Perfect Pan Pizza – For Starters

For my inaugural post I’ll share some secrets that we recently learned that led to a GREAT homemade pan pizza. This pizza was the best I’ve ever eaten, much less made, with it’s crunchy, bready crust and it’s bubbly, crispy cheese. It was a labor of love but well worth the efforts!

Here are the results:

From the top (who needs Pizza Hut?!)

From the side…2″ thick.

Signature Pan Crust
We discovered, not because we’re great detectives but because we know the right TV show to watch, that a huge help to a great pan crust milk. Milk?! That’s right, adding milk and a little olive oil to the dough mixture instead of just water gives the crust that nice bready texture. It also gives it a little extra fat that makes the flavor out of this world. If you’re concerned about the fat, then you shouldn’t be eating anything that has peperoni or pizza in it’s name! Also adding what seems like a lot (3 tbsp) of olive oil into the cake pan in which we baked the pizzas helped give the bottom side of the crust a crunchiness that adds a certain something to the package.