60 min. Pan Pizza

Name: 60 min. Pan Pizza
Prep time: 30 min
Total time: 60 min
Yield: 2 pan pizza (12“ each)
Ingredients: 3 cups ofbread flour (*); 2 TSP ofconfectioners’ sugar; 5 TSP ofactive dry yeasts (**); ½ TSP ofbaking powder; 1 TSP ofsalt; 1 ½ cups ofwater - warm, about 80 to 90°F (preheat in a kettle or microwave) (the temperature should be about 90° to 100°F (preheat in a kettle or microwave)); 2 TBSP ofExtra Virgin Olive Oil ((or other kind of oil)); 2 Drizzle ofExtra Virgin Olive Oil (to grease mixing bowls); 4 TBSP ofExtra Virgin Olive Oil (or other kind of oil, to grease the pans, 2 TBSP for each pizza); 1 can ofcanned diced tomatoes (15 OZ can including liquid or crushed tomatoes); 1 can ofcanned tomato paste (10 OZ); 1 TBSP ofgranulated sugar; 2 cloves ofgarlic - peeled (or 1 TSP of garlic powder); 1 TSP oforegano (or 1 TBSP of fresh); 1 TSP ofbasil (or 1 TBSP of fresh); ½ TSP ofsalt (adjust if needed); ¼ TSP ofpepper (adjust if needed); 1 LB ofmozzarella cheese - shredded (adjust if needed, about 3 ½ cups) (or more for the cheesy pizzas); ¼ - ½ LB ofpepperoni salami - sliced (adjust if needed, ****)

2 pan pizza (12“ each)

American Baking

Craving a hot, cheesy pepperoni pizza with a thick, crispy crust but short on time? The 60 min. Pan Pizza proves that homemade is better than takeout. With a quick-rising dough and simple sauce, you can skip the delivery deals and enjoy a fresh, delicious deep-dish pizza right from your...

... oven in just one hour.

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Tom the Chef Founder

December 31, 2025

60 min. Pan Pizza on the stainless steel tray, top close up shot

30 min.
1 h.
1/5

Ingredients:

Pizza Dough:

3 cups of bread flour (*)
2 TSP of confectioners’ sugar
5 TSP of active dry yeasts (**)
½ TSP of baking powder
1 TSP of salt
1 ½ cups of water - warm, about 80 to 90°F (preheat in a kettle or microwave) (the temperature should be about 90° to 100°F (preheat in a kettle or microwave))
2 TBSP of Extra Virgin Olive Oil ((or other kind of oil))

Greasing:

2 Drizzle of Extra Virgin Olive Oil (to grease mixing bowls)
4 TBSP of Extra Virgin Olive Oil (or other kind of oil, to grease the pans, 2 TBSP for each pizza)

Sauce: ***

1 can of canned diced tomatoes (15 OZ can including liquid or crushed tomatoes)
1 can of canned tomato paste (10 OZ)
1 TBSP of granulated sugar
2 cloves of garlic - peeled (or 1 TSP of garlic powder)
1 TSP of oregano (or 1 TBSP of fresh)
1 TSP of basil (or 1 TBSP of fresh)
½ TSP of salt (adjust if needed)
¼ TSP of pepper (adjust if needed)

Toppings:

1 LB of mozzarella cheese - shredded (adjust if needed, about 3 ½ cups) (or more for the cheesy pizzas)
¼ - ½ LB of pepperoni salami - sliced (adjust if needed, ****)

* Optionally, substitute with all-purpose flour

** For this recipe, it is absolutely crucial to use yeast that is not expired or compromised. Make sure that your yeast is in a perfectly sealed pouch right before using it. If you are using part of a bulk package of yeast, make sure that it was properly stored in a sealed container in the refrigerator for no more than six months. Failure to do so may result in denser pizzas.

*** The amount of sauce in the recipe is designed to use the entire can of diced tomatoes as well as the entire can of tomato paste to prevent you from having leftover cans and to prevent the necessity of measuring. Use an amount of the sauce you like, up to half of the total amount for each saucy pizza, or a quarter of the amount for pizza with a moderate quantity of sauce, based on your preference. If you do not use all the sauce, feel free to store it in the refrigerator for up to one day or in the freezer for up to half a year for your next pizza project.

****A ¼ LB of pepperoni is enough for both pizzas. But since my wife is a vegetarian and I love pepperoni, I use the entire ¼ LB just for my pizza, as you can see in the pictures.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Kitchen Mixer with Hook Attachment (or medium mixing bowl (for hand processing))
1x Whisks
1x Plate (or Plastic wrap)
1x Bowl Scraper (or silicone spatula)
2x Medium Mixing Bowl (3 – 4 QT)
1x Silicone Brush
2x pizza pans 12” or larger (or oven-proof fry or sauté pans of any material with a diameter of 12” and larger or cake pan)
1x Measuring Pitcher (or Medium Mixing Bowl)
1x Immersion Blender (or blender, or food processor)
1x Pizza Cutter (or knife)

Directions:

1. Dough:

Let’s start the 60-minute Pan Pizza by preparing the dough.

1.1. Place into a kitchen mixing bowl:

3 cups of bread flour
2 TSP of confectioners’ sugar
5 TSP of active dry yeast
½ TSP of baking powder
1 TSP of salt

Briefly stir with a whisk just enough to combine all ingredients (about 30 minutes).

