Pan pizza is renowned for its thick and fluffy crust, which is golden and crispy on the outside but soft and chewy on the inside. Pan pizzas, just like their name, are pizzas cooked in a pan. An original product of American pizza chains in the middle of the 20th century, pan pizza has since become a favourite of those who prefer a thicker, crusty pizza. The dough is also easy to prepare and thicker in consistency than that of a thin-crust pizza. The dough is risen and pressed into a very oil-drenched, most often cast iron or heavy-duty metal and moulded to the edges. This drenching process allows the dough to soak up this oil, leaving it crispy at the bottom when baked. The pan pizza is usually a thick layer of rich tomato sauce over another layer of robust tomato sauce generously doused with cheese and other ingredients, including pepperoni, mushrooms, or bell peppers. Toppings lie edge-to-edge, so each slice is bursting with flavour. Let's explore the pan pizza recipe.

• 2 1/4 cup maida
• 1 1/2 cup mozzarella cheese
• 3/4 tsp dry yeast
• 2 garlic clove
• 3/4 cup tomato sauce
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes
• 5 large basil leaves
• Dried oregano

• Start the recipe of Pan Pizza with a large mixing bowl, in which you whisk together 2 1/4 cups of all-purpose flour, 1 1/4 teaspoons kosher salt, and 3/4 teaspoon active dry yeast. Mix well using a wooden spoon or a rubber spatula.
• Add lukewarm water and one tablespoon of olive oil. Stir well to create a dough.
• Work the dough in the bowl into a loose ball for one to two minutes.
• Add one tablespoon of olive oil to a 10-inch cast-iron skillet. Using your fingers, coat the entire skillet with a light dusting of flour and oil.
• Put the dough in the skillet and rotate it softly around the pan to gently grease it. Flatten slightly into a rough 8-inch disc.
• Cover the skillet with plastic wrap tightly and let the dough rise in a warm area for about two hours or until it doubles in size.
• Once the dough rises, remove the plastic wrap, punch it down, and stretch out towards the sides of the skillet, slightly dimpling it with your fingertips. Re-cover the skillet with plastic wrap and allow the dough to rise in a warm spot for another hour until it is puffed. Make the tomato sauce while the dough finishes its final rise.
• In a mixing bowl, combine minced garlic, 3/4 cup tomato sauce, 1/2 teaspoon dried oregano, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes.
• Mix it all well and set the sauce aside.
• Shred mozzarella cheese, about 1 1/2 cups, to use for topping the pizza recipe.
• Once your dough has reached its fullest potential and is almost ready to add toppings, place a rack in the bottom of your oven and heat it to 450 F (232 C). High oven temperature will also help crisp up that pizza crust along with melting cheese to a perfect melt.
• Sprinkle half of the shredded mozzarella (about 3/4 cup) evenly over the dough in the skillet. This layer of cheese on the bottom keeps the sauce from making the dough soggy. Spread the tomato sauce over the cheese, leaving some areas uncovered for that authentic, rustic look. Top it all off with the remaining mozzarella, spreading it evenly over the sauce.
• Place the skillet in the oven and bake for 28 to 35 minutes, until the pizza edges are golden-brown, the cheese is melted, and some spots are flecked with gold.
• Tear fresh basil leaves into smaller pieces while the pizza bakes.
• Let the pizza rest for 5 minutes in the skillet after baking.
• Garnish with torn basil leaves for a fresh burst flavourous.
• Slice to serve hot, relishing every bite of this cheesy, savoury, perfectly crisp homemade skillet pizza.