The crust on this easy, no-knead pizza will rival that of your favorite pizzeria. Simple and convenient with excellent results—my kind of recipe!
What could be better than an easy, no-knead pizza dough? Throw everything into a bowl before bed or in the morning before work, and leave it to cultivate its magic during the day.
Then all you have to do for dinner is put on your favorite toppings and bake! For years, this has been one of my go-to recipes! Whether you prefer a thin crust or a deep dish, this recipe is sure to keep you coming back for more!
This recipe makes one large, deep-dish pizza. But I often divide the dough in half and make myself a personal-sized pizza. I usually leave the remaining dough on the counter to continue to ferment, but you could pop it in the fridge to slow down the fermentation process if you like.
I always think the second pizza the following day has an even better flavor and texture than the first one did.That is the beauty of the long fermented dough’s; they just seem to get better with time.
I Love Olive Oil
Pizza dough and olive oil are a match made in heaven, so don’t be afraid to splash a little olive oil around. Besides what is called for in the recipe, I cover my hands in olive oil to handle and work the wet dough. I also love to add a thin layer to my dough before I add my toppings. From my observations of getting my bread recipes just right, especially pizza dough, the olive oil really seems to be the magic ingredient. It gives the bread that wonderfully chewy interior texture and artisan flavor that I love. What can I say? I love olive oil!
Easy No-Knead Pizza Dough
Equipment
- 1 large to medium sized bowl , with lid
- 1 whisk
- 1 wooden spoon, or bread paddle
- 1 tablespoon
- 1 teaspoon
- 1 1 cup measuring cup
Ingredients
- 1 tsp yeast
- ¼ cup warm water
- 1 cup warm water
- 1 tsp sea salt
- 1 tbsp olive oil
- 3 cups all-purpose, unbleached flour
Instructions
- Step 1: Add 1 teaspoon of yeast to a large to medium-sized bowl (preferably with a lid). Then add 1/4 cup warm water and set aside for 10 minutes to allow the yeast to proof.
- Step 2:From there, add 1 cup of warm water to the yeast mixture. Then add 1 tablespoon olive oil and 1 teaspoon sea salt.
- Step 3:Whisk in the first 1 cup of flour and continue whisking until all the flour and lumps are absorbed.
- Step 4: Stir in the second cup of flour. (I prefer to use a wooden spoon or paddle going forward.)
- Step 5:For the last cup of flour, just add a bit at a time. Stop when the dough starts to come together and pull away from the edges of the bowl and all the flour is absorbed. You don’t want the dough to be too dry.
- Step 6: Cover the bowl with a snug-fitting lid and place it in a warm location. Cover with a tea towel and leave for 12 to 24 hours. (Or until you want to make your pizza.)
- Step 7:When you are ready to make your pizza, slather your hands in olive oil and remove the dough from the bowl. You can use the dough ball to clean up the bits of dough left on the edges and sides of the bread bowl. Work the dough with your oiled hands for a moment or two, then break the dough into two equal parts.
- Step 8:Pre-heat the oven to 450 °F.
- Step 9:While the oven is coming up to temperature, stretch your dough over your preferred pizza pans. (I like to butter the bottom of my pans; it gives the pizza a really nice, crispy bottom.) This recipe makes one large, deep-dish pizza, but you can half the dough if you prefer a thin crust or would just like a smaller pizza. You can leave the remaining dough either on the counter or in the fridge to use later.
- Step 10:Add your desired toppings and bake for 30 minutes, or until the top and bottom crusts are golden brown and the cheese has bubbled to perfection.
- Step 11:Remove the pizza from the oven and place it on a wire rack to cool for a few minutes before you cut into it. Slice it up and enjoy!!
If you enjoyed this recipe, you might want to check out my “Quick and Easy No Knead Bread” article. It is very similar to this recipe, but it is baked at a slightly lower temperature. The recipe makes wonderful sandwich bread and amazing toast, and it freezes really well. It has become one of my weekly staples. It’s so simple, and the end result is some of the best homemade bread you’ve ever had! In the article, I also go over some no-knead bread history and include a classic short video on the original no-knead bread method. It’s definitely worth a look; it’s a very entertaining and inspiring little video!
Well, that’s it for another day.
All the best,
Violet
