One failproof dough, four stellar pizzas

Welcome to Pan Pizza Month. For more pizza inspiration and education, sign up for our Pizza School newsletter where you’ll learn how to make fantastic pizza of all styles. 

When Martin Philip developed our Pick-Your-Pan Pizza, he had his sights set on making it a versatile recipe no matter how you spin it.  

First of all, there's the dough, a reliable, failproof recipe that's made with yeast (for a fast rise) and bread flour (for chew). Want pizza tonight? The dough is ready in a couple hours. Want to get ahead? It can be refrigerated for up to a day before baking. 

The timing isn’t the only flexible thing about this pizza dough. It can also be baked in nearly any pan you have on hand, whether that’s a Detroit-style pizza pan, a 9” x 13” pan, a 13" x 18" half-sheet pan, or two cast iron skillets. 

This recipe’s flexibility extends to its toppings. Make a classic sauce-and-cheese rendition tonight to familiarize yourself with this recipe, then switch things up with options including spicy vodka sauce, garlicky broccoli rabe and mozzarella, and even a pizza inspired by loaded baked potatoes. 

Photography by Rick Holbrook; Food Styling by Kaitlin Wayne

Keep it classic with Pick-Your-Pan Pizza 

Our original Pick-Your-Pan Pizza has all the usual suspects (red sauce, mozzarella, and pepperoni), but thanks to a few tweaks it’s far from basic. Shredded cheese covers the entire pizza, edge to edge, resulting in a crispy frico crust. Those lacy, cheesy edges are enough to win over anyone who normally leaves their crusts uneaten. And when baked in a Detroit-style pizza pan, you’ll be rewarded with both extra-crispy frico and a deeply golden bottom crust; the pan’s dark anodized aluminum encourages more browning and caramelization, and its nonstick interior makes serving a breeze.  

Get the recipe: Pick-Your-Pan Pizza

Photography by Rick Holbrook; Food Styling by Kaitlin Wayne

Give it some spice with Sesame-Crusted Spicy Pizza 

Spicy vodka sauce is meant for more than just pasta, and our Sesame-Crusted Spicy Pizza proves it. The creamy, fiery, slightly sweet sauce is ideal for pizza, and it comes together in the same amount of time it takes the oven to preheat. A layer of sesame seeds scattered across the bottom of the pan gives the golden brown crust even more crunch and a nutty flavor.

Get the recipe: Sesame-Crusted Spicy Pizza  

Photography by Rick Holbrook; Food Styling by Kaitlin Wayne

Ditch the sauce altogether: Make White Pizza with Garlicky Broccoli Rabe 

We see you, white pizza lovers! This White Pizza with Garlicky Broccoli Rabe is piled with garlicky, spicy greens; their bitter bite is tempered by torn slices of fresh mozzarella and Parmigiano-Reggiano. 

Get the recipe: White Pizza with Garlicky Broccoli Rabe

Photography by Rick Holbrook; Food Styling by Kaitlin Wayne

Go all-in on carbs with Loaded Baked Potato Pizza 

Made in a half-sheet pan, this pan pizza has a thin crust to spotlight its overloaded toppings inspired by the most beloved of comfort foods: baked potatoes. As this Loaded Baked Potato Pizza bakes, thinly sliced potatoes soften and transform into the perfect vehicle for classic toppings: bacon bits, shredded cheddar cheese, red pepper flakes, chives, and a generous drizzle of sour cream.  

Get the recipe: Loaded Baked Potato Pizza

Welcome to Pan Pizza Month. For more pizza inspiration and education, sign up for our Pizza School newsletter where you’ll learn how to make fantastic pizza of all styles. 

Cover photo (Pick-Your-Pan Pizza) by Rick Holbrook; food styling by Kaitlin Wayne.