No Joke No Knead Pizza Dough
Look no further for the easiest, tastiest and fluffiest no knead pizza dough recipe! You will surprise yourself with how good your homemade pizza turns out!
Servings 4
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!