No-Knead Best Pizza Dough Recipe

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Best Pizza Dough Recipe is your go-to for effortless, homemade pizza that tastes like it’s from your favorite pizzeria. It’s simple yet delivers incredible results. Whether you’re a seasoned baker or new to pizza making, this recipe is foolproof and flexible.

• Unbeatable Flavor: Fermented overnight for a rich, complex taste.
• Perfect Texture: Light, bubbly, and chewy—just like professional pizza dough.
• No Special Tools Needed: Mix by hand in one bowl—no mixer or fancy equipment required.
• Make-Ahead Friendly: Prepare in advance and store for up to 4 days in the fridge.
• Versatile & Easy: Works for any pizza topping combination, from classic Margherita to creative gourmet flavors.

I first made this pizza dough back in 2010, and since then, I’ve made it more than 30 times. While it was already a fantastic recipe, over the years, my pizza standards grew, and I wanted to take it to the next level. After re-testing and refining the process, I’m thrilled to share the improved version with you!

Some key upgrades include swapping all-purpose flour for bread flour, which creates a bubblier crust with a perfect chew. I also extended the fermentation time from 12 hours to at least 18 hours, sometimes even refrigerating the dough for an extra day or two. This step enhances both the flavor and the texture, creating beautiful air bubbles. Finally, I introduced a series of gentle pulls and folds to strengthen the dough and help it trap more gas, resulting in a lighter, airier crust.

This recipe was already great, but these small tweaks made a huge difference, transforming it into the best pizza dough I’ve ever made. I can’t wait for you to try it!

Bold Bakers Loved This!

“This is my go to recipe for pizza dough. I usually make some up to have fresh, freeze some of the dough and also make up some pizza to slice and put those separately in the freezer so I always have a last minute meal on hand to have with salad.” — Jane

“I’ll never order take away pizza again, this is amazing I love it.” Ange

“This recipe is a winner! I’ve tried various other pizza base recipes but this one is just superb and gets a big thumbs up from my husband too! ”  –Teresa

IMPORTANT NOTE: This recipe was improved and updated on 2/9/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, best flour for making homemade pizza dough, and Pro Chef Tips.

Table of Contents

• What is the Best Pizza Dough Recipe?
• Tools You Need
• Ingredients and Substitutes
• How to make the Best Pizz Dough
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• What is the Best Flour For Making Homemade Pizza Dough?
• More Pizza Recipes

What is The Best Pizza Dough Recipe?

The Best Pizza Dough Recipe is a no knead dough that uses just 5 ingredients to create a light, chewy, and flavorful crust—perfect for any pizza lover. This easy method requires minimal hands-on time, making it ideal for both beginners and seasoned bakers.

• 5 Ingredients: Bread flour, salt, yeast, water, and olive oil.
• No Kneading Required: The dough develops its texture and flavor through fermentation.
• Overnight Fermentation: A minimum of 18 hours for enhanced flavor and a bubbly, chewy crust.
• Flexible & Foolproof: Ideal for any pizza topping and easy to make ahead.
• Simple Technique: Mix by hand in one bowl—no special tools needed.

Tools You Need

• Measuring cups and measuring spoons
• Mixing bowl
• Kitchen towel
• Rolling pin
• Parchment paper (optional)
• Large baking sheet, Pizza stone or cast iron pizza pan

Pizza Dough Ingredients and Substitutes

Bread Flour:

• Provides structure and chewiness due to its higher protein content.
• Substitute: All-purpose flour can be used, but the dough may be slightly softer and less chewy. For extra chew, you can mix in a little vital wheat gluten.

Salt:

• Enhances flavor and strengthens the dough by regulating yeast activity.

Instant Yeast:

• Helps the dough rise by fermenting and producing carbon dioxide.
• Substitute: Active dry yeast can be used, but it needs to be activated in warm water first. If you want to use active dry yeast instead, for every teaspoon of instant yeast in the recipe, use 1 ¼ teaspoons of active dry yeast. Bring the liquid in your recipe to blood temperature and mix in active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top. Mix with remaining ingredients and continue as instructed.

Water:

• Hydrates the flour, activating the yeast and creating the dough’s consistency.
• Substitute: You can use warm milk for a slightly richer dough or add a splash of olive brine for extra flavor.

