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No need to knead pizza dough recipe


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  • Dish type
  • Main course
  • Pizza
  • Pizza dough

This is a family favourite pizza dough - quick and simple to make. It makes lovely garlic bread too, when topped with garlic butter! The quantities below make enough for a medium base on a standard baking tray.


Saint George, Grenada

20 people made this

IngredientsMakes: 1 pizza base

  • 230ml water
  • 1 slightly heaped teaspoon granulated sugar
  • 6g instant yeast
  • 180g plain white flour
  • 100g wholemeal flour
  • 1 level teaspoon salt
  • 2 tablespoons olive oil

MethodPrep:15min ›Cook:10min ›Extra time:45min rising › Ready in:1hr10min

  1. Measure the water into a microwave safe bowl, dissolve the sugar in the water and microwave for 20 seconds (until lukewarm).
  2. Sprinkle the instant yeast evenly over the water and leave to sit for 10 minutes (until the yeast starts to foam gently).
  3. Measure both of the flours into a mixing bowl and add the salt.
  4. Once the yeast water is ready, add it to the flour along with the olive oil, and mix well. I just use a hand mixer with dough hooks. Mix until you get a very wet dough.
  5. Leave the dough to rise in a warm place for around 45 minutes (the longer the better).
  6. Line your baking tray with baking parchment and sprinkle with cornmeal and flour.
  7. Use a rolling pin to roll out the dough on the baking tray - sprinkle the dough with plenty of flour to stop it from sticking to the pin!
  8. Pre-heat your oven to 230 C / Gas 8 while you get your pizza toppings ready. Top the pizza base with your favourite toppings. If you're using onions, make sure you fry them first!
  9. Slide your pizza in the middle of the oven and bake for 10 minutes.

Tip

Even though I use instant yeast, I find that the dough still rises best when the yeast is added to sugar water first.

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No Knead Pizza Dough

No knead pizza dough is the start of many gourmet pizza ideas!

Full disclosure, right off the top. This is not a new recipe, it is just a different way to use the dough from our very popular No Knead Bread .

I discovered several years ago that the same dough for the bread also makes phenomenal pizza crust.

I am very, very fussy about pizza crust. To begin with, the crust should be thin, but soft at the edges and with a nice crisp bottom.

There&rsquos nothing worse than a soggy, or thick and doughy pizza crust.

A perfectly cooked crispy bottom.

Like a good New York style pizza the crust should be substantially strong enough to hold the toppings without them dropping into your lap because of a limp pizza crust. You should even be able to fold it over like a true New yorker, eating pizza on the go.

BBQ Chicken Pizza made with No Knead Pizza Dough.

A good pizza crust should be a good balance between softness at the edges and a crispy bottom. Good pizza crust should also have some bite to it. A pleasing chewiness without being tough is also essential.

Scatter cornmeal evenly over the wooden peel.

Stretch dough and place it on the prepared peel.

Dicing cheese for pizzas instead of grating it can prevent it from scorching in high heat.

BBQ Chicken Pizza made with No Knead Pizza Dough.

The pizza pictured above is one of our family favourites for many years and the one pizza we make most often. Get the recipe for our BBQ Chicken Pizza here .

A pizza stone is an essential tool

I have always used a pizza stone at home to make pizza. It is the only way to get a restaurant worthy pizza at home.

Makes enough for three 12-13 inch pizzas.

A metal pizza pan can make an acceptable pizza. However, that perfect crust has to cook super fast in order to get the right bottom crispiness and texture.

That&rsquos where a pizza stone is the right tool for the job.

BBQ Chicken Pizza made with No Knead Pizza Dough.

I&rsquom also including some tips and method for using a pizza stone. Follow them and you&rsquoll have pizzeria worthy pizza every time.

Use No Knead Pizza DOugh to start your own gourmet pizza night!

Pizza night is something we do on almost a weekly basis year round. In recent years we have really upped our pizza game and you should let your creativity take the wheel when dreaming up new pizza combinations.

Just the other night my son Noah made a batch of this dough and a batch of Alfredo Sauce too! Thinking outside the standard tomato sauce can result in amazing results.

Start your own gourmet pizza night!

Try things like pesto, garlic oil or the Alfredo sauce used in this one.

Topping the dough and alfredo sauce on this occasion were, pepperoni, prosciutto, kalamata olives and fresh mozzarella. When it came out of the oven we finished it with a light drizzle of organic honey and some chopped fresh basil.

It truly was one of the best pizzas I have ever sampled!

If you liked this pizza crust recipe, you&rsquoll want to use it for one of our family favourites inspired by a local Neapolitan style pizzeria. Our Caramelized Pear & Prosciutto Pizza is a sweet and salty feast for the senses. It&rsquos definitely not boring pizza!

Like this No Knead Pizza Dough recipe?

