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No-Knead Deep-Dish Pizza

Author: Charlotte Bothe

No-Knead Deep-Dish Pizza  Recipe No-Knead Deep-Dish Pizza  Recipe

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

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At a glance

Prep
Bake
Total
Yield
8 to 10 servings
Nutrition information

Ingredients

Choose your measure:

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

Instructions

  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.
  10. Yield: 8 to 10 servings.

Nutrition Information

  • Serving Size 208g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 410
  • Calories from Fat 140g
  • Total Fat 16g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 1260mg
  • Total Carbohydrate 46g
  • Dietary Fiber 2g
  • Sugars 4g
  • Protein 21g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.