Best No-Knead Pan Pizza Recipe

The recipe for the perfect pan pizza dough. 24h cold-ferment, 70% hydration, built for golden fried-crisp edges.

Customize your batch

More options

Scaled dough formula

Flour100%0 g~0 tsp
Water70%0 g~0 tsp
Milk30%0 g~0 tsp
Olive oil (in dough)2%0 g~0 tsp
Salt2%0 g~0 tsp
Sugar2%0 g~0 tsp
Garlic powder0.3%0 g~0 tsp
Yeast 0.4%0 g~0 tsp
Total dough weight: 388.7 g

Fridge fermentation workflow

  1. Day 1 (mix)

    Mix water (lukewarm) + milk + yeast + sugar. Wait 5 min (esp. if active dry).
    Stir in flour, salt and garlic until there are no dry bits.
    Let it rest for 15 minutes, then knead in the oil.
    Knead briefly and fold in a smooth ball.

  2. Cold ferment

    Ball the dough, lightly oil to avoid drying, place in a covered container with 2–3x headroom, then refrigerate 24h.

  3. Proof

    Let if proof for one hour.
    Oil the pan and put dough on the pan.
    Press out, and if it springs back wait 15 minutes and press again.
    Proof 60–120 min until puffy.

  4. Stovetop start

    Cook only the dough on the stove in medium heat.
    Cook until the bottom starts to turn golden.

  5. Finish under heat

    Add sauce, cheese and toppings, then move to a very hot pre-heated oven with the top broiler on until the cheese is golden.

Non-stick pans work, but cast iron is ideal for the crispiest fried bottom. Also avoid oven temperatures over 260°C (500°F) with non-stick pans.

Recommended tools

Tools I personally use for this recipe.

Toppings

Sauce

Crushed tomatoes100g
Tomato paste100g
Olive oil (glug)5g
SugarPinch
Dried herbs (oregano, basil, chili flakes)

This is an uncooked sauce.

What cheese to use?

Use low moisture mozzarella. Don't use pre-grated cheese, as the anti-caking agent prevents a good melt. You can replace up to 30% of Mozzarella with Fontina cheese, for an even better melt.