Pizza Lab5,130 recipes
← All pizzas

No-Knead Pan Pizza

Charlotte Rutledge · kingarthurbaking.com · Original

Pan Pizzainferred from the title

DietNot vegetarian: pepperoni.

Against 5,130 pizza recipes

Pan Pizza style, 70% hydration: wetter than 58% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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: 70%) · 450 to 550°F bake (this recipe: 425°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

202g

Water

142g

Hydration

70.3%

Salt

2.2%

Yeast

1.49%

Oil

6.4%

Sauce

227g

Cheese

195g

Dough weight

365g

Process

Bake temp

425°F / 218°C

Bake time

15 to 20 min

Oven

home standard

Surface

stone

Bulk

0h

Ingredients (8)

  • waterplus 2 tablespoons water1/2 cup · 142g
  • oilolive oil1 tbsp · 13g
  • flourplus 2 tablespoons King Arthur Pizza Flour Blend1 1/2 cup · 202g
  • yeastinstant yeast1 tsp · 3g
  • salttable salt3/4 tsp · 4.5g
  • sauce tomatotomatoes in purée8 oz · 227g
  • cheese mozzarellamozzarella cheese1 1/2 cup · 170g
  • cheese otherParmesan cheese1/4 cup · 25g

Toppings (3)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheeseKing Arthur Pizza Dough Flavor1 tbsp · 12.5g
  • over cheeseKing Arthur Pizza Seasoning or dried Italian herbs1 tsp · 4.2g
  • over cheesepepperoni2 oz · 57g

Keep exploring

Or browse all 5130 pizza recipes.