then an 8 inch cast iron skillet in my countertop toaster oven.
    My favorite is with tomatoes, garlic, and kale. Yes…kale :)…it’s Yummy!!

  7. Julian

    Pizza is a challenge. It’s not easy to tell if the crust is done by looking at the top. You only have a few minutes between under done and too done. I knew jenny knew what she was doing when she cut the pizza and the crust crackled as it was being cut. I followed her instructions and the pizza always comes out great. Can Jenny cook? Sure can! Thanks Jenny.

  8. Jindabyne

    Question to all. Has anyone halved the dough and make 2 pan pizza? If so, please let me know. This was good but I am not a deep dish person. I tried, the instructions are great, 3 Minutes on the element👍👍👍. Thanks Jenny, love your site

    • Linda L Walters

      For the life of me I cannot get it to spread thin enough for thin crust, but I never tried flour and a rolling pin.
      I am a thin and crispy crust fanatic! But, I must confess, this pizza is just so good I make and enjoy every bite, every time!

    • Brooklyn Girl

      I have made this recipe with 12″and 14″ cast iron pans – IMO 12″ gives the best result, but by spreading the dough thinner in a 14″ pan you will get a thinner pizza with a somewhat crispier crust. Use plenty of olive oil in the pan and cook at 550, but start checking the pizza at 10 min. My family really likes this recipe in a 12″ pan despite being “pizza snobs” because it’s similar to the Sicilian style pizza or Sfincione that you can buy at bakeries and pizzerias around Brooklyn. I add a bit of EVOO to the dough mix usually. also baked this in a dark 12″ springform pan and it turned out very well- skipped the step of heating it on the stove first.

    • Lloyd

      I always half mine to make 2 pizzas. The crust is still thick enough.

  9. Rand

    I made the dough last night added extra flour before putting the dough on a well oiled pizza pan I don’t have a cast iron pan and my oven gets really hot so I put it in the oven at 450 it was done within minutes and my husband really enjoyed it too… Not too crispy but just right on the outer part and soft on the inside. Some one had posted in the comments it reminded them of the pizza hut pan pizza they were right… Very delicious thank you for sharing the recipe.

  10. Karen

    I have made this pizza a couple of times and it’s by far the best pizza that we have eaten. I was just wondering what is the best way to re-heat the pizza.

    • Caryn

      I’ve made it several times and love the ease of it. I prefer reheating pizza in either the oven or a toaster oven, I like the texture of the crust. The microwave doesn’t do pizza justice IMHO. I’m wondering if anyone has tried using the air fryer?

    • Jindabyne

      Hi Karen….I reheat my pizza ( as pieces) in my Actifry or AirFryer. If you have a convection oven, use that but it uses alot electricity. thus the AirFryer is more efficient. I put the pizza in my Actifry on the turning tray for about 7 minutes. crispy bottom..yummy

    • Jack

      You can put a slice of cold pizza in a cold or heated cast iron pan. Watch it and get the bottom the way you like it. Cover a few minutes to get the inside hot. It’s minimalist and works well.

  11. Ken

    At the beginning of the Pandemic I tried this recipe because I didn’t want to deal with deliveries or

  12. Kathryn

    This really is a fantastic skillet pizza. Everyone here loved it. Any chance you’ll do a whole wheat and/or a cornmeal version? Or did I miss those links?

    • Jack

      Sure. Jim Lahey uses 10-20% whole wheat flour in the mix for flavor. You may or may not like the texture for pizza. If you use semolina fine flour, King Arthur Baking recommends starting at 25% semolina flour for a loaf of bread. I’ve used 5% semolina or cornmeal for a very good pizza, 25% for bread. An overnight fermentation in the fridge, using scant (1/4 tsp) yeast for 18-24 hours gives good flavor, á la Lahey, Peter Reinhart, etc. I suggest trying King Arthur White WW flour. Nice white appearance to the finished product, pizza or bread.

  13. Dianne

    Can I double this recipe in a larger cast iron skillet?

    • Ro

      Hello! I double it to use in a larger cast iron and it comes out great every time.

  14. Gail

    This is the best pizza I have had. Would you do anything different with the recipe if you used sprouted wheat flour instead?

  15. Denise

    The dough reminds me of Pizza Hut’s deep dish pizza. It is amazing. A nice soft dough that has texture to it, with a nice crunchy exterior. Hard to explain. I love it for the next day when it’s cold pizza (if it lasts that long). Visited Texas and made it for my sister in law’s family…they have a couple of big cast iron skillets. I now realize I need a new skillet (bigger) or two. I will sometimes wake up in the middle of the night craving it…so I’ll run to the kitchen and make a quick dough (it’s only about 3 minutes to make) and then run back to bed. I made the best breakfast pizza the other week…so I have to recreate it. I’m in love with this recipe.

    • Linda L Walters

      I agree, a lot like Pizza hut!
      This has become my go to pizza recipe.

  16. Bridget

    Have made this on Friday night instead of carry-out pizza and it’s delicious, easy (hot water) and is perfect every single time. Have shared your recipe with many and they have told me they have success and it’s so good! A definite regular on our menu! Thanks, Jenny.

  17. Chris Avocado

    I have made this pizza twice. I love that I can make a perfect pizza in a cast iron skillet and it slides right out. I gave my brother-in-law an iron skillet and your recipe for Xmas. Thank you.

  18. Trish the dish I wish

    Made your pizza dough for tonight! Thank you for your recipes! Love your Youtube Channel!

    Best to you and Happy New Year!
    Trish the dish I wish

  19. Frances

    I followed this pizza dough recipe tonight with mushrooms and leftover turkey bolognese on top, and the resulting pizza was just delicious! I used the hot water method. The crust was wonderfully crunchy on the bottom and chewy inside. Will make again.

  20. Karen

    I tried the cold water method n it worked perfectly. My picky son who likes only 1 restaurant pizza said it was close to that. Making it again with hot water method. I make you faster no knead bread all the time. I also want to try the no knead rolls for thanksgiving.

  21. Karon

    I’ve been making and eating pizza my whole life (yes, Italian) and this pizza is the best ever. I made in a 14″ cast-iron skillet, and it was perfect. The crust is crispy on the outside and soft/chewy on the inside. Love it! Also, the size is perfect for 1 or 2.
    Thanks, Jenny

    • Robin Michelle Alberti

      Did you have to double or 1 and 1/2 the recipe for a larger skillet or did you use the same measurements and have a thinner crust?

      • Robin Kinley

        The crust will be somewhat thinner but I personally just use the original size recipe. There is a 14 inch pan available and the crust would come out even thinner but some may prefer a slightly thinner crust. The 11 inch pan gives the thickest crust, similar to the Pizza Hut Recipe. I found with my 12 inch pan the crust needs a good 3 and a half minutes to properly crisp the bottom and maybe with the 14 inch it may be closer to 4 minutes. Every stovetop is different. If you’re cooking for 4, you’d really want 2 pans and a doubled recipe.Trust me, we rarely have leftovers…

  22. Scott

    Can you put dough in the fridge after rising to use the next day or two? Likewise, can it be frozen to make a bunch ahead of time and just thaw out in the pan when you need it?

    • SP

      yes do it i always try new or old short cuts !! let us know how it turns out!! i have been freezing my garlic , peppers and any thing i have to much of for one person so i try to freeze fresh as much as i can ! good luck it will work !

  23. Ron Kierstead

    I’ve made this about four times now and I’ve shared it with my group of friends. Thanks for sharing!

  24. Karen Sell

    made this several times making it right now I always go back to video to refresh my memory thanks Jenny its a keeper

  25. Kristi

    This was so AMAZING! I am embarrassingly new to using cast iron and had googled a pizza recipe using it which led me here. Not sure how I missed it before since I have done many of Jenny’s recipes and they always turn out perfect. I was so excited to watch her video of it and it was every bit as easy and delicious as she said it would be. Thank you Jenny for sharing these awesome and super fun recipes!

  26. Roomba

    I love this video. I watch it when I eat left over pizza.

  27. Lisa F

    The best pizza I’ve ever made and one of the best I’ve ever had! Seriously good! I’ve made it 3 times so far. Used a 12 inch pan and it worked perfectly with the given cooking directions. Mine was definitely not low fat though (sausage and sauteed veggies) :).


    Well, I made this pizza again for the 3rd time. I seasoned my cast iron skillet this time and then also used parchment paper over 2 tablespoons of olive oil to prevent the pizza from sticking to the pan. The parchment paper worked quite well; I just trimmed it off enough so it didn’t go over the edges of the pan. I also cooked the pizza on 485, then after 10 minutes, put the temperature up to 500.

    I did make one big mistake however, and that was I forgot to cook the pizza in the skillet for 3 minutes before putting it in the oven. So the crust came out kind of soggy. Next time, I’ll be sure not to forget this step!

  29. Peter

    Followed recipe exactly, delicious and easy!
    Give this a try, your loved ones will thank you.

  30. Joe M

    The easiest and best crust of any pizza Ive made. I love the ease of not kneading the dough. My cook time was closer to 20 minutes, but it turned out perfectly. Super crispy bottom and crispy ends outside (while soft and bubbly inside)

  31. Jay

    Thank You! Pictures of the goodness you directed are available if you wish.

    • Jenny Can Cook

      Yes, please.

      • sue kruchten


  32. Robin Kinley

    If you still get water in the middle of your pizza even following the directions, all is not lost. Rubber band a folded paper towel around a small heatproof spatula and gently dab the center of your pizza to remove the water. Try to avoid the melting cheese though! Best to check halfway through cooking anyway so you can rotate your pizza for even baking like the pizzerias do…

  33. Brooklyn

    I’ve made several of your recipes, usually the quickest and fastest version because, no patience, and everything has come out great. Thursday (yesterday) afternoon I decided to try the overnight pizza dough since I’m out all day Friday and Friday night is pizza night. The dough was on the counter for several hours and then I woke this morning to find that hubby had put it in the fridge and the (terrible store brand) plastic wrap was lifted off one of the bowls. I’m not baking it for another 10 hours–do I leave it in the fridge or take it out now? Can it be saved so it doesn’t wind up like a hockey puck?

