this is the kind of dinner that feels a little extra without actually being that complicated. one dough, two 9-10 inch pan pizzas, and enough leftover dough for a few soft pretzels on the side.
we made this once before and loved the idea, but used way too much dough in the pans. this version uses less dough per pizza so the crust still feels thick and homemade without turning into a whole loaf of bread under the toppings.
rooted pantry swap
- replaces:
- store-bought and frozen pizza
- difficulty:
- ☆☆
- active time:
- about 35 minutes
- total time:
- about 2 hours
- freezer friendly:
- yes
- make again?:
- absolutely!
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why we make this
pizza night is one of those meals that can get expensive fast, especially if you are feeding a family. frozen pizzas are easy, takeout is fun, but homemade pizza is one of those things that feels worth learning because once you get the dough down, you can make it fit your family.
this dough is simple, budget-friendly, and flexible. we use part of it for two deep dish style pan pizzas and the rest for soft pretzels. because if the oven is already on and the dough is already made, we might as well make dinner feel a little more fun.
this is not fancy chicago-style deep dish. it is more like a thick, cozy, homemade pan pizza with a golden crust, plenty of cheese, and enough structure to hold up to toppings.
ingredients
dough
- 760g bread flour
- 510g warm water
- 45g olive oil
- 15g sugar
- 15g salt
- 9g instant yeast
for the pizzas
- olive oil for the pans
- pizza sauce
- shredded mozzarella cheese
- pepperoni, sausage, veggies, or toppings of choice
- parmesan, optional
- italian seasoning, optional
for the pretzels
- 8 cups water
- 1/2 cup baking soda
- melted butter
- coarse salt
tools i used
- kitchen scale
- large mixing bowl
- two 9-10 inch heavy metal pans or cake pans
- baking sheet
- parchment paper
- large pot for the baking soda bath
- pastry brush for butter
tips from our kitchen
- if the dough will not stretch all the way to the edges right away, let it rest for 10-15 minutes and try again. do not fight it.
- if you need to pause the dough, cover the pans and put them in the fridge. this slows the rise and keeps the dough from getting too puffy before baking. *perfect for when you have to run out for school pick up.
- if the crust is not quite as crispy as you want when it comes out, remove the pizzas from the pans and put them directly back in the oven for a couple of minutes before cutting.
instructions
make the dough
- add the warm water, sugar, yeast, and olive oil to a large bowl. stir to combine.
- add the bread flour and salt.
- mix until a shaggy dough forms, then knead for 8-10 minutes, or until the dough is smooth and elastic.
- place the dough in a lightly oiled bowl, cover, and let rise until doubled. this usually takes about 60-90 minutes, depending on how warm your kitchen is.
divide the dough
once the dough has doubled, divide it into:
- 300g for pizza #1
- 300g for pizza #2
- six 100g pieces for pretzels
- optional: 150g extra dough for a kid dough ball or extra pretzel bites
prep the pizzas
- generously oil two 9-10 inch pans.
- place one 300g dough ball into each pan.
- gently press the dough toward the edges. if it springs back, let it rest for 10-15 minutes, then press again.
- let the dough rise in the pans for about 20-30 minutes.
- if you are not baking right away, cover the pans and place them in the fridge until you are ready to top and bake.
shape and bake the pretzels
- preheat the oven to 425°f.
- shape each 100g dough piece into a pretzel.
- bring 8 cups of water to a boil in a large pot.
- carefully add 1/2 cup baking soda.
- boil each pretzel for about 20-30 seconds per side.
- transfer the pretzels to a parchment-lined baking sheet.
- bake for 12-15 minutes, or until deep golden brown.
- brush with melted butter and sprinkle with coarse salt.
top and bake the pizzas
- preheat the oven to 425°f.
- add cheese, toppings, and sauce to each pizza.
- bake for 20-25 minutes, or until the crust is golden and the cheese is melted and bubbly.
- let the pizzas rest for 5 minutes before slicing.
storing, freezing, or reheating
leftover pizza can be stored in the fridge for 3-4 days.
to reheat, use the oven or air fryer if you want the crust to crisp back up. the microwave works, but the crust will be softer.
the baked pretzels are best the same day, but leftovers can be stored in a bag or container once fully cooled. warm them in the oven for a few minutes before serving.
you can also freeze baked pizza slices. let them cool completely, wrap well, and freeze. reheat from frozen in the oven until hot.
faq
can i use all-purpose flour instead of bread flour?
yes, but the texture may be a little softer and less chewy. bread flour gives the crust and pretzels a better bite.
can i skip the pretzels and just make pizza?
yes. this dough makes more than you need for two pizzas, so you can either make more pizza, freeze the extra dough, or turn the extra into breadsticks or pretzel bites.
do i have to use 300g of dough per pan?
no, but that is what worked best for us. if you want a thicker crust, use closer to 350g. if you want it thinner, try 275g.
can i use cake pans?
yes. cake pans work, especially if that is what you have. just oil them really well. if your pans are very thin, the bottom crust may bake a little softer than it would in a heavier metal pan.
can i make the dough ahead of time?
yes. after the dough rises, divide it and refrigerate it covered until you are ready to use it. let it sit out while the oven preheats before baking.
products i use
helpful tools for this recipe:
- digital kitchen scale
- heavy metal pizza pans (the pan i’d like to get)
- parchment paper
- pastry brush
- large mixing bowl (also on my list to buy)