Filed Under: How To | Pizza

How to Make Pizza Dough

Recipe By Tessa Arias
  |  
September 1st, 2021
4.8 from 105 votes
4.8 from 105 votes

How to make the BEST easy No-Knead Pizza Dough Recipe! This homemade pizza has a crispy crust and soft interior. Just add your favorite toppings like cheese and pepperoni for a delicious pizza night at home!

Yield: 4 balls of pizza dough

Prep Time: 5 minutes

Tessa's Recipe Rundown...

Taste: The longer you let this dough rise, the better flavor it develops. Even crust haters will actually want to eat the crust.
Texture: The. best. part. This dough is crunchy, chewy, bubbly, light, and thin. It’s a million times better than most pizza doughs I’ve ever tasted.
Ease: Seriously so easy. A few ingredients come together in less than 5 minutes..
Pros: Your new and easy go-to pizza dough!
Cons: NONE.
Would I make this again? I’ve already made this numerous times.

I first published this No-Knead Pizza dough recipe a decade ago in 2011. The fact that it’s been that long absolutely blows my mind.

I’ve learned a lot about baking over those years and have become increasingly obsessed with pizza making. Especially after my bestie Ashley (aka Baker by Nature) generously gifted me a Breville Pizza Oven for my 30th birthday. Don’t worry, you won’t need a pizza oven for this recipe!

easy no knead pizza dough recipe on a pizza peel

Pizza became a recurring daily theme among my thoughts! I fell deep down a rabbit hole of researching everything I could about making pizza. This time, I was more inspired by Neapolitan-style pizza. I knew I wanted to tweak and improve this recipe that hadn’t been touched on the blog in so long.

So I made it my mission to find ways to add more chewy texture and better flavor from this recipe. It turned out to just need a few small changes. I also needed to test this recipe in a home oven and find the best way to make pizza without a pizza oven. The two keys? A pizza stone and the broiler (more on this below).

I returned to Jim Lahey and also to Kenji Lopez to help guide me on my pizza journey, as well as many other publications, videos, and articles along the way. Honestly… it’s all a blur. But the final result? A super easy pizza dough that takes minutes to make and sits in the fridge developing flavor until it’s pizza Friday. Or whatever day you’re ready for a pizza party!

close up of slices of homemade pizza dough with a crispy crust

How to Make No-Knead Pizza Dough

Pizza Dough Ingredients

  • Bread flour – you want that extra protein (compared to all-purpose flour) for a sturdy, chewy dough. If you’re able to get it, use more finely milled Italian 00 flour for the most authentic results.

Can I use all-purpose flour instead?

I wouldn’t necessarily recommend it, but if you must use all-purpose flour, you may need to slightly reduce the amount of water in the recipe. All-purpose flour has less protein content and will absorb less water.

  • Instant or active dry yeast – Either will work in the same amount.
  • Salt – I call for Kosher salt in this recipe, but it’s very important to know the brand of salt you’re using! If using Diamond Crystal kosher salt, use 4 teaspoons. If using Morton Salt kosher salt, use 2 slightly heaping teaspoons.
  • Water – make sure it’s lukewarm. If it’s too hot, it will activate the yeast too quickly (or even kill the yeast), which is not what we want. For this recipe, a longer and slower fermentation helps to develop flavor without needing a sourdough starter.
  • Semolina flour – a sprinkling of this for dusting your pizza peel makes it glide right off and onto your pizza stone. If you don’t have any, you can use bread or all-purpose flour.
  • Cornmeal – a very small amount of this also makes sliding your pizza off the peel much easier. Don’t use too much though as it’ll alter the texture of your crust and may scorch on your stone!

Since this is a Neapolitan-inspired pizza dough recipe, there’s no oil or sugar!

How to Make No-Knead Dough

It really couldn’t be easier. Simply combine all the ingredients with a wooden spoon and then your hands if needed. You truly don’t need to knead! It’s going to look rough and shaggy. If it looks extremely dry, don’t worry too much. It should absorb some moisture and hydrate up in a few minutes.

The next steps are what’s critical.

no knead pizza dough in a glass bowl made with just 4 ingredients

How to Rise & Ferment Pizza Dough

1. Shape the dough into a ball and transfer to a clean, large bowl. Cover with plastic wrap and let rise at room temperature in a draft-free place until the dough is doubled in size. This may take 8 to 12 hours, depending on how warm your kitchen is. Don’t worry too much about the time as this dough is very forgiving. You can quickly bring the dough together before heading out to work, and it should be done by the time you get home!

homemade pizza dough made with yeast rising in a metal bowl

2. Transfer the dough to a floured work surface. Divide into 4 equal portions (a bench scraper makes easy work of this). Take one portion of dough and gather 4 corners to the center to create 4 taut folds. Turn seam side down and roll into an even ball. Repeat with remaining portions.

floured surface with a ball of pizza dough in the center
how to make pizza dough balls and divide into 4 portions

3. Place each portion in its own quart-sized deli container or plastic container, or in a zip-top bag. Be sure to use a freezer-safe container if planning to freeze the dough. Let rise again for another hour.

the best easy homemade pizza dough after rising in glass containers

4. Refrigerate the portioned dough for 4 to 5 days to allow it to cold ferment. This is going to produce the best flavor and texture and is worth the wait, I promise! Let the dough rest at room temperature for 1 1/2 to 2 hours before shaping to bake.

How to Freeze Pizza Dough

After the dough has fermented in the fridge, you can freeze the dough in freezer-safe plastic containers for up to 1 month. Defrost the dough overnight in the fridge, then allow it to sit at room temperature as directed above before shaping.

Equipment Needed for the BEST Pizza!

  • Large bowl – I prefer glass or clear plastic so you can see how much the dough has risen and grown in volume.
  • Bench scraper – this makes easy work of portioning out and working with the dough.
  • Deli containers, sealable plastic or glass containers, or zip top bags – whatever will fit best in your fridge!
  • Pizza Peel This is a game changer for getting pizza into and out of the oven without damaging it. If you don’t have one, a flat cookie sheet or the flat bottom of a sheet pan can work in a pinch.
  • Baking stone or steel – I don’t think this is optional. It makes SUCH a difference in achieving a crispy crust and fast baking time for your pizza. I like the Emile Henry pizza stone because I’ve had mine for years, but a baking steel is actually a better choice if you can handle the weight of it.

How to Stretch Out Pizza Dough

how to stretch out pizza dough for easy homemade pizza
  1. Place a ball of pizza dough on a lightly floured work surface. Press into about a 6-inch circle with the palms of your hands.
  2. Pick the dough up and stretch it out by holding one end and letting the other end fall, rotating gently. Or, drape the dough over your knuckles and slowly use your hands to rotate the dough, allowing it to fall and stretch. Continue this until the dough is stretched into about a 12-inch circle.
  3. If at any point the dough springs back and doesn’t want to stretch out, simply cover it with a clean towel and let it rest for 5 to 10 minutes.

How to Assemble & Top Pizza

mozzarella cheese being sprinkled on top of a homemade pizza dough with bowls of pizza toppings on the side

There are two rules to assembling a pizza.

Rule #1: Use slightly less sauce and cheese than you think. The last thing you want is your pizza to be weighed down so much that it is soft or gummy and undercooked in the center. The other issue too many toppings can create is they can slide off when you slide your pie onto the baking stone.

