Christoph and Steffi's Food and Travel & Christoph and Steffi's Food and Travel
Two rectangular thick-crust pan pizzas with crisp browned cheese edges and pepperoni
Photo by Kurt Kaiser · Wikimedia Commons · CC0
Main Italian-AmericanItalian VegetarianNut-free bakingbreadmake-ahead

Two-pan thick-crust pizza

A no-mixer dough built by four bowl folds, held 12 to 72 hours in the fridge, then proofed in two oiled metal pans for a deep airy crumb and shallow-fried base.

Prep35 min
Cook24 min
Rest940 min
Oven230°C
Servings8
Done at96 to 99 °C
Cook mode

Adapted from King Arthur Baking's Crispy Cheesy Pan Pizza, their 2020 Recipe of the Year, scaled by pan area to two 24 x 34 cm metal pans

Ingredients

Written for a 24 × 34 cm dish

Units
Temperature
Servings
8

Dough

  • 750 g plain flour
  • 530 ml lukewarm water
  • 14 g fine salt
  • 5 g instant yeast
  • 41 g olive oil, for the dough

For the pans

  • 56 g olive oil, for the pans, 28 g in each

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. Day one. Mix. Put the 750 g flour, 531 ml lukewarm water, 14 g salt, 5 g yeast, and 41 g olive oil in a large bowl and stir for about a minute, until no dry flour is left. It will look sticky and rough. That is correct.
  2. Fold, four rounds, five minutes apart. Cover the bowl for 5 minutes. Wet one hand, lift one side of the dough, and fold it over the centre. Turn the bowl and repeat from all four sides. Do three more rounds at 5 minute intervals. Those four rounds are the kneading; there is no mixer in this recipe. By the last round the dough feels smoother and stronger and stretches instead of tearing. Do not add flour because it sticks.
  3. Rest, then chill. Cover and leave 40 minutes at room temperature, then refrigerate 12 to 72 hours. It should expand slowly and fill with bubbles. The fridge is where the flavour comes from, so 12 hours is the minimum rather than the target.
  4. Bake day, about 3 hours before you want to eat. Oil the pans and divide. Put 28 g of olive oil into each 24 x 34 cm pan. Divide the cold dough into two portions of about 670 g and turn each one over in the oil so it is coated on both sides.
  5. Press it out. Press the dough towards the corners of the pan. If it springs back, cover it, wait 15 minutes, and press again. It will get there. Forcing it tears the structure you spent a day building.
  6. Proof in the pan, about 2 hours at room temperature. It is ready when it looks puffy and soft and wobbles slightly as you move the pan.
  7. Heat the oven to 230°C conventional, or 215 to 220°C fan. For the crispest base, bake one pan at a time on a low rack.
  8. Use the topping selector. The topping selector below supplies exact quantities for one 30 cm reference pizza plus before-bake and after-bake steps. For these two pans together, prepare about 1.8 times a thick-crust-compatible preset. That is deliberately less than the full 2.31 surface-area ratio so the thick crumb bakes through. Divide it evenly and apply it gently so the proofed dough keeps its gas.
  9. Bake 18 to 24 minutes. If both pans go in at once, swap their rack positions and turn each pan after about 12 minutes.
  10. Out of the pan within a few minutes, onto a cooling rack. Left sitting in the pan it steams itself and the base you just built goes soft.

Notes

  • Weigh the flour and the water. This is a wet, slack dough at about 71 percent hydration, and a cup measure is out by enough to change both pans. Weighing is also what keeps the two trays equal, which matters because they share an oven and a timer.
  • Where the odd numbers come from. The quantities are the King Arthur recipe scaled by pan area, 3.123 times the original, from a 22.86 cm square pan to two of 24 x 34 cm. That is why the water is 531 g and the oil 41 g rather than round numbers. Round them if you like, but scale them together.
  • The oil in the pan is not greasing, it is the cooking method. 28 g per pan is enough for the base to shallow-fry rather than bake, which is where the crisp underside comes from. It is not a quantity to trim, and it does not scale with the dough.
  • Topping capacity. The two pans total 1632 cm² versus about 707 cm² for the selector’s 30 cm reference circle. Use about 1.8 times a selected preset, not one preset and not the full 2.31 area ratio, because the deeper bread-like base needs a restrained load. The selector owns moisture controls, assembly order, and finishing. This page owns the two-pan dough, its long cold ferment, the measured pan oil, and the crisping bake.
  • What the dough should feel like. Sticky and rough after mixing, smooth and strong after the fourth fold, puffy and slightly jiggly after the pan proof. A dough that is still dense and tight when it goes into the oven bakes dense, and no extra oven time fixes that.
  • Troubleshooting. Pale bottom: keep it on the lowest rack another 2 to 4 minutes. Top browning too fast: move the pan lower and let the crust finish. Soggy centre: less sauce, drier cheese, and out of the pan promptly. Dense crumb: the pan proof was short. Reheating: 200°C on a rack, or a dry skillet on the hob, until the base is crisp again.
  • Equipment. One large bowl, a sturdy spoon or spatula, a scale, two 24 x 34 cm metal pans, and a cooling rack. Metal, not glass or ceramic; the base needs conducted heat from below.

