Rectangle Pizza with No-Knead Crust

Ingredients

• 3 cup all-purpose flour
• 0.25 oz instant yeast (1 packet)
• 1 tsp salt
• 1 tsp sugar
• 1.25 cup warm water (105°F to 115°F)
• 2 tbsp olive oil (divided)
• 1 cup pizza sauce
• 2 cup shredded mozzarella cheese
• 4 oz pepperoni slices

Steps

1. 1

   In a large mixing bowl, whisk together the flour, instant yeast, salt, and sugar until well combined.

2. 2

   Add the warm water and 1 tablespoon of olive oil to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms and no dry flour remains.

3. 3

   Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest in a warm, draft-free spot for 1 hour, or until it has doubled in size.

4. 4

   Preheat your oven to 450°F (230°C).

5. 5

   Grease a 13x18-inch rimmed baking sheet (half-sheet pan) with the remaining 1 tablespoon of olive oil.

6. 6

   Transfer the dough to the prepared baking sheet. Using lightly oiled fingers, gently press and stretch the dough to the edges of the pan. If the dough snaps back, let it rest for 5 minutes and try again.

7. 7

   Spread the pizza sauce evenly over the dough, leaving a small border for the crust.

8. 8

   Sprinkle the shredded mozzarella cheese over the sauce and top with pepperoni slices.

9. 9

   Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

10. 10

    Remove from the oven and let the pizza rest for 5 minutes before slicing into rectangles and serving.

Notes

For a crispier bottom crust, place the baking sheet on the lowest oven rack. You can customize the toppings with vegetables like bell peppers, onions, or mushrooms as desired.

Nutrition per serving

• main
• pizza
• no-knead
• baked
• dinner
• family-style