Rule #2: Assemble each pizza on the pizza peel moments before you plan to cook it. The longer your pizza sits on the pizza peel, the more likely it will get stuck to it and not slide off easily.

Since we’re cranking the oven and using the broiler (detailed below), it’s not a good idea to use parchment paper underneath your dough, unless you want your pizza glued to charred parchment.


Topping Ideas:

For a more classic Neapolitan pizza, I simply top with:

  • About ⅓ cup canned pureed San Marzano tomatoes, mixed with a splash of olive oil and a sprinkle of salt
  • 3 ounces (85 grams) fresh mozzarella (preferably Buffalo mozzarella), sliced into ¼-inch pieces
  • Kosher salt
  • Fresh basil leaves (sprinkled on after cooking)

Super simple! If your cheese seems extra watery, blot the slices with paper towel and allow to sit for 10 to 15 minutes, then blot again.

If you prefer, here’s my more American-style pizza sauce recipe. I’ve also used this recipe to make pesto pizza with great success! Feel free to get creative!

How to Cook (Crispy) Pizza at Home

If you don’t have a pizza oven, here are the steps for achieving the crispiest crust in your regular oven.

  1. Adjust your oven rack to the top position (close to the broiler). Place your pizza stone or steel on that rack.
  2. Preheat the oven to as high as it’ll go for an hour. This will heat the stone and mimic the environment of an ultra hot pizza oven. In this time, you can allow your dough to come to room temperature and prepare all your toppings.
  3. Using the peel, quickly and confidently slide the assembled pizza onto the preheated stone. Be sure not to tilt the pizza up too much to avoid the toppings sliding off.
  4. Bake the pizza for 5 to 7 minutes or until the bottom crust is cooked through and beginning to brown. Switch to broil mode, and broil until the crust blisters and darkens and the cheese bubbles to your preference, 1 to 4 additional minutes. Keep an eye on your pizza during this time as walking away for even 30 seconds can turn your pizza from perfect to completely burnt.
  5. Use the pizza peel to remove the pizza from the oven. Let cool for a couple minutes before slicing and serving.
close up shot of cheesy pizza crust with pizza sauce and fresh basil on top

More recipes you’ll love:

4.8 from 105 votes

How to make
No-Knead Pizza Dough

Yield: 4 balls of pizza dough
Prep Time: 5 minutes
Inactive Time 4 days
Total Time: 4 days 5 minutes
How to make the BEST easy No-Knead Pizza Dough Recipe! This homemade pizza has a crispy crust and soft interior. Just add your favorite toppings like cheese and pepperoni for a delicious pizza night at home!

Ingredients

  • 4 cups (508 grams) bread flour
  • 1 teaspoon instant or active dry yeast
  • 4 teaspoons (11 grams) Diamond Crystal kosher salt (or 2 slightly heaping teaspoons for Morton Salt kosher salt)
  • 13 ounces (367 grams) lukewarm water
  • Flour (preferably Semolina), for dusting
  • Cornmeal, for dusting
  • Toppings of your choice

Directions

  1. In a medium bowl, combine the bread flour, yeast, and salt. Gradually add the water, stirring with a wooden spoon, until the water is incorporated and a shaggy dough forms. You may need to use your hands to fully incorporate the water. If it looks very dry, let it sit for a couple minutes to allow the flour to absorb the water. Just remember, you don’t need to knead!
  2. Shape the dough into a ball and transfer to a clean, large bowl. Cover with plastic wrap and let rise at room temperature in a draft-free place until the dough is doubled in size. This may take 8 to 12 hours, depending on how warm your kitchen is. Don’t worry too much about the time as this dough is very forgiving.
  3. Transfer the dough to a floured work surface. Divide into 4 equal portions. Take one portion of dough and gather 4 corners to the center to create 4 folds. Turn seam side down and roll into an even ball. Repeat with remaining portions.
  4. Place each portion in its own quart-sized deli container or plastic container, or in a zip-top bag. Let rise again for another 45 to 60 minutes. Seal the containers, and refrigerate the portioned dough for 4 to 5 days to allow it to ferment. Let the dough rest at room temperature for 1 1/2 to 2 hours before shaping.

  5. After the dough has fermented in the fridge, you can freeze the dough for up to 1 month. Defrost the dough overnight in the fridge, then allow it to sit at room temperature as directed above before shaping.

To prepare the pizza:

  1. Place a baking stone or steel on the top rack of your oven (close to the broiler), and preheat to as hot as it will go for 1 hour. Do this while waiting for your dough to come to room temperature.

  2. Once ready to bake, prepare all of your toppings completely so you can assemble quickly.
  3. Place a ball of pizza dough on a lightly floured work surface. Press into a 6-inch circle with the palms of your hands. Pick the dough up and stretch it out by holding one end and letting the other end fall, rotating gently. Continue this until the dough is stretched into about a 12-inch circle.
  4. Lightly dust a pizza peel with the semolina flour (or AP flour) and cornmeal. Place the dough on the pizza peel. Immediately and quickly place your toppings on the dough. Use slightly less sauce and cheese than you would think. Avoid too much sauce in the center of the pizza.

To cook the pizza:

  1. Using the peel, quickly and confidently slide the pizza onto the preheated stone. Be sure not to tilt the pizza up too much to avoid the toppings sliding off.
  2. Bake the pizza for 5 to 7 minutes or until the bottom crust is cooked through and beginning to brown. Switch to broil mode and broil until the crust blisters and darkens and the cheese bubbles to your preference, 1 to 4 additional minutes. Keep an eye on your pizza during this time as walking away for even 30 seconds can turn your pizza from perfect to completely burnt.
  3. Use the pizza peel to remove the pizza from the oven. Let cool for a couple minutes before slicing and serving.
Course: Main Course
Cuisine: American
Keyword: pizza dough

Recipe originally published in 2011 and updated in 2021 with recipe improvements, more tips, and new photos. Photos by Ashley McLaughlin.

September 2021 Baking Challenge

This recipe was the September 2021 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Click here for full challenge details! Check out everyone’s pizzas:

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Maris — July 23, 2011 at 12:19 pm

    Fantastic pictorials! Love that you offered two different methods and all the other great sites!

  2. #
    Joy — July 23, 2011 at 3:33 pm

    This is wonderful- thank you so much! I found your pizza sauce recipe….is there a pasta/spaghetti sauce recipe that you especially like?

    • #
      handleheat — July 23, 2011 at 3:41 pm

      I really like this one, it's ridiculously quick & easy – https://handletheheat.com/2011/02/quick-tomato

      • #
        Joy — August 1, 2011 at 3:02 pm

        Thank you! 🙂

        • #
          Jill Davies — September 30, 2021 at 4:00 pm

          My pizza was made with Rao’s pizza sauce, mozzarella, sautéed peppers and onions and turkey sausage. I still find it very difficult to shape pizza. Cannot get the shape and get I tear (get holes) in the dough.

      • #
        Joy — August 9, 2011 at 2:59 pm

        Sunday night, I made my first-ever homemade pizza using your pizza dough recipe and your pizza sauce recipe (from 7/16). It was a margherita pizza, topped with basil from my own garden. I had so much fun, and I never would have tried it if you hadn't posted your recipe, and then added such detailed instructions. Thank you!

  3. #
    Tessa — July 24, 2011 at 12:51 am

    I've been looking for a great crust recipe. Will save this one!