    • Brooklyn

      I also forgot to ask, if I roll it around in some flour then put it back in the fridge, will it still continue to rise? In that case should I put it in 2 bigger oiled bowls? I was just going to saran wrap them separately and put in a ziploc bag. The world won’t stop spinning if I don’t get it right, but I am curious what best practices are and I’m on the go today and don’t have time to look it up. Kind thanks to anyone who knows and would like to answer.

  34. D. F.

    We don’t own a microwave. Do you have any suggestions as to how else I can remove the moisture from the vegetables? We use mostly just peppers and onions.

    • Jenny Can Cook

      These days I place a paper towel on a clean kitchen towel, spread the sliced peppers and onions on the paper towel, roll them up tightly, and squeeze well. I leave them in the towel until needed.

      • Sandra

        Will an air fryer work? I’ll try it. It may be the brand of paper towels, but my veggies adhere to the towels and I end up scraping the veggies off. Ick.

    • Judy

      I place my onions, peppers, mushrooms, artichokes & olives (my faves) All in a cast iron (or any other) skillet & just cook the water out, stirring every few min, especially near the end when most of the water has evaporated. Do cook until all water is gone. Sometimes, I will also dump out contents onto a clean tea towel & place a 2nd towel on top & gently press down to remove even more moisture. Made Jenny’s crust before & it is AMAZING! Dry veggies are key. Enjoy.

    • Connie

      I gently warmed them in frying pan until the sweated!

    • Judy

      I place all my veggies (whether frozen, canned or fresh) together in an empty skillet (no oil) & evaporate the water out, stirring occasionally until little steam escapes. So easy & pan wipes clean easily. Also it makes your kitchen smell so good!

  35. Lewis Contreras

    Wife and I made this with your revised pizza dough recipe (20 minutes to amazing pizza dough) and it turned out fantastic we double the recipe and made two wonderful tasting pizzas, thanks again for sharing Jenny, I hope today’s the best day you’ve ever had.

  36. LibraryLynn

    I made this recipe yesterday but had problems with overcooking the bottom and it stuck to the pan. I think my pan needs to be re-seasoned but plan to get a new one. Also, I wonder if using electric stove instead of gas made a difference in the 3 minutes on top. I am going to try it again today but until I get a new pan I am going to put some parchment paper in the pan along with the olive oil to see if I can avoid difficulty getting it out – and also cut back the heat just a bit. However, even with problems it was really, really good. I gave my neighbor 1/4 and ate the other 3/4s myself. Yum! Will let you know how it comes out today. (My current pan was my dad’s but I think it probably wasn’t taken care of over the years like it should – can’t bear to part with it…just won’t use it for this pizza.)

    • Karen

      Do not use parchment paper. Reynolds parchment paper package states that it only “Withstands temperatures up to 425 degrees F.”

      • LibraryLynn

        I thought about that but used it anyway and cut off excess above the pan. It worked like a charm. The only thing left in the old pan was excess olive oil and the pizza is delicious and crisp. I baked at 485 for most of the time and increased temp to 500 the last 5 minutes. Also did pre-heat on the stove at medium instead of Med-High since I have electric stove…about 3 mins. Was cooked on the bottom but not overcooked this time.

  37. Tony

    I made this pizza following your exact recipe. Thank you so much. It is just what I was looking for. I will no longer be buying takeout from my favorite pizzeria. It is just perfect, thick but very light crust. After trying your bread recipe(delicious), I went all in and bought a 12” cast iron skillet specifically for this pizza recipe. My bold move was rewarded with the best pizza crust ever. Thank you, thank you, thank you!

  38. Joyce

    Hello Jenny. You are so appreciated. Love your presentation videos and your recipes. You always are warm, friendly and inspire me to try recipes I probably wouldn’t do otherwise. I’ve tried so many and have never had a flop yet. You are clear and concise and are able to also show your fun side, too. You make me laugh. Thank you!
    This pizza recipe is the absolute best!!! I now have to make it once a week for the hubby. I do the overnight method and was worried the first time that I had done something wrong. It’s almost too easy in my book——-has to be the best pizza ever! That crust……ummmm. We just finished the last of it and can’t wait to make it again.
    I’ll try to send a photo. It’s just so beautiful in the cast iron pan. Best always to you and yours

  39. Renee Cairo

    Jenny you are so gracious and kind. Loved this reply


    I made this pizza last night and ended up eating the whole thing!
    The only thing wrong was that the crust stuck to my cast iron pan. I put the olive oil on the pan, following the exact amount in the recipe.

    Suggestions on this?

    • Denise Napoli


      I would try Crisco or butter with Parmesan dusted in the pan.

    • Robin Kinley

      Give it a couple more times in the oven…after a while the surface of the cast iron develops a coating that keeps it from sticking, until then, use more than 1 tablespoon of oil, maybe 1 1/2-2. Always recoat the inside of the pan With more oil before you store it so it doesn’t rust…I only use my Lodge skillet for this recipe, so olive oil only…

  41. Karen

    Jenny – thank you for your clear, concise directions. It’s the first time I’ve made whole wheat bread that has turned out well – normally they’re like lead. Pizza question – can I make the dough with just whole wheat four? I really can’t use white flour and mostly stick to nut flours – but can deal with whole wheat flour once in a while.

    I made your one bowl chocolate cake – I switched out the flour for almond flour and use monk fruit for the sugar. It was so good. (a great option for folks who can’t have sugar and have problems with gluten) I’m going to try using nut flours for your other recipes (except bread) and will let you know how they turnout out.

    Take care,


    • Jenny Can Cook

      I tried pizza dough with whole wheat flour and found it too dense and heavy but if you’re used to whole wheat baking, you might find it acceptable.

  42. Kristin

    Dear Jenny,

    A M A Z I N G

    Not even joking – the best I’ve ever had. Didn’t have olive oil for the pan so I used butter instead, still turned out great.

    Thank you!

  43. Louis

    Jenny – this pizza is amazing. This came out similarly to the pizza at the local fancy Italian pizza place, with a “real Italian from Italy” running it, fancy oven, the works. It looks VERY different along the way (I can see them doing it), but the end result is very similar. (And I in no way say this to speak badly of his pizza, which I consider to be the best not just in town, but in the area!)

    As is often the case with your recipes, I have moments when I think “This can’t be what it’s supposed to look like!”, but I persevere and follow the instructions exactly, and it invariably works out.

    The reason why your recipes are great, and different from the recipes of everywhere else, is obviously that you experiment with different ways of doing things, and test it out for real. That saves us the bother and the wasted food, with great results coming out regularly.

    Much, much appreciated.

    P.S. My pan is a little too small, so rather than cutting down the measurements, I took a bit of extra dough and made garlic/oregano “fingers” with it like some pizza places do, just by tossing it onto a piece of aluminium foil and dropping it right on the oven rack. Also a great result.

    P.P.S. I have the joy of having a 550 oF oven with convection, so I maxed it out. My cooking time was about 13 minutes in the oven (I like things a bit crispy). I think that 10-11 minutes would have probably been enough for some people, with this same setup. Convection seems to help nicely with this type of recipe. If I had a more “standard” oven, I suspect that it would have been around 15 minutes. The real magic of this, however, seems to be in your 3 minutes on the cooktop, which keeps things nice and crisp on the bottom. Great idea!

  44. Albert

    I made your pizza a couple of times and tried just baking in hot oven, the top of the rust next to the sauce was a little raw. What I am I doing wrong. The bottom of the crust is perfect.

    • Jenny Can Cook

      It sounds like your oven was not preheated long enough.

  45. Suna

    I really want to try out this pizza but I don’t have a cast iron skillet. So can another pan be used to cook the pizza on the stovetop and then transfer it to a pizza pan to bake it in the oven, will it give the same result?

  46. Nisha

    I grew up watching your shows and still tell some people that they need a Jenny Jones makeover 🙂 thanks for this recipe it was the best pizza I ever made. I’ve tried all different types of recipes with different types of flour oil, no oil this was the easiest and best tasting pizza ever.

  47. Vishal

    Hi Jenny, thanks for the recipe. Pizza came out really good. I made few adjustments from my past experience. I added a teaspoon of apple cider vinegar and a 2 teaspoons of sugar for flavor. I also used whey instead of water since I had some on hand. Also I proofed in instant pot with yogurt setting for 3 hours and dough was perfect when it came out.

  48. Tom Pilecki

    Jenny-Your pizza is the perfect comfort food for these troubled times. I have made it about a dozen times, following to recipe exactly except for toppings. Depending on a lot of variables, I vacillate between “what’s in the fridge? “ and a planned approach. Tonight I loaded veggies, turkey pepperoni (great call, Jenny) and topped with basil from the garden & Ricotta. Perfect!

  49. MaryAlice

    You seem to be an Easy person, just like your “EASY PIZZA”. Thank you
    I’m in the handicap side, Easy Pizza with limited time standing is your gift to me, thank you.

    HOWEVER, NO CAST IRON; WHAT CHANGES I NEED TO MAKE TO USE A PIZZA STONE? (I have had the Pizza Stone for ages and never used; thanks to you, I will be putting it to good use.)
    Bless you.

  50. Captain Ron

    “What Was” The Microwave Set At To Dry The Toppings Jenny ????

    • Jenny Can Cook

      Mine was on high.

      • Orange

        I just made your easy eggless chocolate cake for the 2nd time this morning. This time I used a different coco since I have 4 different types. I read a comment once that the cake taste even better the next day an it’s funny because that’s how I felt when I made the 1st one 3 weeks ago. Round number two has cooled and I will add the frosting shortly. Oh and for the frosting instead of using butter I actually used Miyoko’s vegan butter which worked out just fine. Thanks Jenny

  51. Craig

    This is my 3rd time making this chocolate cake, and it gets better with every time i make it.
    Thank you so much for you tasty educational videos…
    I have had many successful out comes with your recipes ??❤❤..

