You don't have to work hard to make homemade pizza with this no-knead pizza dough. It takes just 5 minutes to prepare the dough with slow six hours of proofing which gives this crust its structure and flavor. Today with my homemade 5 minutes pizza sauce.
Table of Content
Do you make your own pizza dough when you make homemade pizza? There are so many ways to make pizza dough, isn't it?
You can make the classic pizza dough which takes about an hour or two, but you can also make the Pizzeria-style dough which is the overnight pizza dough. Of course, both these doughs need some kneading. But, what if you don't like kneading dough? Don't worry I've got you covered. You are going to love this no-knead dough.
Why make this dough?
- This dough is perfect for anyone that loves pizza but does not want to knead it. And, if you have never made bread before, this an easy bread to learn.
- The dough is soft, wet, and sticky, and yet that is what gives this pizza a wonderful crisp chewy crust.
- Although we do not knead the dough, it's the slow proofing of 6 hours, compared to the usual hour, that helps develop the gluten as well as flavor in this dough. In fact, the longer you leave it to proof, the more flavorful the dough becomes. You can also leave it in the fridge for up to 24 hours.
Timeline and process
- Make the dough - 30 mins
- Let the dough rise - 60 to 90 mins
- Divide the dough and let it rest - 30 mins
- Preheat oven - 20 mins before
- Roll the pizza dough - 15 mins
- Add the toppings and bake - 15 mins
Ingredients and substitutes
- Flour -Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour but, if possible, at least use 50% bread and 50% all-purpose.
- Water - It is very important to use warm water, not cold or hot. Since the cold water will not revive the yeast and hot water will kill the yeast.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast, you will need 2 ¼ teaspoon or one packet. And, if you use fresh yeast, you will need about 21 grams. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Sugar – The sugar here is not really to add sweetness. So no, the one tablespoon won’t make your pizza sweet. The sugar and fat in the recipe are there to feed the yeast. Just as you need warm liquid to activate the yeast you need sugar and fat to strengthen it and let it grow. And yet, if you prefer, you can substitute sugar with 2 tablespoon of honey.
- Olive oil - A good source of food for the yeast and adds a nice flavor as well.
No-knead pizza dough
Pizza dough
- Dry ingredients - In a bowl, combine flour and salt – and set aside.
- Wet ingredients - In a measuring cup – measure the warm water, and add olive oil, sugar, and yeast. Combine well.
- Wet to dry - add the yeast mixture to the flour mixture.
- Combine - Use a wooden spoon or spatula to combine it well making sure no dry flour is left on the bottom.
Pro tip - This is a very wet dough, so don’t try touching it with your hand. - Rise - Cover with a clean kitchen cloth or plastic wrap. Leave it on the countertop for an hour. Then, place in the fridge for 4 to 6 hours – up to 24 hours.
Pro tip - the longer you proof this dough the more developed the flavor of the yeast. I would not recommend proofing longer than 24 hours.
- Divide - Dust your work surface generously with flour. Remove the dough onto the floured work surface. It is best to use a bench scraper or spatula. Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).
Pro tip - The dough will have become three times
Bake Pizza
- Oven - Preheat the oven with a pizza stone for at 425°F/220°C/Gas Mark 6 for at least 20 minutes.
Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy, and golden crust. - Shape - Roll one piece of dough to about 12 inches. The dough is soft and elastic, you can stretch the dough with your hand or use a rolling pin. Transfer the pizza to the pizza peel or pizza pan.
Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).
- Rest - Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil.
Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust. - Sauce / Toppings - Spread the pizza sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.
- Bake - Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray). Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.
Toppings for pizza
- 5 minutes Pizza sauce or Fresh Tomato sauce
- Mushrooms Pizza - assorted mushrooms
- Easy White Pizza Recipe - bechamel sauce and cheese.
- Olive Pizza with Red Onions - chopped olives and Spanish onions.
- Classic Margherita Pizza - classic tomato and cheese.
- 3 Cheese pizza - three kinds of cheese.
- Hawaiian pizza - pineapple and ham
- Red pesto pizza - roasted red pepper sauce
How long does this pizza keep?
Pizza is always at its best fresh out of the oven. But it does have a long shelf-life and can be reheated and served again.
What sauce do you use on this pizza?
Traditionally, tomato sauce, pizza sauce are very common. But, I also love to use pesto, BBQ sauce, Alfredo sauce, etc. You can also make a white pizza with white sauce. I love a smear of spicy enchilada sauce on my pizza too.
Can I freeze this pizza?
You can bake the pizza, cut the slices, and cool them completely. Then, place the slices in a ziplock bag. In fact, you can freeze these for up to three months. They make a great snack for kids.
The dough is too soft, can I add more flour?
This dough is a high-hydration bread. Therefore, it has to be soft, wet, and sticky. Don't add more flour. And yet, if you need a more defined dough that's easy to work use my overnight pizza dough. It does need some kneading but the dough is easier to work.
