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Pourable Crust Pizza
A super fast, no-knead, no-rise pizza recipe where the dough is poured directly into the pan. It results in a fluffy interior with slightly crispy edges.
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Ingredients
- 350 ml warm water
- 7 g dry yeast
- 1 tsp sugar
- 300 g all-purpose flour
- 3 tbsp oil
- 1 tsp salt
- 4 tbsp tomato sauce
- dried oregano (to taste)
- mushrooms (sliced, to taste)
- red onion (sliced, to taste)
- olives (sliced, to taste)
- turkey ham (sliced, to taste)
- grated cheese (to taste)
Steps
- 1
In a small bowl or measuring cup, mix 350 ml of warm water with 7 g of dry yeast and 1 tsp of sugar.
- 2
In a large mixing bowl, combine 300 g of flour, 3 tbsp of oil, 1 tsp of salt, and the prepared yeast mixture.
- 3
Mix everything together with a wooden spoon until a smooth, slightly liquid batter (pourable dough) forms.
- 4
Pour the entire batter into a large baking tray (a standard oven sheet) and level it out with a spoon or spatula.
- 5
Set the tray aside to rest briefly while you prepare the toppings.
- 6
Slice the mushrooms, red onion, olives, and turkey ham.
- 7
Spread 4 tbsp of tomato sauce over the batter in the tray.
- 8
Sprinkle a little dried oregano over the tomato sauce.
- 9
Arrange the sliced mushrooms, onion, olives, and turkey ham over the sauce.
- 10
Top the pizza with a generous layer of grated cheese.
- 11
Preheat the oven to 180°C (350°F) and bake the pizza for 30 minutes.
- 12
Slice and serve immediately.
Notes
This is a 'pourable' dough recipe, so the consistency will be much wetter than traditional pizza dough. No kneading or rising time is required before putting it in the pan.
Nutrition per serving
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