Family pizza night is about to get a whole lot better with this easy recipe! Make your family's favorite pie exactly how you like it with this simple, no fuss, no knead dough!
I also like to use this 30 minute baguette for a chewier, thicker crust.
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🥘 Ingredients
The ingredients are so basic!
Pizza dough does not get easier than this! - Water - use bottled water if you are in an area that chlorinates the water heavily or has a lot of minerals. This can keep the yeast from growing.
- Flour - all-purpose is fine but you could also use whole wheat, bread flour, or a combination.
- Sugar - is used to feed the yeast. You could also use honey or maple syrup.
- Olive oil - adds flavor but you could use vegetable oil if you like.
- Salt - I use kosher salt but if you use regular table salt then use less.
- Yeast - I use active dry yeast but you can substitute rapid rise in this recipe with no other changes.
🔪 Instructions
This pizza dough recipe has about a 5 minute prep time. The dough is wetter than you're probably used to but don't worry! It will work just fine.
- Add the yeast to a large container with a lid.
- Add the sugar.
- Now pour in the warm water.
- Add oil.
- Then salt.
- Pour in the flour.
- Stir until well mixed.
- Cover loosely.
- Let rise for at least 2 hours. The dough is easier to work with if you refrigerate it for a couple of hours after the initial 2 hour rising time.
EXPERT TIP: This dough can be refrigerated up to a week so you can scoop out as much as you need and put the rest back in the refrigerator for next time.
How to add toppings
Everyone's favorite part, right?
- Scoop 1-½ cups of pizza dough out onto a floured surface. Pat into a ball.
- Sprinkle cornmeal on a pizza pan and place the dough in the center. Gently pat it out from the middle to create a crust.
- Add the sauce.
- Sprinkle on the cheese and the toppings.
- Let it rise for just a few minutes.
- Bake at 500 for about 10 minutes.
💭 Tips
This pizza dough recipe is so easy that you almost don't need any instructions but here are some things I've learned along the way.
- You can let it rise at room temperature for up to 12 hours - the longer it goes the more like a sourdough crust it will be.
- This dough is much easier to work with if you refrigerate it before you want to make the crust.
- You can keep it in the refrigerator up to a week.
- For thinner, crispier crusts don't let the dough rise before putting it in the oven.
- For an extra crispy crust bake the dough with no toppings, then add toppings and bake until the cheese bubbles and melts.
- Always let it rest for a few minutes after it comes out of the oven to let the cheese settle.
🍕DIY frozen pizza
You can easily make your own frozen pizzas with this or pretty much any pizza dough! Here's how-
- Shape the crust on a piece of parchment paper dusted with cornmeal. Make them any size you like.
- Place the parchment and pizza on a pizza pan or cardboard round for freezing - no need to bake it first.
- Top with desired sauce, cheese, and other things you like.
- Freeze.
- Once it is completely frozen wrap with plastic wrap and store in the freezer. Pizzas stay good for up to 6 months but are at their best before 3 months.
- If you are using cardboard be sure to remove the cardboard before baking and put the pizza on a pizza pan - no need to remove the parchment but you can.
- Bake at 500 degrees until cheese is bubbly and starting to turn golden, about 10 to 15 minutes.
- Let sit for about 5 minutes for the cheese to cool down a bit before cutting.
⏲️More quick meals
- Sausage Alfredo pasta is ready in about 15 minutes - just used a jarred Alfredo sauce, smoked sausage, and the pasta of your choice. Delicious!
- Creamy beef and potato skillet dinner is basically homemade Hamburger Helper except it tastes so much better and is inexpensive, too!
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
☕ Kaffeeklatch
Pizza has been one of my favorite meals as long as I can remember.
When I was little we used to go to a little mom and pop pizza place with bright turquoise booths and chrome and laminate tables - everything was bright and sparkly. But the smell that whooshed out the door when you opened it?
The smell grabbed you by the face and kissed your cheeks like an Italian grandma.
The smell of this baking takes me right back to that place. You'll love having this easy pizza dough in your refrigerator, ready to be made into pizza anytime you get a hankering for it.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
No-Knead Pizza Dough
Equipment Needed
Ingredients
- 2-¾ cups water, 80°-90°
- 1-½ tablespoons active dry yeast, or one packet
- 1-½ tablespoons salt, I used kosher salt - use 1 tablespoon if using regular table salt
- 1 tablespoon sugar
- ¼ cup olive oil
- 6 cups all-purpose flour
- cornmeal, for sprinkling baking sheet
Toppings
- sauce
- pepperoni
- mozzarella
Instructions
- Mix the yeast, sugar, salt, water, and olive oil in a large container with a cover.
- Using a heavy, wooden spoon mix in the flour until no dry powdery flour remains. The dough will be very wet.
- Cover loosely and allow to rise at room temperature for at least 2 (or up to 12) hours.
- The dough can be used after this time but it's easier to handle if you refrigerate it, covered, for 2 hours or so before using.
To make pizza
- Scoop about 1-½ cups of the dough out onto a heavily floured countertop.
- Pat the dough into a round.
- Cover a pizza pan with parchment paper then sprinkle with cornmeal OR just grease it really well.
- Plop the dough in the center of the pizza pan and begin to gently pull the dough from the center to the edge to create a crust with thicker edges.
- If holes form in the dough just cover them with a little piece of dough.
- Set aside to rise a little - just while the oven is preheating.
- Preheat oven to 500°
- While the oven is preheating add your pizza sauce and favorite toppings to the dough.
- Bake for 8 to 12 minutes, watching carefully.
- Remove from the oven and let cool slightly to allow cheese to cool down and set.
- Cut each pizza in 10 pieces to serve.
Notes
- You can let it rise at room temperature for up to 12 hours - the longer it goes the more like a sourdough crust it will be.
- This dough is much easier to work with if you refrigerate it before you want to make the crust.
- You can keep it in the refrigerator up to a week.
- For thinner, crispier crusts don't let the dough rise before putting it in the oven.
- For an extra crispy crust bake the dough with no toppings, then add toppings and bake until the cheese bubbles and melts.
- Always let it rest for a few minutes after it comes out of the oven to let the cheese settle.
- Shape the crust on a piece of parchment paper dusted with cornmeal. Make them any size you like.
- Place the parchment and pizza on a pizza pan or cardboard round for freezing - no need to bake it first.
- Top with desired sauce, cheese, and other things you like.
- Freeze.
- Once it is completely frozen wrap with plastic wrap and store in the freezer. Pizzas stay good for up to 6 months but are at their best before 3 months.
- If you are using cardboard be sure to remove the cardboard before baking and put the pizza on a pizza pan - no need to remove the parchment but you can.
- Bake at 500 degrees until cheese is bubbly and starting to turn golden, about 10 to 15 minutes.
- Let sit for about 5 minutes for the cheese to cool down a bit before cutting.
Sherree
How many 10 or 12 inch pizzas will this recipe make?
Marye
It makes 3 at my house.
Beth
I just made it! It is GREAT and really did only take the few little minutes to prep that she said it would. And, i have some in the frig for the weekend. 🙂
Marye
Awesome!
Ginger Vermaes
The pizza looks so good and easy and I want to try it but I was wondering if the pizza after being frozen can be baked directly on the oven rack without a pan and also if my oven is just a reg oven
( NOT convection ) will it still be cooked in my oven at 500 deg. Thank you for posting this recipe.
Marye
No, you'll need to put it on a pizza tray or even a cookie sheet. 🙂