You don't have to work hard for your pizza with this no-knead pizza dough. This is the easiest pizza you will ever make because it takes just 5 minutes to prepare the dough. And, the slow six hours of proofing gives this pizza crust its structure and flavor.
It's pizza time again. Yes, I will admit we do have a lot of pizza and Italian food in our home. Previously, I've shared with you my classic pizza dough as well as my overnight pizza dough. Today, I bring you another pizza dough. This is my no-knead pizza dough. And, the best thing about this dough is that it's perfect for thin-crust pizzas. So, if you are into thin crust pizza. Try this one.
About this pizza
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
Today, I am making my three-cheese pizza using this no-knead pizza dough. I'm using my quick pizza sauce in 5 mins with canned tomatoes. And yet, you can also use my tomato sauce with fresh tomatoes made with fresh tomatoes. However, if you don't want to use a tomato sauce, you can also make it a white pizza with white sauce. In addition, Read my tips on making better homemade pizzas.
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.
Quick video
Step by step instructions (save/pin)
Prepare the dough
- In a bowl, combine flour and salt – and set aside.
- In a measuring cup – measure the warm water, add olive oil, sugar, and yeast. Combine well.
- Next, 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.
- Cover with a clean kitchen cloth or plastic wrap.
- Let it rest on the countertop for an hour.
- Then, place in the fridge for 4 hours – up to 12 hours. I like to leave it overnight.
- Tip - Make sure the dough is well covered with plastic wrap so it does not dry out in the fridge.
Divide, rest, and roll
- Preheat oven with pizza stone for at 200 C / 390 F for about 30 minutes.
- Remove the dough from the fridge.
- The dough will have become three times its size, but still be very soft, sticky, and elastic with lots of air pockets.
- Dust your work surface generously with flour.
- Remove the dough on to the floured work surface. It is best to use a bench scraper or spatula.
- Next, divide the dough with a bench scraper. This dough makes three (for 3 x 12-inch thin-crust pizzas).
- Tip - Let the dough rest again for 10 minutes.
- Then, using a rolling pin, roll one piece of dough to about 12 inches (see video).
- Transfer pizza to a pizza pan or baking tray (or pizza peel). The video below uses a pizza pan.
- Tip - Place parchment paper on a pizza peel (parchment is less messy than cornmeal or flour).
- Tip - Let the base rest for 5 to 10 minutes - this will proof the base just a little which makes those edges puffy. (optional)
Top and bake
- Tip - Brush the edges of the pizza with olive oil (this will give a nice golden crisp crust).
- Spread pizza sauce and toppings - margarita pizza, Hawaiian pizza, onion Olive pizza, mushroom pizza, three-cheese pizza or white pizza.
- Next, sprinkle the parmesan and place the mozzarella slices. The video shows my three-cheese pizza.
- Then, transfer the pizza to the preheated oven.
- Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.
Frequently asked questions
Firstly, 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.
Traditionally, tomato sauce, pizza sauce is 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.
The choices for toppings are endless. I have also shared with you some - the classic Margherita pizza, mushroom pizza, Hawaiian pizza, olives and onion pizza, three-cheese pizza,
Traditionally, mozzarella is used. I like to use mozzarella and a sprinkle of parmesan.
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.
To thaw, place the slice from the freezer to the microwave. The condensation thaws into the pizza keeping it fresh. Usually, one minute on high for each slice works great.
The slow six hours of proofing is what gives this pizza crust its structure and flavor. And yet, if you want a quick pizza dough, use my classic homemade pizza dough that needs only an hour of proofing.
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.
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No-knead Pizza Dough
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Ingredients
- 4 cups (500 g) All-purpose flour
- 1 ½ tsp Salt
- 1 tsp Instant dry yeast
- 1 ½ cup (360 ml) Water warm
- 1 tbsp Olive oil
- 1 tbsp Sugar
Plus
- 3 cups Pizza Sauce
- 6 cups Cheeses Mozarella or similar
Instructions
Prepare the dough
- In a bowl, combine flour and salt – and set aside.
- In a measuring cup – measure the warm water, add olive oil, sugar, and yeast. Combine well.
- 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.
- Cover with a clean kitchen cloth or plastic wrap.
- Let on the countertop for an hour.
- Then, place in the fridge for 4 hours – up to 12 hours. I like to leave it overnight.
- Tip - Make sure the dough is well covered with plastic wrap so it does not dry out in the fridge.
Divide, rest, and roll
- Preheat oven with pizza stone for at 200 C / 390 F for about 30 minutes.
- Remove the dough from the fridge.
- The dough will have become three times its size but still be very soft, sticky, and elastic with lots of air pockets.
- Dust your work surface generously with flour.
- Remove the dough on to the floured work surface. It is best to use a bench scraper or spatula.
