All articles

Everything on The Pan Has Opinions, organised by topic.

Pan Recipes

• Cast-Iron Pan Pizza: Crisp Edges, Airy Centre — For a crisp, airy cast-iron pan pizza, mix a 70% hydration dough with 300 grams flour, 210 grams water, 6 grams salt, 1 gram instant yeast, and 9 grams.
• Sheet-Pan Pizza: A Reliable Half-Sheet Recipe — A reliable half-sheet pizza uses 600 grams flour, 438 grams water, 12 grams salt, 2 grams instant yeast, and 18 grams olive oil—1,070 grams dough at 73%.

Oven Skills

• Soggy Pan Pizza: 8 Causes and Exact Fixes — Pan pizza turns soggy when heat cannot outrun moisture.

Dough Lab

• Pan Pizza Dough Hydration: Ratios That Actually Add Up — Pan-pizza dough hydration is the water weight divided by the flour weight, multiplied by 100.