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!
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.
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.
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.
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.
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!?
- Easy Cast Iron Skillet Pizza
- Roman Pinsa Pizza
- Homemade Potato Pizza – Two Ways
- Easy Pull Apart Pizza Bread
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.
No Knead Pizza Dough
Ingredients
FOR THE PIZZA DOUGH
- ¾ teaspoon sugar or honey
- 1 teaspoon salt
- 1 teaspoon yeast (active dry)
- 2¼ cups all purpose flour (320 grams)
- 1 cup lukewarm water (divided) (245 grams)
FOR THE SAUCE
- 1¼ 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
.Updated from February 8, 2019.
Thank you!!
Should the flour be sifted?
I made this dough and the pizza came out delicious, but I did not sift the flour.
Thank you!
Thanks Ted, so glad you enjoyed it. Have a great week.
Is this supposed to get be a very wet dough? I’m wondering if I did something wrong.
Hi Angela, it is wetter than a kneaded bread. How did it turn out?
Hi Rosemary, I’m substituting your suggested tomatoes with Hunts Petite Diced tomatoes in garlic & extra olive oil and basil. I do like fresh basil, but okay if you don’t have on hand. It was perfect. Plus their natural with no extra ingredients.
Hi Lynn thanks for letting me know and glad you enjoyed the pizza. 🙂
No Knead Pizza Dough – can I substitute Bread Machine Yeast for Active Dry Yeast and how does that change the recipe (method). Thank you.
Hi Anne, I think bread machine yeast is instant yeast so you would use 3/4 teaspoon instead of 1 teaspoon. For instant yeast you don’t have to soak it in water, just whisk it in with the flour add the water mix a bit then add the salt. And continue with the recipe. Let me know how it goes.
Thank you for this recipe. This is my go to pizza dough..
Hi Vonny, thanks so much, so glad you like it. Have a wonderful Sunday.
Fantastic dough a real keeper.
Thank you for this recipe. Can this dough be frozen?
Hi Lucinda, yes it can once it has risen, place 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 a room temperature for about 2-3 hours before baking.
Thank you for all your wonderful recipes! Can this dough be made a day before and put in the fridge uncooked?
Hi FM thanks so much, glad you like the recipes. Yes it can be kept in the fridge. Let me know how you like it.
Made the refrigerated dough the next day and it was fantastic. My boys have asked me to make this again! Thanks again.
Hi FM, thanks so much, so glad you all enjoyed it. Have a great weekend.
I couldn’t believe it, but wow this is a great find. Will have to try it over the weekend. Grazie mille
Hi Roland, thanks so much, I hope you enjoy it. Let me know.
Hi Rosemary, Can you substitute whole wheat flour for all purpose?
Hi Patricia if you substitute whole wheat apparently you need to add extra water, so add 1 1/2 tablespoons extra of water. Let me know how it goes.
Hi Rosemary. I made this yesterday for my grandchildren. I used a 9 in square pan which gave me a perfect thick crust pizza. It’s definitely a keeper since both kids (and nana) loved it. Going to double the recipe next time and use a 9 x 13 pan. Thank you.
Hi Ann, thanks so much, so glad you and your grandchildren enjoyed it. Have a great weekend.
Hi Rosemary,
This recipe for pizza dough sounds nice and easy.
No waiting around half the day for my dough to rise.
Plus it looks soooo tasty!
I’m into some quick and easy meals and pizza is a nice start.
I will be trying your recipe this weekend.
Have a nice day Rosemary!
Hi Dalila thanks, and yes it is really easy and tastes good too. I hope you enjoy it, let me know.
Hi Rosemary
I love your site and your recipes. I’m in love with Italian food and I’m glad I now have an Italian in MY kitchen: Thanks for all your hard work.
I may be blind but I can’t seem to see the amount of yeast in this recipe. Could you please help me out.
Love you to infinity 🙂
Marina
Hi Marina thanks so much, so glad you found me too, and yup I forgot it, but it’s added now, 1 teaspoon of active dry yeast. Have a great weekend.
How much yeast? I didn’t see the quantity in the recipe.
Hi Kimberlee, thanks for that, 1 teaspoon and I looked at it 10 times before I posted it. Have a great weekend.