This is the pizza you make when you want pizza fast, but also crispy, chewy, satisfying pizza you don’t have to work for. I’ve fiddled with a lot of no-knead pizza doughs over the years and most of them still take an overnight chill or an early-morning start for dinner. This dough is truly a day-of situation, giving you a full-flavored crust with a gorgeously airy crumb in just a few hours. I’ve used it for the simplest cheese and pepperoni, but it would take on any topping you desire. We’ve been utterly obsessed with it.

It starts with the dough (obviously!), which uses a generous amount of yeast and a long, slow rise in a warm spot, plus a little olive oil rubbed into the dough and around the bowl (the original recipe didn’t have this and it made a huge difference with the release). The dough is then pressed into a 9×13-inch pan coated with a lot of olive oil, and if you’re thinking “that’s a lot of oil,” please trust me. This is what helps the pizza crust crisp on the bottom, with a texture like a fried dough, and it will be your favorite part. It’s then topped with sauce, cheese, and whatever else you like (I stick with basics: pepperoni, sometimes mushrooms or onions under the cheese) and baked in a super-hot oven until the crust is bronzed and the cheese is molten and bubbly. This is my current weeknight dinner dream.

The inspiration for this comes from Serious Eats’ Foolproof Pan Pizza, which is truly foolproof, but I found it a little too complex for a weeknight. I’ve simplified it here, removing some steps and ingredients while keeping that irresistible fried-crisp bottom crust. The major changes are the use of instant yeast (no proofing!), a single, longer rise, and a slightly higher baking temperature for an even crispier crust. Seriously, trust me on this one. You’re going to love it.

Simple Crispy Pan Pizza

Makes one 9×13-inch pizza.

Dough
1 1/2 cups (360 ml) very warm water (105-115 degrees F, or warm to the touch)
2 teaspoons (7 grams) instant or rapid-rise yeast
2 tablespoons (25 grams) granulated sugar, divided
3 1/2 cups (450 grams) all-purpose flour
1 1/2 teaspoons (9 grams) fine sea salt
2 tablespoons (30 ml) olive oil, plus more for the pan and drizzling

Toppings
1 cup (240 grams) crushed tomatoes or pizza sauce
2 cups (8 ounces or 225 grams) shredded mozzarella
Optional: pepperoni, mushrooms, onions, or other toppings you enjoy
Red pepper flakes (optional, for serving)

1. Make the dough: In a large bowl, whisk together the warm water, yeast, and 1 tablespoon of the sugar. Let stand for 5 minutes, until foamy.
2. Add the remaining 1 tablespoon sugar, flour, and salt to the yeast mixture. Mix with a sturdy spoon or a dough whisk until a shaggy dough forms and no dry streaks remain.
3. Drizzle 2 tablespoons of olive oil over the dough and gently work it in with your hands until fully incorporated. The dough will be sticky.
4. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm spot for 2 to 3 hours, or until doubled in size and very airy. (A good warm spot is often a turned-off oven with the light on, or a spot near a sunny window.)
5. Prepare the pan: Pour 3 tablespoons of olive oil into a 9×13-inch baking pan. Spread it evenly over the bottom and up the sides of the pan.
6. Shape the pizza: Gently scrape the risen dough into the prepared pan. Using oiled hands, carefully press the dough outwards to fill the pan, trying not to deflate it too much. If the dough springs back, let it rest for 10-15 minutes, then continue pressing it to the edges.
7. Add toppings: Spread the crushed tomatoes or pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle with mozzarella cheese, then add any additional toppings.
8. Bake the pizza: Preheat your oven to 475 degrees F (245 degrees C).
9. Bake the pizza for 20-25 minutes, or until the crust is deep golden brown and the cheese is bubbly and lightly browned.
10. Serve: Carefully remove the pizza from the oven. Let it cool in the pan for 5 minutes, then use a sturdy spatula to gently lift it out and transfer it to a cutting board. Slice and serve immediately, drizzling with a little extra olive oil and red pepper flakes, if desired.

Do ahead: The dough can be made the night before and refrigerated after step 4. In the morning, let it come to room temperature for at least 1 hour before proceeding with step 5.

Troubleshooting: If your dough isn’t rising, ensure your water is warm enough (but not too hot, which can kill the yeast) and your yeast is fresh. A warm spot for rising is crucial.

Variations: Experiment with different cheeses (provolone, cheddar, parmesan) or toppings (sausage, bell peppers, spinach). Just make sure not to overload the pizza, as too many toppings can make the crust soggy.

Source: Loosely adapted from Serious Eats’ Foolproof Pan Pizza, with modifications for simplicity and speed.