This no knead pizza dough is so easy and can be made days in advance! Add some whole wheat flour for extra nutrition and a nutty flavor.
BE PICTURED IN; CHARACTERIZED IN:
This no-knead pizza dough is ridiculously easy. Simply whisk together the flour, yeast, and salt in a bowl, add water, and stir. Cover and leave to rise overnight and bake the pizza. That’s it.
Since whole wheat flour absorbs more water than white flour, it’s best to stick to about 30 percent whole grain to white flour. This is just enough to add some nutty, wheaty flavor to the batter, but more than that makes the crust a little heavy.
Once you’ve tried this no-knead dough, there’s no going back.
Tips for Success
- “Instant” yeast (not a fast-rising yeast) is actually a separate strain of yeast designed to be mixed with dry ingredients. If you can’t find it, simply substitute the appropriate amount of conventional dry yeast soaked in 2 tablespoons of warm water.
- If your plans change, the dough will keep, covered, in the fridge for up to 3 days. When you’re ready to make your pizza, pat the dough out of the pan and allow to warm at room temperature for 20 to 30 minutes while you prep the toppings and preheat the oven.
- Looking for a different recipe to try? Make this easy no-knead pizza dough!
Pizza recipes to try
Wholemeal pizza dough without kneading
ingredients
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2 2/3 cups (320 g) white flour (all-purpose or bread flour)
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1 1/3 cups (150 g) whole wheat flour
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1 1/2 teaspoons instant yeast
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1 1/2 teaspoons salt
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1 1/2 cups (354g) water
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1 teaspoon olive oil
method
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Knead the dough by hand:
In a large bowl, measure flour, yeast and salt. Whisk until combined. Add the water all at once, stirring with a sturdy spatula until the batter cleans the sides of the bowl; it will be sticky. Wet your hands and pat the dough to form it roughly into a ball.
Alternatively, you can mix the dough in a food processor: Combine the flour, yeast and salt in a mixing bowl fitted with the mixer attachment and mix on low for a few seconds. Add the water all at once and mix on low speed until the batter cleans the sides of the bowl; it will be sticky. Wet your hands and pat the dough to form it roughly into a ball.
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Let the dough rise:
Drizzle the top of the dough with olive oil and tap it with your hands to spread the oil over the dough.
Place a piece of cling film directly on the surface of the dough to keep it from drying out and allow to rise at room temperature for 2 to 3 hours, or up to 12 hours until doubled in size.
If your plans change and you don’t use the dough right away, deflate the dough once it has risen and place it in the fridge with the plastic wrap still pressed against the surface. it keeps for about 3 days.
Take out of the fridge about 30 minutes before shaping.
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Use the 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.
