This EASY no-knead pizza dough is a game changer, even a novice can make the best homemade pizza with this simple, straightforward, tested recipe. All you have to do is mix all the ingredients in 1 bowl and let it rest for 1 hour.The recipe yield 1 large pizza (2 regular servings or 6 smaller servings).
Proofing time and stretching1hr10mins
Keyword: Easy no-knead pizza dough
1 ½ cup + 2 Tbsp(210 grams)all-purpose flour or bread flour, plus more to sprinkle over the dough(pls, see notes)
½ tspfine salt
½ tspInstant yeast (or active dry yeast, see notes)
¾ cup(180 grams)water, lukewarm
¾ Tbspolive oil
In a large bowl mix flour, instant yeast, and salt until combined.
MIX IN 1 BOWL: add water, olive oil, and stir with a spatula to incorporate the dry ingredients into the liquid. While stirring, scrape the bottom of the bowl to make sure to gather all the flour. The dough looks sticky, not smooth, and lumps are totally fine.
LET THE DOUGH PROOF: cover the bowl with plastic wrap or a damp tea towel, place in a warm place, and let it rest for 1 hour (even 1 ½ hour if time allows), or just until the dough has doubled in sized and looks bubbly.
PREHEAT THE OVEN: when the dough is ready, place the rack in the lowest position, preheat the oven to 450°F/230°C, and cut a large piece of parchment paper (if you use a pizza stone). Alternatively, grease or line with parchment paper a large baking pan.
SHAPE THE DOUGH: scrape the edges of the bowl with a spatula, pour the dough onto the parchment paper, and make sure you sprinkle some flour over it to reduce stickiness. Then, starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza. Keeping some flour at hand helps during this step. Then let it rest for 10 minutes until the oven gets hot.
TOPPING: top with your favorite ingredients, I used tomato sauce, mozzarella, and fine salt.
BAKE: bake in the lower shelf of the oven for about 15minutes, or until nice and crusty. However, keep in mind each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
LUKEWARM WATER: the water should be mildly warm.YEAST: Active dry yeast and instant yeast can be used interchangeably in this recipe. However, Active dry yeast needs to be activated in water and let it sit until slightly foamy before adding to the flour (follow the manufacturer’s instructions). Also, you might need to extend the proofing time if needed.FLOUR: all-purpose flour is perfect for pizza, but bread flour works fine too. Whole-wheat flour instead, although healthier than white flour, makes a dense, less crispy pizza crust. If you wish to use it, I would advice using no more than a 1/3 of the flour, and keep in mind the water absorption might be different.MEASURE THE INGREDIENTS CORRECTLY:a kitchen scale is always the best option, however, if you use US cups just make sure you use the spoon & level method. Essentially, don't scoop the flour out of the bag with your measuring cup because you could end up with more flour than you need. Use a spoon to transfer the flour from the bag into the measuring cup instead, than use the back of a knife to level off the top of the measuring cup.WATER ABSORPTION: water absorption is the amount of water taken up by flour and may vary significantly depending on the type of flour, brand, and weather conditions. When you add water to the flour, start with the amount stated in the recipe. If the liquid is not enough to achieve the dough consistency, just add gradually a little extra water (1 or 2 Tbsp) until the flour has been incorporated.WARM OVEN METHOD TO SPEED UP RISING: this is a trick to help you to make the dough rise faster. Basically, preheat the oven at low temperature, then turn it off and create a warm environment for the dough to rise in. Make sure the bowl is not in contact with hot surface, the oven should be slightly warm, not hot. This shortcut works great when you run out of time.
WHAT TO USE INSTEAD OF A PIZZA STONE? Each oven usually has a rimmed baking sheet that you can simply invert it and place on the lowest shelf of your oven before you preheat it. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier and the preheated baking sheet will make a nice and crisp pizza crust. To bake your pizza: place pizza and parchment paper on a pizza peel or on a large tray and, when it’s time to bake, slide the pizza onto the hot reverted baking sheet and bake until golden and crispy.
Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for the dough only, it doesn't include the topping.