  52. Jenny Can Cook


    • Craig

      I just wanted to say, less flour is a good thing and= healthier. ?
      Thanks Jenny. I really enjoy watching your channel. Xo

  53. Carol

    Been making pizza for many byears. this is the easiest , quickest, and best tasting . thank you for the recipe

  54. DaveR

    Jenny presented this recipe with so much confidence. “…need to take it outside …”, so funny! I made as instructed except for slightly different toppings. It came out so delicious with a perfect crust! Jenny thank you so much for sharing your recipes! I typically cook for the family most of the time but since the CV-19 occurred I find myself cooking more and for the first time I am also making breads. Your info, recipes, humor and help with the boredom of being mostly stuck at home is really appreciated! THANK YOU SO MUCH!!
    PS: Loved the home pan pizza dance!

    • Craig

      I too teally liked the pizza dance, i can’t wait to see my family do it?‍?????

  55. Barbara

    I had great success with Jenny’s pan pizza, having tried it for the first time tonight.
    I am lucky enough to have a Le Creuset cast iron pan and it worked very well for this recipe. I was concerned about putting the prepared pan pizza on med-high heat on the stovetop first, then putting it in such a screaming hot oven! But, I followed Jenny’s instructions in good faith. 12 minutes was just right in our oven and it came out of the pan with ease. This is the best crust… not heavy, but tender, crisp and delicious. I used the original method by stirring up the dough in a bowl before I went to bed the night before. I weighed out 7 oz. of all-purpose flour, and added the exact measurements for yeast, salt and cold tap water. When I stirred it up, the dough looked stiffer than Jennys did, but by the next day, it was loose and sticky, just like in her video. I put a lid on the bowl and left it out until I got back from work this afternoon. I followed the instructions for getting the dough into the pan to rest. Then I didn’t get back to it for another 3 hours. So, all in all, it sat for about 20 hours on my counter before finishing and baking. It was fine, a very accommodating dough. I would recommend this as an easy recipe, even for beginner cooks, but I think having a heavy cast-iron pan may be the key to success. I have also made Jenny’s whole wheat bread and it is easy, rises well, and is very delicious to eat. Thank you, Jenny. I’ve cooked and baked for many years, but was never successful with yeast doughs until I followed your methods. I look forward to trying more of your recipes, especially to treat my Polish husband to some of the dishes he remembers from his mother. God bless you.

    • Karenspils

      I just found 3 cast iron skillets at Harbor aFreight for $17.99.
      The large is 10” the other 2 are quite small but, even for one pan, you can’t beat the price!

  56. Todd Buzz

    Skip the stove to hearing. Burned my crust. What a waste

    • Kalo

      We’re you using cast iron? I heated mine as directed and it was perfect.

      • Tjchandler

        Sorry if this makes you mad. I can’t help it. We’re means “we are” and i think you meant “were”. The past tense of “are” is “were”.

        • Jenny Can Cook

          Keep in mind that people from all over the world visit this site so you’ll see all kinds of “creative” grammar. ?

        • michelle

          Jenny so diplomatic! At any rate this is a tried and true no fail delicious easy pizza that can be tweaked to individuals preferences. I like to add some garlic powder to the pizza dough for a little extra oomph. Otherwise if you follow the recipe and don’t skip any steps it will turn out perfect every time. I have even made this as white pizza without the tomato sauce delicioso!

    • Michelle

      This comes out perfect every time . Be sure you follow exact directions!!! Heavy cast iron pan and exactly 3 min! On stove top. Then transfer to a very hot oven. Try putting your oven shelf up one slot. If you follow you will have the best crunchy delicious pizza , unlike the pizza joints ! I never order out anymore . I even made a white pizza using this method!

    • Library Lynn

      Do you have electric or gas? I am trying to find out if it makes a difference in the first 3 minutes on the stove. I have electric and put it on medium high for 3 minutes but ended up with over cook and sticking. Part of the problem may be my pan…just curious.

  57. Elizabeth Berry

    I’m really thinking there’s some typos in this recipe. I precisely measured a cup and a half of bread flour and 3/4 of a cup of water and they rest of the ingredients and my dough is very firm and not sloppy. I added another quarter cup water and it seemed perfect so I’m wondering if you are really adding a cup of water. Secondly I am probably never going to do the fast method is I got good results the other way, but did you know that at hundred twenty degrees you’re starting to kill off the yeast the highest temperature I’ve ever added hot water is 110 to 115. 120 – 130 as you stated is way too hot and at 140 your yeast is dead. Not sure if that hundred twenty is also a typo in the recipe. The pizza turned out good and I’m very happy with the results, we’ll cook some of your other recipes but wanted to bring this to your attention and not sure why my dough was so different. Maybe i should have just weighed it instead of dry measured. Thanks Jenny

    • Alex

      Elizabeth, I believe you are right as to the temperature of water, I usually use about 100 degrees myself. As for the water to flour ratio I also agree and I ended up adding water till it was a wet texture but we ought to weigh flour rather than go by volume and someone on this tread said 1.5 cups at 7 OZ.

    • Michelke

      I weigh the flour for accuracy bc if you don’t measure correctly you may have way more than directed! if You scoop flour vs ladeling into measuring cup you very well may be adding more than directed! Buy a kitchen scale cheap on amazon and well worth it!

    • manycyn

      If you were adding the water to just the yeast, 130 would be too hot. But since the yeast is mixed with the flour, the water cools instantly to a safe temperature for the yeast.

    • Jenny Can Cook

      My apologies. This thread made me revisit my measuring and I have corrected the weight of 1/1/2 cups of flour from 7 ounces to 6.3 ounces. I had no experience with measuring by weight and apologize for my mistake. (I’m always willing to learn) Thank you for understanding.

  58. Sherry Claudette Hetman

    Hi Jenny, I noticed that your pizza dough recipe does not call for any sugar for the yeast to work. Every other recipe I have tried called for a little sugar, is this a miss print or is the sugar omitted in this recipe?

    • TommyO

      Hi Jenny… Love your recipes, after 18 hrs if dough is not used can it be refrigerated. Thanks

  59. Rob C

    Hello Jenny. You are awesome, and so is your recipe!

  60. Ghass

    Hi ,
    Thanks a lot for lovely tasty pizza

  61. SuperCherished

    Wonderful recipe! You are a super teacher! Thank you for the step by step lesson.

  62. Irene

    I can’t wait to make this recipe for this pizza. It is it is so much easier than rolling out the dough. Jenny thank you for sharing and being a great teacher ♥️!

  63. Carlton

    This is a great recipe. I am trying to eat more prepared meals without the processed stuff. The taste of this is awesome.

  64. Christine

    I’ve made this pizza many times using 1 1/2 cups of flour and only today I noticed 7 oz in parenthesis. Wouldn’t 1 1/2 cup be 12 oz? Regardless, this is the very best pizza I’ve ever tasted with pizzaria burnt edges.

    • Dave

      One cup of flour by volume weighs approximately 4.25 to 4.5 ounces. So 1.5 cups equal approximately 7 oz by weight. Get use to weighing ingredients it is more accurate.


  65. John

    Your video starts out with what looks like a Le Creuset enameled cast iron skillet and finishes with what looks like a traditional Lodge cast iron skillet. Will both types of pans work equally well?

  66. MaryBeth

    Excellent recipe!! Happy dance especially for the ease of making the crust and how it tastes. Glad to see Jenny Jones again-consummate professional with an awesome sense of humor. Please keep adding more recipes!

  67. Ronnee

    Except for using frozen (thawed) artisan pizza dough, I followed the recipe. It was outstanding, and I am making it again this evening.

  68. Jim

    Going to try this soon. Watched the video, fell in love with your pizza and you really got to me with the Pizza dance. Play time over. You and me must hook up now. Meet me at the church. Bring pizza. 😉

  69. Ted

    I am planning to make this pizza the ORIGINAL WAY (Overnight using cold water). What is the required temperature for the “cold water”?

    Thank you.

  70. kelly

    hi wondering if you can use all-purpose flour for your pan pizza

  71. kelly

    hi can you use all- purposeflour

    • Gary

      Her recipie states that you can use either AP or Bread flour. I have used both and really cannot tell that much of a difference. BF a bit stiffer probably due to more gluten.

  72. Siouxma

    I made the pizza exactly as instructed (for a change in my life), and it was perfect. The stovetop cooking for 3 minutes is brilliant! The pizza came out of the iron skillet with no problem, and I assume it is because of this initial step. The crust was perfect. Very happy that I finally found a pizza recipe that I look forward to using now. Thank you!

  73. Stacey

    Can you use home milled bean flour in place of the bread/white flour and get the same results?

  74. Loopster

    Jenny you truly are wonderful, a great cook and so many great ways of making food fun and delicious. Thank you Jenny.

  75. Mark B

    Has anyone worked out the nutritional value for this crust? I know toppings will vary but as for the crust in the same size skillet, does anyone know the calories, carbs, etc?

  76. SandyD

    Hello Jenny,
    New to your site and have made the polish doughnuts, the faster no-knead bread and the easy pan pizza. Each result has been perfect. Thank you for your time, your efforts and your skills in helping many create happiness for family and friends. Your videos are the best!

  77. Sue101

    Love, love, love your pizza dance!!!!

  78. Mark

    Made this for the 4th time 5/20/19. Nailed it! Best crust ever and this recipe has never failed. According to the ‘boss’ (wife) this was the best homemade pizza she has ever had. Only critique.. 2 TBSp oil in the skillet.

  79. Amber

    Can i use self rising flower and it still worj the Same? Where i live stores don’t carry yeast for some reason

    • Jenny Can Cook

      Self rising flour will not work for this recipe so you may have to order yeast online.

    • MaryAlice


  80. Erin

    Total flop. Crust COMPLETELY stuck to the pan. Wasted time and effort; threw the whole thing out. Disgusted.

    • Tommie

      Disgusted? Really? You went there? Why not take responsibility for your own mistakes and not unload your frustration on someone whose recipes actually work! Jerk.

    • Mark

      Gently…You probably did not have enough oil in the pan. Two tablespoons works better. Plus you iron skillet needs to be well seasoned.

      • Loopster

        The skillet should be very well seasoned. I have my mom’s iron skillets, years of fried cooking in pans. Nothing sticks in these skillets. If you honestly want to use them, look it up on u-tube, how to season an iron skillet. The skillets are indestructible and will last a life time.

