Quick pan pizza, soft yet incredibly delicious, similar to the mini pizzas we eat at the deli, a recipe almost like pan pizza, just faster, because it’s made to rise differently, so you can bake it in about an hour! Yes, the idea came just last night, with the arrival of March the beautiful days began in Calabria, I took the opportunity to spend some time outdoors, and there’s nothing better than spending a few hours at the beach, but you know how it is, the sea makes you hungry, and I had such a craving for pizza that, although I am against quick risings, I sometimes break the rule, but I assure you this pizza won’t make us regret it at all, actually it’s so good that we want more, I made a large one for 2 people, and the leftover was a welcomed appetizer today for us and my niece, she told me it was a dream, so I think I’ll make it again, maybe with a slightly longer rise and less yeast, but even as it is, it was a delight, try it too, maybe when you’re in a hurry like me, come home late and crave pizza, here is the recipe to prepare it in no time, you mix it with a spoon! Also try my amazing pizza with just 1 gram of yeast.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: About 3 people
- Cooking methods: Oven
- Cuisine: Italian
No-Knead Pizza Dough
- 7 oz All-purpose flour
- 7 oz Bread flour
- 1.5 cups Lukewarm water
- 0.28 oz Fresh yeast
- 0.28 oz Salt
- 7 oz Canned tomatoes
- 3.5 oz Mozzarella
- 1.75 oz Gorgonzola cheese
- 1.75 oz Scamorza (provola)
- Oregano
- to taste Olive oil
Tools
- Bowl
- Baking tray
Preparation
In a large bowl, crumble the yeast into the water, mix, add all the flour, mix with a spoon, then add the salt, and work to get a homogeneous mixture, not hard, but workable with a spoon. If needed, add a spoon of flour, or a bit more water to work the dough. Mix well with the spoon.
Generously oil a low, non-stick rectangular baking tray, or 2 round pizza pans about 11 inches in diameter.
Pour the dough into the tray, sprinkle with olive oil and spread it over the whole tray. Let it rise in a warm oven, which we have heated slightly beforehand, then leave it off with the light on. Let it rise for about an hour.
Bake in a hot oven at 482°F in a fan oven, for about 5 minutes. Then remove and top only with crushed canned tomatoes and cook for another 10 minutes.
Remove again and this time add all the cheeses and oregano. Put back into the oven for a few more minutes, until the pizza is well-cooked. Remove and enjoy all the soft goodness of quick pan pizza, without kneading and without long rising waits.
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If you have a bit more time to let the pizza rise, use less yeast, and let it rise for more hours, you will get an even better result, but I assure you even so it is digestible and so good, at my house they often ask for it, even at the last minute, and how can I not please them!
