No Knead Pan Pizza
User Reviews
4.9
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Prep Time
12 hrs
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Cook Time
20 mins
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Total Time
12 hrs 20 mins
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Servings
3 two slices each
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Calories
480 kcal
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Course
Main Course
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Cuisine
Vegetarian
No Knead Pan Pizza
Description
The recipe begins by mixing the flour, salt, and a minimal amount of yeast with olive oil and water to form a shaggy, slightly sticky dough. This dough is covered loosely and left to ferment at room temperature for 12-16 hours, allowing gluten development without kneading. This slow fermentation improves the dough's texture and flavor.
When ready, the dough is stretched or pressed into an oiled cast iron skillet to cover the bottom. The pizza is topped with sauce, shredded mozzarella, and chosen toppings before baking at 450°F. The cast iron skillet promotes even heat and a crispy bottom crust while maintaining a soft interior.
This method yields a homemade pan pizza with a tender crumb and crisp edges, making it suitable for casual meals. Using a cast iron skillet between 10 to 12 inches works well for this recipe.
The recipe's simplicity and minimal hands-on time make it accessible for home cooks seeking a good homemade pizza without extensive kneading or complex preparation.
Ingredients
DOUGH
- 2 cups all-purpose flour $0.30
- 1/8 tsp instant yeast $0.02, or bread machine yeast
- 1 tsp salt $0.05
- 1 Tbsp olive oil $0.16
- 3/4 to 1 cup water $0.00
PIZZA
- 1 Tbsp olive oil $0.16
- 1/2 cup sauce $0.40
- 1 cup mozzarella cheese $0.99, shredded
- toppings of your choice $0.84
Instructions
- The day before, combine the flour, salt, and yeast in a bowl. Stir until they're very well combined. Add 1 Tbsp of olive oil and 3/4 cups water. Stir until the dough forms a ball. If there is still dry flour on the bottom of the bowl or the dough doesn't form a single, cohesive ball of dough, add more water, 1 Tbsp at a time until the dough comes together. The dough should be slightly sticky and shaggy in appearance.
- Loosely cover the dough in the bowl and allow it to ferment for 12-16 hours at room temperature. This develops the gluten, making kneading unnecessary.
- When it's time to make the pizza, begin preheating the oven to 450 degrees. Oil a cast iron skillet with another tablespoon of olive oil. Use the excess oil from the skillet (there will be a lot) to oil your hands and the dough in the bowl. Pull the dough out of the bowl and place it in the oiled skillet. Press it down into the skillet until it covers the entire bottom of the skillet (it will be very loose and soft).
- Top the pizza with sauce, cheese, and your desired toppings. Cover the pizza edge to edge with the sauce, cheese, and toppings. The dough will be very thick, so there is no need for a dry edge or crust around the outside.
- Bake the pizza in the fully preheated oven for 18-22 minutes, or until the top is golden brown and the cheese is bubbly.
Notes
- Use a 10 or 12 inch cast iron skillet for best results and even cooking.
- Cover dough loosely during fermentation to prevent drying out while allowing slight airflow.
- If the dough is too dry or flaky after mixing, add water 1 tablespoon at a time until it forms a cohesive ball.
- Press dough gently into skillet to cover the bottom, but avoid stretching too thin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3two slices each
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 2Slices | |
| Calories | 480kcal | 24% |
| Carbohydrates | 68.13g | 23% |
| Protein | 15.93g | 32% |
| Fat | 15.6g | 24% |
| Sodium | 1177.63mg | 49% |
| Fiber | 2.9g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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