No-Knead Pan Pizza

Recipe by Charlotte Rutledge
41 Reviews 4.5 out of 5 stars

This easy pan pizza delivers everything you love about pizzeria-style pies right from your own kitchen. With an airy, light crust thanks to our Pizza Flour Blend, it bakes up beautifully in either an 11" deep dish pan for a taller, breadier base or a 9" x 13" pan for a thinner, crispier bite. We suggest an array of classic toppings as a starting point (mozzarella plus Parmesan cheese is highly recommended), but this pan pizza is perfectly suited to your favorite ingredients. Best of all, as it bakes, the cheese melts and crisps at the edges of the pan, creating that irresistible golden, crunchy border that’s often the first to disappear at the table.

Prep
15 mins
Bake
25 mins
Total
1 hr 35 mins
Yield
one 11" pizza
Easy Pan Pizza in a pan - select to zoom
Easy Pan Pizza in a pan - select to zoom
Easy Pan Pizza sliced up on a cutting board - select to zoom

Instructions

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  1. Grease an 11"-diameter deep dish pizza pan or a 9" x 13" pan.

  2. To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir the crust ingredients together to form a slightly sticky, soft dough.

  3. Let the dough rise, covered, for 30 minutes.

  4. Place the dough in the pan and let it rest for 10 to 15 minutes, covered, then pat and stretch it to cover the bottom of the pan. Let it rest, covered, for another 30 minutes.

  5. Preheat the oven to 425°F with a rack in the center.

  6. To assemble the pan pizza: Combine the crushed tomatoes with the Pizza Seasoning.

  7. Cover the crust with the tomatoes, then sprinkle on the Pizza Seasoning. Top with the mozzarella and pepperoni, then the Parmesan.

  8. Bake the pizza for 15 to 20 minutes, or until the filling is bubbly and the topping is golden brown.

  9. Remove the pan pizza from the oven, and carefully lift it out of the pan onto a rack. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.

Tips from our Bakers

  • For a thicker, deep-dish-style pan pizza, use a 9" x 13" pan and double all of the ingredients for both the crust and the assembly (you can use 15 ounces, or 454g, tomatoes in purée, crushed). Bake the pizza for about 20 to 25 minutes, or until the filling is bubbly and the topping is golden brown.

    No-Knead Deep-Dish Pizza

Baker’s Resources