Homemade Pepperoni Pan Pizza (Pan-Style, Like Pizza Hut vibes)
🧾 Ingredients
Dough
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup warm water (about 110°F / 43°C)
- 2 tbsp olive oil
- 2 tbsp sugar
- 1 tsp salt
- 2 ½ cups all-purpose flour
Sauce
- ½ cup canned crushed tomatoes or tomato sauce
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt to taste
Toppings
- 1 ½–2 cups low-moisture mozzarella, shredded
- Pepperoni slices (go wild)
- Optional: parmesan, red pepper flakes, dried basil
🧑🍳 Instructions
1. Make the dough
- Mix warm water + yeast + sugar. Let it sit 5–10 min until foamy.
- Stir in olive oil and salt.
- Add flour and mix until a soft dough forms.
- Knead 5–7 minutes (by hand or mixer) until smooth.
- Lightly oil the dough, cover, and let rise 1 hour until doubled.
2. Prep the pan
- Use a 9–10 inch cast iron skillet or deep cake pan.
- Add 2–3 tbsp olive oil (yes, that much—this makes the crispy crust).
- Press dough into the pan, pushing slightly up the sides.
- Cover and let rest 20–30 minutes (this makes it fluffy).
3. Sauce it
Mix all sauce ingredients. Spread a thin layer over the dough.
4. Cheese first (pan pizza secret)
- Sprinkle mozzarella directly on the dough, edge to edge.
- Add pepperoni.
- Optional: a little more cheese on top for chaos.
5. Bake
- Preheat oven to 425°F / 220°C
- Bake 18–22 minutes, until:
- Cheese is bubbly and browned
- Edges are golden and crispy
- If the top browns too fast, loosely tent with foil.
6. Finish strong
- Let rest 5 minutes.
- Sprinkle parmesan, chili flakes, or drizzle hot honey if you’re feeling fancy.
- Slice and destroy.
🔥 Pro Tips
- Pepperoni cups: use thicker, natural-casing pepperoni.
- Extra crispy bottom: place pan on the stovetop for 1–2 minutes after baking.
- Cheese blend: mozzarella + a little provolone = chef’s kiss.
