This is the 15-inch version. It is a big pan pizza, and the point is to get a browned top and a crust that actually crisps instead of turning into soft bread with sauce on it.

Pizza dough

  • 580 grams bread flour. All-purpose flour also works, but bread flour is preferred.
  • 17 grams salt
  • 11 grams instant yeast
  • 30 grams olive oil, for the dough
  • 464 grams water
  • 30 grams olive oil, for lubricating the pan

Toppings

These are rough amounts. Use more or less depending on how heavy you like the pizza.

  • 331 grams pizza sauce
  • 340 grams cheese. Use a 50/50 blend of low-moisture mozzarella and Monterey Jack, or brick cheese if you can find it.
  • Optional topping amount TBD: 193 grams was provided, but the topping name was missing.

I had a loose note for 193 grams of another topping, but I need to confirm what that was. If it was pepperoni, the macro estimate below includes a separate pepperoni version.

Method

Mix the dough until no dry flour remains. Let it rise until airy and doubled.

Oil the 15-inch cast iron circle pan well. Stretch the dough to the edges. If it fights you, give it 15 minutes and stretch it again.

Add the sauce and cheese, then bake at 500F until the top browns and the bottom crisps hard enough to release cleanly from the pan.

If the bottom is still pale, set the pan on a burner for a minute and finish it there.

Estimated macros

These are estimates, not lab numbers. They depend heavily on the brand of flour, sauce, cheese, and how much oil actually stays in the pan.

Assumptions:

  • Bread flour: 580g
  • Olive oil: 60g total, including dough oil and pan oil
  • Pizza sauce: 331g
  • Cheese: 340g total, using an estimated 50/50 blend of low-moisture mozzarella and Monterey Jack
  • Optional pepperoni estimate: 193g, only if that missing topping line was pepperoni
  • Pizza cut into 8 slices

Estimated macros — whole pizza, without the mystery 193g topping

  • Calories: about 3,970
  • Carbs: about 457g
  • Protein: about 161g
  • Fat: about 164g

Estimated macros — per 1/8 slice, without the mystery 193g topping

  • Calories: about 496
  • Carbs: about 57g
  • Protein: about 20g
  • Fat: about 21g

Estimated macros — whole pizza, if the missing 193g topping was pepperoni

  • Calories: about 4,923
  • Carbs: about 460g
  • Protein: about 204g
  • Fat: about 249g

Estimated macros — per 1/8 slice, if the missing 193g topping was pepperoni

  • Calories: about 615
  • Carbs: about 58g
  • Protein: about 25g
  • Fat: about 31g

The cheese, oil, and optional meat topping are where the calories move fast. The dough is predictable; the toppings are where this can swing by hundreds of calories.