    • Veev

      Are you kidding me? Jenny’s recipes are so easy, if you follow her directions.
      I have never in my 60 years of cooking made bread/pizza/rolls that have turned out as delicious as Jenny’s recipes. How could you be so “disgusted”? A total misstatement ERIN! Look at the recipe and repeat.
      Do not blame Jenny!!!!
      We love her

    • rking

      If this was a fail for you it was NOT due to the recipe. If you follow it as stated AND if you have a seasoned cast iron skillet, it works EVERY time!

  81. Holly

    What brand of cast iron pan is that?
    Thanks, Holly

  82. Valerie Texas

    Just wanted to say thank you best pizza ever. I did double the recipe I have a cast iron pizza pan from Walmart and it is large enough. I only use the 1/4 yeast and double everything else it’s perfect. I love left over pizza. So needed to make bigger batch. Again thank you for this.

  83. Krystyna Donati

    So, so easy and delicious. My Italian husband loved this pizza crust!

  84. Mike M.

    We love your pan pizza recipe. We have made this recipe twice now and each time have had an issue with the crust sticking to the cast iron pan. The second time not as bad as the first. I used 1 tbs. canola oil each time, as that is all I had on hand. Any suggestions, perhaps more oil?

    • Jenny Can Cook

      Yes, I would definitely try doubling the oil and make sure the entire surface gets oil.

      • Mike M.

        I will try your suggestion. Thank you very much for your timely response.

      • Amy

        Hello! I received a new Lodge cast iron skillet for Mother’s Day and wanted it specifically for this recipe! Now it says it’s triple seasoned. I made the recipe which is wonderful, but my crust did stick to the pan. I used 2T of oil as some have suggested. Are there any suggestions on how to not have the crust stick? I am a cast iron newbie!!

    • Ginny C

      Sprinkle some cornmeal over the olive oil. I do this all of the time. Really helps to prevent sticking (doesn’t change the flavor one bit).

  85. Jesse

    Thanks Jenny for a great recipe!
    My boyfriend was watching an old episode of your cooking show and saw you make this recipe. He was intrigued by the overnight version. I looked it up and made it on February 17, 2019. I used the quicker hot water method. It was super easy! and the pizza was perfect!! Beautiful golden crust but soft and fluffy inside! This will be a go to recipe for us!

  86. Galleylama

    This pizza is so easy and amazing! Is there anyway that I could make the dough and freeze it after the initial rise and then thaw and let it do the second rise?

  87. Stacy

    I have prepared this recipe at least 3 times, and doing it again tonight! Take Out No More! You are quite a character, and I love watching you! Hugs & Kisses to you and your hubby!

  88. Jann

    I made this tonight for supper. The tip on drying out the veggies was full on brilliance. No more take away pizza in our house. Hubby LOVED it! Thanks, Jennie!

    Although I’m in Calgary (east coast transplant) I was in London only last week. Thanks for sharing your history in pics with us. Who knew, Richmond Street!

  89. Rick

    I just stumbled upon your recipe for easy pan pizza, and can’t wait to try it! Do you have any tips for adapting this to a large pizza stone? I read one entry here that suggested prebaking the dough for a few minutes before applying any sauce or toppings.

  90. Jan McGuire

    Iloved the video..Unfortunately I can’t make it because my Daughter has Lyme disease & affecting stomach she can’t have red sauces at all or gluten etc: but I just want to say thar I have watched many videos & yours is the best. You don’t waste time like some do and you have that cute since of humor that is great. Love the little dance at the end also your hair is nice & neat. Thank you

    • MaryAlice


  91. Ryan

    I modified this by adding 1tbs white sugar and using hot water overnight. I added a few tablespoons of flour in the morning, then gently folded it. I split the dough into two and placed them in spray-oiled pie tins. When I got back from work, they were BEAUTIFUL and risen PERFECTLY!

    I pre-baked the crust a few minutes so it didn’t deflate when I added the sauce and toppings. I left a little bit of a crust on the edges so I could make it into garlic bread.

    Let me tell you… The crust is slightly sour, slightly sweet, crunchy on bottom, SUPER fluffy, and so tender! Virtually no effort and I’m absolutely in love! ?

  92. wanda

    I followed the recipe and when I do the quick way you say it doubles in size and mine didn’t I used quick rise yeast so I don’t know what I may have done wrong. The pizza is very good I just feel it didn’t rise the way it should of. Can you give my any insight on this Thank You

    • Paul K.

      Hello Wanda:

      I would recommend that you use SAF Instant (red package) yeast. This is the yeast that King Arthur uses and recommends. I found this to work way better than any other – especially with this pizza crust recipe. We store the 1lb. yeast in a rubbermaid container in the freezer and it lasts well over a year.

      See my (modified recipe) note below for having the pizza crust ready when you get home from work!

      Blessings to you!

  93. Rosscoe

    Best pan pizza crust ev iner.

  94. Jan

    This is the best pizza ever, Jenny! Thanks so much. I will never have frozen or pizzaria ever again.

    I altered a bit for the equipment I have, so sharing to let others know you can still make this awesome recipe even if you need to fudge a bit on equipment. As an example, I don’t have an oven, using toaster oven (Breville smart oven air), 8″ cast iron skillet & no stove ( single induction burner).

    The full recipe barely fit in 8″ skillet once it puffed up, but was still delicious. I used the 3-hour quick method. The next time, I halved the dough after 3-hour rise & refrigerated 1/2 for 5 days. This was the perfect quantity of dough for 8″ skillet. I used setting 4 on induction burner for 3 minutes, then baked at 480° (highest temp for my toaster oven) , bottom rack position, skillet centered on rack for 12 minutes, turning skillet once halfway through. Perfection!

    After 5 days, I set the refrigerated dough on counter for 1 hour to reach room temperature, then spread in 8″ greased skillet, covered, for another 1 hour. Dough still felt cold to the touch, but I just proceeded anyway. Heated skillet on induction setting 4 for 3 minutes, baked as before. Perfection again!

    Jenny, you are right, dough tasted even better after refrigeration. I can’t wait to try freezing the dough after the 3-hour rise for further convenience!

    Jenny’s recipe is the absolutely the best pizza ever & it works perfectly in a toaster oven, on an induction burner & smaller skillet, also refrigerates beautifully. Where has this recipe been all my life ?

    • Jenny Can Cook

      It was very kind of you to share all of this with us. Thank you.

    • Carol

      Pizza turned out just like yours, it is amazing, the crust is too good to be true.
      I used the quick time, and left it until time to eat.
      It was a #10, we loved it .
      Thank you… your recipes, have lots to try.

  95. Charlee

    I made this pizza last night. It looked like too much to eat, but my husband and I couldn’t get enough of it. I left it on the counter all day till dinnertime and the crust was fantastic. I will never buy store bought pizza again. I never use to eat the crust on pizzas. Now I can. So so good. Thank you Jenny.

  96. Paul K.

    Hello Everyone:

    I modified this recipe a bit and I think many people will REALLY want to know this! Please read! Before that… if you have not tried this recipe – you are missing out… Jenny’s recipe is amazing – try it!

    So… I wanted a way for the dough to be ready to cook right away when we get home from work, so I modified the “Original” (long) version of the recipe. I simply shortened the first dough rest, and increased the second rest. It worked perfectly!

    I make the dough with room temp. water at 9-pm. I spread it into the oiled skillet at 6-am. When we get home at 5-pm the pizza is ready for sauce and garnish (as soon as the oven preheats). No waiting 1-2 hours (two is better) before prepping the pizza. This works perfect!

    FYI… Walmart sells (camping section) Lodge 12″ cast-iron pans with two looped handles for $20. I bought 4 of them for our family, just for this recipe!

    I hope these tips help.

    Thank you Jenny for an AMAZING recipe. This is the only way we make pizza now!

    • Jenny Can Cook

      It’s so kind of you to share this method (and pan information) with everyone. Thank you!

      • Ligia

        Jenny i have a quucj question….im making this recipe for my son birhday party tomorrow rvening ….im having a hard time drciding when should i start as i will have 3 other iron cast skillet coming at 3 pm tomorrow ….can i still make tonight and its ok to put the dough on the skillet only at 3 pm? Would it still taste great….they are all reliying on me for the best pizza ever….i need your help ?

        • Jenny Can Cook

          I’m not sure I understand the question but I can say that you can start the dough today because it can rest up to 18 hours. Then tomorrow, you would need another hour or two before putting it in the oven. I hope that helps.

      • Al Corbett

        How many Carbs in your Pizza? Or by the serving?

    • Jan

      Thank you so much for sharing your tips. Very helpful preparing on weekday/work days.

  97. Isabelle

    I have made this pizza several times and each time it has turned out great.
    My husband loves the crust. I only make a veggie style pizza which is a preference. I have used a 9″” and a 12 “” cast iron pan. Both turned out very well. Thanks for your recipes. I love them. I will never buy pizza again.

  98. Old Bob

    I have 22″ Weber kettle BBQ that I converted to a pizza oven. It works great for the standard pizza dough cooked on a stone. Using indirect heat with wood, the chamber reaches over 700 degrees.I decided to try it with your Pan Pizza recipe using the cast iron skillets, which is my favorite pizza for my regular oven.

    For a group I prepared four batches of dough. I prepared 4 cast iron skillets with oil and the dough. At cooking time, I prepared one pan at a time per the recipe. After the 3 min stove top warming, I placed each pizza in the Weber, One by one, they turned out great. The only change from your recipe was adding several more minutes to the baking time and I had to rotate the pan as it baked. Thanks for your great recipes.
    (*To see photos click here.)

    • Jenny

      Thank you for sharing all this, especially your photos.

  99. Lorraine

    I followed these instructions but used your 20 minute pizza dough and it was delicious. My nieces said it was the best pizza they ever had.

    I am so excited to have stumbled upon your website!! I am no longer afraid of making dough and baking homemade bread and it is literally all because of your videos.

    oh, and I love your sense of humor 😉

    Thanks Jenny.

  100. Dan

    I followed the recipe verbatim though I used a 12 inch skillet (Lodge 10SK). It took a little bit of effort to stretch the dough and mend the little holes, but with that it grew to fill the pan. 12 minutes at 550 and it was excellent, though not quite as crispy through the center.

