Best-Ever Pizza Dough (No Knead)
Save RecipeHi Bold Bakers!
As a professional baker, I naturally have a passion for bread making. And any baker worth their salt has their own tried and tested Pizza Dough Recipe that they carry with them from kitchen to kitchen. I am no different and I hold my precious recipes close to my chest.
So how can I call this Pizza Dough the Best Ever? It’s simple: this dough is mixed by hand without the need for a machine. It ferments overnight to give great flavor and texture and best of all the dough lasts up to 4 days in the fridge. At the end you get restuarant quality professional pizza. The results will be the BEST-EVER Pizza you make at home, I promise you that.
Now, even though I normally would be on the sweeter side of baking I do know a thing or two about making pizza. When I lived in San Francisco I turned the sitting room of the old Georgian townhouse I rented into an underground restaurant and fed my friends, friends of friends, and hungry strangers fresh pizzas from my rickety old gas oven! I called it “Knead to Know.” I only invited my friends so you would “knead to know” one of my friends to find out about it. (Get it?)
Those of you who follow my recipes will know that I swear by the “No Knead” technique for bread making. This method uses time to develop a dough, and time equals deeply developed flavor and bubbly texture.
You can pretty much make any type of bread or yeasted dough using this method. Ever want to make soft Pretzels but are intimidated by the method? Here is my No-Knead Pretzel Recipe. They are incredibly easy to make and the results are some of the best soft Pretzels you will taste. I also have made No-Knead Brioche, No-Knead Cinnamon Raisin Bread and even No-Knead Cinnamon Rolls.
My recommendation for successful No-Knead Pizza Dough is read through my method and all of my tips. Print off the recipe and take notes, what temperature you used, how long you bake, etc. Basically what works for you and what doesn’t. This helps you perfect your dough and your skills.
Make sure to check out a few of my other favorite pizza flavors including Mushroom, Mascarpone & Egg and Potato & Mint Pesto along with my 5 minute pizza sauce below.
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- 1⅓ cup (12floz/ 300g) water ( at blood temperature)
- ¼ teaspoon dried yeast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 3½ cups /18oz/ 525g unbleached all-purpose flour
- In a large bowl or a plastic container with a lid, add in the flour, salt and yeast. Do not add the yeast and salt directly on each other as this can deactivate the yeast.
- Mix all of your dry ingredients together well
- Mix the oil into the water.
- Pour the blood temperature water oil mix in all at once and stir with a wooden spoon or your hand, which is what I prefer so you can tell by the feel of the dough if you need more water early on. Adjust the water to your flour, do not over-wet it.
- Mix it until all of the flour is incorporated into the dough and is hydrated. You don’t want any lumps of flour left dry. You can see it will be a wet, saggy dough.
- With a spatula scrape the dough off the sides of the container to join the dough. Put the lid on the container tightly or cover your bowl with cling wrap ensuring that no air gets into your dough as it rests. Air can cause the dough to form a skin which is not good for a dough.
- Allow the dough to sit at room temperature and ferment for about 12-18 hours. Keep out of direct sunlight.
- After the 18 hours if you are not planning on baking off the dough you can refrigerate the dough. The dough can be kept in the fridge for up to 5 days at this stage and baked off any time. While in the fridge the flavor will deepen over that time, developing sourdough characteristics.
- The next day the dough will have more than doubled in size with lots of the bubbles on top. Also it will smell boozy and fermented. This is exactly what you want.
- Dust your hands and the surface of the dough with a little flour, just enough to prevent it from sticking to your hands. Gently turn out the dough onto a floured surface. Don’t knock out the air from the dough.
- Cut the dough into 4 pieces and using extra flour to handle if needed
- Lightly knead each portion of dough just to form a ball. Allow to rest on a floured board covered for 30 minutes. Your pizza dough is ready to use!
- On a flat baking tray or pizza peel, dust it with flour or semolina. With floured hands gently stretch your pizza dough to 10 inches. You can also use a rolling pin to stretch it out. If you find the dough is springing back and is hard to stretch then let it rest for 10 minutes on the board.
- Once you have gotten your desired thickness spread on your sauce and add your topping.
- Important note: Less is more. You don’t want to add too many heavy topping on your pizza otherwise you won’t be able to slide it off the baking tray onto the cast iron tray.
- Bake at 450oF (225oC) for roughly 10 minutes or until the base is crisp and golden brown
- Any dough that does not get used can be refrigerated or even frozen
- NOTE: As with all dough recipes, the amount of flour will vary depending on weather, brand of flour, etc. Use as much flour as you need to handle the dough, but keep in mind that the stickier the dough, the better the texture of your pizza crust will be.
