No Knead Sheet Pan Pizza
No Knead Sheet Pan Pizza
Ingredients
For the Dough
- 400 g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 300 ml lukewarm water
- 2 tablespoons olive oil, plus more for greasing
For the Toppings
- to taste pizza sauce
- to taste shredded mozzarella cheese
- as needed fresh basil, for garnish, optional
Instructions
- 1
In a large bowl, combine the 400 grams of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of instant yeast. Mix these dry ingredients well with a spatula or spoon.
⏱️ 2 min
- 2
Add the 300 ml of lukewarm water and 2 tablespoons of olive oil to the dry ingredients. Mix everything together with the spatula or spoon until a shaggy, sticky dough forms. No kneading is required.
⏱️ 3 min
- 3
Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 hours, or until it has at least doubled in size. Alternatively, you can place it in the fridge overnight for an even better result (this will increase passive time).
⏱️ 120 min
- 4
Once the dough has risen, lightly grease a sheet pan (approximately 30cm x 40cm or 12x16 inches) with olive oil. Line the greased pan with parchment paper, ensuring the parchment paper also extends slightly over the edges.
⏱️ 3 min
- 5
Carefully transfer the risen dough onto the prepared sheet pan. Use your fingertips to gently stretch and spread the dough to fill the entire pan. If the dough resists, let it rest for 5-10 minutes before continuing to stretch. The dough should be light and airy.
⏱️ 5 min
- 6
Spread an even layer of pizza sauce over the dough, leaving a small border for the crust. Generously sprinkle shredded mozzarella cheese over the sauce. Add any desired toppings.
⏱️ 5 min
- 7
Preheat your oven to 220°C (425°F).
⏱️ 10 min•🌡️ 220
- 8
Bake the pizza for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 20 min•🌡️ 220
- 9
Once baked, remove the pizza from the oven. Optionally, garnish with fresh basil. Slice and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
No Knead Sheet Pan Pizza
For the Dough
- 400 g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 300 ml lukewarm water
- 2 tablespoons olive oil, plus more for greasing
For the Toppings
- to taste pizza sauce
- to taste shredded mozzarella cheese
- as needed fresh basil, for garnish, optional
Instructions
- 1
In a large bowl, combine the 400 grams of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of instant yeast. Mix these dry ingredients well with a spatula or spoon.
⏱️ 2 min - 2
Add the 300 ml of lukewarm water and 2 tablespoons of olive oil to the dry ingredients. Mix everything together with the spatula or spoon until a shaggy, sticky dough forms. No kneading is required.
⏱️ 3 min - 3
Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 hours, or until it has at least doubled in size. Alternatively, you can place it in the fridge overnight for an even better result (this will increase passive time).
⏱️ 120 min - 4
Once the dough has risen, lightly grease a sheet pan (approximately 30cm x 40cm or 12x16 inches) with olive oil. Line the greased pan with parchment paper, ensuring the parchment paper also extends slightly over the edges.
⏱️ 3 min - 5
Carefully transfer the risen dough onto the prepared sheet pan. Use your fingertips to gently stretch and spread the dough to fill the entire pan. If the dough resists, let it rest for 5-10 minutes before continuing to stretch. The dough should be light and airy.
⏱️ 5 min - 6
Spread an even layer of pizza sauce over the dough, leaving a small border for the crust. Generously sprinkle shredded mozzarella cheese over the sauce. Add any desired toppings.
⏱️ 5 min - 7
Preheat your oven to 220°C (425°F).
⏱️ 10 min•🌡️ 220 - 8
Bake the pizza for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 20 min•🌡️ 220 - 9
Once baked, remove the pizza from the oven. Optionally, garnish with fresh basil. Slice and serve immediately.
⏱️ 2 min