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No-Knead Pizza Dough
You'll be making homemade pizza every day with this easy, no knead pizza dough recipe! Make it ahead and store in the fridge for up to a week.
Course
Main Dish (Quick and Easy)
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Rising time
2
hours
hours
Total Time
2
hours
hours
20
minutes
minutes
Servings
30
slices
Calories
107
kcal
Author
Marye Audet-White
Equipment
Pizza pan
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
To mix dough
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 sticky 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.
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.
Notes
Nutrition information is for the crust only.
Storage:
Store dough tightly covered in the refrigerator for up to a week.
Tips:
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 dough 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.
Nutrition
Serving:
1
slice
|
Calories:
107
kcal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
117
mg
|
Potassium:
27
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Calcium:
4
mg
|
Iron:
1
mg