No Knead Sicilian Style Pizza (rectangular crust)

Photograph of serving, showing crisp crust.

As with other kneadless breads, you can skip the hard work and simply let the glutens develop overnight.

At 70% hydration, the dough flows by itself, so there's no need for spinning or rolling.

And with a rectangular crust, it's a lot eaiser to divide when cutting, and no floppy points to worry about.


  1. In a 1.5L bowl, thoroughly mix:
    • 250g — Flour (white and/or whole wheat)
    • 5g (1 tsp) — Salt
    • ½ tsp — Yeast
    • 1 Tbsp — Olive Oil
  2. Add, and mix until all flour is wet:
    • 175g — Water
  3. Cover with plastic wrap (use an oversized piece, so you can reuse it to cover the tray later on). If you don't want to cook it yet, refrigerate for up to several days. Otherwise, let it sit at room temperature for 12 to 24 hours.


  1. Two hours before it's time to cook, over the inner surface of a 9" x 13" baking tray (with rim), spread:
    • 3 Tbsp — Olive Oil (It seems too much, but it isn't.)
    1. Still in the bowl, mush the dough to ensure it is uniformly mixed.
    2. Dump dough onto center of tray.
    3. Rub some of the oil on top.
    4. Roughly stretch out, but don't worry about carefully fitting the tray.
  2. Cover with plastic wrap, and allow the dough to rise and spread itself out for 2 hours at room temperature.


  1. If necessary, lift and stretch dough into corners. (Avoid playing with the dough too much; it will lose its fluffiness.)
  2. Cover with (but not all the way to the edges):
    1. 156mL can — Tomato Paste
    2. 100g — Shredded Mozzarella
    3. Your Favourite Toppings (keep it simple, avoid overlapping)


  1. Bake for 12-15 minutes at 550°F on middle rack.
  2. Sprinkle with Grated Parmesan.
  3. Cool for 5 minutes, slice into 8 rectangles, and serve.