    Would definitely make this again. I made it only referencing the YouTube video and came here after. I see there’s a faster method.

    Thank You!

  101. Momma Mia

    We have an outdoor 50″ roman style pizza oven that churns out pizza after pizza. But when I want to make pizza in the house the veggies use to sog out the crust, now I use turkey pepperoni and cook some of the moisture out of my peppers, mushrooms, grape tomatoes and artichoke hearts while oven is preheating for about 10 minutes, thanks for the tip!

  102. CToth

    EXCELLENT!!! Absolutely delish.
    I used half white whole wheat flour for added nutrition and it was perfect. Thank you
    Loved your video!

  103. Hal

    Just used your recipe for fam from Oklahoma and the loved it. It was great and they now are going to make it in OK as they don’t have any good pizza joints there. Thank You Jenny

  104. Janice

    Jenny, I made the pan pizza today for dinner following your instructions to the t! It was perfect and looked beautiful. I have been using your tips for microwaving pepperoni and veggies for quite awhile along with shredding 4 ounces of cheese and 2/3 cup of sauce in making regular pizzas, valuable info…perfect amount of cheese and sauce. I discovered something today that worked great and thought I would share with you. I went to the deli counter today and ordered 4 ounces thinly sliced mozzarella cheese and four thinly sliced pepperoni slices. When I made the pizza, I stacked the cheese slices and cut them into three strips, each strip cut into four pieces. The pepperoni I stacked and cut in half and then half again. They both separated easily, and worked like a charm putting it on the pizza, so much easier than shredding the cheese and the pepperoni was thinner than what you get in the pkgs in the store.Anyway, wanted to share that the pan pizza was delicious! Thanks for recipe and the great tips

    • Jenny

      Thank you for sharing this – it’s definitely worth trying.

  105. Maria L.

    I made this today for dinner. It was awesome. My plan was to take a photo to send to you– but when I took it out of the oven it looked so beautiful and smelled so delicious that I immediately cut it (the sound of the crunch was loud) and gave my husband a slice and to me too. We couldn’t eat it fast enough and forgot to take a picture. Jenny, thank you for making this so easy. I will make this over and over again.

  106. Ipek

    This became our family recipe. I don’t order pizza anymore, this is the best pizza I’ve ever eaten. The dough is easy to make and baking it in cast iron makes it delicious.
    Thank you

  107. Ipek

    This is our family recipe. I don’t order pizza anymore, this is the best pizza I’ve ever eaten. The dough is easy to make and baked in cast iron makes it delicious.
    Thank you

  108. karen

    I have made this a dozen times since i first saw the video a year or so ago and it just comes out perfect everytime, i even bought a 2nd cast iron skillet so i could make two at a time

  109. Andre Outlaw

    I just wanted to let you know that I’ve made this several times. It is the easiest pizza (pan or otherwise) that I’ve made.
    No mess, comes out great every time.

  110. Mike

    Our favorite pie joint closed a while back, I’ve spent endless hours trying too make a good pizza. Well let me tell you what, you absolutely nailed the crust!’ So simple and easy. One I changed is the yeast, went to the store and saw pizza yeast. I bit and what the heck, I don’t have to wait a couple of hours. Followed recipe to a tee, guess what, turned out just awesome. Baked at 4000ft elevation at 525 degrees for 12 minutes, thanks Jenny, ever need any tips on smoking just contact me.

  111. Matt

    Great job and thanks for posting.

  112. Evelyn Mckeown

    The pizza is delicious, crunchy and everything I expected it to be. It was all gone right after I cut it! I would definitely make it again. Thank you for sharing!

  113. Gordy

    Love this recipe!

  114. Robin

    I made this in a 12″ skillet and it came out perfect! The initial dough used 180g bread flour and an extra 20g was added 14 hours later, right before putting it in the pan. I’d say 12 minutes at 550 is spot-on. It’s very similar to pizza hut.

  115. Teresa

    First off, thanks for the easy recipe! This was my first time making pizza from scratch. I loved how crunchy it came out. Only thing I had an issue was that the crust tasted quite salty to me. Did I do something wrong? Is it okay to reduce the amount of salt put into the dough? Thanks!

    • Jenny

      Yes, you can reduce the salt.

    • AJ

      What type of salt did you use? 3/4 tsp of table salt is not equal to 3/4 tsp of kosher salt (by weight). I’ve used kosher salt before in recipes and it came out way too salty as kosher is almost twice the weight of table salt, depending on brand.

      This article goes into way more detail:

      • Teresa

        I used table salt. But then I also think it was salty because it didn’t rise that high in the pan. The crust was like only 1/2 inch tall, not sure what happened there

        • Jenny

          Try again and follow the recipe exactly with no changes whatsoever. This recipe works for just about everyone.

          • Kris

            Jennie — I live in at 7,00 ft and I’m having a terrible time getting a good “Pizza Dough” when I follow typical recipes — I’ve “thrown out” a half dozen attempts, now. I’m going to try your ‘quick’ recipe ~ any changes I should make for the altitude?

            • Jenny

              I’m sorry, I have no experience with high altitude baking.

    • huchen

      yes, it is salty….. when i put 2/4 teaspoon i already felt that way. i think 1/4 teaspoon is enough for this small dough. besides that, it is a good recipe and very easy to follow.

  116. AJ

    Has anyone tried using this dough to make breadsticks? what cheeses (type and qty) did you use? garlic or no?

  117. Scarlett

    In my opinion, 1 1/2 C Flour makes too much dough for a 9 or 10″ skillet your recipe calls for. You could either use a much larger skillet …or, cut the dough recipe down to smaller proportions.

  118. Old Bob

    Second time around; Just cooked two of your pan pizzas at the same time in the same oven. I used 11 1 /2 ” and 9 1/2″ skillets. Made two batches of your hot water version and used about 1/4 less of the batter for the smaller skillet. Oven at 550′, did the top burner for 3 minutes at med. high, then in the oven. The 11 1/2″ skillet pizza was perfect. The small skillet was a problem. Pizza stuck to the pan and was obviously over-charred on the toppings and cheeses as well. Once I rescued the main part with a steel spatula, we ate that too and it was great. Now, our conclusions.

    My wife thinks I did the top burners too long. (Went and got a beer!) Although the time was the same, I am guessing the smaller skillet could have required less time. If that make sense, I am guessing the oven would also be less time for the smaller skillet. So, this weekend I’ll be doing the exact thing again and will adjust the timing and I’ll pay closer attention!!

    My goal is to cook up several pizzas at the same (I have a lot of skillets). I will keep trying and let you know how things work out. Later I will be trying your pan pizza in my pizza oven in my outdoor kitchen. It will crank up to 800+ degrees but is a different environment. I will still be using the skillets.

    I will let you know the outcome. Thanks for all you do. I am having a good time.

    • Kimberley

      What did you figure out regarding cooking multiple pies at once? If we have company over, I’d like to make more than one.

  119. Cindy Shivers

    This was fantastic. I used the fast version and the crust is soooo good. So easy and the hint about microwaving the veggies before was spot on! Thank you for writing this recipe!!!

  120. Old Bob

    Thanks for your answers to my earlier comment/questions about your fabulous pan pizza. I am about to launch my own experimental ways of cooking your pan pizza. So far, I have done the 12 hour, cold water method and the 3 hour hot water method. Both perfect. No, better than perfect.

    I have a large outdoor kitchen with a variety of ways to cook. I will do your recipe exactly as written (both cold and hot water), but in different cooking environments/devices. Each time I do one or two, I will report the result’s with pictures of what I used and any comments. I hope I can contribute to what you offer. It may be helpful and will certainly fulfilling to me.

    Until later, my sincere thanks for what you do so graciously.

    Old Bob

  121. sweety

    Hi Jenny…can i used oven toaster for this pizza recipe ….thanks

    • Jenny

      I don’t think a toaster oven can get hot enough or have enough room for heat to circulate. But you can always try.

  122. Shweta

    Hey Jenny

    I found your videos while searching for recipes for homemade bread and then I couldn’t stop. I’m an academician and started cooking just a year ago. Your recipes sound easy and mouthwatering at the same time.

    Thank you so much for giving me hope that I too can cook such tasty foods.


  123. Dave S.

    Tried this recipe and loved it!!!! If I want to make two of theses at the same time, do you adjust cooking times?

    • Jenny

      I have never made two but as long as your oven is big enough for the heat to circulate, I don’t think you would have to adjust the time…. but you will be able to tell by checking them.

  124. Wendy

    I have made this wonderful pizza twice and my husband and I love it. I do use the rapid rise yeast let it sit covered in a bowl for 3 hrs. and of course use the warm water. It really does work to cut the vegetables up first and get the moisture out. So just wanted to say thanks for sharing.

  125. Ahmed kh

    Dear Jenny
    Thank u for all nice recipes I am from Kirkuk / Iraq
    And I’m one of your fans

  126. Linda

    The first time I tried making the pizza my husband was out of town and it turned out perfect and I practically ate the whole thing myself. I tried it again for my husband and after raving about it, it was a flop. The crust was really fat – not crisp (almost like bread). I’m going to try again. As well, I’m going to try the pan pizza (with holes). Any idea what happened? BTW – after stumbling upon your recipes online, decided to read your book while in Mexico recently. Fun read. What’s next? Linda in Toronto

    • Jenny

      If the pizza worked for you the first time, I’m not sure what to suggest. Maybe your oven was not hot enough the 2nd time…

  127. Sandy

    This was excellent, trying to eat healthy and your recipes are great to make.

  128. Kim

    Hi Jenny,

    I’m making your pizza crust for dinner tomorrow. My question is about the yeast…I’m a newbie when it comes to yeast breads. I only have rapid rise yeast. Will that work? Will it take less time to rise? Thanks for your help!

    • Jenny

      Rapid rise is the same as instant. It will work with no changes in the recipe.

  129. Susanmcq

    I hate the idea of heating my oven for an hour to make one small pizza. Do you think I can use my outdoors gas grill? If so, this would be great for the summer so I don’t have a hot kitchen.

    • Jenny

      I have only made this pizza in the oven so I can’t say. Maybe you can look online to see if anyone has done a pizza like this on the grill.

