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 my Bacon Spinach Artichoke Pizza and a Three Cheese Pizza for the kids!
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
- Sea salt
- Olive oil
- Lukewarm water
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.
Can I make the dough without a stand mixer?
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.
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.
Can I make it ahead of time?
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).
Using frozen pizza dough
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!
More recipes using homemade dough
No Knead Pizza Dough
- 2 3/4 cup water lukewarm
- 1 1/2 tablespoons dry active yeast
- 1 1/2 tablespoons sea salt
- 1 tablespoon sugar
- 1/4 cup extra virgin olive oil
- 6 1/2 cups all purpose flour unbleached
- Using stand mixer fitted with the dough hook attachment or a whisk, mix all of the ingredients except flour.
- On slow speed mix in the flour. Or if using a spoon, add flour and mix until everything is combined.
- Transfer dough to large greased with olive oil or floured with flour bowl. Cover with a towel, and allow to rest at room or warm temperature until dough rises and flattens on top, approximately 2 hours.
- The dough can be used after first rise. We love to use this dough to make pizzas or pizza balls with cheese. Refrigerate leftovers in a zip bag or freeze to use later. Enjoy!
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