  4. #
    Erin — July 24, 2011 at 3:16 pm

    Thanks for posting this, Tessa! I always find it fascinating to see other peoples' recipes for their pizza dough because my husband and I absolutely adore homemade pizza and we have lots of crust waiting in our freezer whenever we are ready. We're going to have to try out your recipe!

  5. #
    Brooke — October 2, 2011 at 12:16 pm

    I know this might sound silly but having never used yeast before I didn't know I needed to “prepare” it first, I had the kind in a packet that you needed to add water and vinegar too. Had I not caught that it would have been pizza FAIL

    after making it thought it was the BEST crust ever! So good

  6. #
    Fredda — March 4, 2014 at 5:22 pm

    I wish you had a printy button so your WONDERFUL recipes could be easily accessed

    • #
      Tessa — March 5, 2014 at 8:49 am

      Thanks for your input! All of my newer recipes within the last year or so have a print button, I’m still going back and reformatting older recipes to add the print button. Haven’t gotten around to this one from 2011 yet though.

  7. #
    Vickie — December 11, 2016 at 4:03 pm

    Well, Tessa, I’ve been to your site a few times now and I really enjoy it. I like the sound of this recipe–really love the pics too! But I can’t find the temp & time for baking it. I looked back over the recipe and the directions but I just can’t find it. Is it 350? and about how long? Thanks.

  8. #
    Tracy Parker — August 27, 2018 at 8:45 pm

    The recipe does not show up when you go to print it. I have made the dough for stromboli and it is fantastic. Can you help me out by checking to see what the issue is with the recipe? Thanks!

  9. #
    Traci — September 1, 2021 at 1:08 pm

    What are your instructions for the pizza oven. We have one ans haven’t used it yet. We are intimidated. Dumb I know. I’ve made homemade pizza for years in the oven.

    • #
      Emily — September 1, 2021 at 4:21 pm

      Hi Traci! I’m going to make it super easy for you: we actually don’t use a pizza oven for this recipe! This is a fantastic recipe to use with a regular oven, though you will need the suggested tools (pizza peel and stone or steel) listed above the recipe 🙂 If you’d like to use your pizza oven, you are more than welcome to, but you’ll have to follow the instructions in your oven manual. Hope that helps! Please let us know how it goes whichever way you choose 🙂

  10. #
    SH — September 2, 2021 at 2:00 pm

    Is there a way to start this 24 hours ahead? It’s late in the day & it would have to sit out on the counter after I have gone to bed ( more than the 8-12 hours ). Thanks

    • #
      Emily — September 3, 2021 at 9:52 am

      Hi, we wouldn’t recommend that-you want the first rise to only be until the dough has doubled in size. Our suggestion is to start it early in the morning (before work, for example) so it’s doubled in size by the time you get home and can continue with the recipe. I hope that helps!

  11. #
    SH — September 4, 2021 at 2:37 pm

    This is an awesome recipe. The only problem I encountered was the dough was very hard to stretch out. (After reading the directions again, I should have covered it & let it rest for 5-10 minutes so it would be more pliable & stretch out easier.) The dough was very flavorful. (I followed your directions & measured everything by weight.) I used your recipe for the American style pizza sauce. In my opinion, it MADE the pizza!! It tasted wonderful! It was nothing like the jarred sauces from the grocery store. It tasted HOMEMADE! I have another batch of dough in the fridge fermenting & one I just made this morning that will go in the fridge then the freezer for future pizzas. Thank you for sharing another great recipe(s)!!! BTW, we NEVER eat left over homemade pizza but we ate ALL of this one!!!

    • #
      Emily — September 7, 2021 at 3:01 pm

      So amazing to hear this, especially that you’re making more immediately, you tried the homemade pizza sauce, AND you ate the leftovers, YAY!! I’ll be sure to share your rave review with Tessa, thank you so much for taking the time to comment!

  12. #
    Jen Gould — September 5, 2021 at 9:46 pm

    So easy and delicious!! New dough go to recipe.

    • #
      Emily — September 7, 2021 at 3:39 pm

      So happy to hear that!

  13. #
    PJ — September 6, 2021 at 5:45 pm

    Great tasting pizza dough. I baked half the dough before and after the cold ferment time and you can definitely taste the difference. The recipe was easy to follow, but the wait time is a killer – I’d either need to have some dough ready in the freezer or plan well in advance if I were to use this recipe again. Luckily Tessa has lots of other quicker pizza recipes too 🙂

    • #
      Emily — September 7, 2021 at 2:40 pm

      Glad you enjoyed this recipe and experimented trying the dough on different days, PJ! This recipe is definitely perfect for meal-prepping or planning ahead, like you said, and freezing the dough for future use, though I think you’ll agree that the wait is 100% worth it 🙂

  14. #
    CANDACE MERKENS — September 6, 2021 at 6:26 pm

    A really nice and simple pizza dough.

  15. #
    Veronica — September 7, 2021 at 4:48 am

    Such a fun monthly challenge and a great, easy recipe! I love that Tessa provides so many tips for preparing the dough and assembling the pizza. The recipe was very straightforward and the pizza was delicious!

    • #
      Emily — September 7, 2021 at 2:31 pm

      Wonderful! So happy you loved this recipe, Veronica 🙂

  16. #
    Eden — September 7, 2021 at 1:23 pm

    We made pizza last night and I tried this dough, it was so good! It was my first time making dough, so it turned out great. We cooked the pizzas on the Green Egg which worked pretty well too 🙂 Thanks for the recipe Tessa!

    • #
      Emily — September 7, 2021 at 4:11 pm

      Yay! So happy to hear how much you loved this recipe! Thanks so much for taking the time to comment, Eden 🙂

  17. #
    Erica P. — September 7, 2021 at 7:49 pm

    Hi Tessa, I am excited to try this! I was just wondering what you would recommend to do if my oven broiler is the bottom-drawer type, and not on the top like in the recipe? Thank you!

    • #
      Emily — September 8, 2021 at 8:05 am

      Hi Erica! You’ll likely just have to move the pizza to the broiler drawer when ready to broil (assuming that your pizza stone wouldn’t fit or that the bottom drawer only functions as a broiler). Please let us know how it goes!

  18. #
    Gwen — September 9, 2021 at 6:50 pm

    Another great recipe! Made a really great crispy dough. Only thing for me is that some of the dough turned out really tough and hard to stretch into a full pizza length.

    • #
      Emily — September 10, 2021 at 8:44 am

      Hi Gwen! Check out our tips in the pink box above the recipe for more details about the dough. When the gluten gets tight like that, you want to actually let it rest for a bit before stretching out again. Hope our tips help next time, but I’m glad you enjoyed this recipe 🙂

  19. #
    Lauri Rottmayer — September 10, 2021 at 3:43 pm

    Easy, yummy pizza!

  20. #
    silvia — September 10, 2021 at 4:18 pm

    Me encanto !!!!la voy a hacer siempre

  21. #
    Paula — September 11, 2021 at 7:08 am

    I loved this recipe. I have a family pizza dough recipe that I love but this was super easy to make and turned out so crispy on the outside and tender on the inside. Delicious

    • #
      Emily — September 13, 2021 at 1:16 pm

      So happy you enjoyed it, Paula 🙂

  22. #
    Clarissa Richards — September 11, 2021 at 6:49 pm

    I loved this pizza dough. I wasn’t sure about waiting so long to eat it, lol. But resisted the temptation and it didn’t disappoint!