Meet Gemma
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Hi, Gemma, I loved this recipe, well, I have a question, I saw your crazy dough video and recipe, but, will there be any difference in the taste of the dough and base? I think that fermentation for that long would not be possible for me….please tell me….
Anyway, love all of your recipes…
Thanks!
Hi,
So the difference will be the best-ever pizza dough will be ‘saltier’ and have more of a flavor because of the fermentation period. Time=flavor.
The crazy dough is also a great dough but doesn’t have the same saltiness as the above one. However it is a really easy dough to work with.
My preference is the fermented dough because it also has a lovely bubbly texture and yields a professional looking pizza.
Hope this helps,
Gemma.
Gema, Thank you for this recipe! The best pizza I’ve made ( sorry for my english ).
I’m delighted to hear that!!
Keep up the great baking 🙂
Hi Gemma,
Just wanted to know if i can use instant yeast in place of active dry yeast and if so… how much would you say i should add? Also, if i reduce the recipe in half, would the fermentation time also decrease accordingly?
Hi,
yes you can use instance yeast. Use the same amount as you would active dry. everything will be the exact same with the recipe.
Happy Baking,
Gemma.
Hello, I tried your recipe, we loved it. 👌Dough was soft n perfect. Made with onion, tomato, pork sausages n cheese. Will be making again!☺️
Hi Binu,
I am so glad you are using this recipe, you can expand this to make a loaf, and also sweet and savory breads, take a look through the recipes here,
Gemma 🙂
I want to know which yeast you used?
As I know there are 2 types of yeast – active dry yeast and instant dry yeast.
And if I use active dry yeast which I have to activate in some lukewarm water before using.
Do I have to still activate it or just add to the flour like as you did in your recipe?
Hi there,
For this fermented slow proofing method it is not so important to sponge the yeast, it is a choice. My Mum sponges all yeast, to be sure, she says!
Sponging also tells you a little about the freshness of a yeast, a dead one will not form a foam/sponge on the liquid. So you decide!
Gemma 🙂
Can i let the pizza dough rest for more tan 18 hours or it will damage the dough ? and if i decide to put the dough in the fridge shuld i let it warm up ? tank u ? love your recipes?
Hi there,
If you leave this for that period of time you will need to refrigerate it.
When you remove it from the fridge you can begin to form it quickly enough, as when it is rolled it will warm up. If you are making a loaf then you will form it, proof it and bake!
I hope this helps,
Gemma 🙂
Dear Gemma,i tried this recipe out and it was a huge success thanks to you.
I am a 14 year old and dont really get time to bake though i really love to.
Since its vacation time i finally got a chance to bake and i saw your pizza dough recipe.
It was so much fun to make.
Thank you so much Gemma.
Looking forward to more bigger bolder baking
That is so nice to hear! It is great to be baking at such a young age, it is all about learning! Very well done to you,
Gemma 🙂
Just found you and subscribed. Sorry, but so confused. The recipe above states 1/4 tsp of yeast. However, you are using a teaspoon on the video. Does this recipe call for 3-1/2 cups flour and 1/4 teaspoon yeast?
What to be certain before I bake it.
Hi Tina,
actually this is a fermented dough, and the quantity of yeast is not so important, though there is a cut off point!
If you are proofing in the fridge overnight then 1 teaspoon will be good for you. if it will have more time then 1/4 will be good. The yeast in this fermented is a little like a starter for a sourdough, it begins to develop natural yeasts in the dough over time. I use 1/4 teaspoon at home, you may like to use 1 teaspoon (my Mum does this), you will still get a great result,
Gemma 🙂
I have a dinner party coming up soon and I wanted to ask you if you this recipe is better than your crazy dough because I do not know which one to make and the dinner party is soon.
Hi Amal,
Best ever pizza dough is a fermented dough, which is fool proof too. It needs very little attention, so from that perspective it is great when you are busy. It is a slightly different dough too, more like an authentic Italian pizza dough. The crazy dough is great when you want to have something ready quickly, it is slightly enriched, and a great one for the repertoire. I would use the no knead dough If I were planning ahead. Do try it out before your party, it is always worthwhile to run a test,
Gemma 🙂
Hey Gemma,
I was planning to make this pizza tonight ( because it has turned out good everytime I’ve made this ) but I’ve run out of yeast so I was wondering if I could substitute it with baking powder. Will it work?
Hi there Nandana,
No! I apologize for the late reply, I am traveling at the moment on vacation.
