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Best-Ever Pizza Dough Recipe (No Knead)

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Hi 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.

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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.

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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.

Pizza Dough recipe, Pizza Dough, dough, No knead Pizza Dough , Best Ever Pizza Dough, Best Ever Pizza Dough RECIPE, Gemma stafford, Bold Baking, dough recipes, pizza recipes, Baking, Pizza, dough recipe, Bigger Bolder Baking, Pizza sauce, Easy pizza sauce, Pizza margarita, best ever Pizza margarita

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.

And be sure to sign up HERE for my FREE Newsletter to get the latest Bigger Bolder Baking news including exclusive recipes!

4.57 from 165 votes
No-Knead Pizza Dough
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course: bread dough, Pizza dough
Servings: 4 pizzas
Author: adapted from
  • 3 1/2 cups (18oz/497g) unbleached all-purpose flour
  • 1/4 teaspoon dried yeast (I use instant)
  • 2 teaspoons salt
  • 1 1/3 cups (10 1/2floz/ 298g) water ( at blood temperature)
  • 2 tablespoons olive oil
  1. 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.
  2. Mix all of your dry ingredients together well
  3. Mix the oil into the water.
  4. 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.
  5. 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.
  6. 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 plastic 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.
  7. Allow the dough to sit at room temperature and ferment for about 12-18 hours. Keep out of direct sunlight.
  8. 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.
  9. 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.
  10. 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.
  11. Cut the dough into 4 pieces and using extra flour to handle if needed
  12. 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!
  13. 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.
  14. Once you have gotten your desired thickness spread on your sauce and add your topping.
  15. 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.
  16. Bake at 450oF (225oC) for roughly 10 minutes or until the base is crisp and golden brown
  17. Any dough that does not get used can be refrigerated or even frozen
  18. 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.






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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Marta on February 10, 2018 at 11:09 am

    Thank you for that awesome recipe!!!!! Best pizza ever!

  2. Mimi on February 10, 2018 at 10:08 am

    Hi Gemma! Great recipe!
    I’m wondering if I don’t use the remaining dough, how do I store it in the freezer?
    Thanks again!

    • Gemma Stafford on February 11, 2018 at 12:44 pm

      Hi Mimi,

      yes you can, just wrap it up in a plastic bag. Just note you will get the best results when you bake it off straight away.


  3. Natasha Arsova on February 10, 2018 at 8:19 am

    Hello Gemma,
    First of all thank you for the great recipes. I am trying to cook as better as I can and I am really glad that i found and subscribed your channel. Besides that I used 2 cups Whole wheat flour and 1 1/2 all purpose (plus I added more water), the pizza was really really tasty!!!
    Have a nice day and stay awesome.

    • Gemma Stafford on February 11, 2018 at 12:47 pm

      Hi Natasha,

      Really glad you had success. I’m thrilled to hear that.


  4. eves on February 4, 2018 at 4:15 pm

    Can i use all purpose flour? Thanks ????

    • Gemma Stafford on February 4, 2018 at 5:32 pm

      Yes just note that you might not need all the liquid so don’t add it in all at once. add 3/4 liquid, mix and then see how you are doing. 🙂

  5. Carol on February 4, 2018 at 2:46 pm

    Gemma, I feel like you’ve been here with me today! I made your cinnamon raisin bread for breakfast today and we are enjoying your pizza and sauce for our Super Bowl party tonight. Love the pizza dough. I will use my steel the next time to see how that works. Very easy, no stress! Thanks for another winner!

    • Gemma Stafford on February 4, 2018 at 4:48 pm

      Hi Carol,

      I’m thrilled to hear that! pizza is perfect Super Bowl food.

      I have read so many messages on Facebook about my cinnamon bread it just remind me that I need to make it again.

      Go team!!
      Gemma 🙂

  6. rhicha on February 2, 2018 at 12:16 pm

    how can i store the dough and for how long?


    • Gemma Stafford on February 3, 2018 at 12:08 pm


      After proofing over night you can then put it in the fridge and keep it there for 3 days. 🙂

  7. Maïté Orrico on January 16, 2018 at 3:47 am

    Hello Gemma,
    Thank you so much for this recipe!! We had a pizza day/lunch with my family last Saturday and although my parents bought the pizza dough at the store I decided to try and make a small batch of your recipe and it was a huge success!! My mom even told me to make it again soon 🙂 I can’t wait to try an other one of your recipe!
    Thank you!

