Ever wondered if you could make amazing pizza dough without all the arm-wrestling that comes with kneading? Well, I've got some fantastic news for you! This no-knead pizza dough recipe is about to change your pizza game forever.
Last month, Emily asked if we could make pizza from scratch for her sleepover party. I'll be honest – my first thought was "oh no, not the kneading!" But then I remembered this incredible technique I learned from a chef friend who swore by letting time do all the work instead of your muscles.
The result? Four perfect 10-inch pizzas with crispy, bubbly edges and that perfect chewy-yet-tender texture that makes restaurant pizza so amazing. Plus, you can make the dough up to 18 hours ahead, which means less stress on pizza night!
Speaking of making things easier, if you're looking for the perfect sauce to pair with this dough, check out my homemade pizza sauce recipe – it's been a family favorite for years and takes just 15 minutes to make.
Why You Will Like This No-Knead Pizza Dough Recipe
- Zero kneading required – seriously, just mix and let it sit
- Only 5 simple ingredients you probably already have
- Perfect for meal prep – make it 12-18 hours ahead
- Makes 4 generous pizzas – perfect for families or parties
- Crispy crust with bubbly edges that rivals any pizzeria
- Freezer-friendly – portion and freeze for up to 4 weeks
- No special equipment needed – no stand mixer, no fancy tools
Ingredients For The Best Pizza Dough Recipe
No Knead Pizza Dough
- 3 ½ cups (1 lb 2 oz/497 g) bread flour
- 2 teaspoons salt
- ¼ teaspoon instant dried yeast
- 1 ⅓ cups (10 ½ fl oz/ 298 g) lukewarm water
- 2 tablespoons olive oil
Pizza Topping
- 1 recipe homemade pizza sauce
- 4 cups (12 oz/360 g) shredded mozzarella
The secret to this no-knead pizza dough is using just a tiny amount of yeast and letting it work its magic over 12-18 hours. Don't worry about the long fermentation time – it's totally hands-off!
Instructions For Making No-Knead Pizza Dough
The Day Before: Make The No Knead Dough
- Mix the dry ingredients: In a large bowl, add the flour, salt, and yeast. Give it a good stir to combine everything evenly.
- Add the wet ingredients: Pour in the lukewarm water and olive oil. Mix until all the flour is fully hydrated and forms a shaggy ball. Don't worry if it looks messy – that's exactly what you want!
- Prepare for fermentation: Add a splash of olive oil to the bowl and coat the dough ball completely. Cover tightly with plastic wrap and a kitchen towel.
- Let time do the work: Allow the dough to sit at room temperature for a minimum of 12 hours, but up to 18 hours. After 18 hours, you can refrigerate it for up to 3 days.
The Next Day: Shape And Bake The Pizza
- Turn out the dough: Place the fermented dough onto a lightly floured surface. It should look bubbly and smell slightly tangy – that's the fermentation working!
- Divide the dough: Cut the dough into 4 equal pieces (about 205g each). Gently knock out the air by pulling and folding each piece.
- Shape into balls: Form each portion into a smooth ball. Place on a floured tray, cover, and let rest for at least 1 hour.
- Preheat your oven: Set the oven to 450°F (225°C) and place a pizza stone or heavy baking tray on the middle rack to heat up.
- Stretch the dough: On a floured pizza peel or flat baking tray, gently stretch each dough ball to about 10 inches. If it springs back, let it rest another 10 minutes.
- Add toppings: Spread pizza sauce, leaving a 1-inch border. Add cheese and any other toppings you like. Remember – less is more for the perfect pizza!
- Bake to perfection: Slide the pizza onto the preheated stone or tray. Bake for about 10 minutes until the crust is golden and the cheese is bubbly.
- Enjoy immediately: Serve hot from the oven for the best experience!
Storage And Reheating Your Pizza Dough
Fresh dough storage: Any unused dough balls can be refrigerated for up to 2 days or frozen for up to 4 weeks. Just wrap them individually in plastic wrap first.
Freezing tips: I like to portion the dough after the first rise, then freeze in individual bags. When you're ready to use it, just thaw overnight in the fridge and let it come to room temperature before shaping.
Reheating leftover pizza: Pop slices in a hot skillet for 2-3 minutes, then cover with a lid for another minute. This keeps the bottom crispy while melting the cheese on top perfectly!
