Easy Recipes
How to Make a No-Knead Liquid-Dough Pizza at Home
Ingredients
Method
Preparation
- In a large mixing bowl, combine the room temperature water, instant yeast, sugar, flour, olive oil, and salt. Stir until everything is well combined; the mixture will be somewhat loose and sticky.
- Lightly grease your 16×12 inches baking pan with olive oil, then sprinkle a thin layer of flour over the surface to prevent sticking.
- Pour the dough into the prepared pan and gently spread it out into an even layer.
Topping and Rising
- Spoon dollops of cottage cheese over the dough, then sprinkle dried oregano to taste. Top with shredded mozzarella cheese, chopped bell pepper, parsley, canned corn, and olives.
- Cover the pan with plastic wrap or a kitchen towel, and let it rest for 40 minutes at room temperature.
- Preheat your oven to 180°C (356°F) while the dough is resting.
Baking
- Once the dough has risen, place it in the preheated oven and bake for 25-28 minutes, or until the crust is golden brown and crispy and the cheese is melted and bubbly.
- Let the pizza cool for a couple of minutes before slicing it up. Serve hot and enjoy every slice!
Notes
Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza slices in a preheated oven at 180°C (356°F) for about 10 minutes, or until heated through.