No-Knead Pizza Dough

No-Knead Pizza DoughSo, I figured it was about time that I just went ahead and gave No-Knead Pizza Dough its own post.  Every time I toss a pizza recipe at you guys, I link up to the recipe that I use for dough as an afterthought.  But after taking down another fabulous pizza last night, and realizing that this crust is really what we are in love with, I thought it only fair to let it shine all by itself.  So while it’s not exciting, it’s one of the recipes I use over and over and over again in my kitchen.

No-Knead Pizza DoughThe reasons that we love this recipe are two-fold.  Not only does this make some of the most delicious pizza crust you’ve ever had, but it’s also so simple and easy to make that even the most novice pizza-maker will get good results.  The recipe is very similar to the one for No-Knead Bread from Jim Leahy, which is another favorite around here.   So the general idea is the same: Mix up some flour, yeast, salt, and water.  Let it sit. Shape it. Cook it.  Eat it.  And then eat a little more.  The flavorful crust itself bakes up perfectly, with crispy brown edges, lots of air bubbles, and a chewy texture that’s just right.  It also has the added benefit of holding up under lots of toppings without getting soggy, which is good if you’re like me and tend to go a little heavy-handed on the cheese.

No-Knead Pizza Dough

This dough also freezes like a dream, and this recipe makes enough for 6 pizzas.  So, here is what you do: make a batch, use one portion for dinner tonight, leave one in the fridge for dinner in a few days, and then put the other portions in the freezer for four (yes 4!) easy dinners down the road.  How much does that rock? I promise you, you won’t regret making such a big batch of dough.  Now get to it.

No-Knead Pizza Dough

No-Knead Pizza Dough

Yield: enough dough for 6 pizzas

  • 7 1/2 cups all-purpose flour (1000 grams)
  • 4 teaspoons fine sea salt
  • 1/2 teaspoon active dry yeast
  • 3 cups water

Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, add water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).

Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Gently mold each one into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.

DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 1–3 hours before shaping.


During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°–550° with the stone in the oven. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.)

Dust dough generously with flour and place on a floured work surface. Gently roll dough into a 10"–12" disk.

If you're using a pizza stone, sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.

Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Bake pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 10-15 minutes, depending on oven temp and toppings.

Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.

If you're using a baking sheet, simply arrange the dough and toppings on the sheet and put the whole shebang in the oven. For this method, I really suggest putting a layer of parchment on the baking sheet before putting the pizza on it.

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  1. Terry says

    Christina – for the first rise….is it really 18 hours?? Never heard of a rise for that long, but then I have never made a batch of dough this large.

    • but i'm hungry says

      Yes, 18 hrs. Letting the dough sit allows the gluten to develop over time, instead of developing by kneading the dough. It gives it great flavor, too!

  2. says

    The dough sounds great BUT – your photograph of the pizza up there is making me hungry. It looks gorgeous, in that special way only perfect pizzas do :)

    • but i'm hungry says

      The pizza is just tomatoes, fresh mozzarella, olive oil, and basil… one of our faves! Can’t go wrong with that!

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