This easy pan pizza has an airy crust and plentiful toppings, but the best part is the cheese that crisps beautifully at the edges of the pan.
Grease an 11"-diameter deep dish pizza pan or a 9" x 13" pan.
To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir the crust ingredients together to form a slightly sticky, soft dough.
Let the dough rise, covered, for 30 minutes.
Place the dough in the pan and let it rest for 10 to 15 minutes, covered, then pat and stretch it to cover the bottom of the pan. Let it rest, covered, for another 30 minutes.
Preheat the oven to 425°F with a rack in the center.
To assemble the pan pizza: Combine the crushed tomatoes with the Pizza Seasoning.
Cover the crust with the tomatoes. Top with the mozzarella and pepperoni, then the Parmesan.
Bake the pizza for 15 to 20 minutes, or until the filling is bubbly and the topping is golden brown.
Remove the pan pizza from the oven, and carefully lift it out of the pan onto a rack. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.
For a thicker, deep-dish-style pan pizza, use a 9" x 13" pan and double all of the ingredients for both the crust and the assembly (you can use 15 ounces, or 454g, tomatoes in purée, crushed). Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown.
