Prepare for family pizza night! Dough, sauce, cheese, and toppings. Make pizza!
Pizza night is a popular family custom. It provides one weekly menu item and a popular dinner. Even picky eaters can like pizza!
Pizza crust, sauces, and toppings are limitless. Vegetarian, meat, or cheese pizzas are available.
Your choice will win. Each bite will steal your pizza heart.
Pizza 101:
How to Grill Pizza: You’ll wonder why you waited so long to try this simple way. The crust is crunchy and smokey.
Best Pizza Stones: For homemade pizza, a good pizza stone is worth the investment. See our recommended brands here!
Pizza Stone Use and Cleaning: Pizza stones are great for crispy crusts, but they must be cleaned. We’ll show you how to maintain your pizza stone for years.
Best Homemade Pizza Dough Flour by Crust Type: Pizza dough flour does matter! We discuss popular flours and their results.
Reheating Pizza: Pizza reheating instructions: Remove the microwave. We found the perfect technique to reheat your cherished leftover pizza!
Pizza Cutters: Pizza cutters are abundant. Pizza wheel or rocker? If you indulge, which is the best value? We’ll explain everything!
Pizza-Making Supplies: Unsure of the equipment needed to prepare pizza at home? We have pizza night tips!
Easy No-Knead Pizza Dough
Love homemade pizza dough but dread making it? No-knead pizza dough is easy and almost hands-free. You can also make it ahead.
Every Friday night when I bake pizza at home, I get a last-minute urge to go to the movies or meet friends.
So I love this dough recipe.
Time-Friendly No-Knead Pizza Dough
Make it, let it rise, and use it, or put it in the fridge for tomorrow. Even the next day. Or freeze it. It’s forgiving dough!
If it didn’t convince you, you don’t have to knead this pizza.
Overnight refrigeration enhances taste. Soft bread with tasty air bubbles.
Two pounds of dough makes four 10-inch personal pizzas or two larger pizzas. Make any pizza recipe with it!
“Artisan Bread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois and “My Bread” by Jim Lahey use this no-knead method. Their no-knead pizza recipe.
Best No-Knead Pizza Dough Flour
All-purpose, bread, and Italian 00 flours work, although the outcomes vary. It depends on flour gluten.
All-purpose flour is great for pizza dough and other recipes. It works for thin Neapolitan or deep-dish pizzas despite its stretch.
Whole-wheat flour makes pizza dough healthier, but use all-purpose flour for best consistency.
Bread flour is wonderful for flexible, springy pizza dough. Since it’s springy, it’s hard to shape.
Italian and speciality markets sell Caputo Tipo 00 flour for pizzas and focaccias. Expense but worth it if you cook pizza at high temperatures.
Since yeast rises with gluten, almond flour and other gluten-free flours won’t work in this recipe. Like our cauliflower pizza crust, gluten-free pizza dough should be made with gluten-free flour.
Pizza dough consistency
Measure flour by weight for consistency. See below. Before rising, sprinkle water over dry dough. If the dough is too sticky to mold, add extra flour. The correct amount of water and flour should make the dough elastic and flexible.
Using Loose Dough
This recipe yields soft, moist dough. It’s sloppy dough. Slack doughs, which contain high hydration (water) and are looser and heavier, work well for no-knead recipes. Pizza crusts benefit from their bubbles!
Slack dough doesn’t shape well. Instead of drooping it over your fist, gently extend or press outward as you shape. Flour your workspace and flow. We like these doughs’ rustic circles. It gives our pizzas a homemade look.
Refrigerating Pizza Dough Overnight
Refrigerate this pizza dough overnight or up to three days. Since your dough will rise in the fridge, put it in a nonreactive (glass or metal) bowl and cover with plastic wrap.
Let the pizza sit out for 30 minutes before making it. Stretch or roll the dough on a lightly floured surface.
While the dough warms, prepare the toppings and preheat the oven, pizza stone, or cast-iron skillet.
Fast Pizza Dough Freezing
Dough can be frozen for three months in a zip-top bag. Thaw the dough overnight in the fridge before using.
No-knead pizza recipes
- Easy No-Knead Pizza Dough PREP TIME 10 mins
- RISING 2 hrs
- TOTAL TIME 2.10 hours
- Serves 6–8 2 1lb balls
- Two 1-pound pizza dough balls make two large pizzas or four 10-inch personal pizzas.
Instant or rapid-rise yeast is a different strain from granulated yeast. It blends into flour. If you can’t find it, prove active dry yeast in warm water. - Dough can be frozen for three months in a zip-top bag. Thaw the dough overnight in the fridge before using.
- Since your mixer may not be able to mix halved dough, mix it by hand.
Ingredients
- 4-cup (500g) all-purpose flour
- 1 1/2 teaspoons (almost a packet) instant yeast
- 1/2 tsp salt
- 350g warm water
- olive oil
Method
Make dough:
- Mix flour, yeast, and salt on low speed in a stand mixer with a paddle. Mix for 30–60 seconds after adding the water. Mix the ingredients without kneading. The dough will be moist and somewhat sticky without flour streaks.
- Using a large bowl and wooden spoon, mix by hand.
Rise dough:
- Oil a big, clean mixing bowl. Form a rough ball of dough using floured hands. Twirl it in the greased bowl to coat it.
- Cover the bowl with plastic wrap and let rise at room temperature for 2–3 hours.
- Refrigerate dough for 48 hours after rising. Remove the dough from the fridge one hour before shaping.
Form the dough:
- Pizzas can be made from rising dough. Follow recipe instructions for shaping and baking this dough for any pizza recipe.