No-Knead Liquid Dough Pizza with Mushrooms
ID: c895ee77...
An incredibly easy homemade pizza recipe made with a simple liquid dough that requires absolutely no kneading or rolling. Topped with seasoned tomato sauce, sautéed mushrooms, and gooey melted mozzarella cheese, it yields a delightfully crispy and fluffy crust.
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🍳 Cooking Flow
Mix the flour, yeast, sugar, salt, warm water, and olive oil to make a wet, sticky liquid dough. → Spread the dough into a greased and floured pan using oiled hands, then let it rest covered for 30 minutes. → Spread seasoned tomato sauce on top and par-bake the dough at 250°C (480°F) for 12 minutes. → Sauté mushrooms in butter; top the par-baked pizza base with mozzarella, mushrooms, more cheese, oregano, and olive oil. → Bake once more at 250°C (480°F) for 8-10 minutes until golden and bubbly.
Cooking Steps
Brief Cooking Order
Mix the flour, yeast, sugar, salt, warm water, and olive oil to make a wet, sticky liquid dough. → Spread the dough into a greased and floured pan using oiled hands, then let it rest covered for 30 minutes. → Spread seasoned tomato sauce on top and par-bake the dough at 250°C (480°F) for 12 minutes. → Sauté mushrooms in butter; top the par-baked pizza base with mozzarella, mushrooms, more cheese, oregano, and olive oil. → Bake once more at 250°C (480°F) for 8-10 minutes until golden and bubbly.
Introduction
An incredibly easy homemade pizza recipe made with a simple liquid dough that requires absolutely no kneading or rolling. Topped with seasoned tomato sauce, sautéed mushrooms, and gooey melted mozzarella cheese, it yields a delightfully crispy and fluffy crust.
Step 1
In a large mixing bowl, combine 250g of flour, 4g of instant yeast, 3g of sugar, and 3g of salt.
Step 2
Add 200ml of warm water and 15ml of olive oil to the dry ingredients, and whisk thoroughly until a sticky, wet liquid dough forms.
Step 3
Drizzle olive oil into a 28x28 cm baking pan, brush it evenly, then dust with a little flour to prevent sticking.
Step 4
Pour the liquid dough into the prepared baking pan.
Step 5
Pour a small amount of olive oil onto your hands to keep the dough from sticking, and gently press and stretch the dough to cover the pan evenly.
Ingredients List
Important Notes
This recipe has no voiceover; please carefully follow the measured ingredients and visual steps shown in the video.
Using warm water (around 35-40°C) is crucial to properly activate the yeast without killing it.
A double baking process (par-baking the dough with sauce first, then baking with toppings) ensures the thick liquid dough cooks through completely and doesn't get soggy.
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