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Extra Crispy Cheese Pan Pizza Recipe

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4.2 from 75 reviews

This Extra Crispy Cheese Pan Pizza recipe delivers a golden, crunchy crust topped with a blend of mozzarella, parmesan, and provolone cheeses, fresh tomato slices, and fragrant herbs. Using a two-step baking process—baking the dough first, then adding toppings and finishing to bubbly perfection—ensures a crispy base and melty cheesy topping. Perfect for a homemade pizza night, this recipe balances classic flavors with easy techniques.

  • Total Time: 43 minutes
  • Yield: 1 12-inch pizza (4 servings)

Ingredients

For the Dough

  • Pizza dough, enough for one 12-inch pan pizza (recipe from Food 52)

Toppings

  • 1 cup low-moisture mozzarella cheese, grated
  • 1/2 cup tomato sauce or pizza sauce, homemade or store-bought
  • Tomato slices, enough to cover dollops of sauce
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup provolone cheese, shredded or torn
  • Basil or fresh parsley, diced very fine for garnish
  • Crushed red pepper flakes, optional, for garnish

Instructions

  1. Prepare the dough: Use your preferred pizza dough recipe or follow the Food 52 recipe referenced. Allow the dough to come to room temperature prior to baking.
  2. Preheat the oven: Place one oven rack at the bottom position and another near the top, about 4 to 5 inches below the top heating element. Preheat oven to 450°F (232°C) for optimal heat distribution and crust crisping.
  3. Bake the dough alone: Place the pizza dough in the pan and bake it on the bottom rack for 18 to 20 minutes. This step crisps the dough thoroughly before adding toppings.
  4. Add cheese and sauce: Remove the partially baked dough from oven. Evenly sprinkle 1 cup grated mozzarella over the crust. Using a spoon, place small dollops of tomato sauce over the cheese without spreading. Cover each dollop with a thin slice of tomato. Then sprinkle parmesan and provolone cheeses evenly over the tomatoes.
  5. Finish baking: Return the pizza to the oven on the bottom rack. Bake for an additional 8 to 10 minutes until the cheese is bubbly and the crust edges and bottom are a rich golden brown.
  6. Cool and remove from pan: Remove pizza from the oven and place the pan on a heatproof surface. Carefully run a knife or spatula between the edges of the pizza and the pan to loosen it, preventing sticking as it cools.
  7. Garnish and serve: Let the pizza cool briefly, then transfer it to a cooling rack or cutting board. Garnish with finely diced fresh basil or parsley and optional crushed red pepper flakes. Slice with kitchen shears or a pizza cutter and enjoy the extra crispy, cheesy pizza.

Notes

  • Baking the dough first ensures an extra crispy crust that holds up well under the cheese and toppings.
  • Use low moisture mozzarella to prevent excessive sogginess.
  • Do not spread the tomato sauce; dolloping keeps it from making the crust soggy.
  • Fresh herbs garnish the pizza after baking to preserve their bright flavor.
  • Running a knife around the pizza before cooling prevents cheese from sticking to the pan as it settles.
  • You can substitute provolone with other semi-soft cheeses like fontina or gouda for different flavor profiles.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Pan Pizza
  • Method: Baking
  • Cuisine: Italian

Find it online: https://flavorhug.com/extra-crispy-cheese-pan-pizza-recipe/