Introducing My Tall and Fluffy Pizza in a Pan WOW Effect!
If you love tall and fluffy pan pizza that fills your eyes and stomach, you’re in the right place.
After many attempts, I finally found that dough I call “WOW Effect”: the dough that’s impossible to mess up. And you know how much I value simplicity!
Don’t worry, no fancy machines or rare ingredients are needed. Just a little care during the first rising phase, and you’re good to go.
For those following me, you know: I love simple things and, if possible, quick ones too, to not further burden our busy days. This recipe is designed for those who want maximum results with minimal effort.
Ah, a little extra: this dough is so versatile, it works great for a super focaccia too. Find the complete recipe here➡️: Focaccia
Ready to bake the perfect pizza? Let’s start!

Ingredients for Tall and Fluffy Pizza

These quantities are for a tray the size of the oven.

2 cups all-purpose flour
2 cups Manitoba flour (or 00)
1 tsp fresh yeast
1.6 cups water
2 tsp fine salt
2.5 tbsp extra virgin olive oil

Steps for Tall and Fluffy Pizza

In a large bowl, pour in the flours and crumbled yeast.
Start adding water slowly, little by little. As you pour the water, use a fork to incorporate it.
Once you’ve finished with the water, add the salt and mix it in.
Finally, add the oil. Continue mixing with the fork until all the oil is absorbed. It will take a few minutes.
Don’t worry if it seems like the dough is “drowning” in oil at first: it’s completely normal! Once the oil is fully absorbed, you’ll see that the dough becomes exceptional and super workable.
Cover the bowl with a cloth and let the dough rest for 10 minutes.
After 10 minutes, it’s time for the first round of folds. Lift one edge of the dough and bring it towards the center of the bowl.
Rotate the bowl and repeat this operation for a total of 4 folds (see photo).
Cover again with the cloth and let rest for another 10 minutes.
Repeat this sequence of “4 folds + 10 minutes of rest” two more times. In total, you will do three sets of folds and rests.
Now the dough is ready! As you can see from the photo, it should be well kneaded and just slightly sticky (this is a sign it has absorbed all the liquids!).
Cover the bowl with plastic wrap to prevent the surface from drying out.
Let the dough rise at room temperature for about 3 hours.
Take the tray (the one you usually use for pizza) and grease it well with a drizzle of oil.
Pour the risen dough into the tray.
Lightly oil your fingertips and start to spread the dough gently by pressing with your fingertips, without tearing it.
Once spread, cover again with plastic wrap and let it rise for another hour at room temperature.
After the second rise, bake the pizza and immediately top the base with tomato sauce (remember to salt it first!).
Place it in the lower part of the oven (preheated) at 392°F for about 15 minutes.

After this time, add the toppings.
Bake the pizza again for another 15 minutes, this time placing it in the center of the oven.

Add the mozzarella (cut and well drained) only in the last 3 minutes of baking. This way it will stay soft and stringy without drying out.
Let it cool for 5 minutes before serving and enjoying.
Don’t miss my No-Stress and Smart Pizza in a Bowl or my Pizza in a Pan which is super easy and delicious.