No Knead Pizza Dough Recipe
Servings: 2 12" pizzas
Calories: 801kcal
A Super Easy Pizza Dough recipe that you can make in 15 minutes and is ready to bake in an as little as an hour!
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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
Serving: 112' crust | Calories: 801kcal | Carbohydrates: 141.7g | Protein: 19.7g | Fat: 14.2g | Saturated Fat: 2g | Sodium: 3494mg | Potassium: 92mg | Fiber: 7g | Sugar: 8g | Calcium: 9mg | Iron: 7mg