This can be done, but as you probably know by now you finish up with a scone dough, not awful, but a different thing. You should take a look at how to make a sourdough starter. this will mean that you will always have one to hand. Grapes are used to start one, it is interesting!
Gemma 🙂
I don’t have any plastic wrap. Can I just put a plate over the top of the bowl?
Hi Julia,
Yes, and if you have a clean supermarket plastic bag you can use this too. Use what you have to hand,a damp cloth works well too,
Gemma 🙂
Hey Gemma
Could you tell me the actual quantity of flour for this recipe?It’s given as 3 cups/18oz/500grams.3 cups is not equal to 500 grams.Huge fan,btw.
Hi there,
I think I responded to this! I am travelling so not as efficient as usual, sorry.
I returned to this recipe and adjusted it to fit with my conversions chart. What matters is the proportions, and it is important not to swap and change the method of measurement. Decide which one to use and go for that one. Watch out for the liquids, use what you need to being the dough together in a clean ball. all will be well,
Gemma 🙂
Hi Gemma
Can you give me the link to you tomato sauce base for this pizza please as i cannot find it.
Thank you ?
Sure Anushka,
Here you go (https://www.biggerbolderbaking.com/5-minute-pizza-sauce/), I hope you enjoy this.
Gemma 🙂
Are there any tricks to making this dough using gluten-free flour? I have celiac and can’t use gluten flours, but I love to bake. I know one of the points to fermenting a dough is to grow gluten strands, will something similar to that still happen if you’re using a gluten free flour?
Hi Emily,
what you really need to do is find a flour which is designed for yeast baking, and a recipe to suit. I think it will require more yeast. There is some great advice online, take a google around!
Gemma 🙂
Hi Gemma, how large of a pizza will this recipe yield?
Hi Christina,
roughly 12 inch pizza 🙂
Are we required to preheat the oven before putting in the pizza?
ALWAYS!
The, the essential for a good pizza is a scorching hot oven, as hot as it can be. Slipping the pizza on to a double pre-heated baking tray gets it off to a great start.
Gemma 🙂
Okay thank you so much!! ☺
Hi gemma, thanks for sharing this lovely recipe :). I have a request ;). I avoid using plain flour in my cooking. So I would appreciate it if you could share the whole wheat pizza recipe. Thank you and keep up the good work!
Hi Mona,
Yes, and this would be a popular recipe!
The problem is that the gluten in wholewheat flour is less available, and the result is not quite the same.
Having said that it is doable, and there are some wholewheat flours which have had vital gluten added to make them suitable for yeast baking. If you find one of these you can proceed with this recipe, otherwise I suggest you mix 1/2 and 1/2 whole wheat with strong flour, for best results.
Gemma 🙂
Thanks gemma for your quicky reply. I will definitely give this a try…thanks for your suggestion :).
I am in the Philippines and it is very hot in side, do you think I should leave its outside to ferment?
Hi there Pippa,
The fermenting dough needs time, in a cool to cold place, in order to ferment. The best place is in the fridge in a hot country, and I know that this is not always possible.
You may be better to knead this dough, allow it to rise, knock it back, form it and bake it on the same day. Kneading is a skill, but not a difficult one, it reall means that you stretch the gluten in the dough, by stretching the dough, over and over, for about 5 mins. in a warm climate leaving the dough too long will over-blow it, and the crumb of the bread will suffer. I hope this helps,
Gemma 🙂
Hi Gemma! I was supposed to ferment my dough for 18 hours yet I woke up late and it turned up it’s been fermenting for 21 hours. Is it still okay? if not, what should I do? 🙁
yeah still totally ok. It can ferment for up to 3 days :). It will just taste better.
Is it okay if it is left out for say 20 hours or so?
I made it tonight and am making it tomorrow evening. Will it be okay?
Hi there,
Mix it, prove it, and refrigerate it! You need to put it in a cold place, the fridge will be best, after it has doubled in size, otherwise it will over prove. Once in the cold place it will ferment, and be good for a day or two.
Gemma 🙂
Hi there Gemma,
i don’t want to have to refigerate the dough before making it into pizza. Can it rise in the bowl on my counter for 19 to 20 hours without hurting the overall outcome of the dough, the taste, and how it cooks once i use it?
Hi Amanda,
yeah for sure leave it on the counter for up to 24 hours. But after 24 hours then put it in the fridge 🙂
Flavor will just get better as it sits out and ferments.
Thanks so much, you’re a life saver : )
Can we dissolve the yeast in water? Also, if I only use half of the recipe, is the waiting time still 12-18hrs?
Hi Lian,
I am not sure that apple is suitable for the gummie bears! I never tried this.
