Thin-crust pizzas have their appeal, but there's something about a thick, crispy pan pizza with cheesy burnt edges that just satisfies in a different way.
Whether you're a seasoned pizza maker or you're dying to make pizza at home but feel a bit intimidated by the idea of dough-making or of transferring the dough to a pizza stone in a wicked-hot oven, this recipe will be perfect for you.
The dough for this recipe can be made with just bread flour, kosher salt, dry active yeast, and some water. Bread flour has more structure for a better chew.
With no kneading, rolling, or stretching, you can make a tender, fluffy, saucy, cheesy thick-crust skillet pizza ready for all of your favorite toppings.
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