For the month of SEPTEMBER we’re making:

No Knead Pizza Dough

One recipe every month. Bake it. Share it. Savor it. 

Melt Hearts and win Prizes.

How it Works

1) Bake the Recipe

For September, we’re making my No Knead Pizza Dough.

2) Snap a photo

Take a photo of your recipe using your phone, camera, iPad, or other device.

3) Submit your entry


• Leave a star recipe review and comment on the recipe post using the same name and email address.

• Receive an automatic bonus entry if you’ve participated in any previous baking challenge before using the widget. You must be logged into the widget to receive this bonus.


How to:

September's Prizes

Two Amazon.com $75 gift cards

4 ) Win Prizes!

Winners are picked randomly by our picker generator.

Giving Back

Here at Handle the Heat, we believe in spreading joy in all the ways we can, and making the world a better place one day at a time.

For each valid entry, Handle the Heat will donate $1 to the LGS Foundation. This charity holds a special place in HTH Team Member Emily’s heart and we’re proud to feature it this month.

Community Entries

Your photos may be put on display to share with my entire audience – that’s hundreds of thousands of people! 

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Recipe Tips for
Perfect Chemistry

Tip One – 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.

Tip Two – How to Stretch Out Pizza Dough:

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.

Tip Three – For Assembling Pizza: 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.

Tip Four – For Assembling Pizza: 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.

homemade pizza dough with easy pizza sauce, mozzarella, tomatoes and fresh basil on top

Can't get enough?

More Baking Articles

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Customization Ideas

Choose your own pizza adventure with the Flavor Variations outlined below.

Tessa's Favorite Toppings

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

• About 1/3 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.

Make Your Own Pizza Sauce

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!

More Topping Ideas

Add meats: bacon, chicken, pepperoni, sausage, salami, or ham

Get creative with: olives, fresh garlic, green peppers, mushrooms, onions, pepperoncini, pineapple, spinach, tomato, arugula, artichokes, or caramelized onions

Drizzle different sauces on top: buffalo sauce, pesto, or BBQ sauce

Veggie pizza: mushrooms, green peppers, tomatoes, black olives, and onions

Hawaiian pizza: mozzarella, pineapple and ham (bacon optional!)

Quattro Formaggio (four cheese pizza): mozzarella, parmesan, provolone, and bleu cheese

White pizza: oil, fresh garlic, parmesan, mozzarella, ricotta cheese and tomato

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