Pan Pizza Dough

Pan Pizza

When it comes to homemade pizza, it all starts with the dough. Next time it’s family pizza night, whip up a fresh crust with this Pan Pizza Dough recipe from Thermador. A few simple ingredients ensure you have a tasty foundation for your homemade creation. (And be sure to check out how Rocky Barnes makes this pizza dough recipe here.)


  • 1 Teaspoon active dry yeast
  • 1 Teaspoon white granulated sugar
  • 1 Teaspoon fine sea salt
  • 1 Teaspoon garlic powder (or garlic salt)
  • 1 Teaspoon extra virgin olive oil (EVOO)
  • 3/4 Cup lukewarm water
  • 2 Cups medium to strong flour (recommend Ardent Mills Organic Bread Flour)


Add lukewarm water into a small bowl, sprinkle in the yeast and sugar. Mix and let it rest for 5-8 minutes, until the mixture is nice and bubbly/foamy.

Mix 1-¾ cup flour, salt, and garlic powder in a large bowl. Mix well to ensure all ingredients combine well.

Slowly add in yeast mixture and EVOO. Mix well by hand until dough is smooth and stops sticking to the sides of the bowl.

Transfer dough to a floured surface and knead smooth. You should be able to roll dough into a nice round ball without it sticking to your rolling surface.

Pro tip: It’s best to work with dough on a cold dry surface. If you’re having issues and the dough is still too sticky, sprinkle in a little more flour. If it’s too dry, add a little more water. That is what the other ¼ cup of flour is for.

Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap. Let the dough rest for 3 to 5 hours (refrigerated or room temperature*). *Should not be left at room temp for longer than 5 hours.

Roll and shape the dough into your desired shape. Oil up your desired cooking pan and transfer shaped dough onto your pan. Top your pizza dough as desired.

Bake at 500° F until golden, 8 to 10 minutes. Make sure to rotate pizza halfway through cook-time.

Recipe from Rocky Barnes and Thermador.


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