No Knead Pizza Dough

5 from 1 vote

So soft and tender, this No Knead Pizza Dough Recipe is made with only 6 ingredients and comes together so easily.

Prep Time15

Cook Time0

Total Time2 15

Course: Dinner

Cuisine: American

Servings: lb loaves

Calories: 875kcal

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.

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.