Blitz Pizza: feeding without the frenzy

Are you looking for a fast and easy way to make a BIG pizza?

One that can be prepped several days ahead, so that when you find yourself surrounded by hungry kids who need something substantial to eat FAST, all you need to do is add toppings and bake – no rising required?

A pizza whose crust is so simple, it doesn’t even need to be kneaded?

Read on.


This generously proportioned (13″ x 18″) Sicilian-style, thick-crust pie starts out as Blitz Bread – one of our most popular yeast bread recipes.

A thick focaccia made from yeast “batter” ( remember, I said no kneading), Blitz Bread lives up to its name: it takes just about 90 minutes to go from pouring flour into a mixing bowl to pulling a hot, aromatic loaf of yeast bread out of the oven.

And, as one of the most common Facebook memes goes, “But it’s what comes next that might surprise you.”


Let’s start with this thick focaccia, which you’ve baked in a 9″ x 13″ pan.


Cut it in half around its perimeter; a long, serrated knife is a useful tool for this task.


Place the two halves on a baking sheet, and top as desired.

This is your opportunity to A) use up lots of leftovers from the fridge, and/or B) let everyone create his/her own personal pizza. If B), you might want to cut the crust into 4 or even 8 pieces (8 for lighter eaters).

Notice I’ve flipped the right-hand half so its crust (rather than its cut side) is on top.

Why? Just wanted to see what difference it made in the finished pizza.


Bake in a preheated 400°F oven until the toppings are hot and the cheese has melted.

How long? Gosh, I didn’t time it… maybe 15 to 20 minutes or so? Up to you and your oven, really.


Remove the pizza from the oven, and use a pair of scissors to cut it into serving-sized pieces.


See that light, airy crumb? It’s perfect for absorbing the wetter bits of topping.

Which brings us back to my experiment: open-side up, vs. crust side up.

The pizza topped on its “crumb” side wasn’t quite as crisp, since some of the toppings had sunk in. But I actually liked it better than the pizza topped on its “crust” side, which was crunchier – but also assertively “this is the crust, this is the topping, and never the twain shall meet.”


Speaking of topping, here’s my favorite: sliced chicken sausage, fresh spinach, and low-fat mozzarella. Almost sounds healthy, doesn’t it? We can always dream…

So, I know you’re dying to try this “pizza” (which, in reality, is simply topped and toasted bread – but let’s not quibble over terminology). The first thing you need to do is make Blitz Bread – check out the step-by-step photos in our blog post, Yeast Bread in a Hurry.

Happy pizza baking!

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Kate Czarnecki

    Hi! I would love to utilize this recipe to make a bunch of pizzas for a house warming party. Can I make the dough in advance and freeze it for less than a month? Are there any other easy prep suggestions you have?

    1. The Baker's Hotline

      Hi Kate! Yeast dies in the freezer pretty quickly so we wouldn’t recommend freezing the dough for longer than a week if you can help it. You’ll want to freeze it before it’s done its final rise. Then, let it thaw in the fridge overnight before pulling it out for a final proof to bake. Pizza doesn’t really need to be that tall, so even though it will rise less than it would if it were baked on the same day, it probably won’t be noticeable with all of the tasty toppings on it. Happy baking! Annabelle@KAF

    1. The Baker's Hotline

      Sandy, it definitely looks like pizza sauce was added beneath some of those toppings! I’d add it on the thin side, since the “crumb” side may absorb excess sauce and cause the pizza to be a bit soggy. Barb@KAF

  2. diana

    Perfect timing….we are moving in a few weeks..I wanted to start planning on what to make to have easily at hand to feed all the people helping us move !

  3. Virginia

    I have been experimenting with the blitz focaccia since I found the recipe on your site maybe a couple of months ago. I am one who can never leave well-enough alone, so I have made various incarnations of it, most of which are pizza. I spread the dough out on the baking sheet, no 9 by 13 pan for me.

    I have a convection oven that heats from the top, so the bottom crust is never crunchy. To help compensate, I bake the bread (375) about 15 minutes, take it out of the oven, put the toppings on, and bake it another 15 minutes. That’s the best I can do with that oven. What I do to give it crisp crust is to heat up a couple of cast iron frying pans and put individual servings in the covered pan for a few minutes. It works. But you have to watch it carefully to avoid over browning.

    I have also made cheese bread by grating a half pound of cheddar on top (after 15 minutes) with some jalapenos under the cheese and sliced onions on top. Very successful.

    Then I made a sweet version, just to see if I could. I did add a couple of tablespoons of sugar to the dough. I spread it out on the baking sheet, let rise for the hour (as always), put reconstituted dried fruit on half of it (cherries, blueberries, chopped apricots), sprinkled liberally with cinnamon and sugar, and dotted it liberally with coconut oil. I folded the plain half over the “decorated” half loosely, and baked. I topped it with an orange glaze and sprinkled with pecans. I froze in pieces what we didn’t eat that day as I did not expect it to age well. Occasionally for dessert, we will take a piece out of the freezer (to share). Very satisfactory.

    Like so many of you, I love the play with my food.

    1. Lynne

      You might want to invest in a pizza stone if you make pizza often. It heats with the oven and crisps up the bottom like a real pizza oven, where the pizzas bake right on the stone floor of the oven.

    2. Z

      I use a Breville Oven and can’t use most regular sized things either. But, I have been using a pizza screen (very inexpensive), which I bought at a restaurant supply store. They come in different sizes and if you put it in the oven while preheating, they get quite hot and crisp up anything I’m baking.
      BTW, if you have anything made of cast iron or carbon steel that will fit in your oven, just preheat it on the stovetop before putting the pizza on it and into the oven.

    3. Virginia

      For a small oven that heats from the top (mine has an interior footprint of about 11″ x 17″), perhaps a cast-iron griddle would fit inside that could be preheated and provide heat from the bottom. It would serve the same function as a stone – just different material. Promising. And I’ll have to investigate pizza screens – something I didn’t know existed. Thank you all.

  4. Bessietaughtme

    Have made the Blitz Bread, husband, “LOVED IT”. I wonder what he’ll say if I make Pizza out of it before he makes it disappear right from the oven. Will have to try it.


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