If you’re looking for the ultimate homemade pizza to celebrate National Pizza Week, this crispy Italian-style pan pizza is about to become your new obsession. Made with a 5-minute no-knead liquid dough, it delivers a golden, bakery-style crust with zero rising time — perfect for busy weeknights or spontaneous pizza cravings. Finished with an elegant Italian topping combo of mortadella, pistachios, burrata, and fresh basil, this pizza proves you don’t need a pizzeria to make something truly special at home.
Fast, beginner-friendly, and absolutely unforgettable — let’s make pizza magic. 🍕
🛒 Ingredients
For the No-Knead Liquid Dough
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250 ml (1½ cups) cold water
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1½ tsp sugar
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1½ tsp salt
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1½ tbsp extra virgin olive oil
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200 g (1⅓ cups) 00 flour or all-purpose flour
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50 g (⅓ cup) fine semolina flour
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12 g (1 tbsp) instant yeast
For the Tomato Sauce
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100 g tomato sauce
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2 tbsp olive oil
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Salt, to taste
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4–5 fresh basil leaves
For the Toppings
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200 g shredded mozzarella
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5–6 cherry tomatoes, halved
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3–4 slices mortadella
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¼ tsp dried oregano
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100 g burrata
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30 g pistachios, chopped
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Fresh basil leaves
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Olive oil, for drizzling
🍳 Step-by-Step Instructions
1. Preheat the Oven for Maximum Crispiness
Preheat your oven to its highest temperature (about 250°C / 480°F) for at least 20 minutes.
👉 Keep the top grill/broiler off for now.
2. Make the Liquid Dough
In a bowl, whisk together the cold water, sugar, and salt.
Add olive oil, then gradually whisk in the flour and semolina until smooth and pourable — similar to thick pancake batter.
Sprinkle in the yeast and mix until fully incorporated.
Let the dough rest for 10–15 minutes at room temperature to lightly activate the yeast.
3. Prepare the Fresh Tomato Sauce
In a small bowl, mix the tomato sauce with olive oil, salt, and basil.
💡 Do not cook — this keeps the sauce fresh and vibrant during baking.
4. Prepare the Pan
Generously grease a 36 cm (14-inch) round pizza pan with olive oil.
Lightly dust with semolina to ensure a crispy base.
5. First Bake – Dough & Sauce
Pour the liquid dough into the pan and spread evenly.
Spoon the tomato sauce over the surface and drizzle lightly with olive oil.
Bake on the lower rack for 10–12 minutes, until the edges puff and turn lightly golden.
6. Add Cheese & Finish Baking
Remove the pizza from the oven and top with mozzarella and cherry tomatoes.
Switch on the top grill/broiler and bake for 2–3 minutes, just until the cheese bubbles and lightly browns.
7. Final Italian Finish
Once out of the oven, add mortadella and burrata.
Finish with fresh basil, chopped pistachios, and a generous drizzle of olive oil.
Slice, serve immediately, and enjoy that airy, crispy crust! 😍
💡 Pro Tips
✔ Cold water is key – It slows fermentation and helps the dough hold structure during baking.
✔ Don’t skip the semolina – It adds extra crunch to the base.
✔ Add mortadella after baking – Heat can dry it out; adding it last keeps it silky and delicate.
✔ Use a well-oiled pan – This is what creates that irresistible fried-style crust.
🏆 Why You’ll Love This Recipe
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🍕 No kneading, no rising, no stress
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⏱ Ready in under 30 minutes
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🔥 Ultra-crispy, bakery-style crust
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🇮🇹 Gourmet Italian flavors at home
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🧑🍳 Perfect for beginners and pizza lovers alike
📌 FAQs
Can I use only all-purpose flour?
Yes! The pizza will still be delicious, though semolina adds extra crunch.
What if I don’t have a pizza pan?
A well-oiled cast iron skillet or metal baking tray works great.
Can I change the toppings?
Absolutely — try prosciutto, stracciatella, or roasted veggies.
Is this pizza good for reheating?
It’s best fresh, but reheats well in a hot pan or oven to restore crispiness.
📢 Share Your Experience!
Did you make this crispy pan pizza for National Pizza Week or a cozy weeknight dinner? 🍕
Leave a comment, tag your photos, and share this recipe with fellow pizza lovers — we’d love to see your creations!
Would you like me to also create a YouTube video script for this recipe?
I can do it in Only Hands, Narrated, or ASMR/Copycat style — just tell me which one! 🎬🍕
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