Recipe

Deep Pan Pizza

Crispy, golden edges. Fluffy, chewy center. A quick bright sauce and a mountain of melty cheese.

By Matt Campbell

•

4.8

A golden deep pan pizza baked in a cast iron skillet with bubbly mozzarella, browned edges, and pepperoni on top, sitting on a wooden counter in warm kitchen light

Deep pan pizza is the cozy-carb answer to basically any day that needs saving. You get that thick, bouncy crust, a fried-crisp edge from a generously oiled pan, and enough cheese to make you pause mid-bite like, okay wow. This one is built for real life: accessible ingredients, clear steps, and a dough that behaves as long as you give it a little time.

We are going for a style that is part pan pizza, part weeknight comfort project. The crust is airy but sturdy. The sauce is quick and bright. The toppings are flexible, because you should be able to use what is in your fridge without the pizza police showing up.

A neatly arranged set-of deep pan pizza ingredients on a kitchen counter including flour, yeast, olive oil, canned tomatoes, mozzarella, pepperoni, and a cast iron skillet

Why It Works

Crisp edges without deep frying: A well-oiled skillet basically shallow-fries the outer crust while the center stays soft.
Fluffy interior: A higher-hydration dough plus a warm proof gives you that airy, focaccia-adjacent crumb.
Balanced sauce: Quick simmered tomatoes with garlic and a pinch of sugar keeps things bright, not flat.
Flexible bake: Works best in a 12 inch skillet, but a 10 inch skillet, 9 inch cake pan, or 9x13 metal pan all work with small timing tweaks.

Pairs Well With

Storage Tips

Fridge: Cool slices completely, then store in an airtight container up to 4 days.

Freezer: Wrap slices tightly in foil, then place in a freezer bag. Freeze up to 2 months.

Best reheat for crispy edges: Put slices in a dry skillet over medium-low heat, cover, and warm 5 to 8 minutes. Add a tiny splash of water to the pan (not on the pizza) right before covering if you want the cheese to loosen up faster.

Oven reheat: 375°F for 8 to 12 minutes on a sheet pan until hot and re-crisped.

A slice of deep pan pizza reheating in a cast iron skillet with a lid nearby on a stovetop, cheese melting and crust edges crisping

Common Questions

Do I need a cast iron skillet?

No. Cast iron is great for heat retention and crisp edges, but a 10 inch oven-safe skillet or a 9 inch cake pan works too. For a larger, thicker sheet style, use a 9x13 metal pan (see the note in the instructions for timing).

Why is my crust not crispy on the bottom?

Usually one of three things: not enough oil in the pan, oven not fully preheated, or the pizza is too wet (too much sauce or watery toppings). Use 2 to 3 tablespoons oil in the pan and keep the sauce layer thin. Also, lift an edge with a spatula near the end. If the bottom is still pale, give it a few more minutes.

Can I make the dough ahead?

Yes. After the first rise, refrigerate the dough (covered) up to 24 hours. Let it sit at room temp 60 to 90 minutes before stretching into the pan.

How do I keep the center cooked without burning the top?

Bake on a lower rack at 450°F so the pan gets strong bottom heat. If the cheese starts browning too fast at any point, loosely tent with foil and keep baking until the crust is done.

What cheese is best for deep pan pizza?

Low-moisture mozzarella is the workhorse. For extra flavor, mix in a little provolone or fontina. For that golden top, a small handful of Parmesan is a cheat code.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10 to 12 inch cast iron skillet (or 9 inch cake pan)
Large mixing bowl
Measuring cups and spoons
Wooden spoon or dough whisk
Small saucepan (for sauce)
Box grater (if shredding cheese)
Instant-read thermometer (optional, helpful)
Bowl scraper or rubber spatula (helpful for sticky dough)

The first time I tried to make deep pan pizza at home, I treated it like regular pizza and wondered why it came out kind of pale and sad. Then I learned the whole point is the pan. You oil it like you mean it, you let the dough relax, and you embrace a little controlled chaos. Now it is my favorite way to make pizza when friends are over, because it is low drama but still gets that loud crunch on the edge that makes everyone look up from their plate.