    • #
      Emily — September 13, 2021 at 1:56 pm

      haha it is definitely difficult waiting four days, but I agree, 100% worth it! So happy you enjoyed it 🙂

  23. #
    Amanda — September 11, 2021 at 8:38 pm

    So easy and delicious!

  24. #
    Dayris Andrade — September 12, 2021 at 1:23 pm

    It was a great hit… It wasn’t the easiest pizza recipe to make, but the flavor and structure was amazing… My oldest son was so crazy about it that he had 3 slices… My toppings were pepper and ham… Thanks a lot…

    • #
      Emily — September 13, 2021 at 3:09 pm

      Delicious! I’m so excited to hear how much your son enjoyed the pizza, thanks for letting us know! 🙂

  25. #
    Rose Dubois — September 12, 2021 at 4:06 pm

    The pizza dough received rave reviews in our house. The only issue I had was that the dough kept ripping in the center. If I had read the tips, I would have known to let it rest for 5 to 10 minutes. I was too impatient. The dough was very tasty though.

    • #
      Emily — September 13, 2021 at 4:39 pm

      haha I completely understand wanting pizza ASAP 🙂 Glad you loved the taste of the dough, and I’m sure the next time you make this recipe, it’ll turn out perfectly 🙂

  26. #
    Lenny Shepherd — September 13, 2021 at 3:10 am

    This dough tasted so amazing! It took until the 4th dough to get it cleanly off my pizza peel, but even the wonky looking pizzas tastes perfect . I’ll definitely make this again!

    • #
      Emily — September 13, 2021 at 4:38 pm

      So glad you enjoyed this recipe, Lenny! It took me some time as well to get used to using a pizza peel as I had never used one before testing this recipe, but it sounds like this recipe made a pro out of both of us 🙂

  27. #
    Joy — September 13, 2021 at 5:22 am

    THIS WAS ABSOLUTELY DELICIOUS!!! The 4 day wait (that my family was complaining about to no end) was definitely worth it! I made mine without a pizza oven, stone or peel, it turned out okay, however i needed to bake it a little longer with just a rack towards the end… not as crispy as it would be with the recommended tools, will definitely consider getting them in the future.

    • #
      Emily — September 13, 2021 at 3:12 pm

      Great to know it worked! Would you mind letting us know the temp/timing you baked your pizzas at?

  28. #
    Carly — September 13, 2021 at 5:59 am

    We looooooved this!!!! So flavorful and the dough couldn’t have been easier to work with. Only downside was making it way ahead of time and I’m terrible at planning meals far out 🙂 will be using this one again for sure!

    • #
      Emily — September 13, 2021 at 3:11 pm

      haha that is a con, though if you are able to plan ahead, there’s nothing better than having the dough ready to go in your fridge! So happy you enjoyed this recipe 🙂

  29. #
    Michelle — September 13, 2021 at 6:41 am

    Great easy recipe for pizza dough! The flavor was amazing and the directions were easy to follow. The pics of the process were extremely helpful. I did have issues with the dough not stretching. I put a towel over the dough and came back later and it was a bit easier to manage. I have a hard time with dough so I just need more practice. I will definitely try this again especially since the whole family loved it.

    • #
      Emily — September 13, 2021 at 3:12 pm

      So happy it was a hit with your family, Michelle!

  30. #
    cassiana — September 13, 2021 at 4:44 pm

    great recipe

  31. #
    Robin — September 13, 2021 at 5:05 pm

    The dough was delicious. I partially cooked the dough before making the pizza and I found that much easier to work with.

    • #
      Emily — September 14, 2021 at 10:38 am

      Glad you enjoyed this recipe, Robin!

  32. #
    Laurie — September 14, 2021 at 6:16 am

    While this pizza dough is not a “make and eat right away” dough and is a little time consuming, it was so easy and had a nice & chewy texture with an amazing taste and is well worth the wait time!

    • #
      Emily — September 14, 2021 at 10:31 am

      Glad to hear you enjoyed it, Laurie! This recipe is definitely perfect for meal prepping, I absolutely loved the ease of being able to bake a Neapolitan pizza in the middle of a busy work week!

  33. #
    Shilpi Mittal — September 14, 2021 at 8:29 am

    Super easy, quick and amazing recipe. It has become my favorite one.

    • #
      Emily — September 14, 2021 at 10:28 am

      So happy to hear that! It’s a fave of mine as well 🙂

  34. #
    Jessica — September 15, 2021 at 7:05 pm

    This no knead pizza dough is quite excellent. It does take a while to wait for it to cold ferment but it is worth it. I would make it again. It’s delicious.

    • #
      Emily — September 16, 2021 at 2:44 pm

      So glad you enjoyed it, Jessica! 🙂

  35. #
    Lorissa — September 15, 2021 at 7:23 pm

    Loved this recipe! I will definitely be making it again!

    • #
      Emily — September 16, 2021 at 3:26 pm

      Yay! So glad to hear you loved it, Lorissa! Thanks for taking the time to comment 🙂

  36. #
    Megan Oldford — September 16, 2021 at 9:19 am

    Delish as always!

  37. #
    Kerri — September 16, 2021 at 4:06 pm

    My first attempt at making pizza dough. I ended up making 2 and freezing 2. I need to work on my skills but have some ideas for the next 2. Dough was otherwise tasty!

    • #
      Emily — September 17, 2021 at 10:52 am

      Glad to hear it! I too love that this recipe yields 4 balls of dough, it’s perfect for experimenting first and perfecting later 🙂

  38. #
    Nisha Copeland — September 17, 2021 at 11:24 am

    This recipe is saving lives out here easy quick and so afford made this for dinner for my family and the loved it

    • #
      Emily — September 20, 2021 at 4:06 pm

      Wonderful!! So happy everyone enjoyed it, thanks for letting us know!

  39. #
    Barb Adams — September 17, 2021 at 1:11 pm

    I made your recipe for No Knead Pizza Dough from August 29, 2021. In reading this recipe, I noticed that you have made changes from all-purpose flour to bread flour, fine sea salt to kosher, and in the ingredient measurements. How is the current recipe different in product outcome from the August recipe? I love all your recipes! Thank you for recipes that make me shine as a baker!!

    • #
      Emily — September 20, 2021 at 4:41 pm

      Hi Barb! Tessa actually updated this recipe recently to create a more Neapolitan-style pizza! The recipe was originally published in 2011, and she had been wanting to tweak and improve the recipe for quite a while. Check out her explanation as to why as well as more details regarding the ingredients in what she wrote above the recipe 🙂 I hope you give this new-and-improved recipe a try!

  40. #
    Sandra D. — September 17, 2021 at 3:29 pm

    I originally made his with 00 flour but I found the dough really sticky. I ended up making a batch with bread flour too. I cooked one of each and they were both delicious. The 00 flour was as thin as a cracker. It was amazing to get the closest thing to a wood oven pizza right st home. And it cooked so fast too. Pizza Perfection

    • #
      Emily — September 20, 2021 at 4:11 pm

      I’m so happy to hear how much you enjoyed this recipe, Sandra! Glad you tried it again using bread flour 🙂

  41. #
    Elizabeth Brubaker — September 17, 2021 at 3:36 pm

    For years I have tried many different recipes, searching for the perfect pizza dough – one that is easy to stretch and tastes amazing. I’ve followed tips and tried some great recipes from Kenji Lopez and Jim Lahey, among others. This dough from Handle the Heat certainly is up there with the best and meets both of my criteria. It was a breeze to stretch and simply delicious. Thank you!

