No-Knead Sheet Pan Pizza
Inquiring Chef · inquiringchef.com · 2020 · Original
Pan Pizzainferred from the title
DietPossibly vegetarian: two lines could not be resolved (pizza sauce, pizza toppings). Reviewed: mozzarella; unspecified 'pizza toppings'.
Against 5,130 pizza recipes
Pan Pizza style, 95% hydration: wetter than 96% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
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: 95%) · 450 to 550°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
474g
Hydration
94.8%
Salt
2.4%
Yeast
2.10%
Oil
10.9%
Sauce
300g
Cheese
284g
Dough weight
1051g
Process
Bake temp
500°F / 260°C
Bake time
5 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- flourAll-Purpose Flour )4 cup · 500g
- saltKosher Salt )2 tsp · 12g
- sugarSugarn/a
- yeastFast Acting or “Instant” Yeast )2 1/2 tsp · 10.5g
- waterWarm Water )2 cup · 474g
- oilExtra Virgin Olive Oil1/4 cup · 54.5g
- sauce tomatoPizza Sauce )1 1/2 cup · 300g
- cheese mozzarellaShredded Low-Moisture Mozzarella Cheese10 oz · 284g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePizza Toppings )
Keep exploring
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Do something with it
- Scale this doughStart from 95% 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 95% 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.
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