Variations For Your No-Knead Pizza Dough Recipe
Want to switch things up? Here are some of my tested variations:
- Whole wheat version: Replace up to half the bread flour with whole wheat flour for a nuttier flavor
- Herb-infused dough: Add 2 tablespoons of dried Italian herbs to the flour mixture
- Garlic lovers: Mix in 2 minced garlic cloves with the wet ingredients
- Slightly sweet: Add 1 tablespoon of honey with the water for a touch of sweetness
Have you ever tried making pizza dough and felt intimidated by all the kneading? This method totally eliminates that stress! The long fermentation actually develops better flavor than traditional kneading methods.
Frequently Asked Questions About No-Knead Pizza Dough
Minimum 12 hours at room temperature, up to 18 hours, then can be refrigerated for up to 3 days.
Yes! The dough can be refrigerated for 2 days or frozen for up to 4 weeks after shaping.
No kneading required! Just mix until all flour is hydrated and let time do the work through fermentation.
This recipe makes 4 individual 10-inch pizzas (about 205g of dough each).
Recipes You May Like
- Old-Fashioned Baked Macaroni and Cheese - Another comfort food classic that's perfect for family dinners
- Creamy Tuscan Chicken Pasta - Italian-inspired pasta that pairs beautifully with homemade bread
- Irish Soda Bread Recipe - Another no-knead bread that's ready in under an hour
Why This No-Knead Pizza Dough Works So Well
I've tested this recipe countless times (Emily can attest to that!), and it consistently produces restaurant-quality results. The secret is the long, slow fermentation that develops complex flavors while the minimal yeast creates the perfect texture.
The bread flour gives you that chewy, stretchy crust that holds up to all your toppings, while the olive oil adds richness and helps create those gorgeous golden bubbles around the edges.
This homemade pizza dough has become our go-to for pizza nights, and I know it'll become yours too. There's something so satisfying about making pizza completely from scratch, and this method makes it totally doable even on busy weeknights.
Give this recipe a try and let me know how it turns out! Don't forget to save this post to Pinterest so you can find it easily for your next pizza night.
Best No-Knead Pizza Dough Recipe
Equipment
- Large mixing bowl
- Pizza stone or baking tray
- Pizza peel or flat baking tray
Ingredients
No Knead Pizza Dough
- 3.5 cups bread flour 1 lb 2 oz/497g
- 2 teaspoon salt
- 0.25 teaspoon instant dried yeast
- 1.33 cups lukewarm water 10½ fl oz/298g
- 2 tablespoon olive oil
Pizza Toppings
- 1 recipe homemade pizza sauce
- 4 cups shredded mozzarella 12 oz/360g
Instructions
- The Day Before: Make the No Knead Dough
- In a large bowl add in the flour, salt and yeast and mix together.
- Add the water and oil and mix until all of the flour is fully hydrated and forms a ball. You don't want any lumps of flour left dry.
- Add a splash of olive oil to the bowl and coat the dough in it. Cover tightly with cling wrap and a kitchen towel and allow the dough to sit at room temperature and ferment for a minimum of 12 hours but up to 18. After 18 hours it can be put in the fridge for up to 3 days.
- The Next Day: Shape and Bake the Pizza
- Turn out the dough onto a lightly floured surface.
- Cut the dough into 4 pieces (about 205g each) and knock out the air from the dough by pulling and folding the dough.
- Shape each portion of dough into a ball. Allow the dough to rest on a floured tray covered for a minimum of 1 hour.
- Preheat the oven to 450℉ (225℃) and place a pizza stone or a tray on the rack.
- On a flat baking tray or pizza peel, dust it with flour or semolina. With floured hands gently stretch your pizza dough to 10-inches. You can also use a rolling pin to stretch it out. If you find the dough is springing back and is hard to stretch then let it rest for 10 minutes on the counter.
- Spread on pizza sauce, leaving a 1-inch border around the pizza. Follow with the cheese and any other toppings you like. You don't want to add too many heavy toppings on your pizza otherwise you won't be able to slide it off the baking tray.
- Slide onto the preheated tray in your oven and bake for roughly 10 minutes or until golden and the base is crisp and golden brown.
- Enjoy the pizza fresh from the oven. Any raw dough that is leftover can be refrigerated for up to 2 days or even frozen for up to 4 weeks.
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