Tessa’s Recipe Rundown
Taste: The longer you let this dough chill, the more 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.
Why You’ll Love This Recipe: Your new and easy go-to pizza dough!
This post may contain affiliate links. Read our disclosure policy.
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!
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 updated in so long.
So I made it my mission to find ways to add more chewy texture and better flavor to 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. And 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!
Sprinkle of Science
How to Make No-Knead Pizza Dough
Pizza Dough Ingredients
- Bread flour – I recommend using bread flour, as it contains more protein than 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.
- Instant or active dry yeast – Either will work just fine.
- 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. Learn more about salt in baking here.
- Water – Make sure to use lukewarm water (about 100°F). If it’s too hot, it can kill the yeast. 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!
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.
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.
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!
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 a smooth ball. Repeat with remaining portions.
3. Place each portion in a separate quart-sized container or zip-top bag. Be sure to use a freezer-safe container if planning to freeze the dough. Let rise again for another hour.
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.
- Containers – 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
- 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.
- 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.
- 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
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. Too many toppings can also slide off when you transfer 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.
Pizza Topping Ideas
Of course, feel free to top your pizza with any toppings your heart desires – but for a classic Neapolitan pizza, use:
- 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.
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.
- Adjust your oven rack to the top position (close to the broiler). Place your pizza stone or steel on that rack.
- 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 professional pizza oven. In this time, you can allow your dough to come to room temperature and prepare all your toppings.
- 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.
- 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 a few seconds can turn your pizza from perfect to burnt.
- Use the pizza peel to remove the pizza from the oven. Let cool for a couple minutes before slicing and serving.
More Recipes You’ll Love:
- Garlic Knot Rolls – perfect side for homemade pizza!
- Copycat Olive Garden Breadsticks
- How to Make Burger Buns
- How to Make Empanadas
- Soft Pretzel Bites
Email This Recipe
Enter your email, and we’ll send it to your inbox.
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, about 100°F
- Flour (preferably Semolina), for dusting
- Cornmeal, for dusting
- Toppings of your choice
Instructions
- 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!
- 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.
- 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.
- Place each portion in its own quart-sized container or 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.
- 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:
- Remove the dough from the fridge and allow to rest at room temperature for 1 1/2 to 2 hours. Meanwhile, 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.
- Once ready to bake, prepare all of your toppings completely so you can assemble quickly.
- 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.
- Lightly dust a pizza peel with semolina flour (or all-purpose flour) and cornmeal. Place the dough on the pizza peel. 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:
- Using the peel, quickly and confidently slide the pizza onto the preheated stone. Be sure not to tilt the pizza too much to avoid the toppings sliding off.
- 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 a few seconds can turn your pizza from perfect to completely burnt.
- Use the pizza peel to remove the pizza from the oven. Let cool for a couple minutes before slicing and serving.
This recipe was originally published in 2011 and updated with recipe improvements, more tips, and new photos. Photos by Ashley McLaughlin.
HTH Community Photos
This pizza dough recipe has been used by our wonderful Handle the Heat community to make SO many delicious-looking pizzas! Check out some of their stunning creations below:
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
Wonderful! Glad to hear this recipe was such a hit!
It was easier than I thought that it would be!
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.
Amazing!! So excited you love this recipe so much! Thanks for letting us know 🙂
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!!
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!
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?
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!
WORTH. THE. WAIT. Yummy
Loved this pizza! I had a bit of trouble rolling it out so it was not thin but it was good!
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!
Glad to hear you enjoyed the flavor! Thanks for your feedback, Ellen 🙂
Yummy!
Still difficult to shape the dough and a bit chewy after baked but overall easy and good taste.
I think a bit of a learning curve on shaping but it’s sold me on getting a pizza stone! So good!!
It was hard waiting between the rising and resting but well worth the patience. The pizza was delicious! I will make this again.