Olive Oil:

• Adds flavor and moisture, making the dough more pliable.
• Substitute: Any mild vegetable oil (canola, sunflower) works well, though it will alter the flavor slightly. Butter is another option for a richer dough.

How to Make The Best Pizza Dough Recipe

3. Proof the dough: Add a splash of olive oil to the bowl and coat the dough in it. Cover tightly with cling wrap and a kitchen towel and allow the dough to sit at room temperature and ferment for a minimum of 12 hours but up to 18. After 18 hours it can be put in the fridge for up to 3 days.

The Next Day: Shape and Bake the Pizza

Shape the dough

4. Turn out the dough onto a lightly floured surface.
5. Cut the dough into 4 pieces ( about 205g each) and knock out the air from the dough by pulling and folding the dough as seen in the pictures above.
6. Shape each portion of dough into a ball. Allow the dough to rest on a floured tray covered for a minimum of 1 hour.

Bake pizza

7. Prep: Preheat the oven to 450℉ (225℃) and place a pizza stone or a tray on the rack.
8. Final shape: 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 counter.

9. Assemble: Spread on pizza sauce, leaving a 1-inch boarder around the pizza. Follow with the cheese and any other toppings you like. 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.
10. Bake: Slide onto the preheated tray in your oven and bake for roughly 10 minutes or until golden and the base is crisp and golden brown.
11. Enjoy the pizza fresh from the oven.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips for Homemade Pizza Dough Recipe

• Bread Flour vs. All-Purpose Flour: I switched to bread flour for better results, as it creates a chewier, more structured dough. However, if you don’t have bread flour, all-purpose flour still works well, though the texture may be slightly softer.
• Avoid Whole Wheat Flour: While whole wheat flour has its place, I wouldn’t recommend using it in this recipe. Some things—like pizza dough—are best made with 100% white flour to achieve the ideal texture and flavor.
• Pulls and Folds: Follow the series of pulls and folds in the recipe. This technique strengthens the dough, helping it trap gas and develop a light, airy texture.
• Chill for Better Flavor: If you have the time, let the dough chill in the fridge for at least a day (and up to 3) after the bulk fermentation. The extended rest allows for deeper flavor and a better overall texture.
• Be Patient with Fermentation: Don’t rush the fermentation process. The longer you let the dough rise (within reason), the better the flavor and texture. If you can, aim for a full 18 hours at room temperature before refrigerating for the best results.
• Room Temperature Ingredients: Ensure your water and olive oil are at room temperature to properly activate the yeast and achieve consistent results. Too hot or too cold, and it may interfere with the dough’s rise.
• Flour Your Surface Well: When shaping your dough, dust your work surface and hands with flour to prevent sticking, but avoid using too much, as it can affect the dough’s texture.

Make Ahead and Storage Instructions

Make-Ahead:

• After mixing the dough, let it ferment at room temperature for a minimum of 18 hours. Once it has risen, you can refrigerate it for up to 3 days. This extended chilling period enhances the flavor and texture.
• If you’re planning to make pizza later, you can shape the dough into balls and refrigerate them individually for up to 2 days.

Storing Leftover Dough:

• Refrigerator: If you have leftover dough after making your pizza, wrap it tightly in a ziplock bag or store it in an airtight container. Keep it in the fridge for up to 3 days.
• Freezer: Alternatively, freeze the dough for up to 4 weeks. To freeze, place in a ziplock bag wrap and put it in a freezer.
• When you’re ready to use it, thaw it in the fridge overnight, then allow it to come to room temperature before shaping.
• Refrigerating or Freezing After Shaping: If you shape your dough into pizza balls, you can store them in the fridge for up to 2 days. If freezing, place them in a lightly oiled container, ensuring there’s enough room for the dough to expand. Thaw in the fridge overnight before using.

What is the Best Flour For Making Homemade Pizza Dough?

The best flour for homemade pizza dough depends on the texture and chewiness you want, but in general, high-protein flours are preferred. Here’s a breakdown of the top choices:

• Bread Flour:

  • Best for: A chewy, structured crust with a satisfying bite. Bread flour has a higher protein content (about 12-14%) than all-purpose flour, which helps develop gluten and creates a light, airy pizza dough with a firm, slightly chewy texture. This is the ideal choice for most pizza dough recipes, including the one we’ve discussed.

