This isn't a thin-crust Neopolitan-style pie; it's a thicker, softer pizza known in New York City as Sicilian pizza. The dough is very forgiving, and moves straight from the stand mixer to an oiled 13-by-18-inch sheet pan, where it rises for two hours. (The recipe also includes instructions for making the dough without a stand mixer.) While it rises, the dough spreads to fill the pan, so it doesn't need any messy handling before topping and baking.
For family dinners and small groups, I'll stick with thin-crust pizzas, but the next time I'm making a casual meal for a big group (hello, football season!), I'll be giving this method a try.
→ Get the recipe: Basic Square Pan Pizza Dough at Serious Eats
Do you have a favorite pan-style pizza recipe?
(Images: J. Kenji López-Alt/Serious Eats)