Perfect Pan Pizza

The recipe for the perfect pan pizza dough. 24h cold-ferment, 70% hydration, built for golden fried-crisp edges.

The Perfect Pan Pizza (Golden Edges, Every Time)

There’s a specific moment when pan pizza becomes the pan pizza: you lift a slice and the bottom is evenly browned, the edges are fried-crisp, and the crumb is airy but still chewy. The cheese is bubbling, the sauce is bright, and the whole thing tastes like it came from your favorite pizzeria—except you made it in your own kitchen.

This recipe is built around that moment.

Most homemade pizza recipes focus on stretching dough thin and chasing high heat. Pan pizza is different. It’s forgiving, reliable, and arguably more satisfying: the pan protects the dough from drying out, oil encourages a crisp “fried” base, and the thicker dough gives you that soft, pillowy interior that still holds up under sauce and cheese. If you’ve ever tried to make pan pizza and ended up with a dense center or a pale bottom, the fix usually isn’t more flour or more oven temperature—it’s time and structure.

That’s why this dough is designed for a 24–48 hour cold ferment.

Why cold ferment makes pan pizza taste better

Cold fermentation is the secret behind the flavor you taste in great pizza shops. When dough rests in the refrigerator, yeast works slowly and steadily. Over time, the dough develops deeper aroma, better browning, and a texture that feels light instead of bready. Even if you only change one thing about your homemade pizza routine, letting the dough rest overnight is the move that gives you the biggest payoff.

In this recipe, cold fermentation also makes the dough easier to handle. After a long rest, it stretches more willingly, proofs more predictably, and bakes into a crust with structure—crisp on the outside, tender on the inside.

The “golden edge” method (cast iron recommended)

The other half of the magic is the pan itself. A cast iron skillet is ideal because it holds heat and gives you that even, confident browning. You’ll oil the pan generously (this is not the time to be shy), press the dough out, and let it proof until puffy. Then you’ll start it on the stovetop to set the bottom before finishing in a hot oven. That quick stovetop sear is how you get a crunchy base without drying out the top.

And yes—this dough is milk-friendly.

A little milk in the liquid can soften the crumb and encourage browning, especially in home ovens that don’t hit pizzeria temperatures. If you want a dough that feels slightly richer and bakes up beautifully golden, milk can help you get there. We also include a small amount of sugar to support browning and balance the flavor.

What this recipe is designed to solve

If you’ve tried pan pizza before and run into any of these issues, you’re in the right place:

• Pale bottom: not enough heat transfer + not enough oil + not enough time
• Dense center: under-proofed dough or too much topping weight
• Dry, bready texture: not enough hydration or not enough fermentation time
• Gummy middle: too much sauce/cheese, or the top finishes before the bottom sets

This recipe focuses on three dependable anchors:

1. 70% hydration for a light, airy crumb
2. 24–48 hour cold ferment for flavor + handling
3. A generous oiled pan + stovetop start for a fried-crisp bottom

Once those are in place, the rest is just dialing it to your pan size and preferred thickness.

Quick Recipe Summary

Style: cast iron pan pizza (works for classic pan + Detroit-inspired vibes) Fermentation: 24–48 hours in the fridge Hydration: ~70% Best pan: 10-inch cast iron skillet (or any heavy pan)

Ingredients (baker’s percentages)

• Flour: 100%
• Water + milk (total liquid): 70%
• Salt: 2%
• Sugar: 2%
• Olive oil (in dough): 2%
• Garlic powder: 0.3% (optional but tasty)
• Yeast: adjusted for 24h vs 48h and instant vs active dry

Tip: If you use milk + sugar, browning happens faster—watch the bottom during the stovetop sear.

The Story Behind This Dough (and why it works)

The best pan pizza isn’t about being fancy—it’s about being repeatable. I wanted a recipe that works on a Tuesday night, not just in a perfect test kitchen. Something you can scale to an 8-inch, 10-inch, or 12-inch pan without guessing. Something that gives you that “fried” edge without deep frying anything. And something that’s structured enough to handle toppings, but still light enough to fold and stretch easily after a cold ferment.

So the method became simple:

• Mix a high-hydration dough
• Let time do the heavy lifting in the fridge
• Proof it in the pan until it’s genuinely airy
• Start on the stovetop to lock in the crisp base
• Finish under high heat so the top gets color fast

Once you do it this way, pan pizza stops being random. The dough behaves. The bottom browns. The crumb opens. The edges crisp. Every batch becomes more consistent, and “homemade” starts to taste like “I could sell this.”

Pan Pizza Topping Guide (for a crisp center)

A common mistake with pan pizza is using too much sauce or cheese. Pan pizza can handle toppings, but there’s a sweet spot where the middle stays fluffy instead of turning heavy and gummy.

For a 10-inch pan pizza, aim for:

• Sauce: about 80–120g
• Cheese: about 170–230g

If you want to use fontina, it’s amazing—just keep it as 10–30% of the cheese blend. Use mozzarella as the main cheese, especially near the rim, to encourage that crisp “frico” edge.

What You’ll Taste When It’s Right

When you nail this recipe, the pizza is crisp where it should be crisp, and soft where it should be soft. The bottom is browned and sturdy. The edges are buttery-crunchy. The interior is airy, not bready. And the flavor has that gentle tang and depth that only comes from time.

That’s the goal: golden edges, every time.