- Divide the dough with a bench scraper. This dough makes three (for 3 x 12-inch thin-crust pizzas).
- Tip - Let the dough rest again for 10 minutes.
- Using a rolling pin, roll one piece of dough to about 12 inches (see video).
- Transfer pizza to a pizza pan or baking tray (or pizza peel). The video below uses a pizza pan.
- Tip - Place parchment paper on a pizza peel (parchment is less messy than cornmeal or flour).
- Tip - Let the base rest for 5 to 10 minutes - this will proof the base just a little which makes those edges puffy. (optional)
Top and bake
- Tip - Brush the edges of the pizza with olive oil (this will give a nice golden crisp crust).
- Spread pizza sauce and toppings - margarita pizza, Hawaiian pizza, onion Olive pizza, mushroom pizza, three-cheese pizza or white pizza.
- Sprinkle the parmesan and place the mozzarella slices. The video shows my three-cheese pizza.
- Transfer the pizza to the preheated oven.
- Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.
Recipe Notes
Tips for no-knead pizza dough
- This dough is a high hydration bread, which means it has to be soft, wet, and sticky. Don't add more flour.
- Use warm water - not hot, not cold. The cold water will not revive the yeast, hot water will kill the yeast. Read here -Â baking with yeast a beginner's guide.
- Do not try to knead it. Because it has too much water, and trying to knead it will be not just difficult but also not worth the effort.
- Don't make haste with the proofing. We use less yeast in this bread so the proofing is slow. But it also helps develop flavor and structure.
Tips for making better homemade pizza
I have explained these tips in detail here, but I thought I'd give you just the main points as a takeaway.- Use a pizza stone.
- Pizza peel or pizza tray work better.
- Use parchment paper on the pizza peel for a less messy affair.
- Work with soft, room temperature dough.
- A well-preheated oven is best for pizza.
- Don't overdo the sauce and toppings.
- Choose the right toppings.
- Brush the edges with oil.
- Let the rolled pizza base rest.
- Hold on to the cheese for a crips pizza crust.
For a crisp crust
- Prebake the pizza without the cheese.Â
- Bake for 7 minutesÂ
- Then top with cheese and bake until crisp and golden
Freezing pizzaÂ
- If you don't want to make all three pizzas, you can freeze the dough balls in a ziplock bag. Remove all the air and make a tight ball. Freeze for up to 3 months.Â
- Prepare pizza slices can be frozen for up to a month in the freezer as well. Again place them in freezer-safe storage bags
Equipment
Nutrition Information
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
You may also like
- Homemade pizza dough - 60 mins proofing
- Overnight pizza dough - min 6 hours
- No-knead pizza dough - 4 hour - up to 24 hours
- 5 mins pizza sauce
- Tomato sauce with fresh tomatoes
- Marinara sauce with fresh tomatoes
- Margarita pizza,
- Hawaiian pizza,
- Onion Olive pizza,
- Mushroom pizza
- 3 cheese pizza
- White pizza
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
GUNJAN C Dudani
I love to make pizza dough but i think i have been laboring quite a bit until now. I love this no knead pizza dough idea and its definitely a hit in my family.
Veena Azmanov
Thanks Gunjan
Sam
This pizza dough looks awesome. I love that you don't need to knead it. It makes things so much easier. So excited to try it!
Veena Azmanov
Thanks, Sam.
Paula Montenegro
As a huge fan of no-knead yeasted doughs, I'm dying to try this pizza recipe! It looks divine and simple at the same time.
Veena Azmanov
Thank you, Paula. I hope you try this soon.
Bernice Hill
I bet this is a wonderful dough. I usually use sourdough because I have issues with commercial yeast. However, when the dough has a long fermentation time, it's almost the same as sourdough to my stomach.
Veena Azmanov
That is true Bernice. Thanks
Jen
Love how super simple this is to make! I even had the kids jump in and help and we had a blast with making our pizzas tonight. Thanks for such a great recipe!
Veena Azmanov
Thank you, Jen. I am so happy to hear you enjoyed this recipe with the family
Katie
Looks delicious. Can't wait to try it with my family!
Veena Azmanov
Thank you, Katie
Leslie
I cannot believe that this no-knead dough can be made in 5-minutes! Uh...what could be more perfect than this recipe??
Veena Azmanov
Thanks, Leslie. I hope you try it
Jennifer Allen
Anything that makes homemade pizza easier is a win in my book! I can't wait to try this no-knead version! I love homemade pizza!
Veena Azmanov
Me too, Jennifer. Thanks
Rika
My kids love pizza! This recipe will come in handy! Thank you!
Veena Azmanov
You are very welcome Rika
Maggie Unzueta
My son and I have been baking a lot lately. We've been wanting to make pizza dough. We will definitely have to try this recipe.
Veena Azmanov
Thank you, Maggie. I think you will love this recipe