Sources consulted

Choose your topping

Make the dough with the recipe above, then open one option below. Each dropdown gives the topping quantities for one 30 cm thin pizza. Follow that pizza style's own size guidance when scaling.

Spicy Perogy Enough topping for one 30 cm thin pizza

A garlic dairy base with tender potato, two cheeses, onion, optional cooked meats, green onion, and sour cream.

Ingredients

  • 90 g plain garlic yogurt or crème fraîche base , mix thick yogurt or crème fraîche with grated garlic, salt, and pepper; no dill
  • 120 g waxy potato , cut into 2 mm slices, cooked just tender, drained, and dried
  • 60 g low-moisture mozzarella , shredded
  • 30 g cheddar , shredded
  • 25 g onion , thinly sliced
  • 30 g, optional cooked bacon , crisped, drained, and crumbled
  • 60 g, optional fully cooked ground beef , reached at least 71°C, drained, and cooled
  • 1 whole, optional cooked potato and cheese pierogi , sliced as a variation, not the core topping
  • 15 g green onion , thinly sliced
  • 30 g sour cream

Before baking

  1. Spread the plain garlic dairy base. Add dry potato slices, mozzarella, cheddar, and onion.
  2. Choose one rich addition: pre-cooked bacon, fully cooked ground beef, or the optional cooked pierogi variation. Never combine all three and never add raw meat.

After baking

  1. Finish with green onion and small spoonfuls of sour cream.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Inspiration source: Boston Pizza

Big Mac Pizza Enough topping for one 30 cm thin pizza

Beef, cheddar, tomato sauce, mozzarella, onion, and tomato finished with burger sauce and iceberg lettuce.

Ingredients

  • 70 g house tomato pizza sauce
  • 95 g fully cooked ground beef , seasoned, cooked to at least 71°C, and drained
  • 30 g cheddar , shredded
  • 55 g low-moisture mozzarella , shredded
  • 20 g onion , finely diced
  • 45 g tomato , seeded, diced, drained, and patted dry
  • 40 g house burger sauce
  • 35 g iceberg lettuce , finely shredded, washed, and dried

Sauce recipes

Before baking

  1. Spread tomato sauce. Add drained cooked beef, cheddar, mozzarella, onion, and dry tomato.

After baking

  1. Drizzle with burger sauce and add fresh shredded iceberg lettuce only after baking.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

House Hawaiian Enough topping for one 30 cm thin pizza

Barbecue and tomato sauce, excellent ham, pineapple, jalapeño, two cheeses, and optional cooked bacon.

Ingredients

  • 70 g barbecue tomato pizza sauce
  • 70 g high-quality ready-to-eat ham , cut into bite-size pieces
  • 60 g low-moisture mozzarella , lightly shredded
  • 70 g pineapple , small pieces, thoroughly drained and patted dry
  • 18 g jalapeño or candied jalapeño , sliced and well drained
  • 20 g cheddar , shredded
  • 30 g, optional cooked bacon or candied bacon , drained and crumbled

Sauce recipes

Before baking

  1. Spread the barbecue tomato sauce. Add ham, light mozzarella, very dry pineapple, jalapeño, cheddar, and optional pre-cooked bacon.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Margherita Enough topping for one 30 cm thin pizza

Choose a fresh tomato and olive oil route or the simpler house tomato sauce route.