      • veronica

        hej jenny, i really like your recipes and general philosophy on cooking, nutrition etc. Pizza can be made on a grill, it is a quite popular way in Argentina, however the dough in this case is stiffer than for regular pizza (use less water for the dough). But this is a charcoal grill, which imparts a smokey flavor , I am not sure about gas grills. Saludos, v

        • Paul

          for the grill i trust bbq pit boys on youtube…they are grill masters …but this pizza is good for it also…just cook opposite side of the coals …bring it to at least 500 degrees and add a chunk of wood …pre cook the meats and bacon just a bid …i sometimes precook the dough for a good 5 minutes before i add ingredients so it wont absorb the water from vegies and the fat from the meat

  130. Paul Jr

    I’m not exactly sure what I am doing wrong. (I am a novice at making dough, so forgive me.) When I mix the cold water with the yeast, flour, and salt, it doesn’t really form a ball like in the video. It sort of breaks into small pieces. That looked wrong, but I tried anyway.

    No good. I let the dough sit for 18 hours (covered), and it looks exactly the same as I left it. No rising or anything.

    I am excited to make this for my two young daughters, but I can’t seem to get past step 2. (I tried once before using expired yeast, and had the same result. So I got new yeast, which didn’t help.)

    Any thoughts?


    • Paul Jr

      One thing to add — I stirred with a soft plastic spatula. Looks like you were using a hard plastic one in the video. Not sure if that would make a difference.

      • Jenny

        You can stir it with anything – it won’t make a difference. it sounds like you’re using too much flour. What kind of flour are you using and how are you measuring it? You have to aerate all flour before measuring. Look at this link: What brand/type of yeast? Are you changing anything in my recipe?

        • Paul Jr

          I didn’t aerate — I just measured straight out of the bread flour bag. I suspect that’s it. I’ll try again. (I am using Fleischmann’s ActiveDry yeast.)

          I’ll report back after attempt #3.

          Thanks for the quick reply!

        • Joanne

          Thank you so much for giving the web site to check how to aerate the flour. I tried the hot water and the cold water recipe for the pan pizza, I was still getting a dry crumbly dough. I did not know how to aerate my flour. Thank you, I will try it again.

    • Steph G

      Did you mix the ingredients in a metal dish? If so that is probably where you are having the problem. Metal can inactivate the yeast. At least that is what I’ve been taught.

      • Jennifer

        I call BS on steel deactivating yeast. Breweries use stainless steel fermenters without issue.

      • Kimberley

        It’s a myth that metal messes with the yeast. Even with those friendship bread recipes that always caution not to use metal bowls or spoons, it doesn’t make a lick off different. Trust me on this. 🙂

  131. Te Whitu

    Hi Jenny your pizza is mouth watering thank you for the video and tips impressive to say the least
    Im wondering if you have a vegetable recipe ie; broccoli, collie, tomatoes or asparagus ect…
    also do you have any suggestions on how to remove the moisture from these types of vegetables, especially tomatoes.

  132. Marla

    We LOVE this pizza. I do have a question though. I take turns cooking for some elderly and Ill friends. If I were to assemble these and then leave the instructions for their family member or friend to cook on the stovetop and then the oven would that work? The pizzas would likely be assembled before cooking/baking possibly up to an hour considering drive time. One family would be closer to 30 mins.. Would the pizza hold up for this and be just as delicious? I’m assuming you have never done this before but am hoping you or/and your readers will have an opinion or some suggestions. Thank you for your help and all your fabulous recipes.

    • Jenny

      My guess is that the cheese and toppings need to go on just before cooking but I really don’t know. Also, I’m not sure what a bumpy car ride might do to the dough. Maybe someone smarter than I can chime in…

  133. Jim

    This pizza was wonderful even my wife who normally is not a piza fan is raving about it . It was the first of your recipes I, ve tried but it wont be the last. Thanks

  134. ChrisH

    The photo looks so good!!! What a great idea to use a cast iron skillet. Wondering if the crust has the yeasty taste of a thin crust pizza or the mild taste of a pan pizza.


  135. Fitz55

    Will store bought pizza dough work? If so how much would you use?

    • Jenny

      That’s a different kind of dough so I don’t think so.

  136. Chyree

    Got this recipe from a good friend and I can’t wait to try it! Doesn’t seem hard at all to make and OMGoodness it look awesome!

  137. Molly

    Hi…I only have a 12″ cast iron pan…will this be ok?

    • Jenny

      I don’t know. Mine is around 10 inches so you can try and see how it turns out. Please let us know if you do.

      • Kyle

        I also only have a 12 inch skillet. I’ve made your recipe a few times and it comes out fine. Maybe not quite as deep but still has that crunchy fluffy crust. The last time I made it I just tried increasing the dough ingredients by about 25%. Filled the pan a little better and was more deep dish style, still crunchy on the outside and puffy on the inside, not too bready for me. But maybe I like bready crusts

    • Robert

      I have a 12inch cast-iron skillet and I have found that I need to reduce the amounts to one cup of flour and half a cup of water to keep it from being too bready. This also eliminates the need to dehydrate the toppings though I do cook the crust first for five minutes after putting a tablespoon of olive oil in the pan first then add my sauce (garlic/ranch) and toppings.

    • shui

      it turns out great with my 12″ pan …

  138. Alex

    Hi Jenny, loved this recipe! Seriously I made it for my wife and I don’t think we will order pizza ever again.

    Quick question: will it ruin the dough to allow it to sit for more than 18 hours? I’d love to make it during the work-week but that will require me to have it sit for a bit longer (probably 20 hours or more) before getting home to get it in the pan for the second rest. Any advice (other than quitting my job)? 🙂

    • Jenny

      I wish I could say for sure but I just don’t know. All the no knead dough recipes I see say up to 18 hours and after that I think they need to be refrigerated.

    • jbr

      KAF (King Arthur Flour) has a no-knead pizza dough recipe that can be used the same day but the dough actually gets better each day it sits, for up to six days. I’ve used it, it’s excellent. Look up Artisan No-Knead Pizza Dough Recipe/King Arthur Flour.
      I came here to ask Jenny a question and got sidetracked by the recipes again, haaa

    • shui

      hi, I tried this recipe the first time and because of time constraint it sat for more than 24 hrs. The result was acceptable though slightly dry & hard but the following day the crust was perfect just not crispy. really important to get the moisture out of the veg

  139. CeaCea

    Ok so as promised I made the dough frozen it & here is the Update. I did make it the “quick” cold water way and let it freeze as a ball almost 2 weeks. Defrosted in the fridge overnite & the next day I stretched it in the iron pan and let it sit a few hours. And adorned with vegan yummies as usual. And heated the pan up on the stove before putting in the oven.

    I found that it came out ok. The crust did have a deflated look, like a think crust whereas when u do it same day, it’s puffy.

    Extra Bonus reviewers…. so 2 of my 3 cats never care about people food (1 will eat unflavored tofu, so yeah he’s interested in at least tasting everything). When I made the pizza last time my bird torn up the crust, loved it! I had a plate of the crumbs sitting there & the 2 cats not interested in human food STARTED EATING IT!!!! (The 3rd was simply not present).

    So I did the test with this crust… all 3 cats & my parrot ate it so I would say (as my human palate assessed) it really didn’t impact it taste wise a whole lot.

    So my verdict? If having it in the freezer on hand makes life easier, do it. It’s not gonna b the best u ever had but sure does work!!!

    I hope that helps!

  140. SW

    I came across this recipe when trying to learn how to make homemade crust for cast iron pizza. It is fabulous! I had tried dough in a bread maker, and refrigerated dough and this tops all. Thank you. Loved your show, by the way…back in the day.

  141. marlene

    i am planning on making this it looks great, you wouldnt know the calorie in take per person on it. i am trying the weight watchers plan.

    • Jenny

      No, I don’t count calories.

      • Paul M

        Using the amounts listed in the recipe, the pizza is roughly 1200 calories with only cheese as a topping.

        750 for the dough
        120 for the oil
        50 for the pizza sauce
        300 for the part skim mozz

  142. Sussie Lee

    Dear jenny.
    I did your 20 min pizza dough and am extremely happy that my pizza was ready to be served in a jiffy.
    Hiw can I do a few dough to freeze up for days when I need to make pizzas. ??

    • Jenny

      I have no experience with freezing pizza dough so you may have to look around for information on how to do that.

    • CeaCea

      I will try it eventually re the freezing thing & let u guys know. I am sure it would b dough 2nite but due 2 reasons, I’m not gonna make the pizza until tomorrow nite. So it’s in the pan which i just stuck in the fridge. I’ll set it out before work & see also how that goes & will report back…

      • CeaCea

        Update I did make it the “quick” cold water way and then as my typos wouldnt communicate above, I did not feel like cooking & eating it that nite so i put it in the fridge over nite, let it sit on the counter 9hrs & it was the best crust i have personally made.

        2 Blend, i did so in the food processor and as I don’t have bread flour, I used 75% whole wheat 25% white flour. that worked great.

        I will double the recipe next time and freeze them & let u know how it goes! I can’t see why it wouldn’t come out fine based on all the doughs we freeze & the fact that even the yeast used u can freeze after u open it….

  143. Lynn

    Loved the pizza. I do like sausage but not the store bought. I make my own. I use a pound or even two of turkey meat. Cook it up and make it crumbly then I add these seasonings that are mixed together before hand to the taste I like. I try to cook out all the lique from the meat cooking then I put in ice box the to freezer and only use what I need.
    Sausage Seasoning
    1/4 tesp nutmeg
    1/2 tesp sage
    1/2 tesp marjoran
    1/2 tesp thyme
    1/4 tesp savory
    1/2 tesp cayenne pepper
    3/4 tesp sea salt
    1/2 tesp sucanat
    1/2 tesp grated lemon rind

    I like the way it taste. I feel it is healthier than regular sausage. Hope you like and enjoy it. Thanks for all the wonder videos.

  144. Syl

    Hi, Thank you for this recipe! I’m hoping you can give me advice regarding freezing. Would you know the best method to freeze this pizza? Better to freeze just the dough, or can I freeze with toppings? Uncooked, or partially cooked? I live alone and would love to have pizza available. Thank you again.

