A No Knead Pizza Dough Recipe that you can make in 15 minutes and is ready to bake in an hour. You can use this crust for pizza, calzones, and more. Now you can make pizza any day of the week.
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This is my go-to No Knead Pizza Dough Recipe because it only takes about 15 minutes to pull together, just like my Spicy Shrimp Ramen with Peanut Butter and you can start baking after it rests for an hour! I've actually made pizza sooner than that and it turned out fine. The longer it rests and rises, the more bubbles and flavor your crust will have.
If you are looking for a more flavorful and bubbly pizza crust, check out my Poolish Pizza Dough recipe. That recipe is also no-knead but takes more time to create. And if you need topping inspiration, check out my Veggie Garden Pesto Pizza and my Fig and Prosciutto Pizza.
Why You'll Love This Recipe
- You can use your stand mixer to knead the dough.
- It comes out the same every single time.
- You can freeze the dough for future pizza nights!
- There are only 6 ingredients.
- If you don't have a stand mixer, you can still knead by hand.
- You can use this recipe for things other than pizza like calzones, breadsticks, and more!
Key Ingredients Needed For This Recipe
- Water - In order to activate the yeast, you will need warm, not hot, water. The temperature should be around 120°F (49°C).
- Active Dry Yeast - You can use the pre-measured packets from the grocery store or measure your own.
- All-Purpose Flour - The great thing about this recipe is that there are no specialty ingredients, including the flour. Just basic all-purpose flour works great.
- Kosher Salt - This crust is salty, which is why I recommend kosher salt because it is less salty than table salt, making it easier to control the salt level.
*See the recipe card for the complete list of ingredients and quantities.
How to Make This Recipe
Step 1: Add the yeast, sugar, and water into the bowl of your mixer, mix well, and allow it to sit for 7-10 minutes until it starts to bubble and create a foamy texture on top.
Step 2: Place the dough hook on your mixer and add the salt and olive oil. Add the flour one cup at a time, keeping the mixer on low and making sure everything gets incorporated.
Step 3: Push up the speed to low-medium for 2 minutes and then increase to medium for another 3 minutes.
Step 4: Shape the dough into a ball on a lightly floured surface and allow it to rest in an oiled bowl for a minimum of an hour.
Step 5: Allow the dough to rest covered in an oiled bowl for a minimum of an hour.
Step 6: After the dough has rested and doubled in size, place it on a floured surface and stretch and roll the dough into a circle.
How to Cook the Pizza Using This Dough
Preheat your oven somewhere around 450-500ºF (204-260°C). If you are using a pizza stone, make sure it is in the oven getting nice and hot. If you don't have a pizza stone, this dough works great on a pizza pan or baking sheet.
A small 8" pizza will take about 8-10 minutes to bake and a larger 12-14" pizza will take about 14-16 minutes to bake.
Expert Tips For This Pizza Crust
- Make sure you use kosher salt for this recipe. If you are using table salt, only use about a ¼ tablespoon as table salt is much saltier than kosher salt.
- If you are using wet ingredients like fresh mozzarella, tomatoes, etc., try baking the crust for a few minutes with no toppings or sauce before building your pizza. This will help the crust fully bake and not be soggy in the middle.
- If you want a nice brown crust, brush with butter or olive oil before baking. You could also sprinkle on salt, parmesan cheese, or Italian seasoning for extra flavor.
Recipe FAQs
Yes, you can freeze this pizza dough. Store it in a freezer bag and it will last up to three months. Once you are ready to use it, remove the dough from the freezer a day in advance and allow it to thaw in the fridge. If you need it the same day, make sure the bag is airtight and place it in a bowl of room-temperature water until it has thawed. Allow the dough to rise until you are ready to use it.
Store this pizza dough in an airtight container in the fridge for up to 3 days or you can freeze for 3-4 months.
Yes! You can make this easy pizza dough without a stand mixer, just be ready for a nice arm workout. According to Kitchenaid, kneading the dough with a hook in a stand mixer for 2 minutes is equivalent to 10-12 minutes by hand. So for this dough, you are going to want to hand-knead for 20-25 minutes.
Yes, you can easily double this recipe for even more pizzas or to freeze for later.
