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

Cook Time 15

Rising time 2

Total Time 2 20

Servings slices

Calories 107kcal

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

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.

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.

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.