Quick Recipe Version (TL;DR)
Quick Ingredients
- 400 g (3 1/4 cups) bread flour
- 280 g (1 1/4 cups) room-temp water
- 1/2 tsp instant yeast; 1 1/2 tsp (9 g) fine sea salt
- 1 1/2 tsp sugar (optional)
- Extra-virgin olive oil: 1 tbsp for dough + 3 tbsp for pan + 1 tbsp for finishing
- 1 cup (240 g) crushed tomatoes
- 1 small garlic clove, grated; 1/4 tsp dried oregano
- 8 oz (225 g) fresh mozzarella, drained and torn
- 12–16 fresh basil leaves
- 2 tbsp (10 g) grated Parmesan (optional, for edge frico)
Do This
- 1. Mix flour, water, yeast, salt, sugar, and 1 tbsp oil until shaggy; rest 10 minutes, then knead 2 minutes. Do 2 quick stretch-and-folds 10 minutes apart.
- 2. Cover and cold ferment 24 hours in the fridge (4°C/39°F).
- 3. Oil a 10×14-inch pan with 3 tbsp oil. Stretch dough in pan, rest 15 minutes, finish stretching to corners; proof 90 minutes. Preheat oven to 500°F (260°C) 30 minutes before baking.
- 4. Stir tomatoes with garlic, salt, oregano, and 1 tsp oil. Spread 3/4 cup sauce on dough; sprinkle Parmesan around edge (optional).
- 5. Bake 13 minutes. Add torn mozzarella and drizzle 1 tbsp oil; bake 7 minutes more. Add basil in last 1 minute.
- 6. Rest 2–3 minutes. Loosen edges, lift out, finish with flaky salt and a light oil drizzle, then slice into 8 pieces.
Why You’ll Love This Recipe
- Airy, chewy pan crust with a crisp, olive-oil-fried bottom.
- Bright, no-cook tomato sauce that tastes like summer.
- Melty pockets of fresh mozzarella with gentle blistering.
- Classic Margherita flavors in an easy, weeknight-friendly pan format.
Grocery List
- Produce: 1 small garlic clove, fresh basil
- Dairy: 8 oz fresh mozzarella, Parmesan (optional)
- Pantry: Bread flour, instant yeast, fine sea salt, sugar, canned whole or crushed tomatoes, dried oregano, extra-virgin olive oil
Full Ingredients
Dough (for one 10×14-inch pan or 12-inch cast-iron)
- 400 g (3 1/4 cups) bread flour, plus extra for hands
- 280 g (1 1/4 cups) water, room temperature
- 1/2 tsp (about 1.6 g) instant yeast
- 1 1/2 tsp (9 g) fine sea salt
- 1 1/2 tsp (6 g) granulated sugar (optional, for browning)
- 1 tbsp (15 ml) extra-virgin olive oil (in the dough)
Pan & Assembly
- 3 tbsp (45 ml) extra-virgin olive oil (for the pan)
- 2 tbsp (10 g) finely grated Parmesan (optional, for edge frico)
No-Cook Tomato Sauce
- 1 cup (240 g) crushed tomatoes (preferably San Marzano, hand-crushed)
- 1 small garlic clove, finely grated
- 1/2 tsp (2.5 g) fine sea salt
- 1/4 tsp dried oregano
- 1/2 tsp (2 g) sugar (optional, to balance acidity)
- 1 tsp (5 ml) extra-virgin olive oil
Toppings & Finish
- 8 oz (225 g) fresh mozzarella, drained well and torn into 1-inch pieces
- 12–16 fresh basil leaves
- 1 tbsp (15 ml) extra-virgin olive oil, plus flaky sea salt to finish
- Red pepper flakes (optional)
Step-by-Step Instructions
Step 1: Mix a simple high-hydration dough
In a large bowl, combine the water, instant yeast, sugar, flour, and salt. Add 1 tbsp olive oil. Stir with a spoon until no dry flour remains and the dough looks shaggy, about 1–2 minutes. Cover and rest 10 minutes, then knead in the bowl for 2 minutes until the surface looks a bit smoother. The dough will be sticky; that is perfect for an airy crumb.
