Editorial: Kockums JernverkPublished: 2026-11-06

Thick-crust pan pizza

Name: Thick-crust pan pizza
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 250 g strong white bread flour or tipo 00; 175 ml lukewarm water; 1 tsp fast-action dried yeast (3 g); 1 tsp salt; 1 tbsp olive oil; 3 tbsp olive oil for the pan; 150 ml passata; 1 garlic clove; ½ tsp dried oregano; Salt; 200 g grated low-moisture mozzarella; 10–12 basil leaves

Serves 2 · 2 hours 10 minutes · Classic frying pan

A thick pizza proved and baked in an oiled carbon steel pan. The base fries crisp on the hob and the top finishes in a hot oven.

Pan pizza is a thick pizza where the dough proves directly in an oiled pan and bakes in it. It gets a crisp, almost fried underside if you first cook the base on the hob for a few minutes and then finish it in a 200 °C oven.

Thick-crust pan pizza with tomato sauce, melted mozzarella and basil in a classic carbon steel frying pan, one wedge pulled out, pizza wheel beside

Ingredients

Serves 2

Dough

250 g strong white bread flour or tipo 00
175 ml lukewarm water
1 tsp fast-action dried yeast (3 g)
1 tsp salt
1 tbsp olive oil
3 tbsp olive oil for the pan

Topping

150 ml passata
1 garlic clove
½ tsp dried oregano
Salt
200 g grated low-moisture mozzarella
10–12 basil leaves

Method

Mix the flour, yeast and salt in a bowl. Add the water and 1 tbsp olive oil and knead for 5 minutes until smooth and slightly sticky. Cover and leave to prove for 1 hour until doubled.
Pour 3 tbsp olive oil into the cold pan and brush it up the sides. Add the dough, turn it in the oil and press it out to the edges with your fingertips. If it springs back, wait 10 minutes and press again. Cover and prove for 30 minutes.
Heat the oven to 200 °C (conventional, top and bottom heat). Mix the passata with the crushed garlic, oregano and a pinch of salt.
Spread the tomato sauce over the dough almost to the edge. Scatter the cheese right out to the sides of the pan so it melts down and crisps.
Set the pan on the hob over a medium heat for 3–4 minutes, until it sizzles and the underside is light golden when you lift the edge with a spatula.
Move the pan to the middle of the oven and bake for 12–15 minutes, until the crust is deep golden and the cheese is bubbling with brown spots.
Take the pan out with an oven glove, as the steel handle is very hot. Rest for 2 minutes, slide the pizza onto a board, add the basil and cut into wedges with the pizza wheel.

Why it works

Carbon steel conducts heat quickly, so the oil in the pan fries the underside of the dough crisp while it is still on the hob. The steel handle then lets the pan go straight into a 200 °C oven to finish, with nothing to transfer.