Recipe: Thin Crust Pan Pizza

~ This is Day 30 ~

I haven’t owned a conventional oven since I moved into my current apartment, which was 5.5 years ago. Not a huge difference for my cooking needs but it would be nice to have one. I just have a large toaster oven, which can fit quite a lot of large poultry, but a regular sized pizza pan/stone it cannot. So I always make thin crust pan pizzas and broil them in my toaster oven with the door ajar because my pan doesn’t fit all the way in either.

*Side note, I’ve had my eyes on June ever since it came out… (it would be a great housewarming present) just saying!*

The pizza dough that I make is really easy – almost no knead and all you do is wait. I always make the same pizza at home because I just love the following set: spicy tomato sauce (with the addition of red pepper flakes), ham, bacon, pineapple, and mozzarella. I’ll sometimes add some baby spinach in there if I have some. If I run out of ham, I’ll substitute shrimp. And YES, I am part of that group who LOVES pineapple on their pizzas!

Makes 4-5 personal sized pizzas.

  • 1 cup water, lukewarm
  • ¼ oz. yeast
  • 1 tsp sugar
  • 2 tsp EVOO
  • 1 tsp salt
  • 2¼ cups bread flour, plus more for dusting

Don’t have bread flour? AP flour is fine.

Pour 1 cup of lukewarm water into a medium sized bowl. Add in the yeast and sugar, and stir. Sit for 5 minutes until it gets foamy. Add in the EVOO and salt, then slowly add in the flour and mix (with chopsticks or wooden spoon) until water is fully incorporated. Dough will be dry; once there is no more water, knead until smooth (only a few minutes). 

In the same bowl, Pam spray/oil it, leave it covered for 45 minutes in a warm place. Punch the dough down and continue letting it rest for another 30 minutes. 

Divide into 4-5 portions and roll. Allow to rest for 15 minutes if you have trouble rolling it.

You can store the remaining portions/dough in the fridge for up to 1 week, keeping it covered and greased in the same bowl. Temper it out before you roll it.

Some tips:

  • I poke holes in the dough after I roll it to prevent bubbles of air to form when cooking.
  • I first cook the base in the pan by itself on medium heat, just to get some color on the bottom and then flip it to get the base of the pizza somewhat cooked before adding your sauces and toppings.
  • Layer/scatter your toppings, try to squeeze out as much moisture/water as possible.
  • Put a lid on your pizza in the pan while cooking.
  • I usually cook the toppings for 5+ minutes, then add the cheese, and cook for another 5+ minutes.
  • Before broiling it in the oven to get some color and to fully melt the cheese, I tilt the pan to remove excess moisture that got released from cooking. You don’t want your base to be soggy.

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