Best Ever No-Knead Pan Pizza

Instructions

1. Combine yeast and 1/2 cup + 2 tablespoons warm water. Let sit for 15 minutes for the yeast to proof.

2. Combine the flour, salt, yeast and water mixture, and oil in a large bowl. Mix with your hands or a wooden spoon until no dry flour remains. (I prefer to start off with a wooden spoon and then get in there with my hands to really make sure it's well-combined.) The bowl you use should be at least 2 times bigger than your dough ball, so that there is enough room for it to rise properly.

3. Cover the bowl tightly with plastic wrap and leave in a warm, draft-free area for at least 8 hours and up to 24. I typically leave my dough on the countertop to rise, but if it's cold out, keep in mind that it might take longer for your dough to get where you want it to be. When the dough is ready, it should be doubled in size.

4. On a floured, flat surface, turn the dough out of the bowl. Flour your hands and form the dough into a ball by tucking each of the ends underneath, one at a time.

5. Drizzle a tablespoon of oil into the oven-safe pan and put the dough in. Turn and move the dough around so that it is evenly coated with the oil. Lightly press the dough out with your hand to flatten it slightly, and move the dough around the pan so that the oil is well-distributed. Cover with plastic wrap and let sit for 2 hours. After the first hour, preheat the oven to 550 degrees F.

6. After 2 hours, the dough should have creeped to the edges of the pan. Using your fingertips, pop any large dough bubbles, and press the dough around to completely fill the pan. Then, lift the edges of the dough to let any air trapped underneath escape.