You&rsquoll find hundreds of other great ideas in our Quick & Easy Dinners Category and even more in our Chicken Recipes Category.

It&rsquos easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram .

Plus you&rsquoll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You&rsquoll also get weekly suggestions for great family friendly meals and desserts too!


5 Minute Pizza Dough Recipe (No Rise, No Knead Dough)

Every once in a blue moon you stumble onto a recipe so simple, yet so versatile that it&rsquos mind altering. This 5 minute pizza dough is one of those recipes. &ldquoWait!&rdquo You say. &ldquoIt&rsquos pizza dough. Ok, so it&rsquos 5 minute pizza dough, but what&rsquos special about that? It&rsquos for pizza, right?&rdquo

Yes. And at the same time, a definitive and resounding no.

Yes, this is a great pizza dough recipe, and it makes amazing, chewy pizza with a crisp bite, but it&rsquos not limited to just pies. With no modification, this can be the heart of crazy good calzones, hot pockets, or cheesy bread. Let the dough rise a bit, and it makes insanely good focaccia and with just a little more time, becomes freaking awesome ciabatta, my personal favorite burger bun substitute. If left to rise in the fridge overnight, it&rsquos perfect for bread sticks or garlic knots or&hellipwell, you get the picture.

One dough to rule them all. That&rsquos what this is. And it only takes about 5 minutes to put together. No mixer. No special tools. Heck, you don&rsquot even need a measuring spoon. (No tiny people or mythical beasts, either, for that matter.) What more could you want?

Once you&rsquove tried this, I&rsquom sure you&rsquoll be as hooked on it as my family is. So let&rsquos get to it, shall we?

So to start on our 5 minute pizza dough adventure, we&rsquoll need to gather our ingredients. Grab some bread flour (Or good old all-purpose, they both work here), some honey, some yeast, a bit of warm water, some salt and some olive oil (measurements are below). Get them all ready, this doesn&rsquot take long.

The yeast goes in the bowl.

Add the water, Mix, and pour a cup of coffee or something. You need to give the yeast about 3 minutes to get all foamy and active-ey. (I know. not technically a word, but bear with me here.) Add in the flour and salt and get to stirring.

This is the only tricky bit. This dough is very sensitive to humidity, and has a tendency to be finicky. Start with 2 1/2 cups of flour and mix. When done, everything should come together, be very pliable, but not sticky. If the dough is runny or sticky, add more flour a tablespoon at a time and keep mixing until it looks about like this. (If it&rsquos too dry, add water a tablespoon a time and mix again until it gets to this consistency.)

See how it all pulls away from the side of the bowl and looks fairly firm and dry? That&rsquos what you want.

Now shape it into a ball or two, or however many you want, clean the counter and grab your pizza toppings, because you&rsquore done. All you have to do from here is roll it out and cook it at 450 degrees Fahrenheit (230 C, Gas #8) for about 8 minutes on a pizza stone. Yeah. That&rsquos it.

If you want to store this dough for later (and you should, oh yes, you should make extra!), just coat it in some olive oil and plop it in a zip top bag. It&rsquoll keep in the fridge for a few days, or in the freezer for a few months, always ready to go when you are.


Cook's Notes:

I like to use rye flour because it adds good flavor to the dough. You can try using only all-purpose or only bread flour instead. The dough is sticky, but resist the urge to add more flour, which results in a tougher crust. Handle it gently for best results.

Keep an eye on the dough as it rises. If the room is warm, it might take less than 18 hours. If the room is chilly, it will take longer.

If you have a pizza stone and peel, preheat the stone according to manufacturer's instructions. Lightly flour the peel before using it to transfer the pizzas to the oven.


Easy No-Knead Pizza Dough

Ingredients

  • 4 cups (500g) flour
  • 1 1/2 teaspoons (slightly less than a full packet) instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups (350g) lukewarm water
  • 1 teaspoon olive oil

Method

In a stand mixer on low speed with the paddle attachment, mix the flour, yeast, and salt to combine. Add the water all at once and mix until the dough comes together and cleans the sides of the bowl, 30 to 60 seconds -- you don't need to knead it, just get all the ingredients mixed it together. The dough will be soft and slightly sticky, with no more visible streaks of flour on the surface.

To mix by hand, follow the same procedure using a large bowl and a wooden spoon.

Drizzle a large, clean mixing bowl with oil. Flour your hands and form the dough into a rough ball. Transfer it to the oiled bowl and twirl it around a few times to coat it with oil.

Cover the bowl with plastic wrap and leave to rise for 2 to 3 hours at room temperature, until doubled in bulk.

After rising, you can refrigerate the dough for up to 48 hours take dough out of the refrigerator about 1 hour before shaping.

