Easiest No Knead Pizza Dough Recipe
This is the easiest no knead pizza dough recipe you'll ever make! No kneading or fancy equipment necessary, this will become your go-to pizza recipe. Follow my step by step instructions and tips for the perfect pizza every time!
Servings 12 squares
Calories 164kcal
Ingredients
For the dough
- 3 cups all-purpose flour
- 1/2 tsp active dry yeast
- 1 1/2 cups water just barely warm
- 2 tsp salt
- 1 tbsp olive oil
Basic pizza sauce
- 3/4 cups canned crushed tomatoes
- 1 tbsp olive oil
- 1 clove garlic crushed
- 1 tsp dry oregano
- salt to taste
- pinch red pepper flakes optional
Other toppings
- 100 grams fresh mozzarella packaged in water or as much as you like!
- fresh basil leaves for garnishing
- drizzle olive oil
Instructions
For the dough
- In a large mixing bowl stir together the flour and yeast. Heat the water until barely warm. Make a well in the center of the flour and slowly pour in the water while stirring with a wooden spoon.
- Stir until the flour is almost completely incorporated, then sprinkle the salt over the dough as well as the olive oil. Continue stirring until both ingredients are fully incorporated in the dough, scraping down the sides of the bowl with the wooden spoon to gather all of the flour. This should only take about a minute.
- This step was completely done with only my wooden spoon. However, if you wish you can reach in with your hands to mix all the ingredients well. You do not need to knead the dough. It will be very sticky and not at all smooth. This is fine. Cover with plastic wrap and place in a warm part of your kitchen that is free of any drafts such as your unlit oven. Let sit for 6-24 hours.
- Anytime between 6-24 hours you can bake your dough. It will have increased in volume, will be bubbly, sticky and jiggly. Use a spatula to scrape the dough onto a generously floured surface. Do not over handle the dough or attempt to knead it.
- Fold over the 2 side edges toward the center of the dough. Then fold the top and bottom edges toward the center. Gather the dough to form a ball with the seam side down.
- Lightly grease the same bowl you used for the rising period, gently place the ball of dough in the bowl. Cover tightly with plastic wrap and let sit for 1 hour.
- Place the dough on your well floured surface and gently flatten the dough into a large rectangle. Use your finger tips to press down and spread the dough to shape into a large rectangle. Flour your hands as needed. No rolling pin is necessary.
- If you're using a pizza stone or round baking pans, divide the dough in 2. Shape each half into a ball, then flatten into a circular shape to make 2 -12 inch pizzas.
- Grease a rectangular baking pan (approximately 10x16 inches) generously with olive oil. Pick up the dough and place on the pan. Spread it out by applying gentle pressure with your finger tips until it covers most of the pan. Cover with a clean dish cloth while you preheat your oven to 500 degrees F and prepare your toppings.
For the basic tomato sauce
- Place all ingredients for the tomato sauce in a bowl and stir to combine.
Add toppings to the pizza
- When the oven has reached 500 degrees F, remove the garlic clove from the sauce and evenly distribute over the dough. Dot with pieces of mozzarella (if using mozzarella balls packaged in water). Due to the high moisture level, this mozzarella will not burn easily. If using regular shredded mozzarella, add only in the last 5 minutes of baking to prevent it from burning.
To bake
- Place the pizza on the bottom rack and bake for 11-12 minutes until the cheese is melted and the dough is crusty and golden. Lift the dough with a spatula to verify if it is well cooked underneath. If the cheese is sufficiently melted and your crust is not browned enough, tent lightly with foil and return to the oven for a few more minutes.
- Remove from the oven, top with fresh basil leaves and drizzle lightly with olive oil (if desired). Cut into squares and enjoy!
Notes
- This dough does not have the same texture as regular pizza dough recipes that require kneading. It is a high hydration dough thus making it quite sticky to handle. This is absolutely normal! When handling the dough, be sure to generously flour your work surface and your hands in order to gently shape it. It may require some patience at first!
- I opted to make a basic Margherita pizza but you can add toppings of your choice on this pizza dough. Just be sure to not overload the dough with toppings. You don't want a heavy, soggy pizza!
- Refer to the full text in my post offering detailed information regarding rising times; choice of baking pans; pizza size; and freezing options.
- Please note that the nutritional information provided is approximate and may vary according to ingredients used and exact portion size.
Nutrition
Calories: 164kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 444mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg