No-knead pizza dough generally results in the bubbly, misshapen crust of a classic Neapolitan pizza. The great thing about Neapolitan pizzas, though, is that they’re thin enough that you don’t really need a fancy pizza oven to cook them—just enough heat coming from both directions.
The key to generating enough heat is to heat up a cast iron skillet, turn it upside down, and cook the pizza on the bottom of it with your oven on grill (or broil, as Americans would have it). You’ve got heat from the skillet and from the top of the oven that will cook it right on through (not unlike our previously mentioned oven-cooked steak method). Food blog Serious Eats has fleshed this idea out even further, with their own ingredient-light recipes and tips for prime thin-crust pizza cooking. Hit the link to learn more, and let us know your favourite thin-crust pizza tips in the comments.
Broiled No-Knead Pizza [Serious Eats]