No-Knead Pizza Dough

Pizza making doesn't get much easier than starting with this simple No-Knead Pizza Dough recipe! Combine the ingredients, cover and in 24 hours you have dough that's ready to be shaped, sauced and sprinkled with your favorite toppings. Baking on a pizza stone in a very hot oven really gives this pizza that brick oven look and taste.

1 recipe yields 1 large pizza, 2 medium pizzas or 4 individual pizzas.

Course Kitchen Basics, Mains & Entrees

Cuisine Italian

Keyword brick oven pizza, homemade pizza, homemade pizza dough, No-knead, pizza dough

Prep Time 5 mins

Rest Time 1 d

Total Time 1 d 5 mins

Servings recipe

Calories 1141

Author Laurie McNamara

Equipment

Ingredients

2½ cups unbleached bread flour divided
1 teaspoon kosher salt
1/2 teaspoon sugar
1/8 teaspoon active dry yeast
1 cup lukewarm water

Instructions

Whisk 2 cups bread flour and the salt in a bowl.
Dissolve sugar and yeast in lukewarm water. Once dissolved, pour into the flour mixture and stir to combine.
OR
Measure and add 2 cups bread flour, yeast, sugar and salt to a large mixing bowl. Whisk to combine.
Pour in water. Switch to a rubber spatula and mix until combined and shape into a ball.
I tested both of these methods and there was zero difference. It's just what you prefer to do!
Cover the bowl with plastic wrap and let sit on the counter for 24 hours.
Position your oven rack in the lower third of your oven and place your pizza stone or steel onto the oven rack.
Preheat to 500°.
Once preheated, set a timer for at least 30 minutes. (see notes)
Generously coat a pizza peel with cornmeal or semolina flour and set of to the side.
Dust a clean work surface with 1/4 cup of bread flour. Use a spatula to scrape the dough out of the bowl and onto the floured surface.
Divide in half. Sprinkle the first half with flour and use your finger tips to gently shape into a ball.
Then work the dough, pressing and gently stretching into a round/circle, leaving a rim or edge for the crust.
Carefully transfer to a pizza peel to prepped pizza peel. Gently shake the peel to make sure the pizza dough doesn't stick. If it catches at all, add more cornmeal to underneath that area.
Then position the pizza dough towards the back of the peel so when you gently shake it onto the stone it has room to slide.
Top your pizza with desired sauce and toppings. Repeat with the second half of the dough.
Once the oven has preheated for 30+ minutes (depending on stone type or steel) carefully shake and slide the pizza onto the hot stone.
Bake for 5 to 6 minutes or until the crust is golden and the cheese has melted. Watch carefully to avoid burning.

Notes

When using a pizza stone, read the manufactures instructions. Some pizza stones can only preheat for certain amount of time without a pizza on it.

Nutrition