    • #
      Emily — September 20, 2021 at 4:09 pm

      Amazing!! Such an honor, I’ll be sure to pass along your rave review to Tessa, I know it’ll make her day! Thanks for taking the time to comment, Elizabeth 🙂

  42. #
    Marguerite Sterling — September 17, 2021 at 5:43 pm

    It was hard waiting between the rising and resting but well worth the patience. The pizza was delicious! I will make this again.

  43. #
    Amanda — September 17, 2021 at 6:26 pm

    I think a bit of a learning curve on shaping but it’s sold me on getting a pizza stone! So good!!

  44. #
    Kiersten Kilczewski — September 17, 2021 at 10:00 pm

    Still difficult to shape the dough and a bit chewy after baked but overall easy and good taste.

  45. #
    Jennifer Wiseman — September 18, 2021 at 12:40 pm

    Yummy!

  46. #
    Ellen Louie — September 19, 2021 at 9:58 am

    This was a good pizza dough recipe! It look less time than I would have thought to double. Like most no knead doughs I’ve made, it was a little wet for my liking, but it did turn out super crunchy which was nice. I also usually prefer a bit of olive oil in my pizza doughs, but despite not having it, it still had a good flavor!

    • #
      Emily — September 20, 2021 at 4:43 pm

      Glad to hear you enjoyed the flavor! Thanks for your feedback, Ellen 🙂

  47. #
    Karen Tucker — September 19, 2021 at 3:43 pm

    Loved this pizza! I had a bit of trouble rolling it out so it was not thin but it was good!

  48. #
    Melissa Lankheet — September 20, 2021 at 10:27 am

    WORTH. THE. WAIT. Yummy

  49. #
    Debra Granus — September 20, 2021 at 7:22 pm

    I love the pizza dough. It was easy and I have 2 more in the freezer.

    I did add a teaspoon of KAF Pizza Dough Flavor which I enjoyed. What I learned is that if I am serious about making my own pizzas, I need a pizza peel and possibly another stone.

    I didn’t like the random pizza sauce I purchased at a local grocery store. Does anyone have a suggestion or a recipe to make the sauce?

    • #
      Emily — September 21, 2021 at 7:46 am

      Love the addition of KAF Pizza Dough Flavor! Check out the pink tip box above this recipe for a classic Neapolitan pizza sauce recipe as well as a link to our more American-style pizza sauce recipe. Enjoy!

  50. #
    Karen VandenBos — September 22, 2021 at 7:56 am

    This was such a fun challenge! Had all three of my kids and their families over for a pizza party when the pizza dough was ready and they had such fun with all of the toppings I provided! The crust was delicious although not quite as pretty as Tessa makes it haha, and the pizza sauce recipe was perfect!!

    • #
      Emily — September 22, 2021 at 9:49 am

      Your comment made me smile, I’m so happy you had a family pizza night! And don’t worry, my first pizza got stuck to the pizza peel (needed more flour!) so it resulted in a very much lopsided pizza haha, but the taste more than makes up for it 🙂 So happy you enjoyed this recipe as well as the pizza sauce!

  51. #
    Amy — September 23, 2021 at 7:22 am

    We love this pizza dough and make it each week. I don’t always let it ferment in the fridge for 4 days but it still tastes awesome.

    • #
      Emily — September 23, 2021 at 2:39 pm

      Amazing!! So excited you love this recipe so much! Thanks for letting us know 🙂

  52. #
    Mary Cherrey — September 23, 2021 at 7:38 am

    It was easier than I thought that it would be!

  53. #
    Rebecca Hawkins — September 23, 2021 at 10:28 am

    This recipe came at the perfect time! I was looking to up my DIY pizza game by going back to the basics: dough, sauce, and cheese. This recipe did not disappoint. My family was nothing but complementary

    • #
      Emily — September 23, 2021 at 2:40 pm

      Wonderful! Glad to hear this recipe was such a hit!

  54. #
    Ashley — September 23, 2021 at 10:28 am

    Such flavorful pizza dough! I’ve made pizza dough many times but never left it in the fridge to ferment for five days. It really does make such a huge difference and gives the dough such great flavor. We made your pizza sauce to go with it and it turned out great too!

    • #
      Emily — September 23, 2021 at 2:41 pm

      So happy you gave this recipe a try, especially with the homemade pizza sauce! Glad you enjoyed it! 🙂

  55. #
    Michael Gilson — September 23, 2021 at 3:32 pm

    This crust came out fantastic! I used bread flour instead of 00 flour. I was initially a little worried, as the video I watched of Tessa’s had her dough coming out of the bowl cleaner than mine did, but having experience with this making focaccia bread at work, I knew to add a little bit of flour till it came out of the bowl a little easier. I let it sit covered for 8 hours, and it definitely doubled in size, if not more. It was definitely sticky though, and I had to coat my hands in flour regularly while attempting to do the shaping.
    I wouldn’t call my 4 portions “balls” of dough, but more like thick pancakes maybe? 🙂 I put them in containers for the second rise, but didn’t see much increase.
    On day 4 I took them out of the fridge, and they were still sticky and wanted to stretch very easily, but with some extra flour and quick rotating, I was able to get the to stretch out.
    They cooked wonderfully! So while I was a bit worried during the process that I might have messed something up, they came out great!

    • #
      Emily — September 24, 2021 at 9:43 am

      So happy to hear yours turned out well! I guess technically while they’re in the fridge they do flatten out, great description haha! Glad you enjoyed this recipe though, it was a winner in my household too!

  56. #
    Shanna Morrill — September 23, 2021 at 4:06 pm

    This helped restore my faith in my ability to make homemade pizza. Super easy, fast, and yummy!!

    • #
      Emily — September 24, 2021 at 9:38 am

      Hooray!! So thrilled to hear that!

  57. #
    David — September 23, 2021 at 5:38 pm

    This dough is out of this world. Texture is perfect and the chew is out of this world. The recipe and tips make all the difference in the recipe and it’s success.

    • #
      Emily — September 24, 2021 at 2:31 pm

      Thanks for the rave review, David! Your pizza looked AMAZING, so happy you loved it! 🙂

  58. #
    Kathy P — September 23, 2021 at 7:31 pm

    Instant hit at my house! Absolutely delicious!!!

  59. #
    Erica Parrin — September 23, 2021 at 9:06 pm

    This recipe made a nice dough but I did have some questions for you Tessa! I struggled to stretch the dough to the suggested 12″ without tearing it- it really did get paper thin at that size!! Mine averaged around 10″. Also when I baked my first pizza, I noticed that the toppings browned and were done much sooner than the crust- the crust was still pale while the toppings were verging on overdone. With my other pizzas I prebaked the crusts for about 3 minutes and that seemed to be about right. I wasn’t able to finish the pizzas with my broiler because my broiler is in the bottom drawer of my oven, so I just left it in a couple minutes longer in lieu of this. Overall I didn’t notice a more developed flavor with the dough being fermented for 4 days, as opposed to the dough I have made that I refrigerate for overnight. Any tips you can give me would be much appreciated as pizza dough is something I am passionate about too! Thank you for your awesome community!

