“A pan pizza made with a no knead crust with a Pittsburgh/Detroit flare.”
2 pizzas

Ingredients Nutrition


  1. For Dough:.
  2. Mix 1 teaspoon sugar, yeast and warm water in a glass bowl and set aside in a warm place.
  3. Combine flour, salt, and 2 teaspoons of oil in a bowl.
  4. Stir yeast mixture into flour mixture after yeast activates (foam forms).
  5. Make dough ball, coat with oil to prevent sticking, and let rise for 8-24 hours. Do not knead.
  6. For Sauce:.
  7. Dice onions and mince garlic.
  8. Add 1 tablespoon of oil to saucepan and heat over medium heat.
  9. Add onion to pan and saute until onion softens.
  10. Add oregano, basil, pepper flakes, and garlic to pan and stir until mixture become fragrant.
  11. Add tomatoes and 1 teaspoon of sugar to pan and stir.
  12. Simmer for 1/2 hour.
  13. Allow to cool.
  14. For Pizza:.
  15. Preheat Oven to 500 to 550 degrees. If using a pizza stone, preheat the stone.
  16. Divide dough in halve and place in pans for thinner pizza or use whole dough for thick crust. Push dough all the way to the edges and let rest.
  17. Combine mozzarella and provolone cheese.
  18. Spread sauce evenly across both crusts.
  19. Sprinkle cheese on the pizzas all the way to the edge.
  20. Top with any other toppings you wish.
  21. Bake for 15 minutes until cheese is bubbly and crust is brown.

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