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Chef John's Pourable Pizza

Rated as 3.83 out of 5 Stars
57k

"Besides being kind of fun to make, this pourable pizza 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."
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Ingredients

1 h 40 m servings 388
Original recipe yields 4 servings (4 (8-inch) pizzas)

Directions

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  1. Place flour in mixing bowl with dry yeast, salt, honey, olive oil, and warm water. 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 the 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: mozzarella cheese, grated Parmigiano-Reggiano cheese, pepperoni, etc. Try to avoid topping too heavily.
  5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  6. Place pizza under broiler until toppings are cooked, 3 to 4 minutes.

Footnotes

  • Cook's Note:
  • 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.

Nutrition Facts


Per Serving: 388 calories; 4.4 75.2 10.5 0 528 Full nutrition

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Reviews

Read all reviews 8
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I love this method of making thin crust pizza dough! It's amazingly easy! I recommend weighing the flour based on Chef John's notes to obtain the correct consistency. Should you choose not to w...

Most helpful critical review

This did not work for me. It wouldn't stay together. Soggy.

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I love this method of making thin crust pizza dough! It's amazingly easy! I recommend weighing the flour based on Chef John's notes to obtain the correct consistency. Should you choose not to w...

My mixer wouldn't do the job, so I tried whisking by hand. When that put too much strain on the whisk, I used a spatula and no matter how long I mixed it, I never got it to liquify. Close, but n...

This did not work for me. It wouldn't stay together. Soggy.

I used ap flour. Using a plasitic bag and piping the batter onto the pan did not work for me. I used a ladel and then a spatula to spread it out, almost like a crepe. Also, the batter absor...

this is really crisp and delicious! I did have an issue with my bigger skillet, the dough was stuck to the bottom and it wouldn't flip. when I changed to my medium skillet it was much better. I ...

It was tricky to decide how many stars to give this because, although it was really good, there is a glaring error in the recipe. 3 cups of flour is way too much. This recipe is supposed to ma...

I used the ingredients exactly as described, no modifications. It was a cool day where I live, so I put it into a 150 degree oven to rise. That worked out fine. However I was confused about the ...

Easy and delicious, homemade pizza anytime.