Liquid Pizza! Ready in 5 Minutes — Mix, Pour & Bake (No-Knead, No Pizza Oven)

Ingredients

• 250 g Bread Flour (Can substitute all‑purpose flour; sift before using)
• 0.5 tsp Salt (Fine sea salt for better texture)
• 300 ml Water (Lukewarm (35‑40°C) to activate yeast)
• 1 tbsp Granulated Sugar (Feeds the yeast)
• 1 tsp Instant Yeast (Can use active dry yeast if activated first)
• 1 tbsp Extra Virgin Olive Oil (Adds flavor and richness)
• 200 ml Tomato Puree (Plain, no added herbs)
• 0.25 tsp Salt (for sauce) (Adjust to taste)
• 0.5 tsp Granulated Sugar (for sauce) (Balances acidity)
• 0.5 tsp Dried Oregano (Adds classic Italian flavor)
• 5 pieces Fresh Basil Leaves (Torn or chopped)
• 50 g Spicy Salami (Thinly sliced)
• 50 g Shredded Cheddar Cheese (Sharp cheddar preferred)
• 50 g Shredded Mozzarella Cheese (Low‑moisture mozzarella works best)

Instructions

1. Measure Dry Ingredients

   Place 250 g bread flour and ½ tsp salt into a large mixing bowl. Give it a quick stir to distribute the salt evenly.

   Time: PT2M

2. Prepare Yeast Liquid

   In a separate bowl combine 300 ml lukewarm water, 1 tbsp sugar, 1 tsp instant yeast and 1 tbsp extra‑virgin olive oil. Stir until the sugar and yeast dissolve completely.

   Time: PT2M

3. Combine Wet and Dry

   Pour the yeast mixture into the flour bowl. Stir gently until a thick, pourable batter forms. If the batter looks too thick, add a splash of water; if too runny, sprinkle a little extra flour.

   Time: PT2M

4. Rest the Dough

   Cover the bowl with plastic wrap or a clean kitchen towel and let it rest for 15 minutes at room temperature. This hydrates the flour and allows the yeast to create tiny bubbles.

   Time: PT15M

5. Make Quick Tomato Sauce

   While the dough rests, mix 200 ml tomato puree with ¼ tsp salt, ½ tsp sugar, ½ tsp dried oregano and the torn basil leaves in a small bowl. Stir until evenly combined.

   Time: PT3M

6. Prepare the Pizza Tray and Preheat Oven

   Set the oven to 220 °C (430 °F) and let it preheat. Lightly spray or brush the 32 cm pizza tray with olive oil, then dust the surface with a thin layer of flour to prevent sticking.

   Time: PT12M

   Temperature: 220°C

7. Transfer Batter and Add Sauce

   Pour the rested batter onto the prepared tray. Using the back of a spoon, gently spread it toward the edges, leaving a small border. Spoon the tomato sauce over the batter and, with the spoon’s back, press lightly around the inner edge to raise a modest crust.

   Time: PT5M

8. Bake the Pizza Base

   Place the tray in the preheated oven and bake for 15 minutes until the edges turn golden and the surface looks set.

   Time: PT15M

   Temperature: 220°C

9. Add Toppings

   Remove the tray, scatter the sliced spicy salami, shredded cheddar and mozzarella evenly over the baked base.

   Time: PT5M

10. Final Bake

    Return the pizza to the oven and bake for another 10 minutes, or until the cheese is fully melted and bubbly and the crust edges are crisp.

    Time: PT10M

    Temperature: 220°C

Nutrition Facts

Calories

813

Protein

35 g

Carbohydrates

80 g

Fat

45 g

Fiber

5 g