Chef John's Pourable Pizza


Besides being kind of fun to make, this pourable pizza dough method doesn't require kneading or rolling/stretching/spinning. So it's an easy way to achieve a really thin-crust pizza. Plus you get that crispy, near-charred bottom you usually get only from a pizza oven.

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
1 hrs 30 mins
Total Time:
1 hrs 55 mins
4 (8-inch) pizzas


  • 3 cups all-purpose flour

  • 1 (.25 ounce) package active dry yeast (2 1/4 teaspoons)

  • 1 teaspoon kosher salt

  • 2 cups warm water (105 degrees F/41 degrees C)

  • 1 tablespoon olive oil, plus more to oil pan

  • 1 ½ teaspoons honey

  • Pizza sauce

  • Favorite pizza toppings


  1. Place flour in a mixing bowl with dry yeast and salt. Add warm water, olive oil, and honey. Whisk together for about 5 minutes. This will be a very thin batter-like dough. Cover and let rise, 1 1/2 hours. Dough should be bubbly. Stir with a ladle to eliminate bubbles.

  2. Generously oil a cast-iron skillet with olive oil off heat. Pour batter in a squeeze bottle or zip-top bag with a bottom corner snipped. Slowly pour the batter into the skillet starting from the center of the pan and working in circles toward the edge. Try to avoid mixing batter with the oil. If small bubbles of oil appear on the surface, use the tip of a paring knife to gently stir them into the dough.

  3. Place pan over medium-high heat. Wait for the dough to form bubbles over the entire top surface and the crust starts to dry out a bit. Flip over and continue cooking one side and the next. The bubbly side should be dry and achieve a golden brown color; the bottom should be well browned, about 4 to 5 minutes total per side. Doneness times will depend on how thickly the batter was poured. Remove from heat.

  4. Spread with pizza sauce and top with your favorite pizza toppings. Try to avoid topping too heavily.

  5. Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.

  6. Place pizza under the broiler until toppings are cooked, 3 to 4 minutes.

    close up view of Pourable Pizza with pepperoni on a wooden board
    Chef John

Chef's Notes:

I used something called double-zero flour or "00" flour, which is an Italian flour used for pasta and pizza making. It is very finely milled and lovely to work with. If you can't get or find it, just use all-purpose. I weigh my flour and used 14 ounces for this recipe, or approximately 3 cups.

If using a stand mixer to make the dough, use a whisk attachment, not a dough hook!

You can also finish the pizza in a preheated 500-degree F oven (260 degrees C). Toppings should be cooked through after about 4 or 5 minutes. Some favorite pizza toppings may include mozzarella cheese, grated Parmigiano-Reggiano cheese, pepperoni, etc.

Nutrition Facts (per serving)

388 Calories
4g Fat
75g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 388
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Sodium 528mg 23%
Total Carbohydrate 75g 27%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 11g
Vitamin C 1mg 4%
Calcium 21mg 2%
Iron 5mg 26%
Potassium 138mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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