No Knead Pan Pizza
budgetbytes.com · 2018 · Original
Pan Pizzainferred from the title
DietPossibly vegetarian: one line could not be resolved (toppings of your choice). Reviewed: toppings of your choice; mozzarella.
Against 5,130 pizza recipes
Pan Pizza style, 71% hydration: wetter than 62% of the 1,480 doughs that parse.
Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Tradition: 62 to 75% hydration (this recipe: 71%) · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
178g
Hydration
71.1%
Salt
2.4%
Yeast
0.20%
Oil
0%
Sauce
100g
Cheese
113g
Dough weight
434g
Process
Bake temp
n/a
Bake time
18 to 22 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourall-purpose flour2 cup · 250g
- yeastinstant or bread machine yeast0.1 tsp · 0.5g
- saltsalt1 tsp · 6g
- oilolive oiln/a
- water3/4 to 1 cup water3/4 cup · 178g
- sauce tomatosauce1/2 cup · 100g
- cheese mozzarellashredded mozzarella1 cup · 113g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseToppings of your choice
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 71% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 71% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
Or browse all 5130 pizza recipes.