    • #
      Emily — September 27, 2021 at 2:35 pm

      Interesting to hear of your results! Did you let your pizza stone/steel preheat while the oven was preheating? If so, do you have an oven thermometer? There have been a few other readers who prebaked the crust for a few minutes and then added the toppings, perhaps that might work best with your oven in the future. This is definitely a very thin and somewhat sticky dough, Tessa has some tips in the pink box above the recipe on how to stretch out the dough, hopefully that will help in the future. I hope you give this recipe another try!

      • #
        Erica P — September 27, 2021 at 7:41 pm

        Hi Emily! Yes, I do have an oven thermometer and did preheat my stone in the oven! That is good to know that the dough is supposed to be very thin and sticky- I will keep that in mind and definitely will be trying it again!

        • #
          Emily — September 28, 2021 at 10:50 am

          It is, see if flouring your hands while rolling the dough out, or even using just a bit of oil on your hands helps the process. Good luck!

  60. #
    Dawn Parsons — September 24, 2021 at 3:37 pm

    Soft and fluffy and delicious!

  61. #
    Melissa Cook — September 24, 2021 at 8:33 pm

    This recipe is a little time intensive (make sure to read the recipe first!) but totally worth the wait. I have a go to recipe that I have been using for years. However, what I really loved and what stood out about this particular recipe is the chewy texture – just like a pizzeria! I would definitely make this again.

    • #
      Emily — September 27, 2021 at 2:08 pm

      So happy you enjoyed it, Melissa!

  62. #
    Yarissa — September 25, 2021 at 5:38 am

    Yumm

  63. #
    Yarissa — September 25, 2021 at 5:41 am

    Yummm

  64. #
    Esther Chow — September 25, 2021 at 1:40 pm

    This pizza dough is delicious and so easy to make! I made a medium crust pizza and placed it in a 9″ cake pan. It was so sticky that I put in the pan and flattened it out instead of using the method stated in the recipe.

  65. #
    Cynthia Jarvis — September 25, 2021 at 2:07 pm

    This was a very tricky recipe for me. I made two pies. The first was a complete visual fail. The dough was too moist when I was working with it and stuck to everything. Dusting of flour helped, but I was too late in figuring that out. The second was a little better because I dusted with flour earlier, but it was still very difficult to work with. I only burnt myself once during the process – so that’s a plus – and that was on my hot oven mitt. I figured out to use the oven mitt in addition to a cloth towel when handling the baking pan. The second pie was a little better, but still not very visually pleasing. I’m sure with my trial-and-error on this project that the third and fourth pies will each be just a bit better. Tasted good though. My husband participated and loved adding his own toppings to suit his own tastes. So that was fun.

    • #
      Emily — September 27, 2021 at 2:28 pm

      Oh my goodness, I’m sorry to hear of the issues you had, Cynthia! Being completely honest, my first pizza was a fail too visually-mine stuck completely to the peel, and the shaped ended up looking more like an eggplant, but it still tasted good! Hopefully you can try this recipe again with better success, but I’m happy to hear you both enjoyed the taste!

  66. #
    Lisa Gildea — September 25, 2021 at 2:50 pm

    I’ve never made pizza dough before so I was excited to make this and it turned out delicious! My girls and I used pizza sauce, mushrooms, pepperoni, and mozzarella on it, and grated Romano cheese on the crust. The other pizza dough is in the freezer waiting for us to try a white pizza sauce! Looking forward to the next challenge!

    • #
      Emily — September 27, 2021 at 2:28 pm

      Sounds delicious, Lisa! So fun to get the whole family involved 🙂

  67. #
    Erica P — September 25, 2021 at 3:37 pm

    I love how forgiving this dough is! It was a bit tricky to get the dough stretched to 12″ without tearing, but I could still try letting the dough set to rest like the recipe suggested. One thing I found was that I had to prebake the crust by itself for about 3 minutes so that the toppings and crust would finish at the same time, otherwise the toppings would be overdone and the crust pale and underdone. With this tweak my pizzas did turn out great though! I was wondering if there were any tips to achieve a golden crust without the toppings getting overdone so that I could avoid the prebaking step? Thank you!

  68. #
    Laura Beyer — September 25, 2021 at 6:18 pm

    Delicious!! Made it twice because the first time I had trouble stretching the dough. The second pizza was much better. I made sure my dough was in a nice round ball before it rested. It still didn’t get to 12” but it got much closer. Absolutely delicious and I’ll be making again for sure!!!

    • #
      Emily — September 27, 2021 at 2:20 pm

      So happy to hear that, Laura!

  69. #
    Josh Lawrence — September 25, 2021 at 7:25 pm

    Mouth-wateringly good! Quite literally, we made the dough into pizzas and a stromboli about 8-9 hours ago, and when I think about it now, my mouth is salivating! haha. Very easy to put together. I think I may bake some off as just bread loaves, it’s so good!

    • #
      Emily — September 27, 2021 at 2:19 pm

      Ooo stromboli sounds fantastic! Please let us know how it goes if you give this recipe a try as bread, so fun!

  70. #
    Laura Tabler — September 25, 2021 at 7:54 pm

    Very tasty pizza crust, surprisingly (to me) easier to make than my usual scratch dough. I would make this again for sure!!

    • #
      Emily — September 27, 2021 at 2:18 pm

      Wonderful! So happy you enjoyed this recipe:)

  71. #
    Cindy — September 25, 2021 at 9:19 pm

    What a fun family activity and yummy dinner. But beware, plan on getting the fast and easy dough made 4-5 days before pizza night so it can ferment as directed in recipe. So easy to create individual vegan, veggie or traditional pizzas.

    • #
      Emily — September 27, 2021 at 2:17 pm

      The prep work in advance sure does make it easy to have homemade pizza night with the family, doesn’t it? Glad you enjoyed this recipe, Cindy!

  72. #
    Cindy — September 25, 2021 at 9:26 pm

    Already posted comment. Yum! Fun and easy. 🙂

  73. #
    Pao S. — September 25, 2021 at 10:06 pm

    Hi! Do you have a thin crust pizza version of this? Thank you

    • #
      Emily — September 27, 2021 at 12:07 pm

      Hi Pao! This recipe actually makes four Neapolitan-style pizzas, which are a thinner crust pizza. You’re more than welcome to stretch the dough out even thinner to get the thinness that you prefer 🙂 Please let us know how it goes!

  74. #
    Areesha — September 26, 2021 at 12:53 am

    This dough is perfect…first i thought a lot that would this be upto my expectations or not but it really passed with flying colours…i have upload my dough.thanks for the recipe

    • #
      Emily — September 27, 2021 at 2:16 pm

      So happy to hear you loved it, Areesha!

  75. #
    Fithria — September 26, 2021 at 4:41 am

    Yummy. Worth the wait

  76. #
    Sara Tiffany — September 26, 2021 at 8:35 am

    Was delicious!! I made this as part of the baking challenge during what ended up being the most stressfully week of my life, and even though I’m pretty sure I messed up a step or two, my family still said it was amazing! Will definitely make this again when teaching during a pandemic doesn’t get in the way of my brain functioning!

    • #
      Emily — September 27, 2021 at 2:16 pm

      Thank you so much for all you do, Sara! We appreciate you! <3 Glad that you were able to enjoy homemade pizza during such a stressful week in your life, hopefully it helped create a more relaxing evening at home. Thinking of you during this incredibly difficult and stressful time for teachers!

