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Easy No-Knead Pizza Dough

This no-knead pizza dough is an easy, delicious, and healthy recipe. There is something so satisfying about making food that uses just simple, basic ingredients and results in something truly scrumptious. I hope you thoroughly enjoy this no-knead pizza dough recipe. Feel free to experiment with it; it would probably be excellent on the barbecue.
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Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Course: Main Course
Servings: 6

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!!