Foolproof Pan Pizza
"No Knead Pan Pizza with a Pittsburgh/Detroit Flare"
- Ready In:
- 45mins
- Ingredients:
- 18
- Yields:
-
2 Pizzas
- Serves:
- 6
ingredients
-
For Dough
- 2 1⁄2 cups flour
- 2 teaspoons salt
- 1 teaspoon active dry yeast
- 1 cup warm water
- 1 teaspoon sugar
- 3 tablespoons warm water
- 2 teaspoons olive oil
-
For Sauce
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch red pepper flakes
- 1 teaspoon sugar
- 2 medium garlic cloves, minced
- 1 medium onion, diced
- 1 pinch salt
-
For Pizza
- 6 ounces mozzarella cheese
- 6 ounces provolone cheese
directions
-
For Dough:
- Combine warm water, yeast, and sugar in a glass bowl and set aside.
- Combine flour, salt, and oil in a bowl.
- Add yeast mixture to flour mixture after yeast activates (foam forms).
- Stir until water is absorbed.
- Form dough ball and drizzle with oil to prevent sticking.
- Let rise for 8-24 hours.
-
For Sauce:
- Heat oil in medium saucepan over medium heat.
- Sautee onion until onion is soft and translucent.
- Add oregano, basil, garlic, sugar, and pepper flakes to pan.
- Stir until fragrant.
- Add tomatoes and salt to taste.
- Simmer for 1/2 hour and let cool.
-
For Pizza:
- Preheat oven to 500-550 degrees with pizza stone if using.
- Divide dough in 1/2 for thinner pizza or leave whole for thicker pizza.
- Add dough to pan(s) and spread to edges with hands.
- Let rest.
- Combine both cheeses in a 50/50 mixture.
- Top dough with sauce.
- Add cheese all the way to the edges of the crust.
- Add any other toppings you wish.
- Bake for 15 minutes.
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