Depending on the type of bread you are making, there are different intervals, times, etc. This recipe should rest for a minimum of an hour. As I mentioned, you can let it rise even longer and the bubbles and taste will continue to get better. But, I've also started rolling out this dough and baking it within 30 minutes and the pizza turned out fine.
Yes, this homemade pizza dough works great in a pizza oven! For the best results, ensure you have a thin crust when building your pizza.
If you get a chance to make this No Knead Pizza Dough Recipe, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes right in your inbox.
No Knead Pizza Dough Recipe
Equipment
- stand mixer with dough attachment
- large bowl
- pizza stone/pizza pan/baking sheet
- plastic wrap
Ingredients
- 1 cup warm water (approx. 120°F)
- 1 teaspoon sugar
- 1 packet active dry yeast (2¼ tsp)
- 1 tablespoon kosher salt (see notes)
- 2 tablespoon olive oil
- 3 cups all-purpose flour
Instructions
- Add the yeast, sugar, and water to your stand mixer bowl and stir everything together. Allow the mixture to sit for 7-10 minutes until it starts to bubble and create foam. This is that amazing little yeast packet going to work!
- Place the dough hook on your stand mixer and add the salt and olive oil. Turn the mixer on low speed and begin to mix. Add the flour, one cup at a time, and mix on low until everything is fully incorporated.
- Once everything is combined, increase the speed to low-medium speed for about 2 minutes. Then increase the speed one more time to medium and allow the dough hook to knead the dough for another 3 minutes. Everything should come together on the hook and make a perfect dough ball. If this doesn't happen, scrape the side of the bowl. You can decide if the dough needs a little more flour or water but add a teaspoon at a time so you don't overcompensate. Note: Every stand mixer is different so follow the instruction manual for your model.
- Remove the dough from the hook and place it on a lightly floured surface. Form into a ball with a few hand kneads. Place your dough ball into a large bowl that has been coated with olive oil (or non-stick spray). Cover with plastic wrap that has also been sprayed on the inside and let the dough rest and rise for at least an hour.
- After the dough has rested and doubled in size (just eyeball it), put the dough on a floured surface, and stretch and roll your dough into your desired shape.
- For the pizza, cook it however you like! I use a pizza stone or a baking sheet and preheat it in my oven at 450°F. This will make your crust nice and crunchy on the outside and bottom. A small 8" pizza will take about 8-10 minutes to bake and a larger 12-14" pizza will take about 14-16 minutes to bake. Enjoy!
Notes
- Make sure you use kosher salt for this recipe. If you are using table salt, only use ¼ tablespoon as table salt is much saltier than kosher salt.
- If you freeze the dough (it freezes very well in a sealed bag or container), remove it from the freezer the day before and allow it to unfreeze in your refrigerator. Place on the counter for at least an hour to come to room temp before forming your pizza.
- If you are using wet ingredients like fresh mozzarella, tomatoes, etc., try baking the crust for a few minutes with no toppings or sauce before building your pizza. This will help the crust fully bake and not be soggy in the middle.
- This recipe is adapted from Tyler Florence's recipe.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Madonna says
This recipe was just perfect! We made 1-8” and 1- 10” pizza. Directions were perfect! Thank you so much.
Emily says
So great to hear, I'm gla dyou like it, Madonna!
Linda says
The fresh dough always brings the best result and I can't wait to try this recipe!
Emily says
I think you will really like it!
Cindy Mom, the Lunch Lady says
This recipe is very similar to our homemade dough. It turns out so well every single time and is so delicious!
Emily says
Oh, nice! Tell me any secrets you know...lol! It would be hard to have on this one because it really is so easy.
Jennifer | @kitjen_ says
I always buy my pizza dough at Trader Joe’s but you make this look so easy so now I will be trying this recipe this Friday for pizza night 😍
Emily says
Jennifer, I used to do the same thing! However, after moving Trader Joe's is just a little too far from my house (which may not actually be a bad thing) so homemade pizza dough it is. Plus it's cheap and comes together so fast!
Gabriela says
Pizza is my favorite Friday food this is so going in my routine soon. So easy to make and with just a few pantry ingredients.
Emily says
You will love it and you can make extra and freeze it for next Friday too!