    • Gemma Stafford on January 17, 2018 at 4:26 am

      I am really happy that you tried this recipe, it really is easy peasey, once you remember to get it ready ahead of time. Well done you, you will be the star of the kitchen,
      Gemma 🙂

  8. Icey Lee on January 6, 2018 at 11:50 pm

    Hi there Gemma.
    Followed by your video.I had sucess in making my 1st pizza. Was so happy. It tasted good. My neighbor & I enjoyed it.
    Thank you so much again for this brilliant video .I adore your youtube channel alot. ????

    • Gemma Stafford on January 7, 2018 at 2:52 am

      Hi there,
      Thank you so much for being in touch, I am happy to hear this,
      Gemma 🙂

  9. Marc on December 19, 2017 at 5:01 am

    Hi gemma
    What can i substitute to yeast?

    • Gemma Stafford on December 19, 2017 at 5:39 pm

      Hi Marc,

      Unfortunately you can’t sub out the yeast for this recipe. It is a yeasted dough.

      Hope this helps,

  10. Marc on December 18, 2017 at 10:04 pm

    Hi gmma
    What is the use of the yeast? Can i leave it out from the recipe?

    • Gemma Stafford on December 19, 2017 at 2:12 am

      Hi Marc,
      NO!! you cannot leave this out of the recipe, it is essential to this particular one.
      You can make a scone dough, using baking powdr if you wish, or self raising flour, but it will not be this traditional pizza dough. ( take a look at this one, you can roll this one flat, and bake like a pizza if you wish.
      Thank you for being in touch,
      Gemma 🙂

  11. nemwar on December 9, 2017 at 3:42 pm

    Hi Gemma! I’m Jesús from Mexico, and I want to thank you for sharing your amazing recipes, I enjoyed very much making this pizza recipe, I love pizza a lot since I was a little kid; it turned out just amazing! 😀 Thank you so much!

    • Gemma Stafford on December 9, 2017 at 5:15 pm

      Hi Jesus,

      Thank you so much for your lovely message. I’m really delighted you like my recipes.


  12. Mifeng86 on December 3, 2017 at 7:36 am

    Underground pizzeria? Man, I would’ve loved to have you as a neighbor :).

    • Gemma Stafford on December 4, 2017 at 3:35 am

      Hi there,
      Thank you, that is very kind. The neighbors around here all know when it is baking/filming day at my house, and form an orderly queue! Thank goodness for that, I do need the help!
      Gemma 🙂

  13. Prabhjot Kaur on November 26, 2017 at 11:37 pm

    Hi Gemma ????,
    Do I have to proof for 2 hours at room temperature and then for 12-18 hours in the fridge or entirely at room temperature?
    – Prabhjot

    • Gemma Stafford on November 27, 2017 at 2:30 am

      Hi there,
      You proof it at room temperature to get it going. Then you allow it to stand for at least 8 hours, in the fridge if you live in a very warm place. In Ireland where I grew up I would not refrigerate this at this time of year, it is cold!
      If you are baking this as a bread, you form, handle it as lightly as you can, and proof it again. This is really just the second proofing.
      This is a flexible recipe, you can add to it, bake as a loaf, as rolls, as pizza. It is really worth getting to know it!
      Gemma 🙂

      • Prabhjot Kaur on November 27, 2017 at 8:02 pm

        Can I use sponge and dough method for this one?

        • Gemma Stafford on November 28, 2017 at 1:33 am

          Hi there,
          There is no need, pardon the pun, to do this with this no Knead dough, it is a fermented dough.
          If you mean that you will use wholemeal flour you will need to be careful about adding the liquids, a nice stick dough, but not wet, will work best.
          I do hope this is of help to you,
          Gemma 🙂

  14. Hana on November 22, 2017 at 1:17 am

    Hi Gemma,
    Can I use your recipe and cook only with pan not oven or microwave?

    • Gemma Stafford on November 22, 2017 at 1:46 am

      Hi Hana,
      Yes – ish! Haha! I know this is not a great answer, but you would need to be able to bake the base separate to the topping, and then hope to be able to get the cheese to melt, presuming you are thinking of making pizza. I would make it work, but it will be tricky. You will need to cover the pan to generate heat/steam for the bake, control the temperature so you brown the base but do not burn it, and turn it only when it is just about baked. Then add the toppings, and cover. I think you can do it, but it will take a little practice. You can have fun with it, and let us know how it worked for you,
      Gemma 🙂

      • Binu on November 25, 2017 at 2:05 am

        Hi, I have made pizza in the pan on the stove. That came out well. I cooked the base first, cooked veggies separately. Then removed from heat. Assembled the sauce, veggies , cheese n covered the pan n cooked it till cheese melts! Hope this helps.

