No-Knead Deep-Dish Pizza
Craving pizza on a weeknight but you’re tired from work and don’t really feel like cooking up something too complicated? I’ve been there and I’ve done that. Before you pick up that phone to order delivery, though, why not give this No-Knead Deep-Dish Pizza a chance? It comes together so easily, no mixer or heavy elbow grease required. In just about an hour and a half, less time than what you’d have to wait for your local pizza shop to deliver, you can have a delicious homemade deep-dish pie that you won’t feel so guilty about. Did I mention there’s no kneading involved? The dough literally comes together in a bowl with a wooden spoon in no time at all. A short rise means you can get this on the table in a flash. The toppings are endless so you can customize it according to what you have on hand. Need I say more?
Keep this little deep-dish pizza recipe in mind for when you’re craving a pizza night at home but don’t want to order in. Making homemade pizza from scratch, especially on a weeknight, might sound like the last thing you want to do but it can actually be a lot easier than you think! Let me know if you have any questions or comment below.
No-Knead Deep-Dish Pizza
Equipment
- 9×13-inch baking pan
- Mixing bowl
Ingredients
Dough:
- 1 1/4 cups lukewarm water
- 2 tablespoons olive oil
- 2 3/4 cups all-purpose flour
- 1/2 cup semolina flour
- 2 teaspoons Kosher salt
- 2 teaspoons instant yeast
Sauce:
- 14.5 ounces whole tomatoes
- 2 garlic cloves
- 1 tablespoon olive oil
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
Topping:
- 3 cups shredded mozzarella cheese
- 1/4 cup grated parmesan
- 4 ounces pepperoni
- 1/4 teaspoon dried oregano
Instructions
- In a large bowl, combine the water, oil, flour, semolina, salt and yeast. Stir with a wooden spoon until a soft, slightly sticky dough is formed. Cover loosely with plastic wrap and a damp kitchen towel. Let rise for 30 minutes in a warm spot.
- Place the dough in a well-oiled 9×13-inch baking pan and let rest for 10 to 15 minutes, then pat and stretch it to cover the bottom of the pan. Let the dough rest, covered, for another 30 minutes.
- Preheat oven to 425°F.
- Meanwhile, to make the sauce, place the tomatoes (with their juice), garlic, oil, and seasonings in a food processor or blender. Blend until smooth.
- Top the the dough with the sauce, spreading it into an even layer. Then sprinkle on the cheeses, top with pepperoni and season with a bit of oregano. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let cool for about 5 minutes before slicing and serving. Enjoy!