Deep Pan Pizza

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 18 to 25 minutes

Total Time 1 hour 45 minutes

Servings 6 slices

Ingredients

Dough

3 cups (360 g) all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon instant yeast
1 1/4 cups (300 g) warm water (about 100 to 105°F)
1 tablespoon olive oil (for the dough)
2 to 3 tablespoons olive oil (for the pan)

Quick pizza sauce

1 tablespoon olive oil
2 cloves garlic, finely minced
1 (14 to 15 oz) can crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon sugar (optional, helps balance acidity)
Pinch of red pepper flakes (optional)

Toppings (suggested)

2 to 2 1/2 cups (about 8 to 10 oz) shredded low-moisture mozzarella
1/3 cup grated Parmesan
20 to 30 slices pepperoni (or cooked sausage, mushrooms, peppers, onions)
1 tablespoon chopped basil or parsley (optional, for finishing)

Bowls of shredded low-moisture mozzarella and grated Parmesan on a kitchen counter beside sliced pepperoni and a small bowl of tomato sauce

Instructions

1) Make the dough

In a large bowl, stir together the flour, salt, and instant yeast.
Add warm water and 1 tablespoon olive oil. Mix with a spoon or dough whisk until a shaggy dough forms and no dry flour remains. It will be sticky and a little messy. That is the vibe.
Sticky dough tip: Cover and let it rest 10 minutes, then stir or fold the dough over itself a few times with a spoon or wet hand. This helps it smooth out without a bunch of kneading.
Cover the bowl and let the dough rise at room temperature for 60 to 75 minutes, until puffy and about doubled.

A bowl of pizza dough covered with a towel on a kitchen counter, dough visibly risen and airy

2) Make the quick sauce

While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat.
Add garlic and cook 30 seconds, just until fragrant.
Stir in crushed tomatoes, oregano, salt, sugar (if using), and red pepper flakes (if using). Simmer 8 to 10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt. Let cool a bit.

Tomato pizza sauce simmering in a small saucepan on the stove with a wooden spoon resting on the rim

3) Oil the pan and stretch the dough

Preheat the oven to 450°F. Place a rack in the lower third of the oven.
Pour 2 to 3 tablespoons olive oil into a 10 to 12 inch cast iron skillet (or cake pan). Tilt to coat the bottom and sides well.
Turn the dough into the pan. Flip it once so both sides get a little oil. If it is sticky, oil your hands (or use a bowl scraper) to keep things calm.
Gently press it toward the edges. If it springs back, let it rest 10 minutes, then press again until it reaches the sides.

Pizza dough being pressed into an oiled cast iron skillet, with oil glistening around the edges

4) Top it like you mean it

Sprinkle about half the mozzarella directly on the dough. This is optional, but it really helps protect the crust from getting soggy if you are using a generous sauce or watery toppings.
Spoon on a thin layer of sauce, leaving a small border near the edge.
Add remaining mozzarella, Parmesan, and your toppings.

A deep pan pizza in a cast iron skillet being topped with shredded mozzarella, tomato sauce, and pepperoni on a kitchen counter

5) Bake

Bake 18 to 25 minutes, until the top is bubbly and browned and the edges are deep golden. If the cheese starts browning too fast at any point, tent loosely with foil and keep going.
Bottom-crust check: Carefully lift an edge with a thin spatula. You want a deep golden, crisp bottom. If it is still pale, give it 3 to 5 more minutes.
Let the pizza cool in the pan 5 minutes, then run a thin spatula around the edge and lift out. Cool another 5 minutes before slicing for the cleanest cuts.
Finish with basil or parsley if you want a pop of freshness.

A deep pan pizza sliced into thick wedges on a wooden cutting board, cheese melted and edges crisp and browned

9x13 pan option

Want the thicker sheet-pan vibe? Press the dough into a well-oiled 9x13 metal pan (use about 3 to 4 tablespoons oil). Bake at 450°F for about 20 to 28 minutes. Start checking at 20 minutes, and use the same bottom-crust test with a spatula.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Deep Pan Pizza

Why It Works

Pairs Well With

Recommended

Easy Homemade Pizza Dough

Pizza Dough with Yeast

No-Yeast Pizza Dough

Homemade Naan

Storage Tips

Common Questions

Do I need a cast iron skillet?

Why is my crust not crispy on the bottom?

Can I make the dough ahead?

How do I keep the center cooked without burning the top?

What cheese is best for deep pan pizza?

Deep Pan Pizza

Ingredients

Dough

Quick pizza sauce

Toppings (suggested)

Instructions

1) Make the dough

2) Make the quick sauce

3) Oil the pan and stretch the dough

4) Top it like you mean it

5) Bake

9x13 pan option