Foolproof Pan Pizza

No Knead Pan Pizza with a Pittsburgh/Detroit Flare

• Ready In: 45 mins
• Serves: 6
• Yields: 2 Pizzas

Ingredients

• For Dough

• 2 1⁄2 cups flour
• 2  teaspoons salt
• 1  teaspoon active dry yeast
• 1  cup warm water
• 1  teaspoon sugar
• 3  tablespoons warm water
• 2  teaspoons olive oil

• For Sauce

• 1 (28 ounce) can crushed tomatoes
• 2  tablespoons olive oil
• 1  teaspoon dried oregano
• 1  teaspoon dried basil
• 1  pinch red pepper flakes
• 1  teaspoon sugar
• 2  medium garlic cloves, minced
• 1  medium onion, diced
• 1  pinch salt

• For Pizza

• 6  ounces mozzarella cheese
• 6  ounces provolone cheese

Directions

1. For Dough:
2. Combine warm water, yeast, and sugar in a glass bowl and set aside.
3. Combine flour, salt, and oil in a bowl.
4. Add yeast mixture to flour mixture after yeast activates (foam forms).
5. Stir until water is absorbed.
6. Form dough ball and drizzle with oil to prevent sticking.
7. Let rise for 8-24 hours.
8. For Sauce:
9. Heat oil in medium saucepan over medium heat.
10. Sautee onion until onion is soft and translucent.
11. Add oregano, basil, garlic, sugar, and pepper flakes to pan.
12. Stir until fragrant.
13. Add tomatoes and salt to taste.
14. Simmer for 1/2 hour and let cool.
15. For Pizza:
16. Preheat oven to 500-550 degrees with pizza stone if using.
17. Divide dough in 1/2 for thinner pizza or leave whole for thicker pizza.
18. Add dough to pan(s) and spread to edges with hands.
19. Let rest.
20. Combine both cheeses in a 50/50 mixture.
21. Top dough with sauce.
22. Add cheese all the way to the edges of the crust.
23. Add any other toppings you wish.
24. Bake for 15 minutes.