Let me introduce you to my Tall and Soft Pizza in Baking Pan WOW Effect!
If you love a tall and soft pizza in a pan that fills your eyes and your stomach, you’re in the right place.
After many attempts, I finally found that dough that I call “WOW Effect”: the dough that is impossible to mess up. And you know how much I care about simplicity!
Don’t worry, no need for space-age machinery or hard-to-find ingredients. Just have a little attention in the first phase of rising and you’re set.
Those who follow me know: I love simple things and, if possible, also quick ones, to not burden our hectic days further. This recipe is designed just for those who want the maximum result with minimal effort.
Oh, a little extra: this dough is so versatile that it’s also perfect for a super focaccia. Find the complete recipe here➡️: Focaccia
Ready to bake the perfect pizza? Let’s start!

Ingredients for the tall and soft pizza

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

2 cups all-purpose flour
2 cups Manitoba flour (or 00)
1 tsp fresh yeast
1 2/3 cups water
2 tsp fine salt
2 1/2 tbsp extra virgin olive oil

Steps for the tall and soft pizza

In a large bowl, pour the flours and the crumbled yeast.
Start adding the water gradually, a little at a time. As you pour the water, use a fork to incorporate it.
When you’re done 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 at first it seems like the dough “drowns” in the oil: 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 it rest for another 10 minutes.
Repeat this sequence of “4 folds + 10 minutes of rest” two more times. In total, you will make three sets of folds and rests.
Now the dough is ready! As you can see from the photo, it should be well-corded and only slightly sticky (this means 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 pan (the one you usually use for pizza) and grease it well with a drizzle of oil.
Pour the risen dough into the pan.
Slightly oil your fingertips and start spreading 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 390°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 middle part of the oven.

Add the mozzarella (cut and well-drained) only in the last 3 minutes of baking. This way it will remain soft and melty without drying out.
Let it cool for 5 minutes before serving and enjoying.
Make sure not to miss my Easy and Delicious Pan Pizza or my awesome Focaccia/Flatbread, great on its own or even better when stuffed.