No Joke No Knead Pizza Dough
This no knead pizza dough is light, fluffy and chewy and has all of the characteristics of what a delicious pizza dough should have. Get ready to surprise yourself by making delicious homemade pizza!
We have pizza night at least twice a month and I love making our own pizza dough because it’s so much more fun and it tastes so much better than delivery!
If you’ve tried other pizza dough recipes and they’ve ended up tasting like cardboard, I have your back! This recipe, I can guarantee you, is easier to make and will taste wayyy better too!
It’s fluffy and chewy and sets the perfect base for any toppings you choose. Just remember to make the dough a day before you plan on using it!
This post is about how to make the easiest and best-tasting no knead pizza dough.
No Joke No Knead Pizza Dough
What do I need to make this homemade pizza dough?
To make this easy pizza recipe, you will need:
- Flour: Use “00” Pizza Flour if you can find it (it’s finer and softer) but if you can’t, all-purpose flour will do.
- Instant Yeast or Active dry yeast: I use instant yeast in this recipe. Yeast is what makes the dough rise.
- Sugar: This is food for the yeast.
- Salt: Brings out the crust’s flavor.
- Water: Binds all of the ingredients together and helps the gluten develop.
- Olive oil: Is brushed on the crust.
How do I make this easy pizza dough recipe?
In a bowl, mix the dry ingredients.
Add the water.
Then, stir until combined with a wooden spoon, spatula or dough whisk. The result will look like a scrappy ball of dough.
If you find the dough is still too dry, add 1 tablespoon of water at a time and stir until all of the dry ingredients have been incorporated.
Cover the bowl with plastic wrap or a silicone cover and let it rise at room temperature for 12-24 hours (overnight).
This will allow the dough to puff up at least twice its original size.
Divide the dough in half. Transfer one to a well-floured surface.
Stretch and fold in each side starting with the left and then the right.
Then the top and the bottom.
Now, fold in each corner to the center.
Then, flip the dough ball over to reveal a smooth round ball.
Get two bowls and spread a teaspoon of olive oil in the bottom of each bowl. Place each ball (seam side down) in its own oiled bowl and cover it with plastic wrap or a silicone cover. Allow it to rise (a second time) for about 1 hour.
If you are using a pizza stone, set it in the oven at 500°F to preheat the stone for at least a half-hour.
Once the second rise is complete, take one dough ball and transfer it to a floured surface with the seam-side down. Start pressing down on the dough with your hands to flatten it and stretch it out.
Start from the middle and work outwardly. If the dough feels sticky or wet, sprinkle flour so it’s easier to handle.
Gently lift up the dough and allow gravity to stretch the dough out some more. Be sure to keep your hands moving along the edge so the weight of the dough doesn’t puncture the dough.
Set your pizza dough on parchment paper, as this will help you pick up the dough and transfer it onto the pizza stone in the oven or onto a baking pan (if you don’t have a pizza stone).
Use a pastry brush and brush the entire crust with olive oil.
Now it’s time to add the sauce and your choice of toppings.
For this pizza, I simply spread some HOMEMADE TOMATO SAUCE (or jarred sauce) and sprinkle mozzarella cheese on top.
Put the pizza in the oven (on top of the pizza stone or on a baking pan) and bake for 7 minutes at 500°F.
The pizza may bubble up in the oven, but don’t worry, it will settle once you take it out.
Once the pizza is out of the oven, I add fresh, chopped basil leaves on top. Consider drizzling some delicious HONEY BALSAMIC GLAZE on top to take the pizza to another level!
Voila! You have a pizza that is soft, chewy and delicious!
This recipe makes two 10-inch pizzas.
🖤 Let me know in the comments if you plan on making this or if you did. I love hearing from you!
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🖤 Thank you for visiting and happy cooking! 🙂
This post was all about how to make the easiest and most delicious no knead pizza dough.
No Joke No Knead Pizza Dough
Ingredients
- 2 cups '00' Pizza Flour or All-Purpose Flour
- ¼ teaspoon instant yeast or active dry yeast
- ½ teaspoon sugar
- 1 teaspoon salt
- ¾ cup and 1 tablespoon of lukewarm water not hot water
Instructions
- In a bowl, mix the dry ingredients.Add the water. *Ensure the water is lukewarm and not hot. Hot water will just kill the yeast and your dough will not rise.Stir until combined with a wooden spoon, spatula or dough whisk. The result will look like a scrappy ball of dough. If you find the dough is still too dry, add 1 tablespoon of water at a time and stir until all of the dry ingredients have been incorporated.
- Cover the bowl with plastic wrap or a silicone cover and let it rise at room temperature for 12-24 hours (overnight).This will allow the dough to puff up at least twice its original size.
- Divide the dough in half. Transfer one to a well-floured surface.Stretch and fold in each side starting with the left and then the right. Then, fold the top and then the bottom.(Refer to the photos above in the post!)
- Now, fold in each corner to the center. (Refer to the photos in the post!)Once the corners are tucked in, flip the dough ball over to reveal a smooth round ball.Repeat the process with the second dough ball.
- Get two bowls and spread a teaspoon of olive oil in the bottom of each bowl. Place each ball (seam side down) in its own oiled bowl and cover it with plastic wrap or a silicone cover. Allow it to rise (a second time) at room temperature for about 1 hour.Preheat the oven to 500°F. Set the oven racks in the top half of the oven.*Note: If you are using a pizza stone, be sure to put it in the oven as it is preheating so the stone can get hot.
- Once the second rise is complete, take one dough ball and transfer it to a floured surface with the seam-side down. Start pressing down on the dough with your hands to flatten it and stretch it out. Start from the middle and work outwardly. If the dough feels sticky or wet, sprinkle flour so it's easier to handle.Gently lift up the dough and allow gravity to stretch the dough out some more. Be sure to keep your hands moving along the edge so the weight of the dough doesn't puncture the dough.
- Set your pizza dough on parchment paper, as this will help you pick up the dough and transfer it onto the pizza stone in the oven or onto a baking pan (if you don't have a pizza stone).Use a pastry brush and brush the entire crust with olive oil.Now it's time to add the sauce and your choice of toppings.For this pizza, I simply spread some tomato sauce and sprinkle mozzarella cheese on top. When it's done, I will sprinkle fresh, chopped basil leaves on top. Add red pepper flakes for some heat.
- Gently lift the parchment paper and put the pizza in the oven (on top of the pizza stone or on a baking pan) and bake for 7 minutes at 500°F.The pizza may bubble up in the oven, but don't worry, it will settle once you take it out. This recipe makes two 10-inch pizzas.
- Enjoy!
What?! I didn’t think this was possible! I’ve tried so many pizza dough recipes only to be disappointed with a crust that tasted like cardboard. Not with this recipe tho! The dough was fluffy, soft, and chewy…just perfect! Thank you much for a pizza dough recipe I can call a keeper!
Thank you so much for your kind message, Abigail! So glad you liked it!