Nun Pizza

Experience the ultimate crispy-edged, airy-centered Nun Pizza. This simple, rustic Italian classic delivers bakery-style crust and rich tomato flavor with zero fuss.

Why This Recipe Works:

• High hydration (80%) creates a light, airy crumb structure through rapid steam expansion.
• Baking in a preheated cast iron pan mimics a deck oven, frying the bottom crust in olive oil.
• A long, cold fermentation develops complex organic acids for a rich, artisanal flavor.

I still remember the humid July afternoon my aunt Maria dragged me to a quiet convent kitchen in Umbria, where a sister named Beatrice was slapping dough onto a blackened steel sheet. My ten-year-old hands were sticky with flour, and my wrists throbbed as I tried to mimic her rhythmic, heavy-handed kneading style.

She didn't use a rolling pin.

For years, my home attempts at recreating that airy, crispy-edged crumb resulted in dense, cardboard-like discs. Standard baking sheets simply lack the thermal mass required to instantly vaporize water in the dough, leaving the bottom soggy and the crust painfully tough.

The secret, as it turns out, lies in a high-hydration dough combined with a screaming-hot cast iron skillet or preheated baking steel. By pushing the water content to eighty percent, we create massive steam pockets that expand rapidly in the oven, while a generous layer of olive oil fries the bottom crust to a shattering, golden finish.

Handling such a wet dough might feel a tad clumsy at first, but hands down, it is the only way to get those gorgeous, bubbly edges.

Trust me on this one.

You do not need fancy Italian flour or a wood-fired oven to achieve pizza perfection tonight. Just grab your favorite skillet and let the yeast do the heavy lifting.

Nun Pizza

• Publisher Storied Skillet
• Cuisine Italian
• Category Dinner, Pizza
• Prep Time 18 hours 20 mins
• Cook Time 15 mins
• Servings 4
• Calories 320 calories
• Rating 4.8 5041
• Tags Nun Pizza, crispy pizza, homemade pizza dough, cast iron pizza

Ingredients

• 400g bread flour (preferably King Arthur)
• 320g warm water (80% hydration)
• 4g instant yeast (about 1 teaspoon)
• 8g Diamond Crystal kosher salt (about 2.5 teaspoons)
• 30ml extra virgin olive oil (divided)
• 200g crushed San Marzano tomatoes
• 150g low-moisture mozzarella cheese, shredded
• Fresh basil leaves and dried oregano for topping

Directions

1. In a large bowl, whisk the bread flour, instant yeast, and Diamond Crystal kosher salt until combined.
2. Pour in the warm water and stir with a spatula until a wet, sticky dough forms with no dry flour remaining.
3. Drizzle the top of the dough with a tablespoon of olive oil, cover tightly, and let rise at room temperature for 12 to 18 hours.
4. Generously coat a 12-inch cast iron skillet with the remaining olive oil, then gently transfer the puffy dough into the pan.
5. Use your fingertips to dimple the dough outward toward the edges of the skillet, being careful not to pop the large air bubbles.
6. Let the dough rest in the pan for 30 minutes while preheating your oven to 500°F (260°C).
7. Spread the crushed San Marzano tomatoes over the dough, leaving a half-inch border, then scatter the shredded mozzarella on top.
8. Bake for 12 to 15 minutes until the cheese is bubbly and the edges are deeply caramelized and crispy.

Notes

• We highly recommend using Diamond Crystal kosher salt; if you only have Morton's, use just over half the amount (about 1.5 teaspoons instead of 2.5).
• The high protein content in bread flour is essential here to build a strong gluten network capable of trapping the steam generated by the 80% hydration dough.
• Keep a close eye on the bottom of the pizza during the last few minutes of baking; cast iron holds immense thermal mass and can burn the crust if your oven runs hot.
• Because of starch retrogradation, the crust will lose its crispness in the fridge, but reheating in a dry skillet completely revives the original texture.

Serving Suggestions

To fully appreciate the crispy, airy texture of this rustic pizza, serve it hot right out of the skillet. Pair it with fresh, vibrant sides to cut through the rich cheese and olive oil.

• A simple arugula salad dressed with fresh lemon juice and shaved parmesan.
• A side of Balsamic grilled vegetables with a touch of garlic flavor to add a smoky, sweet contrast.
• A drizzle of spicy hot honey over the hot cheese (similar to our Hot Honey Pizza).
• A bowl of marinated olives and artichoke hearts.
• A cold glass of crisp Pinot Grigio or a light Italian lager.

Storage and Reheating

If you somehow end up with leftovers, do not despair. Store the slices in an airtight container lined with a paper towel to absorb excess moisture, and keep them in the fridge for up to three days.

The high-hydration dough will naturally soften overnight as the starch retrogrades. However, you can easily restore that legendary crunch with the right technique.

Never use a microwave unless you enjoy eating hot, rubbery leather. Instead, place a dry cast iron skillet over medium heat, drop the cold slice in, and cover it loosely with foil for three minutes to melt the cheese while crisping the bottom.

It tastes even better the second time around.

Ingredient Substitutes

If you don't have all the traditional ingredients on hand, these simple swaps will keep your pizza night on track without sacrificing texture.

1. Bread Flour: You can use all-purpose flour, but reduce the water by 20 grams to prevent the dough from becoming too wet and unmanageable.
2. San Marzano Tomatoes: Any high-quality canned crushed tomatoes or even a thick marinara sauce will work beautifully.
3. Mozzarella: Provolone or Monterey Jack make excellent melting alternatives if low-moisture mozzarella isn't in your fridge.
4. Cast Iron Skillet: If you don't own cast iron, a preheated Cast Iron Skillet Pizza setup or a heavy cake pan will do the trick.

Go ahead, pour yourself a glass of wine, get your hands a little messy, and enjoy the crackle of that first bite. Let me know in the comments how your crust turned out!