Pourable Pizza � The Great Liquid Dough Experiment

I once made a mini-pizza using a crumpet. No, I�m not starting a limerick.  Anyway, I toasted it nice and crisp, topped it with sauce and cheese, and it really was not bad. So I thought, what if this was much thinner, and made from the same ingredients as pizza dough? After a few tests, this pourable pizza was born.

Besides being kind of fun to make, this method features a few nice perks. There�s no kneading required, nor do you have to roll/stretch/spin your dough into shape. While thick crust pizza is relative easy to form at home, few can pull off stretching the dough really thin, so this is a very easy way to achieve that.

Also, the great challenge with homemade pizza is the under-cooked crust bottom, and this method allows for that crispy, near-charred bottom you usually only get from a pizza oven. Once topped, I like to finish under the broiler, but a 500 F. oven will also do the job nicely.

Please note, I�m not trying to replace the classic method with this drippy dough, but rather offer a possibly easier-in-some-ways alternative for your next pizza night. And yes, this does work for making thicker crusts. I hope you give this a try soon. Enjoy!

Ingredients for 4 eight-inch pizzas:

3 cups (14 ounces by weight) *flour

2 cups warm water (105-110 F)

1 package dry active yeast (2 1/4 teaspoons)

1 teaspoon kosher salt

1 1/2 teaspoons honey

1 tablespoon olive oil 

Note: Like I said in the video, use a whisk attachment, not a dough hook! You can also simply whisk this by hand for 5 minutes. 

* 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, just use all-purpose.