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No Knead Pizza Dough

Making homemade pizza with this simple no-knead pizza dough recipe has never been easier! Perfect for weeknights or even relaxed weekends, this method requires very little effort and delivers the perfect result. With a few basic ingredients and time to let the dough rise, you can have a delicious homemade pizza even better than your favorite take out!

Pizza on a wooden board cut into pieces.


 

With a no knead pizza dough you can make it thick crust or thin! Ready in two hours. Pizza never tasted so good! We like to make a Pizza Margherita or why not make it your own way or even one of our other favourites such as,  Pizza Bianca or a Sauteed Mushroom and Pancetta Pizza.

I don’t know if you have a pizza night in your house, but in our house it’s usually Friday night. But as far as me and my kids are concerned it could probably be every night.

If there is one thing I have learned from being in Italy you can make Pizza any way you want! Between pizza and pasta I never imagined all the different types there are.

I learned the perfect snack for a growing kid is pizza, the perfect appetizer is a slice of Pizza Bianca sliced in the middle (like a sandwich) add a few slices of Mortadella or Prosciutto and there you have Italian Party food.

I know it’s easy to find a good already made Pizza Dough now, from the grocery store, the bakery or even your favourite pizzeria. But you have to admit Homemade is better! After making the perfect No Knead Bread,  I thought why not a good no Knead Pizza Dough?

I also have a a really good Pizza Dough made the old fashioned way! Yes a little kneading is required. But so good.

Pizza on a wooden board with cut pieces.

Recipe Ingredients

  • Sugar – or honey
  • Salt
  • Yeast – active dry
  • Flour – all purpose or bread flour
  • Water – lukewarm water

What Are The Ingredients For Pizza Margherita Sauce?

There are only 4 ingredients in Pizza Margherita Sauce, a can of Pelati (peeled) Roma or San Marzano tomatoes, be sure to get the ones with no extra ingredients. Just the tomatoes, Plain and simple. Fresh Basil (a must), olive oil and a little salt. No need to cook just mix it all together.

How to make a No Knead Pizza Dough

In a small bowl lukewarm water and sugar stir to combine, then sprinkle the yeast on top. Let sit then stir to combine.

In a large bowl add the flour and make a well in the middle, add the yeast mixture and remaining water, start to mix then add the salt and combine well. Cover the bowl and place in a warm draft free place.

how make no knead pizza dough, mixing, resting and risen

Place the risen dough on a lightly olive oiled baking sheet (or two if you prefer thin crust pizza), let rest. While the pizza is resting make the sauce, in a medium bowl add the tomatoes and sauce from the can (roughly chop), add the salt, olive oil and fresh chopped basil. Stir to combine.

The dough on the baking sheet with the sauce in a bowl.

Spread the rested dough with your hands on the pan (or pans) and top with the tomato sauce, shredded mozzarella and drizzle with a tablespoon of olive oil. Bake until the crust is done and the cheese has melted. Slice and serve. 

The sauce on the dough and the cheese on top before baking.

Can I Use Fresh Mozzarella Instead Of Firm Mozzarella?

Yes you can, although I do recommend place the fresh mozzarella in a sieve and letting it sit in at room temperature for about an hour to remove as much water as possible.

When Was Pizza Margherita Invented?

The Pizza Margherita was first made in June of 1889 in Naples, to honour the Queen of Italy, Margherita of Savoia. Raffaele Esposito the chef, prepared the “Pizza Margherita”, topped with tomatoes, mozzarella and fresh basil, these were the colours that represented the Italian Flag.

Make Sure Your Yeast Is Active

  • To start make sure your yeast is active, 
  • In a small bowl add the water, make sure it is lukewarm (if it is too warm it will kill the yeast), then add a pinch of sugar to the water.
  • Sprinkle the yeast over the top, stir to combine, then let it rest for about 5 minutes.
  • If the yeast is active it will dissolve in the water and the mixture will bubble.

More delicious Pizza recipes to try

Nothing better than pizza, why not give these ones a try!?

Pizza on a wooden board with cut pieces.

So if Pizza night for you is Friday or Saturday, or maybe you have a whatever day, then I hope you give the No Knead Pizza Dough a try and let me know what you think! Buon Appetito.

Pizza on a wooden board cut into pieces.

No Knead Pizza Dough

Rosemary Molloy
No Knead Pizza Dough, make it thick crust or thin! No over 12 hour rising time, ready in two hours. Pizza never tasted so good!
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 1 hour 20 minutes
Total Time 25 minutes
Course Bread and Pizza, Main Dish
Cuisine Italian
Servings 4 servings
Calories 237 kcal

Ingredients
 
 

FOR THE PIZZA DOUGH

  • ¾ teaspoon sugar or honey
  • 1 teaspoon salt
  • 1 teaspoon yeast (active dry)
  • cups all purpose flour (320 grams)
  • 1 cup lukewarm water (divided) (245 grams)

FOR THE SAUCE

  • cups tomatoes (skinned roma or san marzano including sauce) no added ingredients (400 gram can / 14 ounces)
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • 5-8 leaves fresh basil chopped

EXTRAS

  • ¾-1 cup mozzarella cheese (firm) shredded or thinly sliced mozzarella

Instructions
 

NO KNEAD PIZZA DOUGH

  • In a small bowl add ¼ cup lukewarm water and sugar stir to combine, then sprinkle the yeast on top. Let sit 10 minutes then stir to combine.
  • In a large bowl add the flour and make a well in the middle, add the yeast mixture and remaining water, start to mix then add the salt and combine well. Cover the bowl and place in a warm draft free place for 2 hours.
  • Place the risen dough on a lightly olive oiled baking sheet (or two if you prefer thin crust pizza), let rest 20 minutes.
  • While the pizza is resting make the sauce, in a medium bowl add the tomatoes and sauce from the can (roughly chop), add the salt, olive oil and fresh chopped basil. Stir to combine.
  • Pre-heat oven to 425F (220C).
  • Spread the rested dough with your hands on the pan (or pans) and top with the tomato sauce, shredded mozzarella and drizzle with a tablespoon of olive oil. Bake for approximately 12-15 minutes or until crust is done. Slice and serve. Enjoy!

Notes

Can The Dough Be Frozen?

Yes it can be frozen once it has risen. Place the dough in a freezer safe container or bag. Although it is best to use it within two weeks, or else it won’t rise well when baking. Thaw the dough in the fridge the night before, then let it sit at room temperature for about 2-3 hours before baking.

How To Store Leftover Pizza

Any leftovers should be stored in an airtight container and refrigerated, it will keep for up to 3-4 days. You can re-heat it in the oven or in the microwave. Be sure not to leave it out at room temperature for more than two hours.

Nutrition

Calories: 237kcal | Carbohydrates: 44g | Protein: 6g | Fat: 3g | Sodium: 589mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 2.1mg | Calcium: 16mg | Iron: 2.6mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

.Updated from February 8, 2019.

 

42 Comments

    1. Hi Janet, yes I think it could be used, you would probably need to substitute about 50-60 grams of starter for the yeast, and you would use 50 grams less water and 50 grams less flour. I also have a sourdough pizza recipe https://anitalianinmykitchen.com/sourdough-pizza/. I hope you enjoy the site. Take care!

4.94 from 15 votes (5 ratings without comment)

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