        • Gemma Stafford on November 25, 2017 at 2:55 am

          Hi Binu,
          Fist of all well done you, it is all about meking what we have available to us, work for us!
          Secondly, thank you for reaching out to another Bold Baker, it is always great to get your insights, especially in an area that I am not so familiar with.
          It is great that you are here with us,
          Gemma 🙂

  15. Pris on October 14, 2017 at 1:49 am

    Hi Gemma,

    The place I live in usually use grams as the unit however, the flour measurement of 525g seems a lot so I googled and get varied results. Some of the conversion for 1 cup of flour is at 125g, 128g, 150g etc. Please advise as I’m not familiar with using cups as the unit. Thanks.

    • Gemma Stafford on October 14, 2017 at 4:35 am

      Hi Pris,
      If you use grams where you live then follow the recipe in grams!
      Cup measurements are an informal method of measurement, how a cup is loaded changes the equivalent weight. Choose your style of measurement and stick to it. My recipes work with my measurements, I have designed them to do so.
      Flour in different places is also different, and it absorbs liquids in different ways too
      Try this recipe, you will see what I mean.
      Gemma 🙂
      Gemma 🙂

      • Pris on October 15, 2017 at 7:03 am

        Hi Gemma,

        Thanks for the advice and recipe. Where I stay the weather is hot and humid thus, I usually avoid making bread or recipe that requires fermenting as I understand the weather and humidity plays a big part in dough making. This is actually my first attempt on making pizza and I will say it’s a success. Not perfect yet, will continue to master and better it. Looking forward to more of your creation and sharing.


        • Gemma Stafford on October 15, 2017 at 10:40 am

          Hi Pris,
          Yes, the climate really does affect dough, but you will learn to work with it. A cold place gives as many problems, in a different way.
          You will get there, and refrigerating a fermenting dough really works. well done you,
          Gemma 😉

  16. judy on October 12, 2017 at 7:30 am

    hello gemma…i want my dough to have some taste of sweetness to it and not bland. how much sugar should i put into it? Thanks!

    • Gemma Stafford on October 13, 2017 at 3:59 am

      Hi Judy,
      About 2 tablespoons, to a full batch of dough, will sweeten it without being too much,
      Gemma 🙂

      • Ananya961 on October 21, 2017 at 11:26 am

        Hello Gemma!
        I have an electrical oven and I want to bake a pizza using this dough( have already made the dough) so I was wondering at what temperature should I bake it , how long do I have to pre heat it and where should I bake it as in on which rack of the oven ( top, middle or bottom?)
        Please reply.

        • Gemma Stafford on October 22, 2017 at 10:29 am

          Hi Ananya,

          Bake it at the temp i gave. Usually the top rack is the best but every oven is different. Preheat the oven for 15 minutes before use. 🙂

        • Ananya961 on October 23, 2017 at 4:12 am

          Thank you! Will do this and probably post a picture on how it went
          🙂 😀

  17. Maria Vivian on October 3, 2017 at 7:32 am

    Love your recipes. I did the cookie dough and it was great. I am doing this no knead dough and I have a question. If I make this as a loaf or a round bread, what temperature and how long do I bake it?

    • Gemma Stafford on October 4, 2017 at 2:33 am

      Hi Maria,
      This is, as you have noticed, a basic bread dough. It is great baked as a loaf, or a cob. Do not over work it when you shape it for baking, just gently form it. Bake at 220C for about 35 minutes. Tap the bottom of the loaf to check for a hollow sound, then it is done. Cannot be precise about time, you will need to keep an eye on it. Happy baking,
      Gemma 🙂

      • Maria Vivian on October 4, 2017 at 2:36 am

        Thanks Gemma!

  18. kittymom on September 30, 2017 at 3:00 pm

    Hi Gemma,

    Can I make the same recipe with whole wheat flour. I try to avoid the white flour. Will it change my recipe in any way?
    Thank you once again foe posting such wonderful and doable recipes.

    • Gemma Stafford on September 30, 2017 at 9:14 pm

      yes you can, it will work well 🙂

  19. Shortys on September 28, 2017 at 6:20 am

    Hi gemma if I wanted to make a batch of pizza bases to freeze can I part bake the bases first and freeze? How long should I bake for?

    Thanks x

    • Gemma Stafford on September 28, 2017 at 7:37 am

      Hi there,
      Yes! I do this sometimes. Bake until almost there, lightly browned. This will do it for you,
      Gemma 🙂

  20. Cactus Jack on September 26, 2017 at 8:55 am

    Made this receipe yesterday and it turned out fantastic! Your tip on putting less toppings on the pizza was much needed. I am famous for making huge pizzas with a boatload of toppings, so I have trouble getting them off the board to peel and into oven. Glad I took your advice, the sourdough crust is fantastic! This is a keeper! Thanks.