1.2. Add:

1 ½ cups of warm water
2 TBSP of Extra Virgin Olive Oil

Knead on low speed until all ingredients are partially incorporated (about 1 minute).

1.3. Then, increase the speed to medium-high and knead until a compact dough, which stops sticking to the bottom of the mixing bowl, forms (usually about 2–4 minutes).

Note:
The “no sticking” part applies only when the dough is being processed. When you turn off the mixer, the dough will rest and be a little sticky, which is okay.

2. Rising the Dough:

Note: This is a fast-rising dough, thanks to a large amount of yeast and the use of baking powder, which together will give the pizza a perfect texture.

2.1.

Gently drizzle oil into each of the two medium mixing bowls, and then gently distribute it with a silicone brush.

2.2.

Remove the dough from the mixing bowl and split it into two even pieces using a bowl scraper or spatula.

2.3. Place each piece into an individual medium mixing bowl, cover both with a plate or plastic wrap, and let them rise until doubled in a warm place (usually for 20 – 30 minutes).

Notes:

A warm place would be considered the oven set to a bread-proofing/rising program, or a slightly preheated oven turned off (with a comfortable, sauna-like temperature), or place it near a source of heat.
Alternatively, let it rise at room temperature for 30 minutes.

2.4.

Optional Steps: For a fuller taste of your pizza dough, deflate the dough after the first 20 or 30 minutes of rising by gently pressing down with your hands. Cover the dough and let it rise again for another 20 or 30 minutes.

3. Shaping Pizzas:

3.1.

Set oven to preheat to 400°F, using either the regular or convection program.

3.2.

Meanwhile Pour 2 TBSP of extra virgin olive oil into each of the pizza pans.

3.3.

Then, spread it evenly using a silicone brush (If there is an excessive amount of oil, do not remove, as it will support the baking process of the pizza).

3.4.

Place one piece of dough into each pan by letting gravity do its job.

3.5. Then, using all your fingers, evenly distribute the dough by gently pressing and stretching it until you have covered the entire bottom diameter of the pan.

Note: Because the dough has a greasy surface after being flipped into the pan, it is easy to use bare hands without it sticking.

3.6.

Set the pizzas aside while you prepare the sauce (no need to cover them).

4. Pizza Sauce:

4.1. Place in the measuring pitcher or into the medium mixing bowl:

1 can of diced tomatoes
1 can of tomato paste
2 cloves of garlic – peeled
1 TBSP of granulated sugar
1 TSP of oregano
1 TSP of basil
½ TSP of salt
¼ TSP of pepper

4.2.

Process with an immersion blender until all ingredients are nicely combined and a thick pizza sauce is formed.

5. Assemble and Proof:

5.1. Spread the pizza sauce evenly on both pizzas.

Important:

Distribute it to the edges (you can go all the way to the edge for a crustless pizza) or leave a 1/2-inch to 1-inch border to create a crust.
Use an amount of the sauce you like, up to half of the total amount for each saucy pizza, or a quarter of the amount for pizza with sauce in moderate quantity (as I do), based on your preference.
If you do not use all the sauce, feel free to store it in the refrigerator for up to one week or in the freezer for up to half a year for your next pizza project.
The amount of sauce in the recipe is designed to use the entire can of diced tomatoes as well as the entire can of tomato paste to prevent you from having leftover cans and to prevent the necessity of measuring.

5.2.

Next, top each pizza with ½ LB of shredded mozzarella.

5.3.

Evenly distribute the pepperoni on top.

5.4. Set the pizza aside until the oven is preheated or place it right away into the preheated oven.

Note: For this pizza, proofing is not necessary.

6. Bake, and Serve 60 min. Pan Pizza:

6.1. Place the pizzas on the bottom rack of the preheated oven and bake until done, about 20 minutes.

Note: If your pizzas do not fit next to each other, you can place one on the middle rack and one on the bottom rack.

6.2.

Remove them from the oven, place them on a cooling rack, and let them sit for 3 to 5 minutes to make them easier to handle.

6.3. Then remove the pizzas from the pans, cut each pizza into 4 to 8 portions while it is still in the pan, or carefully remove it to a cutting board or tray before cutting.

Tip: Run the paring knife around the entire diameter of both pizzas to make sure that the sides are released (even if well-greased, sometimes sauce or cheese can get over the edge of the pizza, causing the edges to stick to the pan). Then, use the turner to carefully move the pizzas onto the serving plate or tray. Make sure to exercise caution by wearing oven mitts and not touching the hot pan in order to prevent burn injuries.

6.4.

Serve warm.

Food & Ingredients

Types of Flour

March 26, 2024

Welcome to the fascinating and often underestimated world of types of flour. For millennia, flour, in its myriad forms, has been a fundamental building block of human nourishment and culinary artistry. From the simplest rustic breads to the most delicate pastries, the choice of flour is a pivotal decision that profoundly shapes the outcome. This article will embark on a journey to explore the broad spectrum of types of flour, moving beyond the familiar to appreciate the subtle yet significant differences that make each category unique. Understanding the various types of flour is not just for professional bakers; it’s a key piece of knowledge for any home cook looking to elevate their culinary creations and truly grasp the science and art behind their favorite dishes. We will delve into what makes these types of flour distinct and how their inherent properties influence texture, structure, and flavor.

Tom the Chef Founder

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