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Perfect Personal Pan Pizza from Your Bread Machine!

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“I finally perfected the personal pan pizza! Thus I had to share this, proudly my own recipe and method. A lot of pan pizza recipes aren't very specific, this includes both the method and the best ingredients-- the method is really what matters in this post though. You can use bread flour in place of the AP flour, just omit the wheat gluten. Prep time is the dough cycle (mine is 90 minutes) and cook time is based on making one pizza.”
1hr 50mins
3 8" pizzas

Ingredients Nutrition


  1. Put the ingredients in the bread machine according to manufacturer's directions and do a dough cycle.
  2. When the dough cycle is nearing the end, preheat the oven to 425F and get your pie pan ready-- an 8" one to be exact.
  3. Liberally coat the bottom with olive oil-- not a little bit like you're greasing it to extract a cake, I mean there has to be a LOT of oil in there, so that the whole bottom is coated with oil, a millimeter or two deep. Brush the sides of the pan with a little olive oil too for easy extraction.
  4. When the dough is ready, it WILL be pretty runny-- it should be. Pour a decent glob (about 1/3 of the mixture) into the heavily-oiled pie pan and use the small end of a pizza roller or your hands, coated in flour, to roll the dough out into the oiled pan a little bit.
  5. Bake for 10 minutes, prior to putting sauce, cheese, toppings, etc. on it. IMO, these little ones are best as plain cheese pizzas because they're pretty small plus toppings would draw attention away from that bready goodness.
  6. After you've topped it to your liking, since these are little pizzas, bake for 7 minutes at the same temperature then 3 minutes under the broiler, and let cool for a few minutes before extracting or else pieces will stick to the bottom of the pan.
  7. Making these as crusts to have for the future? Just follow Steps 1-4 but instead of pre-baking, just bake for 15 minutes then freeze for later use (though I doubt they'll last long!).

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