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No-Knead Pizza Dough


For 1 pizza 12 x 15 inches:

  • 3 cups all-purpose flour 

  • 1/2 teaspoon active dry yeast 

  • 1 1/2 teaspoons salt

  • 1 1/4 cup water, plus an additional tablespoon or two as needed 


  • In a very large bowl, mix all ingredients with a wooden spoon. The dough will be shaggy and rough, this is normal. If it feels too dry add a spoonful of extra water at a time, as needed. Use your hands to squish the dough until it comes together.

  • Cover bowl with plastic wrap and keep at room temperature for approximately 12 hours or until the dough has more than doubled. 

  • Just before the dough is ready to shape, prepare toppings of your choice.

  • Prepare a baking sheet by greasing it generously with olive oil.

  • Preheat oven to 500°F. If you’re using a pizza stone, place it in the oven so that it heat.

  • Flour your counter very well. Scrape dough out of bowl onto the floured counter and shape into a ball. Flour the top of the dough and use your fingers to press and shape the dough into a rough rectangle. Transfer to your baking sheet. If using a pizza stone, transfer the dough to a cornmeal dusted pizza peel.

  • Add toppings of your choice and bake pizza for 12 to 15 minutes until the top is blistered and the crust is golden. If topping with cheese, bake halfway before adding the cheese or it may burn. Rotate the pan if necessary in order to ensure even baking on all sides of the pizza.


Recipe Note: After the initial 12 hour rise, if you do not wish to use the dough right away simply shape into balls, wrap in plastic and refrigerate for up to 3 days. Let the dough come to room temperature for 2-3 hours before preparing the pizza. 

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