Step 2: Strengthen with quick stretch-and-folds
Lightly oil your hands. Grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl a quarter turn and repeat until you have folded all around (4 folds). Cover and rest 10 minutes. Repeat one more round of folds. Shape into a rough ball, lightly oil the bowl, cover tightly, and move on.
Step 3: Cold ferment for flavor and open crumb
Refrigerate the covered dough for 24 hours at 39°F/4°C. This slow rise builds flavor and lets the gluten relax so it stretches easily in the pan later.
Step 4: Pan, stretch, and proof until puffy
Pour 3 tbsp olive oil into a 10×14-inch steel pan or a 12-inch cast-iron skillet, coating the bottom and corners. Add the cold dough. Press it gently into a rectangle. If it resists, rest 15 minutes, then press again, nudging it toward the corners. Repeat resting and pressing until it reaches the edges. Cover and proof at room temperature until noticeably puffy and bubbly on top, about 90 minutes.
Thirty minutes before baking, position a rack in the lower-middle of the oven and preheat to 500°F (260°C). If you have a baking steel/stone, set it on that rack.
Step 5: Stir the no-cook sauce
In a bowl, mix crushed tomatoes, grated garlic, salt, oregano, sugar (if using), and 1 tsp olive oil. Spread exactly 3/4 cup (180 ml) sauce evenly over the dough, leaving a 1/2-inch border. For a lacy, crisp edge, sprinkle 2 tbsp grated Parmesan around the perimeter where the dough meets the pan (optional).
Step 6: Bake in two stages for blistered cheese
Transfer the pan to the oven and bake for 13 minutes. Remove the pan, scatter the torn mozzarella evenly (leave some gaps so steam can escape), and drizzle 1 tbsp olive oil over the top. Return to the oven and bake 7 minutes more, until the cheese is melted with light brown blisters and the crust is deep golden at the edges. Add half the basil in the final 1 minute to gently wilt; reserve the rest for fresh brightness.
Step 7: Finish, slice, and serve
Cool 2–3 minutes. Run a thin spatula around the edge to loosen, then lift the pizza onto a cutting board. Scatter remaining basil, a pinch of flaky salt, and an extra drizzle of olive oil if you like. Slice into 8 pieces and serve hot.
Pro Tips
- Drain your mozzarella: Tear it, then blot with paper towels and keep it in the fridge while the dough proofs to reduce moisture.
- Weigh ingredients for best texture; 70% hydration (280 g water to 400 g flour) keeps the crumb light and open.
- Do not oversauce: 3/4 cup is the sweet spot for a pan this size—more can sog the crust.
- Check the bottom: Lift a corner with a spatula. If you want extra crisp, slide the pizza out of the pan and bake directly on the rack or steel for 2–3 more minutes.
- Use the right rack: Lower-middle helps brown the bottom before the top overcolors.
Variations
- Cast-Iron Round: Use a 12-inch cast-iron skillet; keep dough and timings the same.
- Detroit-ish Edge: Swap fresh mozz for a 50/50 mix of low-moisture mozzarella and Monterey Jack, cube it, and pack the edges for caramelized frico walls.
- Spicy Honey: Finish with a drizzle of warm chili honey and a pinch of red pepper flakes.
Storage & Make-Ahead
Dough can cold ferment up to 72 hours; keep covered and degas once if it balloons. The sauce keeps 3 days refrigerated. Leftover baked slices: refrigerate up to 3 days. Reheat in a skillet with a few drops of oil, covered, over medium heat for 3–4 minutes; or in a 425°F (220°C) oven on a sheet pan for 8–10 minutes; or in an air fryer at 375°F (190°C) for 4–6 minutes. To freeze, wrap slices tightly and freeze up to 1 month; reheat from frozen at 400°F (205°C) for 12–15 minutes.
Nutrition (per serving)
Approx. 333 calories; 40 g carbs; 12 g protein; 14 g fat; 560 mg sodium. Values are estimates based on 8 servings and will vary by ingredients used.
