Top Pan Pizza

You can't make a great pizza at home without a perfect, crispy crust. This recipe (technique actually) shows how to achieve that!
"Top Pan Pizza" was an Italian restaurant on Central Avenue in Phoenix where I had a second job 40+ years ago. (Yes, I'm very old.) Their pizza was incredible, and they frequently were voted "Best in Phoenix". Their secret was how it was cooked to achieve a perfect crispy crust, and I'm sharing that secret here.
Top Pan Pizza
You can't make a great pizza at home without a perfect, crispy crust. This recipe (technique actually) shows how to achieve that!
"Top Pan Pizza" was an Italian restaurant on Central Avenue in Phoenix where I had a second job 40+ years ago. (Yes, I'm very old.) Their pizza was incredible, and they frequently were voted "Best in Phoenix". Their secret was how it was cooked to achieve a perfect crispy crust, and I'm sharing that secret here.
Cooking Instructions
- 1
Use a good, yeast pizza dough. We buy an excellent ready-to-use dough from the Publix grocery deli department. Some pizzerias will also sell you their dough. GREAT time saver, and the quality can't be beat! Let the dough come to room temperature, about 1 hour out of the fridge.
- 2
You need a deep-dish pizza pan and a pizza peel for this method.
- 3
Add 2 T. of peanut oil (or any high smoke point cooking oil) to the pizza pan. Place the pan in oven and preheat to 425° while you prepare the pizza.
- 4
Rub flour into your pizza peel. Stretch and press the dough into shape on the peel.
- 5
Top with your favorite pizza ingredients.
- 6
When oven and oiled pan have preheated to temperature, and at least 10 minutes, carefully slide the pizza from the peel into the hot pan. Bake until crust is golden and cheese melted and bubbly, about 8 minutes. Ovens vary, so keep an eye on it.
- 7
While the pizza is cooking, clean off the peel. Place cooked pizza on peel for easy cutting and serving. Enjoy!
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