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
- 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)
- 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.
- 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.
- 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.
- Grease a 9 or 10-inch cast iron skillet.
- 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.
- Preheat oven to highest temperature - 500/550° F.
- Add sauce, cheese, and toppings.
- Cook on a stove-top burner on medium-high heat for 3 minutes.
- 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.
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!!
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.
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
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!
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.
I always half mine to make 2 pizzas. The crust is still thick enough.
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.
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.
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?
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
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.
At the beginning of the Pandemic I tried this recipe because I didn’t want to deal with deliveries or
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?
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.
Can I double this recipe in a larger cast iron skillet?
Hello! I double it to use in a larger cast iron and it comes out great every time.
This is the best pizza I have had. Would you do anything different with the recipe if you used sprouted wheat flour instead?
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.
I agree, a lot like Pizza hut!
This has become my go to pizza recipe.
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.
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.
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
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.
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.
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.
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?
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…
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?
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 !
I’ve made this about four times now and I’ve shared it with my group of friends. Thanks for sharing!
made this several times making it right now I always go back to video to refresh my memory thanks Jenny its a keeper
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!
I love this video. I watch it when I eat left over pizza.
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!
Followed recipe exactly, delicious and easy!
Give this a try, your loved ones will thank you.
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)
Thank You! Pictures of the goodness you directed are available if you wish.
Yes, please. YourPhotos@JennyCanCook.com
I LOVE RECIPE… I LIVE ALONE AND MAKE ONE RECIPE BUT I MAKE IT THIN BY USING I/2 OF THE DOUGH AND I FREEZE THE OTHER PART OF THE DOUGH.. I ASM FROM CHICAGO WHERE PIZZA IS THE KING…
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…
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?
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.
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.
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.
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.
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.
I gently warmed them in frying pan until the sweated!
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!
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.
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.)
Do not use parchment paper. Reynolds parchment paper package states that it only “Withstands temperatures up to 425 degrees F.”
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.
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!
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
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?
I would try Crisco or butter with Parmesan dusted in the pan.
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…
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.
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.
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.
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!
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.
It sounds like your oven was not preheated long enough.
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?
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.
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.
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!
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.)
“What Was” The Microwave Set At To Dry The Toppings Jenny ????
Mine was on high.
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
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 ??❤❤..
!! NOTE !! THE WEIGHT OF THE 1 1/2 CUPS OF FLOUR IN THIS RECIPE HAS BEEN ADJUSTED TO 6.3 OUNCES (previously 7 ounces). I APOLOGIZE FOR MY MISCALCULATION AS I HAD NO EXPERIENCE WITH USING OUNCES AND WAS TRYING TO HELP. …SO SORRY…
I just wanted to say, less flour is a good thing and= healthier. ?
Thanks Jenny. I really enjoy watching your channel. Xo
Been making pizza for many byears. this is the easiest , quickest, and best tasting . thank you for the recipe
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!
I too teally liked the pizza dance, i can’t wait to see my family do it??????
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.
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!
Skip the stove to hearing. Burned my crust. What a waste
We’re you using cast iron? I heated mine as directed and it was perfect.
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”.
Keep in mind that people from all over the world visit this site so you’ll see all kinds of “creative” grammar. ?
??? lol.. ..
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!
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!
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.
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
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.
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!
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.
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.
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?
Hi Jenny… Love your recipes, after 18 hrs if dough is not used can it be refrigerated. Thanks
Hello Jenny. You are awesome, and so is your recipe!
Thanks a lot for lovely tasty pizza
Wonderful recipe! You are a super teacher! Thank you for the step by step lesson.
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 ♥️!
This is a great recipe. I am trying to eat more prepared meals without the processed stuff. The taste of this is awesome.
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.
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.
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?
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!
Except for using frozen (thawed) artisan pizza dough, I followed the recipe. It was outstanding, and I am making it again this evening.
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. 😉
I am planning to make this pizza the ORIGINAL WAY (Overnight using cold water). What is the required temperature for the “cold water”?
hi wondering if you can use all-purpose flour for your pan pizza