Liquid Pizza

🍕 Liquid Pizza (Pour-and-Bake Pizza Dough)

🧾 Ingredients

1 cup warm water (about 110°F / 43°C)

2¼ tsp active dry yeast (1 packet)

1 tbsp sugar

2 tbsp olive oil

1 tsp salt

2½ cups all-purpose flour

🔥 Instructions

Activate yeast

In a bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.

Make it liquid

Stir in olive oil, salt, and flour.

Mix until smooth — the texture should be thick pancake batter, not kneadable dough.

Rest & rise

Cover and let rise 30–45 minutes. It will bubble and thicken slightly but remain pourable.

Pour & spread

Grease a pizza pan or cast-iron skillet well.

Pour the batter in and gently tilt to spread.

Pre-bake

Bake at 425°F (220°C) for 8–10 minutes until just set.

Top it

Add sauce, cheese, and toppings.

Finish baking

Return to oven for 10–12 minutes until golden and bubbly.

✅ What Comes Out

Real pizza crust

Crispy edges, soft interior

Looks shockingly normal after starting as liquid

This is why the video looks “fake” — but it’s very real food science.

🔬 Why This Works

High hydration dough + yeast

Gluten forms during baking, not kneading

Similar technique used for Detroit & pan pizza

🍕 Pro Tips (to match viral videos)

Use a cast-iron skillet for dramatic bubbling

Add olive oil under the batter for crispy edges

Let it rest longer (up to 1 hour) for bigger air pockets

Use bread flour for chewier crust

Original YouTube video:

https://youtu.be/NEd1-jyVD9s?si=nMLX-Ievx89qPW3n