Once risen, the dough is ready to be shaped into pizzas and baked. Use this dough for any pizza recipe you want to make and follow recipe instructions for shaping and baking times.

Any leftover dough can be placed it in a zip-top freezer bag and frozen for up to 3 months. Allow the dough to thaw in the fridge before using.


Makes six 10"–12" pizzas Servings

Step 1

Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).

Step 2

Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour set aside on work surface or a floured baking sheet. Repeat with remaining portions.

Step 3

Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.

Step 4

DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.

To Make the Pizzas

Step 5

During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack preheat oven to its hottest setting, 500°–550°, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.)

Step 6

Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"–12" disk.

If Using Pizza Stone

Step 7

When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.

Step 8

Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5–7 minutes.

Step 9

Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.

If Using a Baking Sheet

Step 10

Arrange dough disk on baking sheet top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.

How would you rate No-Knead Pizza Dough?

Delish!I think it is a lot like no knead bread, but making pizza instead.I love it!)

I love this recipe. I’ve made it several times and always with great success.

I think the dough was very stucky and hard to work with. I left it in the fridge for 4 days. The crust was very good but again I struggled with the stickiness

Excellent recipe. Easy, chip, healthy, loved by all ages. The most thing I like in it - you may prepare it once and have all the week using one by one dough ball every morning for my dear kids as a fantastic, hot, fresh, exciting breakfast. Hawaiian, Italian of all region, Thai, Asian and even Ukrainian variants of topping add fresh splash detail to our boring "gray" November routine. Thank you so much. Hugs from Kyiv, Ukraine.

Simplicity itself. Even better if you pop it in the fridge to develop. Divide before you go to work. Stick it back in the fridge. Lift it out as soon as you get in/ oven on/ glass wine - cook next night.

I have been making this recipe for years. This is without a doubt THE perfect pizza dough recipe. And, - unused dough balls freeze beautifully, just pop in a plastic freezer bag with a little olive oil coating to defrost, just pop out of bag and let come to room temperature with a damp towel on top. Some of my best pizzas have been with old doughs found in the freezer. I don't understand why anyone would not give this five stars. The initial mixing takes a minute at most. I've done it many a time after a long day of partying. And I remembered to add the ingredient everyone has on hand -water. Who wants to wash a mixer? I even do it in 1 bowl. The shaping before the resting period is simply showing the dough a little love. This pizza dough is extraordinary, with almost a buttery aftertaste in the crust.

Except this recipe has FOUR ingredients. Water is still an ingredient and if you don’t use it you won’t be making any pizza dough. Secondly. All that hard work mixing with a wooden spoon and shaping into a ball is effectively kneading the dough so it isn’t exactly a no knead recipe either. So I’m truth it’s a 4 ingredient light knead recipe. May as well just get out your stand mixer and save the trouble really


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    1. Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°F) in a draft- free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
    2. Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour set aside on work surface or a floured baking sheet. Repeat with remaining portions.
    3. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2-3 hours before shaping.
    1. During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack preheat oven to its hottest setting, 500°F-550°F, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°F-550°F. (You do not need to preheat the baking sheet.)
    2. Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"-12" disk.
    1. When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.
    2. Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5-7 minutes.
    3. Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.
    1. Arrange dough disk on baking sheet top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.

    This Recipe is Featured In:


    No Knead Pizza Crust

    • 3 1/2 cups warm water
    • 7 1/2 cups unbleached, all-purpose flour (where to purchase)
    • 1 tablespoon active dry yeast
    • 1 tablespoon salt* (I use and love this one)
    • Your choice of pizza toppings (I like to keep mine simple to allow the beauty of the crust to shine through. I usually choose a simple fresh tomato sauce, fresh basil leaves, sliced mozzarella, and a dab of pepperoni, and maybe a sprinkle of garlic salt…)

    Recommended Tools:

    (This post contains affiliate links)

    • Pizza peel (this one from Lehman’s looks really nice)
    • Large plastic bucket for dough (I got this one on Amazon— be sure to get the lid, too)
    • Pizza stone (I have one like this— have used it for years! This cast iron pizza pan works really well, too!)

    *Think the ingredients sound pretty basic? You’re right. They are. The magic of this recipe comes not in the ingredients, but rather in the technique.

    In a large container (with a lid) mix the yeast and water together, then stir in the salt and flour.

    You don’t need to knead the dough, simply use a wooden spoon to incorporate the ingredients. It will look like a sloppy mess, and that’s exactly what we want.

    Loosely cover with the lid (you don’t want it airtight) and set aside to rise for 2-3 hours.

    Once the dough has risen, you can use it immediately or refrigerate it. I generally mix up my dough the day before I need it, refrigerate it overnight, and use it the following day. Chilled dough is easier to handle, and the longer the dough ages, the better the flavor.

