A simple overnight no knead dough makes a perfectly crispy yet thick pan pizza. Chicago style deep dish has never been easier.



  • 2 cups all-purpose flour ($0.30)
  • 1/8 tsp instant or bread machine yeast ($0.02)
  • 1 tsp salt ($0.05)
  • 1 Tbsp olive oil ($0.16)
  • 3/4 to 1 cup water ($0.00)


  • 1 Tbsp olive oil ($0.16)
  • 1/2 cup sauce ($0.40)
  • 1 cup shredded mozzarella ($0.99)
  • Toppings of your choice ($0.84)


  1. The day before, combine the flour, salt, and yeast in a bowl. Stir until they're very well combined. Add 1 Tbsp of olive oil and 3/4 cups water. Stir until the dough forms a ball. If there is still dry flour on the bottom of the bowl or the dough doesn't form a single, cohesive ball of dough, add more water, 1 Tbsp at a time until the dough comes together. The dough should be slightly sticky and shaggy in appearance.
  2. Loosely cover the dough in the bowl and allow it to ferment for 12-16 hours at room temperature. This develops the gluten, making kneading unnecessary.
  3. Full instructions visit @budgetbytes

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