  77. #
    Jeffrey Lammers — September 26, 2021 at 10:20 am

    The recipe was very easy to make and it used ingredients already on hand. My entire family loved making their own pizzas and look forward to another Friday night!

    • #
      Emily — September 27, 2021 at 2:10 pm

      Great! Happy everyone enjoyed this recipe, thanks for taking the time to comment 🙂

  78. #
    LISA WHITTEN — September 26, 2021 at 2:45 pm

    This was a very easy and simple recipe. It makes for a good flatbread style pizza. I will definitely be saving this one. Thank you Tessa..

  79. #
    Robin Michaels — September 26, 2021 at 3:32 pm

    It was a quick and easy dough to make and the instructions were easy to follow! Delicious! Can’t wait to make more pizzas!

  80. #
    Alexa Vagnozzi — September 27, 2021 at 9:52 am

    Really easy to make dough, just plan out in advance! It ended up being a great way to enjoy football Sunday. It’s flavorful and the cold fermentation is a game changer.

    • #
      Emily — September 27, 2021 at 11:50 am

      Perfect!! So happy the prep work made it easy to enjoy homemade pizzas for game day!

  81. #
    Mariah Cooper — September 27, 2021 at 10:52 am

    This pizza dough recipe was so simple and easy to follow. It turned out great! Will definitely be making again.

    • #
      Emily — September 27, 2021 at 11:49 am

      Glad you enjoyed it, Mariah 🙂

  82. #
    Juanita — September 27, 2021 at 8:19 pm

    Great recipe. I was a bit worry but turn out it great..

  83. #
    Carla — September 28, 2021 at 8:43 am

    This recipe gives you a lovely crust and authentic flavour! Loved it! And very easy to follow too is always a great bonus.

    • #
      Emily — September 28, 2021 at 10:53 am

      So happy you enjoyed this recipe!

  84. #
    Michelle — September 28, 2021 at 12:10 pm

    We love making homemade pizza, and I was excited to see this month’s challenge. This no-knead recipe was awesome and so easy!

    • #
      Emily — September 29, 2021 at 9:45 am

      So happy you loved it, Michelle!

  85. #
    Abigail — September 28, 2021 at 2:41 pm

    So good! When Pizza night came around everyone loved making up the pizza!

    Thanks for the great recipe!
    Definitely making it again 😉

    Abby xx

    • #
      Emily — September 29, 2021 at 9:45 am

      Yay!! Glad everyone enjoyed this recipe! Thanks for letting us know 🙂

  86. #
    Shelley Sample — September 28, 2021 at 3:24 pm

    This was a very simple and easy recipe. The hardest part was waiting the several days for the dough to ferment in the refrigerator. It was so worth the wait and a big hit with everyone. Great taste and nice crispy char on bottom.

    • #
      Emily — September 29, 2021 at 9:44 am

      So glad to hear it, Shelley! Thanks for the comment!

  87. #
    Kate Moon — September 28, 2021 at 5:34 pm

    Great, easy to follow recipe!

  88. #
    Emma — September 28, 2021 at 7:44 pm

    Takes too much foresight and patience.

    • #
      Emily — September 29, 2021 at 9:38 am

      You do have to plan in advance with this recipe so the dough can develop its flavor in the fridge, but overall, this recipe is actually incredibly simple to make! Did you try it? If so, what did you think of the flavor and texture of the crust once it had fermented in the fridge?

  89. #
    Saarah — September 29, 2021 at 2:20 am

    This pizza recipe was incredibly amazing! Loved the texture of the dough. I am definitely not going back to store bought pizza!

    • #
      Emily — September 29, 2021 at 9:34 am

      Hooray! So happy to hear that 🙂

  90. #
    Terri Cuomo — September 29, 2021 at 5:47 am

    This pizza dough is outstanding and will be my go to recipe from now on!! Waiting for it to ferment was hard but totally worth it!

    • #
      Emily — September 29, 2021 at 9:43 am

      Happy to hear it’s a favorite, Terri! I agree, patience is definitely rewarded with this recipe! 🙂

  91. #
    Kristyna Jelinkova — September 29, 2021 at 8:13 am

    A really tasty and great pizza dough overall! Will definitely make it again sometime in the future.

    • #
      Emily — September 29, 2021 at 9:33 am

      Glad you enjoyed it, Kristyna 🙂

  92. #
    Angie — September 29, 2021 at 10:32 am

    Great texture! And tasty!

  93. #
    Lisa iafe — September 29, 2021 at 10:50 am

    Best pizza dough! Making pizzas on the grill for my sister’s birthday.

    • #
      Emily — September 29, 2021 at 11:15 am

      Happy you enjoyed it! Hope your sister has a wonderful birthday! 🙂

  94. #
    Madeline Rauch — September 29, 2021 at 12:21 pm

    This is the BEST pizza dough recipe I have ever used! My family and I make homemade pizza every Friday night and have used several different brands and recipes over the years for dough, and this has instantly become the new favorite! The texture is perfectly chewy and crisp and the added salt is so beneficial to the flavor! I don’t think I’ll ever use anything else from now on lol

    • #
      Emily — September 30, 2021 at 9:23 am

      So amazing to hear this, Madeline!! Happy it’s your new favorite!

  95. #
    Lisa — September 29, 2021 at 12:29 pm

    4 stars because I had to wait! The dough was great. Pliable and easy to work with.

  96. #
    Cindy Diehl — September 29, 2021 at 2:44 pm

    Super easy to prep! Will definitely make it again because I love having the pizza dough ready to go. Transferring the pizza from the peel to the stone was a little tricky. Worked great with first pizza but subsequent pizzas stuck to the peel, even though I had sprinkled semolina flour on the peel to help the pizza slide off. The dough was so tasty and my family loved it!

    • #
      Emily — September 30, 2021 at 9:26 am

      hmmm…I wonder if your peel didn’t fully cool down between pizzas? So glad your family enjoyed this recipe! 🙂

  97. #
    Monica P — September 29, 2021 at 2:51 pm

    I was really let down by this recipe 🙁 I am giving it 1 star rather than zero because the taste was not bad and the assembly of ingredients was easy, but so not worth it. I had to add A LOT of extra flour (if I had measured I could tell you but you know how that goes…) to be able to stretch it larger than a 4″ diameter, and the tears were so large the dough was more hole than dough by the time it was 8″ in diameter. I am going to try again with one of the other balls but overall, it was not worth the week of time, the adjustments I had to make (adding all that flour and letting the dough rest so much even after it had rested on my counter to come to room temp), and the resultant extra time needed the day I wanted to cook it, to be worth my while when I can just buy pizza dough (or a whole pizza) from the supermarket. Here’s hoping next month’s baking challenge works better!

    • #
      Emily — September 30, 2021 at 12:01 pm

      I’m so sorry you had issues rolling out your dough, Monica! Stretching the dough out properly takes some practice. Be careful to not add a lot of extra flour as that will not only tighten the dough but also affect the taste and texture when baked. Make sure you first place the dough out onto a lightly floured work surface and press it into a 6-inch circle with the palm of your hands. You’re welcome to add a bit of flour or even a little bit of oil to your hands to help this process go smoothly. After that is when the stretching takes place. I’d actually highly recommend watching this video to get a better idea visually: https://www.youtube.com/watch?v=9f9-xTcKzZo. If you notice at any time your dough feels “tight”, like it doesn’t want to stretch any more, allow it to rest for 5-10 minutes, then continue to stretch it out. Please let us know how it goes after you try out your other dough balls. Both HTH Team Member Haley and I had issues the first time stretching out our dough, but again, with practice, we got it down. Best of luck to you!

