Would a 12” cast iron skillet or regular aluminum deep dish pizza pan work as well? Or flat pan, as shown?

What if I don't have a stand alone mixer? Can I do this by hand?

Are there any other toppings one could add that are not too "wet"?

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Loved this pizza! The crust was amazing! We were unable to get bread flour but had King Arthur’s all purpose, which is high in protein so we decided to try it...so glad we did! I chopped up and sautéed mushrooms until all the moisture was released for my half...also used half a teaspoon of oregano and half za’atar. Best pizza I’ve ever had...so easy, delicious and adaptable. Thank you!

I do not have a pizza stone or steel, can this work with out using either one?

Made this today and it came out great. Wondering if you can make a double batch of dough and refrigerate or freeze a batch for another day?

Can you recommend a substitute for bread flour? This is proving difficult to find during the pandemic. I do have plenty of AP flour and vital wheat gluten. Thank you!

I don’t see a note about the yeast.

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Great recipe to follow along. Delicious!

This was quite tasty. The dough said "focaccia" more than "pizzeria" to me, but that didn't keep my Long Island native, dyed-in-the-wool pizza-snob wife from asking for a third slice. Super easy so long as you plan for the resting time, will being going into the rotation for whenever I have a bit of suitable topping to use up.

This was so good! I used a 12 inch cast iron skillet, but I did set it on top of a pizza stone. I roasted garlic and added it to half the pizza to see, and I think I prefer it without the garlic. That's a shocker for me. One thing I will back off of is the flaky salt. It was borderline too salty to eat. This is the wettest dough I have ever made, but it did finally come together. It reminds me of a cross between focaccia and pizza. Will definitely make this again!

***Update: I made this several times, and it was always great. But now they've updated the recipe. Sometimes doubling recipes just doesn't work. I noticed the changes and decided to try it on the half sheet pan. Was not good at all. I will go back to the original recipe that makes one pizza, and I'll cook it in a cast iron skillet. It was always fantastic that way.

Can some 00 flour be used in this recipe? I find that I don't make pizza at home very often because shaping is so hard. If I can pour it in the pan, well, than I'm convinced! But I'd like to use up this 00 flour as well.

It looks like this recipe was recently doubled. However, you still have 1 1/2 cups of flour listed. 400 grams of flour is more like 3 1/4 cups.

My new go to pizza recipe! Love the crispy crust!

I made this yesterday. It was more like a focaccia than pizza but had a nice texture and rise. One word of caution. I make Sourdough very often and thought while I was mixing that the 4 tsp. of salt seemed a bit excessive. I should have gone with my instinct because the end result was borderline over salty. If I make it again I will definately half the salt and leave off the shaved salt at the end. Salt can always be added at serving.

This is a great pizza. Is there a point when the dough can be refrigerated for future baking?

Can the dough be made ahead and kept in fridge overnight? If so any adjustments necessary? Thanks

Making this for the second time today and absolutely LOVE. I have one question — is the 6 ounces correct on the cheese call out? It’s no where near three cups. THANKS for all your wonderfully creative and delicious recipes!

I’m trying this pizza again today as it really stuck to my aluminum pan. It tasted really good but I’m not sure why it stuck. I did spray the pan and used the olive oil. I think maybe my dough was too wet as it looked better when I made it today.

A bit late to the party making this, but finally did it. Notes: I reduced the Kosher salt from 4 t. to 2 1/2 and it was still plenty flavorful. I baked at 475 on the convection bake setting and found that at 18 minutes, the top was extremely dark, but the bottom was not yet golden, so I slid it from the pan directly onto the middle rack with the oven off, to crisp up the bottom with the residual heat. With that much heat, there was also too little moisture left in the top--it had all evaporated off and had the texture of a frico cheese chip--delicious and VERY crunchy edges, but totally crisp and the crumb of the focaccia was nearly dry beneath it. Next time, I'll try it again with the fan off and perhaps I'll add the cheese 10 minutes in, so it gets melty but stays moist. The next day, I cut a cold square in half, flipped it so the bottom was on top, put some more mozzarella on it, popped it in my toaster oven, and then put the two halves together for a killer toasted cheese sandwich.

I love this recipe! Can the dough be made 1 day ahead and stored in the refrigerator? If so would any adjustments need to be made. Thank you!

In my family, pizza sauce is must ingredient, can I make the crust without any toppings for a little while and then top it off with sauce cheese, and toppings?

I would like to serve this as part of a lunch. Is there a way to make the dough the day or night before and refrigerate? If not, I will start early in the morning.

Sorry perhaps stupid question but can you you let the dough rise significantly more than 4-5 hours? Would like to make before leaving for work but then not able to get back to it for 8 hours.

Hi! I'm curious. Why is the salt not added with the other dry ingredients? Wouldn't it be better distributed that way? Love your magazine!!

This pizza is delicious. Focaccia-like crust is amazing. Loved the use of fresh tomatoes instead of sauce—with the mozzarella and (I added) pepperoni slices the pizza has a beautiful fresh, light, non-greasy taste. My partner and I loved it. Thank you!

