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. Fully preheat the oven, use a conductive metal or cast-iron pan, keep sauce and toppings…

Dough Lab

• How Much Pizza Dough per Pan? Use This Formula — Calculate pizza dough per pan by multiplying the usable base area by a dough loading from a crust you already like.
• Pan Pizza Dough Hydration: Ratios That Actually Add Up — Pan-pizza dough hydration is water weight divided by flour weight, multiplied by 100.
• Baker's Percentages for Pizza Dough: Worked Examples — Calculate a dough ingredient's baker's percentage by dividing its weight by total flour weight and multiplying by 100. Count all flours together as 100%.