Yes, you can of course sponge the yeast in the liquids, just barely warm, like blood temperature.
Yes, it does not matter what the recipe portion is, it will need time to ferment. What may be different is the first prove at room temperature. watch it, when it has doubled in size refrigerate it!
Gemma 🙂
Hi gemma! English muffins please with nooks and cranny! Thanks thanks!
Hi gemma. Is it okay to form the dough already into pizza rounds and freeze them? A friend is ordering pizza dough for his garden cafe and he will just add toppings when ordered. This means.instead of freezing dough in balls. Thank you.
Hi Chit,
I think this will be a mistake! The dough is likely to toughen. You would be better to make the dough as it is needed, it always works best this way.
Freezing the dough works too, in balls, to be formed before baking. You could also partially bake the pizza base, this is a really good way to cater for a large number.
Gemma.
Ps, I will add English Muffins, nooks and crannies included, to my list 🙂
Thank you so much for this super recipe. My pizza turned out as good as any pizzeria. Received lots of compliments. I’m well chuffed!!
Hi Paula,
I am doing my happy dance! Well done you, you clearly mastered this recipe.
Try the other bread recipes now, brioche, cinnamon raisin bread etc.
I will be delighted to hear how you got on,
Gemma 🙂
Hi Gemme! I am making this pizza Dough tonight for a dinner party. So excited. I’ve made 3 batches of it for 12 pizzas! I saw that you have a list for requests so I was wondering if you could add a basic wheat bread to your list? If it is vega, it would be even more appreciated! We work to stick to a vegan lifestyle as much as possible. I will usually just veganize recipes myself which always seems to turn out just fine, but I think a basic wheat bread is vegan mostly anyway. My curiosity is with a no knead method. Will wheat flour ferment and develop strands in the 12-18 hour window, the same as white flour? I make a wheat bread now that is …..okay. I use my cuisinart mixer to develop the gluten strands and the flavor is great but it never rises as much as I would like. Anyway, sorry to ramble. Excited for pizza tonight! So far the dough looks exactly as yours does in the video. Yay! So easy!
Hi Jeni,
Good job! you are working this out well for yourself.
The pizza dough is indeed a basic bread dough, and will form a loaf too. The no knead method is a fermented dough, the longer it is fermented the better the flavor. Give your dough sufficient time to prove too, and learn what it looks like when it is perfect. room temperature is important, what will take three hours in my kitchen may only take two in yours. The dough will continue to rise in the fridge overnight too. Experiment with this. take a look at the cinnamon and raisin loaf too, this is really a basic recipe, to which sweet ingredients have been added.
Mostly what I use is wheat flour. This is the one which has the highest gluten content. Strong bread flour is the highest of all, but is not entirely necessary for the recipes. These are of course vegan, until you add other ingredients!
Gemma 🙂
Hi Gemma!
Thank you! I will definitely check out the other recipes. I must tell you that everything you said in your video was on point! Restaurant quality pizza dough and so easy. I did everything exactly as you said and it could not have been more perfect. So, so good! I’m making more pizza dough today to use up the leftover ingredients.? As a foster mom with 5 hungry kiddos, this is definitely going to be a once-a-week addition to our meal rotation. This dough took our pizza to the next level. So much fun and so delicious! Thank you for such a wonderful recipe and video. ?
Perfection, every time!
I just started baking for my grandkids and love your recipes .pizza and pretzel . can’t wait to try more .your making me a super star with my grandkids.LOl thank you
Yea! that is great Cindy. Kids really love baking, it is so good for them too, and spending time with granny is even more important!
time flies when they are having fun too,
Gemma 🙂
Hi, Gemma. I’ve just made my umpteenth batch of this and about to make a pizza. You note in this recipe that if you leave this dough it takes on sourdough properties. I’ve always wanted to try a sourdough loaf but am scared to try it as the recipes I’ve seen seem a bit fiddly. Would you put this on your list please and show us how it’s really done?!
Thanks.
Hi Sally,
This is a fiddly thing, but only because we do not tend to bake bread every day in the way it was done in the past.
Sourdough starter is a living organism, it develops yeast from the atmosphere, usually started with something like grapes.
You can also use a portion of this dough to start a sourdough, but it needs to be fed, and used, to keep it going, it is a process!
I may take a look at it soon, you could give it a try!
Gemma 🙂
I thought as much. Maybe I’ll just buy when I fancy. I’m happy to leave some things to the pros! Next on my list of first time make is frozen yoghurt. Looking forward to that!
Haha Sally, I tend to think about it like this, i had a starter when I lived at home, my Mum used to say it was like having an extra child!
Gemma 🙂