    • Jenny

      I’m stuck on this question. I know you can freeze regular pizza dough but I don’t know about this cast iron pan pizza dough. I tried to research but could only find information on regular pizza dough, not the kind that develops slowly like this one. I’m sorry but I am not able to help.

  145. Cirila Malto

    I will love to make this pizza in pan 🙂

  146. Jeanne

    Jenny, first off let me say that we love you. My Polish heritage loves you even more.

    Ok, first of all, we have a grandson who is 6 and he is so picky with all foods. When we have him and our granddaughter or at a family gathering we always have to consider what he would eat. His mom, being a great mom, always says, he’ll eat what we eat. I was that mom too, but now being a grandma I can give him what he likes (haha). He doesn’t like your pizza, he LOVES it. Of course, we only make him cheese and then OF COURSE we have to make other pies with “stuff” on them for the rest of the family. Our daughter has to bring her cast iron skillet with her so we can make more than one pie.

    We love your pan pizza margharita style or my husbands favorite with pepperoni. He says it’s not pizza without pepperoni. My thought is that in order to taste the pizza it has to be margharita style. This way you can taste the sauce, crust and the simple.

    Thank you so much for your humor and recipes. You make our day whenever we watch your video’s. We actually have a “dough” rising now for our Italian Saturday night dinner. We make it a rule to always have Italian on Saturdays. Wow, and I’m half Polish.

    Just wanted to thank you for your pan pizza recipe. We will be serving it at our neighbors Christmas party. We even bought our son a cast iron skillet for Christmas, but don’t tell him, sshhhh.

    Thanks for sharing “you” with the rest of us.


  147. Navy Dad

    My son sent me your link, I have always enjoyed thin crust pizzas. However after making your recipe I have not made any other crust since!
    And we make a lot of pizza at our home. This is the best!!!
    Sincerely , A Navy Dad

  148. Marcio

    Hi Jenny, i own a Pub im Brazil and i am offering your pizza and it is a sucess, and also your Hashbrow….15 minutes each side..It is great
    Keep cooking and wish you the best
    Marcio Stewers
    São Paulo – SP / Brazil

    • Jenny

      Wow! That’s great to hear. People like my pizza in Brazil! 🙂

  149. Abby

    I will need to make two of these to feed my whole family, but I only have one cast iron skillet like the one you used. I do have a cast iron Dutch oven and another cast iron pan that has really low sides (I use for pancakes, tortillas, etc.). Both of them are about the same width size as the regular skillet. Do you think either would work for this? Thanks!

    • Jenny

      I wish I had a perfect answer but I have only made this pizza in a standard skillet. I don’t think either the flat pan (I have one like that too) or the Dutch oven would work for this recipe. The flat pan does not have sides tall enough and the Dutch oven is too deep. If you can invest an a second skillet, that’s the only way you know for sure you can make two at the same time.

      • Abby

        Well then it’s settled. I’m off to the store to get another skillet! 😉

  150. John K

    Is there a preferred position in the oven? Middle, top, or bottom?

  151. Ian

    Jenny you’re a cutie and we love this pizza. 🙂

  152. Serene

    Hi Jenny! I love your YouTube video very much. This pizza recipe video is my all time favourite recipe ever. I have a question I am thinking of making this recipe but I don’t have a cast iron skillet but I do have a pizza pan can I use that instated of a cast iron skillet?

    • Jenny

      I don’t think a pizza pan can withstand the direct heat on the burner plus you won’t get that crust without cast iron.

  153. Angela

    Quick Question …
    I have two cast iron skillets one 8″ and one 5″ would it be best if I split the pizza dough into both cast iron skillets?!

    • Jenny

      I make this recipe in my 8-inch skillet so there is no need to divide the dough.

      • Angela

        OK NOW …. best pizza ever – I’m not even kidding!!! Thanks for the tip, Jenny!
        I made this pizza on the 4th using the original way (overnight) and I’m going to make it again for tonight using the new option 🙂
        Noticed in one of the comments you’re from Ontario! So am I … I live close to Port Dover!

  154. Amanda Moore

    I just made this tonight and it turned out great! lots of fun to watch you on youtube!

    • Ada

      I can see and hear video on my on my Droid but not while using my home computer. What could be wrong?

      • Web Admin

        Take a look at the speaker icon (near the lower left corner of the media player) and make sure the volume has not been muted. If that doesn’t help, you might want to check the general volume settings on your computer.

  155. sunny

    hey jenny, I love the idea of your pan pizza but the problem for me is that my oven is small and my pan does not fit in so what should I do if I want to use pan for my pizza…

    • Jenny

      You can try making the whole thing on the stove. Follow my recipe though step 8. Then flip over the dough so the browned part is on the top, add your cheese and toppings, cover the pan, and finish it on the stove until the cheese is melted and toppings are cooked. You may have to reduce the temperature – I don’t know – so keep an eye on it. Also, your cheese will melt okay but make sure your toppings are all at room temperature (not cold) and if they don’t cook enough you can try pre-cooking them before adding to the pizza. Good luck.

      • sunny

        thank you so much for replyyy it helppedd so muchhh thank you thank you thank you….now i don’t need to worry about my pan or the oven anymoree yeahhhh luvvv yuuu yu hav juz saved my pizza dayyy!!!!

  156. jane

    The pizza recipe looks so easy and looks good but the question i want to know is can i use any cast iron skillet but mine is a large skillet could it be possible to double the recipe

    • Jenny

      It depends how big your skillet is. Mine is 9 inches across the bottom so if yours is 10 or 11, you could probably use the same recipe. If it’s bigger than that you might only have to do one and a half times the dough. I can’t speak from experience but I believe there is no problem with increasing or doubling the recipe.

  157. kathy

    Jenny, I made your pan pizza yesterday…scrumptious!! thanks for your lovely recipes

  158. Sussie lee

    Hi jenny. Can we use all wholemeal flour instead as it’s healthier

    • Jenny

      It’s always healthier to use wholemeal flour but I never use it for pizza. I think you would find the the crust too tough and heavy.

  159. BJ

    Jenny, love to watch your YouTube videos, they’re so inspiring. I have a Lodge 14″ cast iron pizza pan which makes phenomenal pizzas and would like to try your pan pizza recipe on this, even though it’s not a skillet. Any suggestions? I made your crispy crust pizza on it last week and it was the best! Thank you!

    • Jenny

      If your pan does not have sides and only a slightly raised rim, I think the dough would spill over the edges, no? But then if it’s 14 inches wide, maybe it will just spread. I don’t know! With an oven that hot, maybe the exposed edges of the crust would burn. I’m sorry, I’m just not sure. I guess you’ll just have to try and if you do, please report back. Thanks.

  160. debs lopez

    Jenny let me say you made a baker out of me. I was one of those people who was intimidated by using yeast , but no more thanks to your quick and easy and no knead recipes and confident ,brave and baking up a storm. All i can say is THANK YOU, THANK YOU. YOUR THE BEST, LOOKING FORWARD TO TRY.ING YOUR OTHER RECIPES

  161. big mike

    After nearly 50 years of attempting to make great crust for my pan pizza. I decided to try your pan pizza dough recipe and finally… success! Thank you! My wife said absolutely best crust ever, and that I was to be sure to thank you for her also. I made one iron skillet pan pizza which we shared, then tripled the recipe to use in my big custom made stainless steel pizza pan. It just barely fits my oven rack☺. It also turned out great. I used your Microwave tip for the veggies and pepperoni which was another great idea. Finally, because I bake all my own bread (mostly sourdough) for the entire family. Which is 4 households plus a few friends and neighbors, I buy the cheapest flour I can find, so just to add a little flavor and texture like a rustic, old world flour would have, I been adding a heaping teaspoon of Whole Wheat and a level teaspoon of Rye flour to each cup of AP flour. It makes the crust look better and adds a slight flavor. Again thank you, my quest is over for the perfect pan pizza crust. Big Mike

  162. robert

    A little off topic, but I was wondering if you could so a short video on how you season a new cast iron skillet? I’ve looked online and on youtube, but everyone does it different. help! thanks, rob.

  163. colleen frost

    My husband found this recipe an asked me to try it an all i can say is perfecto !!! Did the hot method and used the advice on veggies. This is one great and tasty recipe.

  164. Leslie

    Hi Jenny
    Would the pizza recipe work with gluten free flour?


    • Jenny

      No, this recipe as it is will not work with gluten free flour. I suggest that you look for a specific gluten-free recipe because other additions are required.

    • Lee M

      I am gluten sensitive (don’t have Celiac’s, just sensitivity), and only use these slow rise recipes with white whole wheat or other grain flours. I find they don’t bother me at all, and I can enjoy bread again. They also just taste fantastic. I tried the slow rise method after doing online research. Seems that slow rise is the main way bread used to be done, and this allows time for the yeast to work some magic with the gluten that makes it easier for the digestive system to handle. It would depend on how sensitive you are to gluten, but you might check with your doctor if your issues are serious, and see what he says. You can also research online. The white whole wheat works in most recipes fine, though you may need to add acid (vinegar or lemon juice), or some vital wheat gluten. I have recipes I love for most everything EXCEPT pizza, and I can’t wait to try Jenny’s recipe here. It sounds like it’s exactly what I want. You can always tell a really good cook by little tips like the one she gives on drying out the veggies and meat. I’ve used this tip on the turkey pepperoni (all I buy too) for years, but for some reason it never occurred to me to try it with the veggies. Genius! Anyway, hope the gluten info helps.

  165. Michelle

    Hello Jenny

    All I have to say is, mm mm mm delicious
    I just made this pizza and it’s so good

    I also made the lemon brownies, so so good

    Thank you so much

  166. helen

    hi jenny,its Helen from Nigeria,i want to ask can i use a non stick pan instead of a skillet.Thanks and i find your blog very healthy and rich ,i have some question to ask ask…

    • Jenny

      I don’t believe a non-stick pan is advisable for an oven this hot. As far as I know, only cast iron will give you this pizza crust. As for other questions, feel free to ask them in my “Ask/Tell Me Anything” section of my blog. Other people can often benefit from questions, no matter how simple they may seem.

