Easy No Knead Pan Pizza

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This Pan pizza recipe features a buttery and thick crust with a delicious crispy bottom that will have you addicted to homemade pan pizzas. Why bother ordering take-out pizza when you can make something more delicious and easy right at home!

This is by far my favorite pan-pizza recipe. I have been secretly playing around with this recipe for quite some time, and I finally have concluded that it doesn’t get any better than this! When I tell you the result was so good that I almost cried, I am not joking! I have had to temper my love for this pizza recipe because man can’t survive on pizza alone, even though I think we should 🙂

The very best part about this recipe is that there is absolutely no kneading! You heard that right, there is no kneading here folks! All you have to do is mix your ingredients, allow the dough to rise overnight, and don’t forget to add lots of love. If you are looking for more delicious recipes try my Chipotle Honey Drumsticks, Twice Baked Mashed Potatoes, and Coconut Shrimp recipes.

PIZZA DOUGH INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Flour  – I prefer using bread flour because it contains more gluten, resulting in a crisper pizza crust, however, this can be substituted with all-purpose flour.

Water  – It should be between 108-110°F.

Olive oil – a good quality olive oil

Yeast – any brand of active dry yeast or instant quick-rise yeast

Salt – fine sea salt

Honey – adds moisture and sweetness, substituted with granulated sugar

HOW TO MAKE PAN PIZZA

Follow these steps to make this recipe:

1. Add the ingredients: Using a large bowl, place the flour, sugar salt, yeast, 1 tbsp of olive oil, and the water. The warm water should be between 108-110°F
2. Mix: Stir the ingredients well and combine using a wooden spoon to make a shaggy dough ball. Please note that the dough will be sticky to the touch.
3. Cover and rest: Cover the bowl and allow to sit for 45 minutes. Then, place the dough in the refrigerator for 12 to 24 hours. The dough will continue to rise while in the refrigerator.
4. Bring to room temperature: Remove the dough from the refrigerator and allow it to sit out at room temperature for 1 to 2 hours. When ready to bake, dust the dough generously with flour and form into a ball.
5. Press into pan: Place 1 tbsp of oil into the bottom of a heavy pan such as a cast-iron pan and swirl to completely coat the pan. Then add the shredded romano or parmesan cheese to the bottom of the pan. This will make the crust extra crispy crust. Place the dough ball into the pan and press the dough into the pan to fit, dimpling it with your fingertips to release air bubbles as you go. If the dough doesn’t reach the edges of the pan, you can cover the pan for another 15 to 30 minutes, then try again.
6. Top the pizza and bake: When you are ready to bake the pan pizza, preheat the oven to 445°F to 450°F about 20 to 30 minutes before baking. Spread an even layer of sauce on the dough, then sprinkle evenly with the mozzarella cheese, and top with the pepperoni. Note: You can add whatever pizza toppings you like here as well. Bake the pizza for 15 to 18 minutes. Remove from the oven when the pizza crust is golden and the cheese is bubbling.

PRO TIPS FOR MAKING THIS RECIPE

1. Use a food scale. It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.
2. Use bread flour. Bread flour has more gluten, giving you a crispier crust. If you do not have bread flour, all-purpose flour will work, giving you a chewier crust that is still delicious.
3. Use good quality honey. Real honey has properties that help breads and baked goods retain their moisture. You can also substitute the honey in this recipe for sugar if you like.
4. Seasoning. Add pizza seasoning, grated cheese, garlic powder, or dried herbs for a gourmet pizza crust that will stand out.
5. Make it gluten-free. To make this recipe gluten-free, swap the all-purpose flour or bread flour for a gluten-free flour of choice.

Did you make this recipe?

Great! Now let me know how you liked it. Are you a pizza lover you are too? Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!

While I have you here… may I suggest a few for you to try next:

• Cheesy Asiago Rosemary Rolls
• Pie Crust Recipe
• Honey Butter Rolls

Until next time. Keep following and commenting. Join me on YouTube next week!

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