    • Gemma Stafford on September 26, 2017 at 10:00 am

      Yes!! I am really happy to hear this. I have also found it ti be true that you cannot get it into the oven if it is overloaded. I made the mistake of cracking an egg on to the pizza once, before I tried to get it on to the pizza stone, do not try this!!. Haha! it was a mess. You can break one on once it is the oven though, if this is your kind of pizza.
      Thank you for being in touch,
      Gemmma 🙂

  21. Prabhjot Kaur on September 25, 2017 at 10:09 am

    Hi Gemma,
    I absolutely love your recipes. But I have a question. Don’t we normally mix the active dry yeast in the water before we use it? And if I use instant dry yeast, how long should I let it ferment for without the dough going bad?

    • Gemma Stafford on September 26, 2017 at 3:16 am

      Hi there,
      Instant dried yeast can be added right into the flour, no matter which technique you are using. You can of course sponge it in the liquids if you wish, it proves that it is alive!
      I prefer to ferment a dough when I know I will have time to finish the bake. this is a quick dough to assemble, so there really is no need to leave it for days at a time. It will continue to ferment happily for three or so days, but I prefer to bake within a day or so. Try it!
      Thank you for being with us,
      Gemma 🙂

  22. Jane on September 21, 2017 at 9:45 pm

    can i use vegetable oil instead of olive oil? tnx ! 🙂

    • Gemma Stafford on September 22, 2017 at 8:50 am

      hi Jane,
      Yes, that will work very well,
      Gemma 🙂

      • Jane on September 22, 2017 at 9:41 pm

        thank you very much for the reply… 🙂 I’m biggest fan of yours. excited to try that and hope it’ll be succesfull :*
        more power to you bigger bolder baking.

  23. Akanshasureka on September 21, 2017 at 5:59 am

    Hi Gemma, I wanted to know what can use as a substitute for yeast cause very difficult to find it in my city. And I still haven’t been able to find it so????

    • Gemma Stafford on September 22, 2017 at 9:27 am

      hi there,
      There really is no substitute for yeast in this recipe. You can make a scone type dough, like here (, but it not the same thing.
      Where do you live? If there is a bakery in your town they may sell you some yeast. You can also make a sourdough bread starter, but this is a big process, you can look it up online.
      I hope this helps you,
      Gemma 🙂

      • Akansha on September 23, 2017 at 2:56 am

        I actually have tried a lot of bakeries but still not able and I am from India???? . But anyways thank you very much????

    • Ananya961 on October 21, 2017 at 11:29 am

      I live here too and you may be able to find it in shops like More and Nilgiris or spar. Check them out. I usually get dry yeast( I never found active dry yeast) by a company called bakers , activate it using package instructions and then use them in recipes and it works out fine. Do check it out and hope this helps

      • Binu on November 25, 2017 at 2:10 am

        Wanted to add, I use the same brand n it’s worked for all my baking recipes. You can try Amazon too.

  24. Aayushi on August 29, 2017 at 6:45 am

    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…

    • Gemma Stafford on August 29, 2017 at 6:33 pm


      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,

  25. Violeta68 on August 27, 2017 at 3:55 am

    Gema, Thank you for this recipe! The best pizza I’ve made ( sorry for my english ).

    • Gemma Stafford on August 27, 2017 at 8:14 pm

      I’m delighted to hear that!!

      Keep up the great baking 🙂

  26. anu on August 24, 2017 at 11:51 am

    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?

    • Gemma Stafford on August 25, 2017 at 9:36 pm


      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,

  27. Binu on August 22, 2017 at 9:44 pm

    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!☺️

    • Gemma Stafford on August 23, 2017 at 2:08 am

      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 🙂

      • Binu on November 3, 2017 at 8:13 am

        Hello, today was pizza nite,we had it with turkey mortadella, mushrooms ,onions n cheese.My kids helped me prepare it, great pizza !!????????

        • Gemma Stafford on November 4, 2017 at 10:34 am

          Hi Binu,
          That is the idea, and getting the kids involved is genius. It really helps them to respect food, really happy to hear this,
          Gemma 🙂

  28. SmritiJhamb on August 6, 2017 at 7:38 am

    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?

    • Gemma Stafford on August 7, 2017 at 2:45 am

      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 🙂

  29. me myself & i on August 2, 2017 at 8:41 pm

    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?

    • Gemma Stafford on August 3, 2017 at 2:24 am

      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 🙂

  30. PriyaJogy on July 20, 2017 at 9:51 am

    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

    • Gemma Stafford on July 22, 2017 at 12:32 pm

      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 🙂

  31. Tina Coppola on July 8, 2017 at 1:08 pm

    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.