Overall, this is a great recipe. It's a nice , and less messy, alternative to cooking a more traditional pizza on a stone--which often presents its own problems and challenges. I couldn't quite achieve the crisp bottom of the crust you spoke of in the video and that others have mentioned here. In fact, after 20 minutes in the oven, the crust was still underdone. Luckily another 5 minutes of cooking resolved that problem, and while, again, the bottom was not crispy, the crust was as a whole was cooked sufficiently and had a great texture. I know not all ovens cook at the same rate, so I'm thinking next time I'll up the temp. to 525. The biggest problem was that this recipe called for WAY too much salt. As per the instructions I added 4 teaspoons of kosher salt to the dough when mixing. I thought at the time that this sounded like too much, but I hoped that the other ingredients would balance out the sodium content. While to a small degree this was the case, the dough was still quite salty. Next time I will use half of the recommended salt, or perhaps even less, and I recommend that others do the same. This is the only major issue I had, but it's important for others to know about, especially those with high blood pressure. But again, overall this is a wonderful recipe, and I will be using it again (with the aforementioned modifications) many times!

It was really good. I followed the recipe exactly. Highly recommend. :)

This was awesome. Followed instructions exactly with exception of adding a few tablespoons of grated Asiago to the mozzarella. We have an Italian bakery in our old neighborhood that does almost exact same thing which they call “tomato bread”. Softer, airy than focaccia. FYI...a lot of Italian immigrants to Chicago where originally from Bari (my old neighborhood bakery & the neighbor deli included). Curious how much that played into the creation of Chicago deep dish which is different than the stuffed pizza Chicago is known for which has a more traditional pizza dough.

This was awesome. Followed instructions exactly with exception of adding a few tablespoons of grated Asiago to the mozzarella. We have an Italian bakery in our old neighborhood that does almost exact same thing which they call “tomato bread”. Softer, airy than focaccia. FYI...a lot of Italian immigrants to Chicago where originally from Bari (my old neighborhood bakery & the neighbor deli included). Curious how much that played into the creation of Chicago deep dish which is different than the stuffed pizza Chicago is known for which has a more traditional pizza dough.

I did it several time in a baking sheet (Nordic Ware) and each time pizza badly sticks. Don't know what goes wrong. I use plenty of oil. Any ideas?

Thanks, Greg

Is 4 teaspoons of salt correct? It was so salty we almost couldn't eat it!

One pound of tomatoes is too much. The right amount would be what is shown in the photo of the tomatoes on the unbaked dough, clearly fewer than a pound.

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This is not pizza. (OK, I am from NYC.) It is focaccia topped with cheese and tomatoes: That said, the texture is very good but the recipe as written is WAAAY too salty. One teaspoon of salt would be just fine%

Could I mix the dough around 6 am, put it in the fridge and then take it out for room temp rise around 1pm? Since I work, this would actually let me make the pizza during the week and not just on weekends.

Followed recipe exactly and found the dough to be way too salty. May make it again cutting the salt down to a maximum of 1 1/2 to 2 teaspoons.

I’ve made this five times now and love, love, love this recipe. The simplicity of the ingredients is what gets to me—so light, fresh, simple and yet so flavorful. Just a couple words of caution—I thoroughly burnt the crust two different times until I switched to a 450 degree oven, used the middle rack and baked for 15-18 minutes. This is a recipe I find to be very special. Thank you Milk Street.

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How would the crust ingredients be proportioned to maintain the 89% hydration using sourdough starter? (Asking again as it’s been three weeks since I first asked and my bride is craving this pan pizza after making it three previous times.)

Hi Rob -

Sorry we missed your question the first time. For some reason it doesn't show up in our queue. A starter is essentially flour and water so you need to account for the replacement of starter for those two ingredients. I would highly recommend using weights, rather than volume measurements, to manage the math of the replacement and, in general, when it comes to bread baking as it will yield more accurate results.

So, for example, if you have 8 ounces of starter, you will need to reduce the flour and liquid in the recipe by 4 ounces each. All other ingredients will stay the same. And by "liquid" I mean just the water in the recipe, not liquid fat or sweeteners.

That being said, we haven't tested this recipe using a sourdough starter so we can't be sure it will work.

Best,
The Milk Street Team

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Super easy dough to make - very tasty and crust was crispy on the bottom. Used San Marzano tomatoes that I strained for several hours. Added some diced Italian dry salami and 2 cups of mozzarella. Next time, I think some garlic with the tomatoes (or use a pizza sauce) and some fresh basil on top out of oven and some Parmesan cheese sprinkled on dough first or after mozzarella would be nice additions. The dough is just so easy and good. I also would note that the pizza should come right out of pan and put on a wire rack. When I went back for seconds on pizza, the crust wasn’t as crisp b/c I left it in the rimmed baking sheet - I should have removed it to wire rack - I was in a rush to eat it right out of the oven I didn’t think to remove it to wire rack. Will make again for sure!

I love this pizza. I did use half the salt and I cut the amount of cheese to one cup. I also should have baked it for 16 min. I took it out at 18 min and the it was a little overdone.

What is the ratio to acquire a thin crust or a thick crust pizza ? How do you require either one with the recipe

My favorite pizza recipe yet.

After 5 hours of rising time, my dough had collapsed but not re-risen. I went ahead with the rest of the recipe and it came out fine, except I thought it was too salty, and in spite of spraying my pan and using the olive oil, it was very difficult to get out of the pan. I’m going to try again with a different pan to see if it makes a difference. I used a dark baking sheet, will try with a light baking sheet next time to see if that has an influence.

This is confusing. Am I supposed to use a rectangle pan or two circle pans? It's like the recipe was modified but they left a step in that does not belong.

Excellent! I followed the current recipe exactly with 2 tsp of table salt and there were no issues with saltiness. I made the pie on a half sheet pan and had no issues there either. The pie released fairly easy with a little coaxing. I split additional toppings, half artichoke hearts and capers and half pepperoni and olives. Will make again lots of times

It would be super helpful to know upfront that this recipe takes approximately six hours. It’s standard in online recipes to note prep time and overall time. Milk Street??