Love homemade pizza dough but hate the work of preparing it? This no-knead pizza dough recipe is easy and almost hands-free. Plus, you can make it ahead of time so it’s ready when you want.
In this recipe
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A batter for your timeline
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The best flour for pizza dough
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Get the right consistency
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Working with loose dough
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Store pizza dough overnight
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Freezing this quick pizza dough
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It seems that every time I decide to make pizza at home (usually on a Friday night), my well-laid plans are disrupted by a last-minute impulse to go to the movies or meet up with friends.
A no-knead pizza dough that works with your timeline
You can make it and let it rise, then use it – or change your mind and leave it in the fridge for the next day. Or even the day after. Or even freeze for a few weeks. It’s a very forgiving dough!
And if that wasn’t enough to sell you on this pizza, you don’t have to knead a bit.
In addition, leaving it overnight in the fridge helps develop a fantastic taste. The dough is soft and full of delicious air bubbles.
This recipe makes about two pounds of dough, which is enough for four 10-inch personal pizzas, or two larger pizzas. Use it to make any pizza recipe you like!
The best flour for pizza dough without kneading
All-purpose flour, bread flour, or Italian 00 flour will all work, but different flours will produce different results. It all has to do with the amount of gluten in the flour.
- All-purpose flour is just as the name suggests — it’s good for just about anything, including pizza dough. It doesn’t have the best stretch but works for thin Neapolitan or even deep pizzas.
- Whole wheat flour can make pizza dough healthier, but combine it with all-purpose flour for the best texture.
- Bread flour is great not only for bread, but also for a stretchy pizza dough that may have had too much spring. It’s a little difficult to shape as it wants to spring back.
- Italian 00 flour (also called Caputo Tipo 00 flour) is available in Italian and specialty markets and was developed for pizzas and focaccias. A little pricey but worth it if you cook your pizza at super high temperatures.
However, almond flour or other gluten-free flours won’t work for this recipe (since it’s all about the yeast rising with the gluten). If you’re looking for a gluten-free pizza dough, you’re better off using one that’s specially formulated to use gluten-free flour, like our Cauliflower Pizza Crust.
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How to get the right pizza dough consistency
To get the right consistency, measure your flour by weight. The dough should be fluffy or fluffy (see below). If the dough feels too dry, sprinkle some water on it before letting it rise. The dough should be moist, but dust a little more flour when working with it if it’s too sticky to shape. With the right amount of water and flour, the dough should rise elastic and smooth.
Working with loose dough
This recipe makes a dough that is soft and slightly moist. Bakers call this fluffy dough. Most no-knead recipes work best when the doughs are fluffy, meaning they have high hydration (more water) and are therefore fluffy and harder to work with. They produce a lot of bubbles in the crust which is great for pizza!
You cannot shape fluffy dough like other doughs. Instead of hanging it over your fist, try gently stretching or pushing outward as you shape it. Flour your work surface well and go with the flow. These doughs will give you imperfect circles, but we’ve grown accustomed to the rustic shapes they make. We think it adds to the beautiful handmade feel of our pizzas.
Store pizza dough in the refrigerator overnight
This pizza dough will keep in your fridge overnight (or up to three days). It’s best to place it in a non-reactive bowl (glass or metal) and cover with plastic wrap (since your dough will continue to rise in the fridge).
When you’re ready to make the pizza, let it warm up at room temperature for about 30 minutes. Then shape the dough by stretching or rolling it out with a floured rolling pin on a lightly dusted surface.
While the dough is warming up, you can prepare the toppings and preheat the oven and your pizza stone or cast iron skillet (if you’re using one).
Freezing this quick pizza dough
Leftover dough can be placed in a ziplock bag and frozen for up to three months. Thaw the dough overnight in the fridge before using.
Homemade Pizza Recipes for No Knead Dough
- Spicy sausage pizza
- Homemade pepperoni pizza
- Grilled Vegetable Pizza
- Sliced asparagus and potato pizza
- Tin pizza for meat lovers
From the editors of Simply Recipes
Simple pizza dough without kneading
This recipe makes two 1-pound balls of pizza dough, which is enough for two large pizzas or four 10-inch personal-sized pizzas.
Instant or rapid yeast is actually a different strain of yeast than the usual granulated yeast. It is designed to be mixed directly into the flour. If you can’t find it, use the appropriate amount of active dry yeast and leave to rise in warm water according to package directions.
Leftover dough can be placed in a ziplock bag and frozen for up to three months. Thaw the dough overnight in the fridge before using.
If you halve the recipe, mix the batter by hand as the volume may be too small for your mixer to mix properly.
ingredients
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4 cups (500G) all purpose flour
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1 1/2 teaspoon (slightly less than a full pack) instant yeast
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1 1/2 teaspoon Salt
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1 1/2 cups (350G) lukewarm water
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1 teaspoon olive oil
method
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make dough:
In a stand mixer fitted with the paddle attachment, mix the flour, yeast and salt on low speed. Add the water all at once and mix until the dough comes together and cleans the sides of the bowl, about 30 to 60 seconds. You don’t have to knead it, just mix all the ingredients together. The dough will be soft and slightly sticky, with no visible streaks of flour on the surface.
To mix by handdo the same thing using a large bowl and wooden spoon.
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Let the dough rise:
Drizzle a large, clean mixing bowl with oil. Flour your hands and form the dough into a large ball. Transfer to the oiled bowl and swirl around a few times to coat with oil.
Cover the bowl with plastic wrap and let rise at room temperature for 2 to 3 hours, until doubled in volume.
Once the dough has risen, you can store it in the fridge for up to 48 hours. Take the dough out of the fridge about 1 hour before shaping.
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Form and use dough:
Once the dough has risen, it can be shaped into pizzas and baked. Use this dough for any pizza recipe you want to make, following the recipe directions for shaping and baking.
| nutritional information (per serving) | |
|---|---|
| 235 | calories |
| 1g | Fat |
| 48g | carbohydrates |
| 7g | protein |
