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No-Knead Simple Crispy Pan Pizza

Close-up of a thick slice of No-Knead Simple Crispy Pan Pizza with melted cheese and rich tomato sauce.
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Make a flavorful, crispy pan pizza crust with this simple no-knead dough recipe. The dough ferments overnight for best results, and the hot pan method creates a perfectly crisp bottom.

Ingredients

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  • 3 cups All-Purpose Flour
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoon Instant Dry Yeast
  • 1 1/2 cups Cool Water
  • 1/4 cup Olive Oil (for the pan)
  • Your favorite pizza sauce and toppings

Instructions

  1. In a large bowl, whisk together the flour, salt, and yeast.
  2. Pour in the cool water and mix with a wooden spoon until just combined into a shaggy mass. Do not overmix.
  3. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 2 hours.
  4. Place the covered bowl in the refrigerator for at least 12 hours, or up to 3 days, for the cold fermentation.
  5. About 3 hours before baking, remove the dough from the refrigerator. Gently scrape the dough onto a lightly floured surface. Fold the dough over itself 2 or 3 times to form a rough ball.
  6. Place the dough ball back into a lightly oiled bowl, cover, and let it rest at room temperature for 2 to 3 hours until it has increased in size.
  7. Place a 10-inch cast iron skillet or oven-safe pan on the stovetop over medium heat. Add the 1/4 cup of olive oil to the pan and let it heat up for 5 minutes.
  8. Gently stretch the dough to fit the bottom of the hot, oiled pan. If the dough resists, let it rest for 10 minutes and try again.
  9. Top the dough immediately with sauce and your chosen toppings.
  10. Carefully transfer the pan to a preheated oven at 475 degrees Fahrenheit (245 degrees Celsius).
  11. Bake for 15 to 20 minutes, or until the cheese is bubbly and the crust edges are deeply golden brown and crisp.
  12. Remove the pizza from the oven and let it cool in the pan for 5 minutes before slicing and serving.

Notes

  • For the crispiest bottom, ensure your oil is hot before the dough goes into the pan.
  • If you prefer a thicker crust, use a slightly smaller pan (like 9 inches).
  • You can use bread flour instead of all-purpose flour for a chewier interior structure.

Nutrition

Find it online: https://sundayflavor.com/no-knead-simple-crispy-pan-pizza/