  98. #
    Anu Pathria — September 29, 2021 at 4:36 pm

    Best Pizza crust ever❣️

  99. #
    Brenda Likovetz — September 29, 2021 at 4:53 pm

    Easy to make and tastes great. Read everything first and plan ahead. The tips and cheat sheets are very helpful

    • #
      Emily — September 30, 2021 at 9:29 am

      So glad they helped, Brenda! Thanks for taking the time to comment 🙂

  100. #
    Susan Hoyer — September 29, 2021 at 6:03 pm

    Excellent flavor! I made pan pizza by letting it rest in an oiled cast iron (10 inch) for an hour, then pressing, topping, and baking at 450 for about 15 min.
    Fantastic, and easy to work with.

    • #
      Emily — September 30, 2021 at 9:22 am

      Thanks for sharing your process, Susan! So happy you enjoyed this recipe 🙂

  101. #
    Ellie — September 29, 2021 at 8:46 pm

    Loved this pizza dough recipe! It turned out great. It was super easy to put together too!

  102. #
    Juliana — September 30, 2021 at 9:11 am

    Amazing pizza. The best I tried in a log time!

  103. #
    Andrea Mondal — September 30, 2021 at 9:29 am

    Making pizzas were honestly so tedious but this recipe solves it all! Putting together a delicious pizza was never this easy! ❤️

    • #
      Emily — October 1, 2021 at 3:21 pm

      Wonderful! Happy to hear that, Andrea 🙂

  104. #
    Karie Del Monte — September 30, 2021 at 9:30 am

    A great pizza dough. Easy to make and was light and crispy.

  105. #
    Denise Haddock — September 30, 2021 at 9:38 am

    I usually make sourdough pizza but I wanted to try this recipe. It was super easy but I think next time I would divide the dough in two instead of four dough balls.

  106. #
    Travis — September 30, 2021 at 11:40 am

    This is a really good recipe for the casual pizza maker — putting it together is simple and straightforward, you let it sit for 4 or 5 days and forget about it until it’s pizza night. Only concern was how sticky it was and how that may have impacted my final bake. Is this dough supposed to be sticky and difficult to shape? It also felt like there was little or no rise during the 4 days it set in the fridge. Which may be okay. Still tasted great, had good structure in the crust. Overall, this is a good recipe to have when you want to give pizza a go at home and may not have past experience with pizza dough before. Give it a shot, I bet you’ll like it!

    • #
      Emily — October 1, 2021 at 3:37 pm

      Hi Travis! There isn’t too much of a rise in the fridge, but the flavor and texture improve ten fold! This dough is pretty sticky. You’re welcome to add a bit of flour or even a little bit of oil to your hands to help the process of pressing the dough out go smoothly. I’d actually highly recommend watching this video to get a better idea visually: https://www.youtube.com/watch?v=9f9-xTcKzZo. If you notice at any time your dough feels “tight”, like it doesn’t want to stretch any more, allow it to rest for 5-10 minutes, then continue to stretch it out. I had issues myself stretching out my first pizza, but it gets better with practice, I promise 🙂 Glad you enjoyed this recipe!

  107. #
    Sarah Carver — September 30, 2021 at 11:42 am

    Once again, a very thorough, informative, and delicious recipe from Tessa’s kitchen! This was incredible.

  108. #
    Taryn Wood — September 30, 2021 at 1:04 pm

    Super easy! Good flavor, too.

  109. #
    Kathleen Prudencio — September 30, 2021 at 2:21 pm

    Taste: Ummmm, it’s pizza, so it’s delicious!
    Texture: crunchy and chewy
    Ease: not. The stretching is a pain with lots of holes and the dough is too sticky and wet
    Pros: it’s pizza!
    Cons: too much wait time (even after waiting 4 days, I had to let my dough rest 10 minutes per batch while stretching); required special equipment; family can’t eat together compared to baking 2 pizzas on half-sheet pans in the oven together
    Make it again? Definitely NOT! Too many delicious pizza crust recipes out there with faster, easier results.

  110. #
    Melissa — September 30, 2021 at 3:21 pm

    This pizza dough was delicious and worth the wait

  111. #
    Cherish — September 30, 2021 at 3:23 pm

    The dough is very easy to make, but difficult to handle. I wouldn’t mind having more directions for those that do not have a pizza stone.

  112. #
    Christi Hebeler — September 30, 2021 at 4:48 pm

    This dough looked beautiful as it rose and doubled in size. Followed instructions, but struggled to form the dough into a pizza form. Results were not pretty, but there were no leftovers! Two pouches of dough went into the freezer, so we will try again!

  113. #
    Christina — September 30, 2021 at 4:58 pm

    Hadn’t tried pizza dough until this recipe! Turned out pretty good.

    • #
      Emily — October 1, 2021 at 3:29 pm

      Amazing! Glad you enjoyed this recipe 🙂

  114. #
    Bonnie Cabrera — September 30, 2021 at 5:51 pm

    My pizzas might now have looked pretty but my family LOVED their pizzas! The crust is really good and easy to make.

  115. #
    Abigail Vasher — September 30, 2021 at 6:12 pm

    We loved this pizza dough! We topped ours with cheese and pepperoni, and everything turned out perfect. The instructions were easy to follow, and I loved how crispy the bottom turned out. Can’t wait to make this again!

  116. #
    Heather Anderson — September 30, 2021 at 6:13 pm

    This pizza dough was crisp on the outside and soft and chewy on the inside. My family loved it! I wasn’t able to get a 12” pizza from one ball of dough, but that’s okay. We love homemade pizza. This recipe is a keeper!

  117. #
    Jaime Espinoza — September 30, 2021 at 6:37 pm

    This one taste sooooo good! Loved it

  118. #
    Ellie — September 30, 2021 at 7:22 pm

    Delicious!

  119. #
    Rachel C — September 30, 2021 at 7:36 pm

    We used our Ooni pizza oven (around 800 degrees) to cook these pizzas, and I wish we would have used the regular oven. The dough was just slightly undercooked in the middle of one of the pizzas when the crust was starting to burn. That being said, I LOVED that this was a no knead dough, and it has the perfect amount of chew. Definitely will try again in the house oven.

  120. #
    jilbert1717@gmail.com — September 30, 2021 at 8:43 pm

    How long is the dough good in the fridge?

    • #
      Emily — October 1, 2021 at 3:27 pm

      You want to ferment the dough for up to five days. After that, follow the directions on how to freeze your dough in the pink tip box above the recipe. Hope that helps!

  121. #
    Mae — September 30, 2021 at 10:55 pm

    I’m a fan of no knead pizza. The preparation was so easy. The only hard part is waiting to cold ferment the full 5 days but it’s worth the wait.

    • #
      Handy — October 19, 2021 at 8:16 pm

      How many days pizza last in the fridge ?

      • #
        Emily — October 20, 2021 at 11:57 am

        Hi Handy! We’ve tested this recipe up to 5 days in the fridge. We suggest to freeze the dough after that. Please check out the pink tip box above the recipe for more details. We also include this in the directions 🙂 Hope that helps!

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