No Knead Pizza Dough Recipe - Learn how to make homemade pizza dough with a Kitchen Aid mixer in a few easy steps! There’s no kneading involved and made with 6 simple ingredients.
Whether it’s game day, date night, or a busy weeknight, you can never go wrong with pizza. It’s even better when it’s made at home with the best no knead pizza dough!
So soft and tender, this No Knead Pizza Dough Recipe is made with only 6 ingredients and comes together so easily. I know making homemade bread or working with yeast can feel intimidating but this recipe is different! You don’t even need to get your hands dirty because the standing mixer does all the work.
When your dough is ready to go, either store it in the freezer to make homemade pizza whenever you want or use it right after the first rise. I love using it to make Bacon Spinach Artichoke Pizza and a Three Cheese Pizza for the kids!
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Pizza dough ingredients
Making no knead dough at home isn’t hard when you have the right ingredients and a standing mixer. These 6 ingredients are all you need:
- All purpose flour
- Dry active yeast
- Sugar
- Sea salt
- Olive oil
- Lukewarm water
See the recipe card for the full information on recipe ingredients and quantities.
How to make the best homemade pizza dough
Step 1: Mix all of the ingredients except the flour in the bowl of a standing mixer with the dough hook attached. Or simply use a whisk.
Step 2: When they’re all mixed together, slowly add in the flour. Keep mixing until a ball of dough forms.
Step 3: Transfer the ball of dough to a bowl greased with some olive oil or floured with a flour. Cover the bowl with a clean kitchen towel and let the dough rest until it doubles in size.
Step 4: When it’s ready, you can cut the dough into 4 pieces, use it all right away, or store it for later. Use it to make these homemade pizza rolls, or wrap the balls in plastic to store in the fridge or freezer.
Tips and tricks
- Handle the dough with care. The more you stretch it out or mix the dough, the more air is released. This will create a stiff, dense dough.
- If you only have instant yeast, you won’t need to bloom the yeast beforehand unlike if you’re using active dry yeast. To do this, mix the dry ingredients together in the bowl and pour the warm water and oil over top. Gently mix the dough together and continue following the recipe instructions afterward.
- Having a hard time stretching the dough? Let it rest for about 10 minutes before continuing to stretch it out. This will give the gluten in the dough time to relax.
FAQs
You can! Feel free to make the dough and leave it to rest in a covered bowl in the fridge overnight.
This not only gives it more time to rise but will develop more flavor and air bubbles as it ferments (which means the dough will be nice and soft).
The great thing about homemade pizza dough is that you can keep it in your freezer for days or even months at a time.
When it comes time to use the frozen dough, let it thaw completely overnight in the fridge.
Leave it on the kitchen counter for 30 minutes so it can come down to room temperature. From there, you’ll be ready to roll it out and make your pizza!
You can! To do so, combine all of the ingredients (except the flour) in a bowl and gently mix with a wooden spoon. Slowly stir in the flour until a dough forms. Cover the bowl with a towel to let it rise for 1 to 2 hours or until the dough is double in size.
No-knead dough is meant to be wetter than traditional dough. Use oiled or wet hands when handling it.
At room temperature, 12–24 hours is ideal. In the fridge, you can cold ferment it for up to 72 hours for extra flavor.
The hotter, the better—450–500°F (230–260°C). A fast, high-heat bake gives the best texture.
Yes! After the first rise, divide into portions, lightly oil, and freeze. Thaw overnight in the fridge before using.
More Recipes Using Homemade Dough
More Pizza Flavored Recipes
- Sourdough Pizza Rolls
- Pizza Casserole
- Khachapuri Georgian Cheese Bread - Cheeseboat
- 20-Min Cheesy Hash Browns Breakfast Pizza
- Cheese Stuffed Pizza Rolls
- Cast Iron 3 Cheese Pizza
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📖 Recipe
No Knead Pizza Dough
Equipment
Ingredients
- 2 ¾ cup water lukewarm
- 1 ½ tablespoons dry active yeast
- 1 ½ tablespoons sea salt
- 1 tablespoon sugar
- ¼ cup extra virgin olive oil
- 6 ½ cups all purpose flour unbleached
Instructions
- Activate the yeast: In a large mixing bowl (or stand mixer bowl with dough hook), combine lukewarm water, yeast, sea salt, sugar, and olive oil. Stir until yeast dissolves.- Water should feel warm (100–110°F), not hot.
- Mix in the flour: Add the flour gradually, mixing on low speed or stirring with a wooden spoon until no dry flour remains.- Dough will be sticky and shaggy—this is normal for no-knead dough.
- First rise: Transfer dough to a greased (or lightly floured) large bowl. Cover with a lid and let it rise at room temperature until doubled in size, about 2 hours. - Do not punch down—the air bubbles create a light crust.
- Shape and bake: Use immediately to shape into pizzas, calzones, flatbreads, or cheesy pizza balls. Bake at 450–500°F (230–260°C) until golden brown, about 12–15 minutes depending on thickness.- For best results, preheat a pizza stone or steel for 45 minutes before baking.
Notes
- Use Bread Flour – For that chewy, pizzeria-style crust. All-purpose works too if you like it softer.
- Sticky Dough = Perfect Dough – Don’t panic if it’s wet. Handle with oiled or wet hands.
- Stretch, Don’t Roll – Hand-stretching keeps those gorgeous air bubbles intact.
- Make-Ahead Friendly – Portion after the first rise, oil lightly, and freeze up to 3 months. Thaw overnight in the fridge and bring to room temp before baking.
- Refrigerate: Keep in a lightly oiled zip-top bag for up to 1 week.
Nutrition
Quote of the Day
Happy Cooking!
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