  167. Dave

    I tried your pizza recipe for the first time … I Can’t Believe i ate the whole thing.Yummy ! I did make two of them but one i put in a cake pan and left it in the oven a little longer,Not as crispy on the bottom, but just as good !

    Also i used Extra Virgin Olive Oil (I know, it’s all i had)and it stuck a little to the
    bottom of the cast iron pan a little. as well as burnt on the edge on the outer crust. (too Much oil). It came out awesome ! Will make again soon. 😉

  168. T Thompson

    This is now made in my house in two skillets each time once a week. One pan for each of us. One with pineapple, ham and mushrooms. The other all meat lots of cheese, peppers and onions. Great crust in this recipe Thank you Jenny you are top gun in all your recipes. I learned to cook as a young boy cold Minnesota winters, one grandma Polish, Another grandma Ukrainian heritage, so watching you cook warms my heart thank you. Wife and I love the pizza recipe Thanks again.

  169. Mark

    been trying to make pizza dough well for years and this one works and is utterly fantastic! it’s great to not have to knead anything. folks, follow this helpful recipe exactly and you’ll be amazed. Thanks Jenny!

  170. Linda

    I just made this tonight and it rivals Pizza Hut Pan Pizza which has always been my favorite. Thank you Jenny for all your time and efforts sharing your great recipes.

  171. Karen

    hey people, made this last night and it was fantastic, I followed the video the only change I made was a little Italian seasoning to the tomato sauce and it was the best pizza, I highly recommend, I wish I had two cast irons skillets cause I would have made two at a time, thanks jenny!

  172. Ophelia

    Hi Jenny,
    I have a 12 inch cast iron pan instead of 10 inch. do you need to adjust the dough recipe to have more flour, yeast and water, etc? THANKS.

    • Jenny

      I would leave the recipe the same. I think it will still fill the pan.

      • Ophelia

        Thanks Jenny,
        This is the best pizza recipe I have ever tried. It becomes a weekly routine for our family to have this pizza for lunch on Saturday or Sunday.

  173. Donna

    Hi Jenny, Made your easy pan pizza. CAN YOU SAY LOVE LOVE LOVE IT. Easiest dough recipe I ever made. My husband loves it. Keep bringing your wonderful recipes.

  174. Sincronicity

    Your crust is great and so easy to put together. I am diabetic, so I use wheat flour all of the time (takes longer to break down into sugars) and I thought I’d try your pizza using wheat flour. Oh Lordy, does your pizza hit the spot. Never thought I could make a pizza dough by just adding yeast to the flour and water. Came out great. Next stop, chicken pot pie or try using your beef stew as a filler.

  175. Zainab

    Jenny – your recepies are super easy and the best thing is you avoid fatting ingredients which is super…

    I wanted to check can we use all purpose flour instead of bread flour? and i msure there won’t be any problem if we add ingredients for topping of our choice?

    thanx in advance 🙂

    You are amazing

    • Jenny

      All purpose flour is fine to use. Moisture is the enemy of a crispy crust so try to remove some moisture from your toppings first. I usually microwave mu sliced toppings like peppers, onions, mushrooms (especially mushrooms) between paper towels for 30 seconds and then blot with more paper towels. If you don’t microwave, at least blot them before adding.

  176. Jason

    lady, I wish you knew how frustrated I have been in the last 4 years trying to find the perfect pizza recipe. it was driving me mad until now, I just finished baking this pizza and eating it, it was truly amazing I will use this recipe for every pizza I make, it was perfect golden crust with a very nice crunch and a light soft chewy and airy inside, I love this this recipe, its the one ive been looking for all these years 🙂 your fantastic Thanks a million, cant wait to bake this again for my Daughter !!!

  177. Roger

    I made this crust last night, it was super easy, and it was perfect. Thanks for this recipe, now I have another one proofing for tonight=).

  178. Debie Davis

    Hi.I am enjoying reading all the comments:).Mine is thus it has to be a cast iron or regular tray will be fine?

    • Jenny

      I think you need cast iron, which can get very hot, to develop that great crispy crust.

  179. Rick

    Is it possible to freeze this dough after letting it set for 18 hours so you can have some on hand to use right away if you need to.

    • Jenny

      At first I wasn’t sure you could but I did some research and it looks like you can freeze it after the overnight rise. Then defrost the dough overnight in the fridge. Once defrosted, allow it to sit at room temperature and once it reaches room temperature, place it in the greased pan and proceed with the recipe from step #3. I have never done this so please report back with your results.

  180. Carolyn

    I made your No Knead Pizza in the cast iron, and let me say, I may never buy the crust from Whole Foods again. Your pizza is the very best. Thank you

  181. Nadeen

    Is it ok to use instant yeast instead of active dry?

    Thank you so much.

  182. Lance

    Tried the recipe and it turned out great. Glad I saw this for the simple crust.

  183. Terry Walter

    This looks awesome.
    I just bought me a new Lodge 12″ cast iron skillet and this is gonna be the first thing i make in it.

    Love you Jenny and your recipes.

    • Terry Walter

      It was a keeper. Thanks Jenny.

      • Jenny

        Terry, thanks for the great photo of your pizza. It’s posted in the “Your Photos/My Recipes” section of the blog. (…I don’t know how to put it here…)

        • Ron

          I am 71 and have been trying to perfect my pizza dough for years and I watched your video on pan pizza, I fell in love with your recipe. Thank you it’s so good.

  184. Troy J


    Do I need to adjust for elevation? I am in Albuqueruqe, NM. The elevation is just over 5,000. When I followed the directions the dough was quite rough… How much more water should I add?


    • Jenny

      I have no experience at all with high altitude baking but I did find some good information on about this type of no-knead overnight dough… “The air pressure is lower at 5000 feet so your dough should actually rise faster than it would at sea level. That raises the risk of the dough not developing sufficient structure which, in turn, can cause it to deflate or “collapse”. Watch the dough, not the clock to prevent your dough from over proofing. Some bakers reduce the amount of yeast by as much as 30% – 50% at higher altitudes to get better control over the rise. Also, at higher altitudes the humidity drops (the air is drier) so it’s sometimes necessary to add a bit more water when you bake bread well above sea level. A 60% hydrated dough at sea level might need to be 65% or more at 4000 – 5000 feet.” I hope this is helpful.

  185. Raymond

    Made this Pizza today at a camp in South Texas. I didn’t get one piece!! Ha so good

  186. Ewa

    Hello. First I would like to thank you very much for this website and all your recipes. I love your healthy and tasty cooking. I’m going to bake a pizza and I have a question. Is it ok to bake a pan pizza using a cast iron grilled pan ( the one with grooves)?

    • Jenny

      Oh, that’s a tough question. My first reaction was that it would not work because parts of the crust would be crispy and part soft. But then I thought that if the dough spreads into the grooves, which it should, maybe it would work. So you might have a crispy, yet bumpy, crust. I wish I could say for sure but I think I would try it. I hope you’ll report back if you try it because this would be good to know for others with a similar pan. Good luck!

  187. Theresa

    Will I get the same results using All purpose flour? Thanks in advance 🙂

    • Jenny

      Either flour will make a good pizza crust. I think bread flour will have a little more body and the a/p flour may be a bit softer but not a huge difference.

      • Theresa

        Thanks. One more question, can I use gluten free flour instead?

        • Jenny

          I have never made gluten free pizza but from what I’ve read I don’t think an overnight dough like this would work without gluten.

  188. Victoria

    I put too much oil and my pizza started frying but it was still AMAZING

  189. RyanMPLS

    I have this super easy dough in the bowl to rise overnight but I have a question about the skillet size. It says in the recipe a 10″ pizza yield and mentions a 10″ skilet. In the video you mention 11″. My Lodge 12″ is a model #10SK and from the specs 10″ internal bottom but up top it fits a 12″ lid…

    From the video I would guess I’m using the right size iron – I think. I guess I’ll find out tomorrow! If wrong I just have to increase ingredients by ~1.5x next time.

    • Jenny

      I’m sorry about the confusion. I have two cast iron pans and used them both in the video, 10 and 11-inch. I think your 12-inch will be fine because it’s not much bigger than my 11-inch red one, and there should be enough dough to spread to the edges. Please let me know how it turns out.

      • RyanMPLS

        I burnt my finger checking the bottom crust and the roof of my mouth while eating it so I’d say very good! It rested a bit more than two and filled the pan nicely. I ended up cooking for 12 minutes at 500°F (my gas oven max) and then checked at two minute intervals pulling it at about 17 minutes. Before and after:

  190. Andrew

    This pizza was literally outstanding. The dough was light and crunchy and the sauce was the perfect amount. Thank you so much for the great recipe, this one will so be used again!

  191. Marilyn

    Thank You!!!!! Love your website….making pan pizza today….already got dough rising….

  192. Jenny

    I love all your videos! The recipes never fail!!!!

  193. mimosakpl

    Love you!! Can’t wait to try this recipe 🙂

  194. Beverlee

    Sounds good and nearly..good for us that are watching our weight

  195. lpeper1964

    That looks fabulous, Jenny!! I can’t wait to try making this pizza:)

  196. Debbie Chou

    hi Jenny ~
    I just wanted to say to you that all of your recipes look so delicious. I bought your cookbook (Look Good Feel Great) & have not made any of the recipes yet. But I wanted to comment that I absolutely love how you were the photographer & set up all of the dishes & meals with such brilliant color co-ordination. The photos look so bright & magnificent. You are not only a talented cook, but a gifted photographer!! I loved reading about each picture, on how you bought the items for the photo & how it all came together. I used to watch your talk show too. I actually prefer baking to cooking. Do you prefer one over the other? Anyway, have a nice day. I live on beautiful Vancouver Island, BC, Canada. I think you’re Canadian?? Keep up your talented work. 🙂 Sincerely, Debbie Chou

    • Jenny

      Debbie, thank you for all the compliments. I am from London, Ontario but I’ve never been to B.C…. yet. Like you, I prefer baking over cooking, probably because I love sweets so much. That’s why I’m always coming up with healthy desserts. Thanks for taking time to write.

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