Ingredients

  • 20 ml olive oil , for the fresh tomato route and finishing
  • 1 small clove garlic , finely grated
  • 1 pinch each fine salt and black pepper
  • 140 g ripe tomato , thinly sliced, drained, and patted dry for route A
  • 110 g house tomato pizza sauce , use instead of fresh tomato for route B
  • 110 g fresh soft mozzarella , drained, torn, and patted dry
  • 8 leaves fresh basil
  • 10 ml, optional balsamic reduction

Sauce recipes

Before baking

  1. Route A: brush with garlic, 15 ml olive oil, salt, and pepper, then add dry tomato and mozzarella.
  2. Route B: spread the house tomato sauce, season with oregano and thyme if desired, then add mozzarella.

After baking

  1. Add basil, the remaining olive oil, and optional balsamic reduction.

Best styles

Neapolitan, New York, Homemade mozzarella pizza

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Mixed mushroom Enough topping for one 30 cm thin pizza

A delicate yogurt-based pizza with mozzarella and several well-browned mushroom varieties.

Ingredients

  • 110 g yogurt dill garlic sauce
  • 100 g low-moisture mozzarella , shredded
  • 220 g mixed mushrooms , sliced, cooked dry, and cooled
  • 10 ml olive oil , for browning the mushrooms
  • 1 pinch each salt and black pepper

Sauce recipes

Before baking

  1. Brown the mushrooms in a wide hot pan until their released water has evaporated. Cool them.
  2. Spread the yogurt sauce, add mozzarella, then distribute the cooked mushrooms without piling them.

After baking

  1. Season lightly and serve this delicate pizza before spicy or strongly flavoured pizzas.

Best styles

Neapolitan, Flammkuchen, Chicago tavern

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Spicy salami and mushroom Enough topping for one 30 cm thin pizza

The dependable crowd favourite with red sauce, mozzarella, spicy salami, and browned mushrooms.

Ingredients

  • 100 g house tomato pizza sauce
  • 110 g low-moisture mozzarella , shredded
  • 55 g spicy salami or pepperoni , thinly sliced and ready to eat
  • 100 g mushrooms , sliced, browned dry, and cooled

Sauce recipes

Before baking

  1. Spread the red sauce, add mozzarella, then distribute the salami and dry cooked mushrooms evenly.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

New York, Chicago tavern, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Black and Blue Enough topping for one 30 cm thin pizza

Blackberry sauce supports thin apple, blue cheese, walnuts, and a light layer of mozzarella.

Ingredients

  • 90 g blackberry pizza sauce
  • 80 g crisp apple , very thinly sliced and patted dry
  • 60 g blue cheese , crumbled
  • 25 g walnuts , roughly chopped
  • 55 g low-moisture mozzarella , lightly shredded

Sauce recipes

Before baking

  1. Spread the cooled blackberry sauce. Add apple in one layer, then blue cheese, walnuts, and a light scattering of mozzarella.

After baking

  1. Rest for 2 minutes so the fruit sauce settles.

Best styles

Neapolitan, New York, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Chimichurri steak Enough topping for one 30 cm thin pizza

Chimichurri and mozzarella bake on the dough, while rested medium rare skirt steak goes on afterward.

Ingredients

  • 50 ml house chimichurri , reserve 5 ml for finishing
  • 90 g low-moisture mozzarella , shredded
  • 35 g, optional onion , thinly sliced
  • 70 g, optional mushrooms , browned dry and cooled
  • 180 g skirt steak , kept separate from ready-to-eat ingredients
  • 1 pinch each salt and black pepper

Sauce recipes

Before baking

  1. Use separate utensils and a clean plate for raw steak. Grill it over high heat to medium rare, rest for 8 minutes, then slice thinly across the grain.
  2. Spread 45 ml chimichurri, add mozzarella, and add optional onion and cooled mushrooms. Do not put the steak on before baking.

After baking

  1. Add the rested sliced steak only after the pizza leaves the oven, then spoon over the reserved chimichurri.

Best styles

Neapolitan, New York, Homemade mozzarella pizza

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Pesto chicken Enough topping for one 30 cm thin pizza

Basil pistachio pesto, mozzarella, and fully cooked chicken with two safe timing options.

Ingredients

  • 70 g basil pistachio pesto
  • 100 g low-moisture mozzarella , shredded
  • 130 g, optional fully cooked chicken , reached at least 74°C, then chilled promptly or kept hot

Sauce recipes

Before baking

  1. Spread pesto and add mozzarella.
  2. Cold fully cooked chicken may be distributed on top before baking. Do not use raw or partly cooked chicken.