    To Make the Pizza:

    Prepare your sauce, cheese, and other toppings ahead of time. You’ll need to work efficiently in an assembly-line process.

    Using the highest possible temp your oven will allow (this will usually be 550-600 degrees Fahrenheit), preheat your oven and pizza stone for at least 30-45 minutes before you start cooking pizzas. It’s tempting to skip this part, but don’t. It makes all the difference.

    Measure a 13 oz ball of dough from your bucket. I use my kitchen scale for this to make sure I’m semi-accurate., but it doesn’t have to be perfect. I usually get 4-5 pizzas from this recipe. They are smaller than your average pizza, but that’s preferred as they are easier to shape and transfer that way.

    Place the dough on a very well-floured surface and punch it down. Use your fists/knuckles to stretch the dough (gravity will help, too. Here’s a video if you need a visual.). We’re trying to preserve the air pockets in the dough, so avoid smashing it as much as possible. Place it on your well-floured pizza peel and continue to gently shape into a circle (ish), just avoid flattening the edges too much, as we want them to stay puffy and chewy.

    If the dough tears as you work it, no worries. Just patch it together and keep going. And if you’re anything like me, it’ll probably end up in a slightly irregular shape, but don’t sweat it. It just adds to the artisan charm.

    Add your sauce and toppings to the dough, then slide onto the very hot pizza stone in the oven. This takes a bit of practice. My best advice is to make sure you have lots of flour on your pizza peel to prevent sticking. If the dough won’t budge, sometimes I’ll put it back on the counter, gently lift up the edge of the dough, and toss a bit more flour underneath. You can also try building your pizza on parchment paper, then sliding it into the oven with your peel.

    Bake the pizza for 5 minutes at 550+ degrees, then switch to the broil setting and broil for 1-2 minutes. It’s done when the crust is golden brown and the cheese is completely melted.

    Remove from the oven (I usually grab it with tongs and slide it onto a large cutting board so I don’t have to move the hot stone), and repeat with your remaining dough.

    If you only wish to make one pizza at a time, simply refrigerate the rest of the dough until you’re ready.


    Artisan No-Knead Pizza Crust

    This Roman-style pizza is reminiscent of the artisan wood-fired pies that are all the rage on the West Coast. The pizza is light but not flat substantial but far from bready, with a light and pillowy crust that's equal parts chewy gluten and air. In short, it's pizza perfection. Our thanks to Julia Reed for this delightful recipe we highly recommend you read her accompanying blog post, which offers a tremendous amount of detail around shaping and baking this very soft dough.

    Ingredients

    • 2 cups + 1 tablespoon (250g) King Arthur Unbleached All-Purpose Flour
    • 1/8 teaspoon active dry yeast or instant yeast
    • 1/2 teaspoon sugar
    • 1 1/4 teaspoons (8g) salt
    • 3/4 cup + 1 tablespoon (185g) lukewarm water

    Instructions

    Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Stir all of the ingredients together. Cover the rough, sticky dough and let it rise at room temperature for 24 hours. After this first rise, you may choose to refrigerate the dough for up to 6 days, which will help develop its flavor.

    With a rack in the center, preheat the oven to 500°F to 550°F with a baking steel or stone inside. Allow the oven to sit at temperature for 30 minutes before baking your pizza, in order for the steel or stone to fully preheat.

    Divide the dough in half. Shape each piece into a ball see this recipe's blog post, The best pizza you'll ever make, for details on how best to do this. Place each ball seam-side down into a floured bowl.

    Cover the bowls and allow the dough to proof (rise) for 45 minutes to an hour, while your oven preheats.

    Perfect your technique

    The best pizza you'll ever make

    Scoop the dough onto a well-floured work surface and dust the top with flour. Using your fingertips, gently depress the dough, being careful not to touch the outer edge of the crust you want it to remain thick.

    Lift up the pizza and use your knuckles to gently stretch the dough into a circle about 10" to 12" in diameter. Move it to a well-floured pizza peel or floured sheet of parchment. If you're using parchment, trim the excess around the dough to prevent it from burning.

    Lightly sauce the dough, then top with the cheese of your choice. Add the rest of your toppings.

    Turn on the top broiler in your preheated oven and transfer the pie to the steel or stone. (If you only have a bottom broiler, skip this step and simply bake the pizza in your oven without broiling see “tips,” below.)

    Gently slide the pizza (or pizza and parchment) onto the steel or stone. Bake the pizza for approximately 6 minutes on the steel, 7 minutes on the stone, until bubbly and charred on the edges. Remove the pizza from the oven, and top it with freshly grated Parmesan, if desired.

    Repeat with the remaining dough and toppings.

    Tips from our Bakers

    Join King Arthur baker Martin Philip and his family as they do a sourdough riff on this pizza. Watch Martin Bakes at Home - Sourdough Pizza now.