No-Knead Deep-Dish Pizza

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Hands-on time:
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Yield: 8 to 10 servings

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No kneading? No problem; this tender, tasty pizza doesn't "knead" it!

No-Knead Deep-Dish Pizza

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 to 10 servings
Published: 12/26/2012

Ingredients

Crust

  • 1 1/4 cups lukewarm water
  • 2 tablespoons olive oil
  • 3 1/4 cups Perfect Pizza Blend*
  • 1 tablespoon Pizza Dough Flavor, optional; for enhanced flavor
  • 1 1/2 teaspoons salt
  • 2 teaspoons instant yeast
  • *Or substitute 2 3/4 cups King Arthur Unbleached All-Purpose Flour and 1/2 cup semolina flour.

Topping

  • 3 cups shredded mozzarella cheese
  • 15-ounce can crushed tomatoes in purée
  • 2 teaspoons Pizza Seasoning, or mixed dried Italian herbs
  • 4 ounces sliced pepperoni
  • 1/2 cup grated Parmesan cheese

Tips from our bakers

  • For a simpler pizza, top with 1 cup of your favorite pizza sauce; 2 teaspoons Pizza Seasoning or mixed Italian herbs, and 1 1/2 cups of the grated cheese of your choice.

Directions

1) Grease (or oil with olive oil) a 14"-diameter deep-dish pizza pan or a 9" x 13" pan.

2) To make the crust: Stir the crust ingredients together to form a slightly sticky, soft dough.

3) Let the dough rise, covered, for 30 minutes.

4) Place the dough in the pan and let it rest for 10 to 15 minutes, then pat and stretch it to cover the bottom of the pan. Let it rest, covered, for another 30 minutes.

5) Preheat the oven to 425°F.

6) Combine the crushed tomatoes with the Pizza Seasoning.

7) Cover the crust with the tomatoes. Top with the mozzarella and pepperoni, then the Parmesan.

8) Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown.

9) Remove the pizza from the oven, and carefully lift it out of the pan onto a rack; a giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.

Yield: 8 to 10 servings.

Reviews

1
  • star rating 02/07/2014
  • dandelion9999 from KAF Community
  • This was a HIT at my house. My hubby cuts the crust off the back of his pizza and throws it away. But this crust he cut off so he could save it for last. Also, our son has Asperger's syndrome and often protests changes to how I normally make food. He doesn't love deep dish or pan pizza. He not only loved this, he didn't even complain about "contraband" toppings (mushrooms and olives).
  • star rating 12/31/2012
  • Lisa Cornely from Doylestown
  • This is a wonderful easy pizza recipe. Would be perfect for beginners. Easy to customize with your favorite sauce and toppings.
  • star rating 10/29/2011
  • klstay from KAF Community
  • While the crust recipe is great, the rest of the preparation is NOT Chicago style deep dish. For that cook the dough 15 minutes first with no added ingredients save perhaps a light brushing of olive oil. Then add mozzarella or provolone cheese to the bottom. Then layer on ingredients of your choosing from green/red peppers, diced onion, thin slice mushrooms, sliced olives, cooked sausage etc. Now add the sauce and italian seasoning on top of that. Then you can optionally add a layer of pepperoni on top of that. Finally sprinkle with fresh parmesan and finish cooking.
  • star rating 12/23/2010
  • Mrs.L.A.Scott from KAF Community
  • Oh my goodness, I just love these pizza crusts on your website, each one seems to get better if that's possible lol. This particular crust makes a great deep dish, makes a great thin crust pizza, and also lovely bread sticks...another keeper in my faves, and the family loved it. Thanks KAF for these wonderful recipes.
  • star rating 04/18/2010
  • Pat from Seminole, FL
  • Finally! I have found the perfect pan pizza recipe! I love the texture and it was so good just with the sauce, seasonings and cheese, my kids inhaled this. You have no idea how long I've been searching for a recipe like this, but was scared to try so called sicilian recipes. I can't wait to make it again and add some veggie toppings this time. Thank you KAF!
  • star rating 10/27/2009
  • Kali from TN
  • This was a very easy recipe to make and was enjoyed by the family! I did make a few changes though. I used ground soft spring wheat for all the flour and instead of the pizza dough flavor, I used nutritional yeast, garlic, and basil (would have used oregano too). The pizza dough turned out soft and not heavy. Excellent!
  • star rating 09/20/2009
  • Ashley from England
  • Easy to prepare (I love not having to knead, especially since I have no bread machine), and baked up fantastically. I brushed the base with olive oil after it's first 15-minute bake, and it turned out tender and rose nicely. My husband loved it.
  • star rating 01/31/2009
  • Maryann from Shaker Hts, Ohio
  • I made this pizza dough several times and top it with my own homemade sauce. It is super-simple to mix together and the crust is amazing--the perfect blend of chewy and crunchy. I am never disappointed; it rivals my favorite pizza shop's Sicilian pizza. This pizza is even better the next day warmed in the oven.
1
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