After baking

  1. Alternatively, slice warm grilled chicken that has reached 74°C and add it after baking.

Best styles

Neapolitan, Roman al taglio, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Big Dill Enough topping for one 30 cm thin pizza

Yogurt, dill, garlic, mozzarella, and full coverage of thin, well-drained pickle coins.

Ingredients

  • 120 g yogurt dill garlic sauce
  • 100 g low-moisture mozzarella , shredded
  • 130 g dill pickles , thin coins, drained and patted very dry
  • 30 g, optional feta , crumbled

Sauce recipes

Before baking

  1. Spread the yogurt sauce, add mozzarella, cover evenly with dry pickle coins, and add optional feta.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

Neapolitan, Chicago tavern, Flammkuchen

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Spicy Greek Enough topping for one 30 cm thin pizza

A bright mix of peppers, onion, green olives, garlic, tomato, and feta on red or yogurt sauce.

Ingredients

  • 75 g house tomato sauce or Greek-spiced yogurt sauce
  • 50 g low-moisture mozzarella , lightly shredded
  • 35 g bell pepper , thinly sliced and patted dry
  • 20 g pickled hot peppers , well drained
  • 20 g onion , thinly sliced
  • 25 g green olives , sliced and drained
  • 1 small clove garlic , finely grated
  • 35 g tomato , seeded, diced, drained, and patted dry
  • 45 g feta , crumbled
  • 10 ml, optional balsamic glaze

Sauce recipes

Before baking

  1. Spread the selected sauce. Add light mozzarella, dry vegetables, olives, garlic, tomato, and feta in an even layer.

After baking

  1. Finish with optional balsamic glaze.

Best styles

Neapolitan, Chicago tavern, Flammkuchen

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Bee Sting Enough topping for one 30 cm thin pizza

Red sauce, good ham, mozzarella, optional hot peppers, and a hot honey finish.

Ingredients

  • 100 g house tomato pizza sauce
  • 90 g ready-to-eat cooked ham , full slices or torn pieces
  • 100 g low-moisture mozzarella , shredded
  • 25 g, optional pickled hot peppers , well drained
  • 20 g hot honey

Sauce recipes

Before baking

  1. Spread the tomato sauce, then add ham, mozzarella, and optional well-drained hot peppers.

After baking

  1. Drizzle with hot honey only after baking.

Best styles

Neapolitan, New York, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Golden Garden Enough topping for one 30 cm thin pizza

Garlic olive oil, soft-ripened cheese, thin cauliflower, dates, walnuts, and honey.

Ingredients

  • 35 ml garlic olive oil pizza base
  • 85 g Brie or Camembert , thinly sliced
  • 90 g cauliflower florets , sliced very thin, blanched 2 minutes, drained, cooled, and dried
  • 35 g pitted dates , thinly sliced
  • 25 g walnuts , roughly chopped
  • 50 g low-moisture mozzarella , lightly shredded
  • 20 g honey or hot honey

Sauce recipes

Before baking

  1. Brush on the garlic olive oil. Add Brie or Camembert, dry cauliflower, dates, walnuts, and a light scattering of mozzarella.

After baking

  1. Drizzle with honey or hot honey.

Best styles

Neapolitan, Roman al taglio, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Hohenloher Blootz topping Enough topping for one 30 cm thin pizza

The house pizza adaptation with Schmand or Greek yogurt, onion, pre-cooked bacon, and a little mozzarella.

Ingredients

  • 120 g Schmand or thick Greek yogurt
  • 1 pinch each salt and black pepper
  • 65 g onion , very thinly sliced
  • 65 g pre-cooked bacon , thin pieces, drained and cooled
  • 55 g low-moisture mozzarella , lightly shredded

Before baking

  1. Season and spread the Schmand or yogurt, then add onion, pre-cooked bacon, and a little mozzarella.

After baking

  1. Serve hot. This is the shared house adaptation, not the egg-bound regional version.

Best styles

Hohenloher Blootz, Flammkuchen, Chicago tavern

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Good with

Sources consulted

From Christoph Mayer

Enjoyed this? Buy us a coffee ☕

Cooked this?

How was it?