    • Gemma Stafford on July 10, 2017 at 8:02 am

      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 🙂

  32. AmalAliaTaher on June 29, 2017 at 5:24 pm

    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.

    • Gemma Stafford on July 2, 2017 at 3:23 am

      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 🙂

  33. Nandana on June 29, 2017 at 1:36 am

    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?

    • Gemma Stafford on July 2, 2017 at 4:55 am

      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 🙂

  34. JULIA JONES on June 27, 2017 at 10:56 am

    I don’t have any plastic wrap. Can I just put a plate over the top of the bowl?

    • Gemma Stafford on July 1, 2017 at 11:54 am

      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 🙂

  35. Mehanaz on June 25, 2017 at 1:36 am

    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.

    • Gemma Stafford on July 1, 2017 at 11:42 am

      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 🙂

  36. Anushka on June 18, 2017 at 7:58 am

    Hi Gemma

    Can you give me the link to you tomato sauce base for this pizza please as i cannot find it.

    Thank you ?

  37. Emily Pineo on June 8, 2017 at 9:36 am

    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?

    • Gemma Stafford on June 9, 2017 at 3:24 am

      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 🙂

  38. Christina on June 6, 2017 at 4:58 am

    Hi Gemma, how large of a pizza will this recipe yield?

    • Gemma Stafford on June 6, 2017 at 5:55 pm

      Hi Christina,

      roughly 12 inch pizza 🙂

  39. Akanksha on June 1, 2017 at 11:39 pm

    Are we required to preheat the oven before putting in the pizza?

    • Gemma Stafford on June 2, 2017 at 2:58 am

      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 🙂

      • Akanksha on June 2, 2017 at 5:34 am

        Okay thank you so much!! ☺

  40. Mona on May 26, 2017 at 4:35 pm

    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!

    • Gemma Stafford on May 27, 2017 at 2:33 am

      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 🙂

      • Mona on May 29, 2017 at 3:44 am

        Thanks gemma for your quicky reply. I will definitely give this a try…thanks for your suggestion :).

  41. Pippa Agius on May 25, 2017 at 2:46 am

    I am in the Philippines and it is very hot in side, do you think I should leave its outside to ferment?

    • Gemma Stafford on May 25, 2017 at 2:58 am

      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 🙂

  42. Kaye on May 21, 2017 at 5:32 pm

    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? 🙁

    • Gemma Stafford on May 22, 2017 at 1:58 pm

      yeah still totally ok. It can ferment for up to 3 days :). It will just taste better.

  43. Shreyas Sharma on May 10, 2017 at 8:21 am

    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?

    • Gemma Stafford on May 10, 2017 at 8:24 am

      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 🙂

      • Amanda on August 2, 2017 at 5:48 pm

        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?

        • Gemma Stafford on August 2, 2017 at 7:15 pm

          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.

          • Amanda on August 2, 2017 at 8:24 pm

            Thanks so much, you’re a life saver : )

  44. Lian Arguin-Laverdière on May 3, 2017 at 3:42 pm

    Can we dissolve the yeast in water? Also, if I only use half of the recipe, is the waiting time still 12-18hrs?

    • Gemma Stafford on May 4, 2017 at 2:10 am

      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 🙂

  45. Chit on May 1, 2017 at 7:36 pm

    Hi gemma! English muffins please with nooks and cranny! Thanks thanks!

  46. Chit on May 1, 2017 at 7:35 pm

    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.

    • Gemma Stafford on May 2, 2017 at 3:08 am

      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.
      Ps, I will add English Muffins, nooks and crannies included, to my list 🙂

  47. Paula McGurk on April 12, 2017 at 1:23 pm

    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!!

    • Gemma Stafford on April 13, 2017 at 12:39 am

      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 🙂

  48. Jeni on March 18, 2017 at 11:28 am

    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!

    • Gemma Stafford on March 19, 2017 at 5:21 am

      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 🙂

      • Jeni on March 19, 2017 at 10:47 am

        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. ?

        • Jeni on March 20, 2017 at 2:59 pm

          Perfection, every time!

  49. Cindy Cole on February 27, 2017 at 5:51 am

    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

    • Gemma Stafford on February 27, 2017 at 9:57 am

      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 🙂

  50. Sally on February 25, 2017 at 3:31 am

    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?!

    • Gemma Stafford on February 26, 2017 at 6:23 am

      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 🙂

      • Sally on February 26, 2017 at 6:34 am

        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!

        • Gemma Stafford on February 26, 2017 at 8:13 am

          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 🙂

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