No-Knead Pizza Dough

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

• Why make this dough?
• Ingredients and substitutes
• Step by step instructions
• Toppings for pizza
• Frequently asked questions
• You may also like
• Printable Recipe

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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.
• In addition, the process for this crust is simple and easy too.
  • Prepare the dough - 5 minutes
  • Place in the fridge for 4 to 6 hours up to 24 hours
  • Make the pizzas - 30 mins

Ingredients and substitutes

• Flour - I have always used all-purpose flour for this pizza.
• 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 tsp 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 tbsp of honey.
• Olive oil - A good source of food for the yeast and adds a nice flavor as well.

Step by step instructions

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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.
• Combine wet to dry ingredients - add the yeast mixture to the flour mixture.
• Use a wooden spoon or spatula to combine it well making sure no dry flour is left on the bottom. This is a very wet dough, so don’t try touching it with your hand.
  Pro tip - the high hydration in the dough (water to flour ratio) is what gives us that crust on top and a light and airy texture on the inside.

• Cover with a clean kitchen cloth or plastic wrap. Leave 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.

• 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.
  Pro tip - The dough will have become three times its size but still be very soft, sticky, and elastic with lots of air pockets.
• 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 - Let the dough rest again for 10 minutes (it will become easier to stretch)

Bake Pizza

• Preheat the oven with a pizza stone 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.
• 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 pizza to the pizza peel or pizza pan (see video).
  Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).

• 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.
• Spread the pizza sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.
• 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.

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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

Frequently asked questions

You may also like

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Printable Recipe