No Knead Pizza Dough

This No Knead Pizza Dough Recipe makes soft, airy, and chewy pizza crust with minimal effort. Perfect for summer pizzas or quick homemade pies, it requires no kneading and delivers delicious results every time.

Why you will love this recipe?

You’ll love this No Knead Pizza Dough because it’s effortless, soft, and airy with a chewy crust. Bread flour gives the best texture, but all-purpose flour works with a small water adjustment. Perfect for quick, homemade pizzas with your favourite toppings.

Expert Tips for Best Results!

• Use Lukewarm Water for Better Yeast Activation – Water should be warm, not hot, to help the yeast activate quickly without killing it. This ensures proper rise and a soft, airy crust.
• Oil Your Hands When Stretching the Dough – Instead of flouring your hands, lightly oil them during stretch & folds. This prevents sticking without changing the hydration of the dough.
• Pre-Stretch Dough on Parchment Paper – Shape the dough on parchment instead of directly on the tray. It makes transferring to a hot oven tray or stone much easier and avoids tearing the dough.
• Broil First, Then Bake for a Golden Crust – Start baking on broil for 3–4 minutes to get a quick puff and some colour, then lower the temperature to 220°C (425°F) to finish cooking evenly.
• Customize Hydration Slightly for Seasonal Flour Variations – Flour absorbs water differently depending on humidity and brand. Adjust water slightly if the dough feels too stiff or too sticky to get a soft, elastic texture.

How to make No Knead Pizza Dough?

Step 1: Activate the Yeast

In a bowl, mix lukewarm water, olive oil, sugar, and instant yeast. Stir gently and let it sit briefly to help the yeast start working.

Step 2: Form the Dough

Add the flour and salt to the yeast mixture. Stir until a sticky dough forms. Cover the bowl and let it rest for 20 minutes.

Step 3: Stretch & Fold the Dough

Perform 3 sets of stretch & folds every 20 minutes. Wet your hands, lift one edge of the dough, stretch it upward, fold it over the centre, rotate the bowl, and repeat 3–4 times. Cover after each round.

Step 4: Bulk Fermentation

Let the dough rest for 1–1.5 hours until it puffs up and becomes airy. This develops flavour and texture without kneading.

Step 5: Divide and Rest

Transfer the dough to a floured surface. Divide into 4 balls, cover, and rest for 20–30 minutes before shaping.

Step 6: Preheat Oven and Prepare Surface

Preheat the oven on broil and place a tray or pizza stone inside to get very hot. This ensures a crispy bottom crust.

Step 7: Shape and Top the Pizza

Shape a dough ball on parchment paper. Add sauce, mozzarella and garlic cream cheese

Step 8: Bake the Pizza

Slide the pizza with parchment onto the hot tray or stone. Broil for 3–4 minutes, then lower the oven to 220°C (425°F) and bake until the crust is golden and cooked through.

Step 9: Add Finishing Touches

Top the pizza with fresh baby arugula and drizzle with hot honey before serving for a flavourful finish.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but reduce the water by 2 tablespoons to get the right dough consistency. Bread flour gives a chewier, more elastic crust.

How long should I let the dough rest?
After the initial mix, rest for 20 minutes before stretch & folds. Then allow 1–1.5 hours for the dough to puff up during bulk fermentation. Finally, rest the divided dough balls for 20–30 minutes before shaping.

My dough is too sticky. What should I do?
A slightly sticky dough is normal. Lightly flour your hands and work surface when shaping the dough. Avoid adding too much extra flour, as it can make the crust dense.

Can I make this dough ahead of time?
Yes! You can refrigerate the dough after the first rest for up to 24 hours. Let it come to room temperature and puff up slightly before shaping and baking.

Can I use a regular oven without a pizza stone?
Yes. Preheat a tray in the oven to get very hot and bake the pizza on parchment. You can also use a tawa or cast-iron pan to replicate the effect of a pizza stone.

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