Foolproof Pan Pizza from

  • 20130121-pan-pizza-lab-recipe-01-thumb-625xauto-300613400 grams (14 ounces, about 2 1/2 cups) bread flour
  • 10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling
  • 4 grams (.15 ounces, about 1/2 teaspoon) instant yeast
  • 275 grams (9.5 ounces, about 1 cup plus 3 tablespoons) water
  • 8 grams (.25 ounces, about 2 teaspoons) extra-virgin olive oil, plus more to coat pans and drizzle
  • 1 1/2 cups pizza sauce, such as our New York-style pizza sauce
  • 12 ounces grated full-fat, dry mozzarella cheese (see note above)
  • Toppings as desired
  • Small handful torn fresh basil leaves (optional)
  • 2 ounces grated parmesan or pecorino Romano cheese (optional)
  1. Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising.

  2. Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl.

  3. Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

  4. Pour 1 to 2 tablespoons of oil in the bottom of two 10-inch cast iron skillet or round cake pans. (See note above). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.

  5. After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.

  6. Top each round of dough with 3/4 cup sauce, spreading the sauce with the back of a spoon into every corner. Spread evenly with mozzarella cheese, letting the cheese go all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top (if desired)

  7. Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated parmesan or pecorino Romano cheese. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to to a cutting board. Cut each one into six slices and serve immediately.

Pizza Dough — Bon Appetit










3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. Roll out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

This dough is easy to handle and will give you a crispy crust that’s also tender.


Even when I was a little boy I was a champion of diversity.   I didn’t care if the onion was white, yellow or red.  I liked them all.

My favorite meal at grandma’s house was the onion sandwich… thin slices of onion, two slices of bread, and a generous layer of Duke’s mayonnaise.

Fortunately for all of you, my tastes are a little more sophisticated now, but sophisticated and simple are not mutually exclusive when it comes to good recipes.

Have you ever thought about combining savory caramelized onions, tangy bleu cheese and sweet, juicy slices of apple?   I hadn’t either until Sandy Gluck made the suggestion.

The result was a delicious and decadent onion tart that will impress every single person at your table.

6 tablespoons  olive oil

21/2 pounds yellow  onions, halved and thinly sliced

1 large sweet apple, peeled and cut into thin wedges

Coarse salt

All-purpose flour

3/4 pound storebought or homemade pizza dough

8 ounces blue cheese, crumbled

1/3  cup walnuts, coarsely chopped

In a large skillet, heat 4 tablespoons of  the oil over low heat. Add the onions, cover the skillet and cook,  stirring occasionally until the onions are tender, about 25 minutes. Uncover and continue cooking, stirring frequently until the onions are golden brown, about 20 minutes more. Stir in the apple, season with salt and cook until crisp-tender, about 5 minutes longer.

Preheat the oven to 500. On a lightly floured work surface, roll the dough out to a 14 inch round. Transfer the dough to a large baking sheet and brush the top with the remaining  2 tablespoons oil. Scatter the caramelized onion-apple mixture over the top, leaving a 1-inch border all around. Scatter the cheese and nuts on top. Bake on the lowest rack in the oven until the crust is crisp and the cheese has melted, 12 to  15 minutes.

Veggie Pizza Three Versions

Spread 2 pkgs. crescent rolls flat on slightly greased cookie sheet.
Bake @ 375 10- 12 min.

Mix together & spread over baked dough:
16 oz. cream cheese – use less, can substitute sour cream using much less that 2 c.
3/4 c. mayonnaise – use less
1/2 to 1 pkg. Hidden Valley Ranch Dressing mix
3/4 c. shredded cheese – your choice -cheddar & mozzarella work well
3/4 c. variety of chopped veggies such as broccoli, carrots, red, green or yellow peppers, cauliflower, sliced ripe olives

Mix cream cheese, mayo and dressing mix. Spread over crescent rolls, spread veggies and cheese over the top and refrigerate. Cut into squares and serve.

DMV Salmon Variation

Fix veggie squares in the normal way using the above recipe – Chey’s version. Prepare the spread with reduced amounts of cream cheese and /or sour cream and mayo. Spread mixture on baked crescent rolls crust, sprinkle with dried or fresh dill, placed thinly sliced smoked samon over and sprinkle with capers.

June McIlwain’s Recipe

Spread 2 pkgs. crescent rolls flat on slightly greased cookie sheet.
Bake @ 375 11 min.

Mix together and spread over baked dough:
12 oz. cream cheese
8 oz. Miracle Whip (or other)
½ Tbsp. lemon pepper Mix together
½ tsp. seasoned salt
4 green onions, chopped

Top with chopped cauliflower, broccoli, carrots, sliced ripe olives, cheddar & mozzarella cheeses.
Chill before serving.