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I’ve got two words for you.

Pan. Pizza.

I have recently become a convert to this style of cooking pizza. You may have picked up on that based on how many times I make it in a 10-day span.

Fortunately, the family is on board with it.

There are a few recipes floating around the internet, and they all say basically the same thing. There are 4 simple ingredients. There is no kneading. There is almost nothing required of you other than being the master ingredient adder and mixer, and the one who is able to leave something alone on the counter for hours on end.

I promise – you can do it.

The beauty of this simple, no-knead pizza dough is that it takes a mere 2.34 minutes to throw together, 10+ hours to sit on the counter, and about 15 minutes to bake. All told about 20-25 minutes of active time (including cooking!).

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Combine the following ingredients in a bowl and stir:

  • 2.5 cups of flour
  • 2 tsp. Kosher salt
  • ¾ tsp instant yeast
  • 1 cup plus 4 tbsp room temperature water

The dough should be shaggy, and kind of wet. It won’t look great, but I promise it’s ok. Adjust water amounts depending on your altitude or environment. I always err on the side of too little water initially and add as needed. It’s easier to add water a little at a time and keep it from getting too wet.

The long, slow rise time is why there is so little yeast as compared to similar recipes. This also allows for the beginning of a fermentation giving a slightly sour, more robust flavor.

The biggest thing about what makes this pizza not only so easy yet so delicious is that you let the pizza dough do the work for you. What I mean is, after combining the ingredients, you dump them into a liberally oiled cast iron pan, and cover loosely. The dough will be soft, and that’s ok. I like to use my 15” cast iron pan, and I add about 2 tablespoons of oil to the pan. I know it seems like a lot. But it’s not. And it’s necessary. Flip the dough so that oil coats the whole outside of the dough, allowing it the ability to slide in the pan. If you do not have a 15”, two smaller pans will work, perhaps 2 10” pans. You will need to liberally oil each pan.

This is the hardest part. Are you ready?

Cover it with saranwrap (not tightly), and set it in a warm, draft-free place (I set mine on the counter).

Leave it there.

Go to work.

Go to soccer practice.

Go grocery shopping.

Go do your regular day, knowing that your dinner is prepping itself at that very minute. 8-12 hours is good. I have let it go as long at 14 and it was just fine.

About ½ hour before you want to throw the pizza into the oven, uncover the dough and give it a tug if it hasn’t reached the edges of the pan. It should have, and it should be nice and puffy. There are yummy air pockets and the crust will be light and delicious.

Before starting with your toppings, turn your oven up as high as you can.

Yes, I’m serious.

500 is best. 450 will work.

Let that thing heat up while you top your pizza with your favorite ingredients. For Wanderstead Husband, that includes pepperoni, salami, sausage, olives, and mushrooms. For me, that includes bell pepper, olives, pepperoni and fresh basil once it’s pulled out of the oven.

The possibilities are endless.

By now, your oven should be screaming hot. Place your cast iron skillet into the oven and let the baking magic happen. Try to resist peeking – that lets all that awesome, intense heat escape. Your oven might have a slight smoke scent in the beginning. Don’t be alarmed. If you are using a cast iron skillet that you haven’t used in a long time, sometimes that exterior residue makes that scent, but it won’t affect your pizza.

After about 14 minutes, check and see if your pizza is melty, brown, and delicious looking. If it is, it’s time to take it out. You can also check the bottom of the pie and verify that it is golden brown. That’s the color you are going for.

Turn off your oven and PLEASE use caution when removing your pizza.

Cast iron skillets are heavy, especially loaded down with a 15” pan of amazing, crispy dinner. ALSO, cast iron pans stay hot.

HOT.

Very. Very. Hot.

I try to remove the pizza as soon as possible (after letting it sit for a moment) onto a cutting board for two reasons. One: It worries me to death that Clara will come up and try to snag an olive off the pizza and inadvertently burn herself on the pan, and two: I will not cut in my cast iron pan.

Having oiled the pan ahead of time, your pizza should slip right out and not stick.

Oh, the benefits of a properly seasoned cast iron pan.

{I may be a little obsessed with cast iron.}

Enjoy this delicious treat!

 

Helpful Hint: If you are short on time and perhaps forgot to start the dough before work but really want to have pizza for dinner, you CAN do the quick version, which I successfully made earlier this week. Increase the amount of yeast to 1 tsp and then complete as above.

Helpful Hint: This make a TERRIFIC cheesy garlic bread to go along with a big salad, soup, or….pasta 🙂

 

Author: Erin

I'm doing what I can to provide the best life I can for my family. I love cooking & baking, homestead arts, DIY, and gardening {as well as coming up with projects for Mr. Wanderstead Husband!!}...but I love to explore the world around us too! We will figure out how to do it, and eat well while trying.

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2 thoughts on “No-knead, EASY Pan Pizza

  1. Umm…yes! This sounds amazing and I have to try it. Thanks for sharing. Your photos are mouth watering by the way.

    Posted on October 5, 2017 at 12:20 am
    1. Thank you!! I’m glad you enjoyed the post. I hope you love the recipe!

      Posted on October 5, 2017 at 2:20 am