Easy to make and delicious to the last bite, my Large Pan Pizza is the one to make when you want to feed a crowd. This pizza starts with homemade dough, though you could certainly use storebought, and is topped with crushed tomatoes, mozzarella, cheddar, and oregano. Perfect for game day or family pizza night!

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A bigger bar pie that’s just as easy

After I shared my recipe for bar pizza, I had many readers (and my own family members) asking how they can make the pies even larger. Back to the kitchen I went to craft the perfect Easy Large Pan Pie.

This pizza is like bar pizza in that it’s easy to eat, and while similar in size to my classic New York pizza, it’s not quite as thin. It’s also very easy to make, as are all pan pizzas, like my Grandma pizza. A pan means no peels, no launching, and no pizza steel – 3 tools required for my New York pizza.

The size and ease of this one makes it a great choice for weeknights alongside an Italian chopped salad, or for family and game-day gatherings served with Buffalo wings and steak sandwiches.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: dough ball, Sicilian oregano, corn oil, mozzarella cheese, cheddar cheese, buter, and canned tomatoes.

Dough. I’m making my homemade pizza dough which uses bread flour, instant yeast, fine sea salt, sugar, cold water, and olive oil. You can also use storebought dough – you’ll need about 18 ounces. Since storebought dough typically is sold in 1 pound amounts, you can use it but it will take more time to stretch into a 16″ pan.
Cheese. I’m using a combination of mozzarella and cheddar, though you could certinaly use all mozzarella if you prefer.
Tomatoes. I’m using canned crushed tomatoes that I drain. This plus a little salt is really all that’s needed for the “sauce”. For this recipe, I add a little oregano as well. Some folks think that complex cooked tomato sauces are needed for pizza and that’s simply not the case.
Oregano. If you can find Sicilian oregano, opt for that. Otherwise, dried oregano sold in any spice aisle will work.
Fats. I’m using a combination of corn oil and unsalted butter to help crisp the bottom of the large pan pizza. You can use olive oil but the corn oil and butter combo will give more color to the bottom.

See the recipe card for full information on ingredients and quantities.

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How to make it

Each number corresponds to the numbered written steps below.

In a large bowl, mix together the dry ingredients. It’s best to use a kitchen scale for accuracy when making pizza dough.
Combine the flour and water and mix thoroughly to form a dry rough mass. Pour the oil over the dough, mix again to scrape any residue off the sides, and place the shaggy dough onto a work surface.

Recipe process shot collage group one showing weighing the flour, mixing the flour and water together, kneading the dough, and placing the dough ball into a proofing container.

Knead the dough for 5-7 minutes. If it’s too sticky, place a clean bowl inverted over the dough and wait 20-30 minutes before returning to kneading. Be sure to knead for a combined total of at least 5 minutes. Pull the dough toward its end repeatedly to form a smooth ball. Pinch the seam side and place seam side down in an oiled bowl.
Cover tightly with plastic wrap and refrigerate for at least 12 but ideally 24 hours. If you want to make the pizza the same day, set the covered dough ball in a warm area of the kitchen and allow to rise 90-120 minutes or until the dough doubles in size.
Remove the dough ball from the fridge 2 hours prior to using, but leave it in the container. Preheat the oven to 500°F and set 1 rack to the lowest level and another to the second-highest level. Strain the tomatoes for 3 minutes to remove excess water then place the strained tomatoes in a bowl and season with salt to taste. Add the oregano and stir to combine. If you want a completely smooth sauce blender pulse or use an immersion blender.
Oil the 16-inch bar pizza pan with the corn oil and melted butter, including the side edges, and place the dough ball into the pan and press it out to the edges of the pan.

Collage two showing mixing the strained tomatoes with salt and oregano, stretching the dough onto the pizza pan, covering with plastic, and doing final stretching.

If the dough starts to spring back, cover with plastic wrap and wait 20-30 minutes and begin to press again. Depending on how cold the dough is, it might take a few stretching attempts.
Once the dough has been pressed to the edges, use a fork to make dimples in the dough so it doesn’t bubble up when baking.
Place a layer of sauce onto all of the dough, including edges.
Top with the cheese. You will need to use all the cheese, but may have some leftover sauce.

Collage three showing saucing the pizza, adding the cheese, checking the pizza for browning on bottom, and the finished baked pizza.

Bake in the oven for 10 minutes on the lower level, then use a spatula to check the bottom for brownness. If the pizza is golden-brown and crisp, move the pan to the second highest level and bake for another 10 minutes or until nicely browned and cooked through. If the pizza is still blond after the first 10 minutes, bake for the remaining 10 minutes on the lowest rack.
Remove the pizza from the oven and allow to sit for a few moments before transfering to a cutting board to slice.

Top tips

The right tools. Using the proper kitchen tools is so important when it comes to making pizza recipes, especially the dough. I recommend using a kitchen scale to weigh the ingredients in grams, for accuracy. This large pan pizza recipe was written specifically for a 16-inch round pan, so that is the size I recommend using. Dark pans tend to work better for browning.
Cold fermentation for maxium flavor. If you choose to make your own dough, I highly recommend allowing the dough to cold ferment in the fridge for 24 hours. The cold fermentation process gives the pizza dough so much more flavor.
Toppings. While I kept this particular pizza a “plain cheese”, you can feel free to add any topping(s) you’d like. Pepperoni, sliced meatballs, mushrooms, or olives would all be great!

More pizza recipes

If you are looking for more pizza recipes, you’ve come to the right place. Here are a few to not miss.

New York Sicilian pizza
Cast iron pan pizza
Vodka sauce pizza (aka drunken Grandma pizza)

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