• All-Purpose Flour:

  • Best for: A softer, lighter dough. While not as chewy as bread flour, all-purpose flour (with a protein content of about 9-11%) still works well for pizza dough. It’s a good choice if you prefer a more delicate texture, though the dough might not have as much structure.

• 00 Flour (Double Zero Flour):

  • Best for: Ultra-smooth, Neapolitan-style pizza crust. This finely milled Italian flour has a very low protein content, resulting in an ultra-soft and elastic dough that bakes into a thin, tender, and slightly crispy crust. If you want to make authentic Italian-style pizza at home, 00 flour is the best choice.

• Whole Wheat Flour:

  • Best for: A denser, heartier crust with added fiber. While whole wheat flour can be used for pizza dough, it creates a denser texture and alters the flavor. If you like a more rustic, nutty taste, you can replace up to half of the bread flour with whole wheat flour.

• Semolina Flour:

  • Best for: Adding a slightly nutty flavor and extra texture. Sometimes used in combination with other flours, semolina flour is coarse and adds a wonderful crunch to the dough, though it’s not typically used as the main flour in pizza dough.

Favorite Pizza Toppings Variations

Once you’ve perfected your pizza dough, the possibilities for toppings are endless! Here are some delicious combinations to try:

• Classic Margherita:

  • Tomato sauce, fresh mozzarella, fresh basil, olive oil, and a pinch of salt. Simple and timeless.

• Pepperoni & Mozzarella:

  • Tomato sauce, shredded mozzarella, and plenty of pepperoni. A fan favorite for a reason!

• Mushroom & Mascarpone:

  • A creamy base of mascarpone cheese, sautéed mushrooms, garlic, and a sprinkle of thyme for a rich and savory pizza.

• Prosciutto & Arugula:

  • Tomato sauce, fresh mozzarella, thin slices of prosciutto, and a handful of peppery arugula added after baking. Drizzle with balsamic reduction for extra flavor.

• BBQ Chicken:

  • BBQ sauce base, cooked chicken breast, red onions, cilantro, and mozzarella. A sweet and savory favorite.

• Four Cheese:

  • A combination of mozzarella, fontina, parmesan, and gorgonzola. Perfect for cheese lovers!

• Hawaiian:

  • Tomato sauce, ham, pineapple, and mozzarella cheese. Sweet and savory in every bite.

• Veggie Supreme:

  • Tomato sauce, mozzarella, bell peppers, red onions, black olives, spinach, and mushrooms. A colorful, fresh option.

• Fig & Goat Cheese:

  • A base of olive oil, sliced figs, goat cheese, caramelized onions, and a drizzle of honey after baking for a sweet and savory balance.

• Spicy Sausage & Peppers:

  • Tomato sauce, mozzarella, spicy Italian sausage, roasted red peppers, and a touch of chili flakes for heat.

Get All Of My Pizza Recipes

I know a thing or two about homemade pizza!

• Deep Dish Pizza
• The Best New York Pizza Recipe Outside of NY
• Cauliflower Pizza Crust In 5 Simple Steps
• The Simplest Sourdough Pizza Crust (That’s Perfectly Chewy)
• The Most BUBBLY Focaccia Pizza You’ll Ever Make (No-Knead)!
• Stovetop Pizza: Making Pizza Without An Oven
• Pear, Prosciutto, and Gorgonzola No-Knead Pizza
• 15-Minute Pizza Dough Recipe (No Yeast)
• Microwave Mug Pizza
• Pepperoni Pizza Rolls
• Crazy Dough Pizza
• Pizza Cupcakes
• Pizza Pull Apart Bread
• Pizza Savory Pop-Tarts

IMPORTANT NOTE: This recipe was improved and updated on 2/9/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, best flour for making homemade pizza dough, and Pro Chef Tips.

Try These Recipes!

Chocolate Hot Cross Buns Recipe

Creamy Chicken Cobbler with Mushrooms

$5 Gourmet Pizza Recipe

Flakiest Laminated Biscuits