No Knead Liquid Pizza Dough

INGREDIENTS

Dough

• 1 ¼ cups flour
• 1 ½ tsp instant yeast
• 1 tsp sugar
• ½ tsp salt
• 2 tsp olive oil
• ⅔ cup water, room temperature
• 1 tsp oregano (optional)
• ¼ cup chopped olives (optional)

For Preparing the Pan

• 2 tsp olive oil
• 1 tbsp flour (for dusting)

Sauce

• 1 cup chopped vegetables
  (tomatoes, bell pepper, onion, garlic)
• ⅓ cup tomato sauce
• Salt, pepper, oregano to taste
• 2 tsp olive oil

Toppings

• Mozzarella cheese
• Mushrooms
• Tomatoes
• Olives
• 1 tsp olive oil

Pan size 11 inches

DIRECTIONS

1. Mix your dough ingredients together first. 
   • Starting with room temperature water, yeast and sugar.  Whisk together.
   • Add your oil, flower and salt.  Whisk together well.  It will turn smooth and pasty.
2. Add in some of the toppings. Such as oregano and olives.  Stir it all together well.
3. Add olive oil to your pan and brush it around to cover the bottom.
4. Add a dusting of flower to the pan now and brush it around as well.  Both the oil and flour are to make sure the pizza doesn't stick to the pan.
5. Pour your batter into the pan and set it aside (covered) for 25 minutes so the yeast can activate.
6. In a food processor or blender you can prep your sauce.
7. Cook the sauce over low heat for 3 minutes.
8. Pour into a bowl and wait until the sauce cools down.
9. Cook the pizza over very low heat, stove level 2, for 10 minutes.
10. Add the sauce.
11. Add your cheese and toppings.
12. Cover with a lid that vents over low heat for 10–15 minutes.
13. Make sure it cooks long enough or the dough will be undercooked.  If you're someone that likes a more crispy and darker crust then this won't be a problem.