Printable Recipe
No-knead Pizza Dough
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 425°F/220°C/Gas Mark 6
Difficulty: Easy
Calories: 237kcal
Adjust Servings Here: 18 Slices
Description
You don't have to work hard to make homemade pizza with this no-knead pizza dough. It takes just 5 minutes to prepare the dough with slow six hours of proofing which gives this crust its structure and flavor. Today with my homemade 5 minutes pizza sauce.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Dough
- 560 g (4½ cups) Bread flour (or 50% bread and 50% all-purpose flour )
- 9 g (1.5 teaspoon) Salt
- 11 g (1 teaspoon) Instant dry yeast
- 360 ml (1½ cups) Water warm
- 15 g (1 tablespoon) Olive oil
- 15 g (1 tablespoon) Sugar
Plus
- 3 cups Pizza Sauce
- 6 cups Cheeses (Mozarella or similar)
Instructions
Pizza dough
- Dry ingredients - In a bowl, combine flour and salt – and set aside.
- Wet ingredients - In a measuring cup – measure the warm water, add olive oil, sugar, and yeast. Combine well.
- Wet to dry - add the yeast mixture to the flour mixture.
- Combine - Use a wooden spoon or spatula to combine it well making sure no dry flour is left on the bottom. Pro tip - This is a very wet dough, so don’t try touching it with your hand.
- Rise - Cover with a clean kitchen cloth or plastic wrap. Leave it on the countertop for an hour. Then, place in the fridge for 4 to 6 hours – up to 24 hours.Pro tip - the longer you proof this dough the more developed the flavor of the yeast. I would not recommend proofing longer than 24 hours.
- Divide - Dust your work surface generously with flour. Remove the dough onto the floured work surface. It is best to use a bench scraper or spatula. Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).Pro tip - The dough will have become three times its size but still be very soft, sticky, and elastic with lots of air pockets.
Bake Pizza
- Oven - Preheat the oven with a pizza stone for at 425°F/220°C/Gas Mark 6 for at least 20 minutes. Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy, and golden crust.
- Shape - Roll one piece of dough to about 12 inches. The dough is soft and elastic, you can stretch the dough with your hand or use a rolling pin. Transfer the pizza to the pizza peel or pizza pan.Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).
- Rest - Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil. Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust.
- Sauce / Toppings - Spread the pizza sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.
- Bake - Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray). Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.
Recipe Notes & Tips
Read my tips for making better homemade pizzas here,
- A pizza stone produced better crusts that have crisp edges
- Pizza peel or pizza tray works better to move the pizza in and out of the oven.
- Use parchment paper instead of cornmeal or flour on the pizza peel for a less messy affair.
- Work with soft, room temperature dough as it will stretch easily without tearing too much.
- A well-preheated oven is best for pizza as it gives crisp golden crust.
- Don't overdo the sauce and toppings - the crust is delicious.
- Choose the right toppings - do not use veggies that have excess liquid or that do not cook at the same time as the pizza. Do not use food that can burn easily on the top of a pizza.
- Brush the edges with oil - this makes it nice and crisp with a beautiful golden color.
- Let the rolled pizza base rest this puffs the base making it softer and chewier.
- If you want a crisper crust - hold on to the cheese. Bake for 7 minutes without cheese then top the cheese and bake further.
- Bread machine - this dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
- Freezing pizza dough - excess dough can be frozen for up to a month. Prepare the dough, let rise for an hour. Then punch the dough down and place it in a freezer-safe storage bag. Thaw overnight in the fridge for best results.
- Freezing baked pizza - leftover pizzas freeze beautifully. I like to slice them into wedges and freeze them on the tray. Once frozen I place them in freezer-safe storage bags. These will keep for up to a month. Geat snack for kids.
Nutrition Information
Calories: 237- kcalCarbohydrates: 26- gProtein: 13- gFat: 10- gSaturated Fat: 2- gCholesterol: 7- mgSodium: 487- mgPotassium: 168- mgFiber: 1- gSugar: 2- gVitamin A: 177- IUVitamin C: 3- mgCalcium: 85- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Sara
This is such an easy and delicious pizza dough recipe! I have always used a recipe that calls for kneading, so having your recipe is a game changer for me. It's perfect for our pizza night at home! We love it with fresh mozzarella and the big pepperonis from the deli!
Veena Azmanov
Thank you, Sara. So happy to hear that you are enjoying this recipe
LaKita
Pizza night happens every week in my home and this is the perfect option when I don't have the energy to pull out my stand mixer.
Veena Azmanov
Thanks Lakita. Yes, this is my lazy pizza dough
Daniela
Yasssss to no knead pizza dough!!! Love how informative ya made this! Thanks for sharing :).
Veena Azmanov
Thank you, Daniela
Monica
Love this option - we really enjoy homemade pizza but had been without a stand mixer until recently, so having a no knead option saves a lot of effort to be sure!
Veena Azmanov
Thanks, Monica.
Nicole
I love pizza dough! The easier pizza dough can be, the better.
Veena Azmanov
True. Thanks, Nicole