Easy No-Knead Pizza Dough

Pizza night just got better with my quick and easy no-knead pizza dough! Just 5 basic ingredients and less than 5 minutes of prep is all you need for this soft, chewy and flavorful homemade pizza crust.

Friday night Pizza Night has been a regular fixture in our house for years. And while my basic pizza dough was my go-to pizza dough recipe for a long time, I’ve moved on to this amazing no-knead pizza dough and I’m never going back.

It’s easy to make, very forgiving, and seriously creates the best pizza crust. I impress guests all the time with this recipe. Give it a try for yourself, and see why everyone loves it!

Why this is the best pizza crust recipe

My recipe requires just 5 ingredients and less than 5 minutes to mix together (no mixer required!), then it rests on the counter until you’re ready for it. This easy pizza dough has great flavor, a nice chewy texture, and it’s a delicious foundation for your favorite pizza topping combinations!

5 reasons to start a Pizza Night in your home

• Takeout is always an option, but homemade pizza is better!
• This pizza dough recipe is easy and foolproof. Even if baking with yeast intimidates you, I promise you can do this, no problem.
• There’s a quick learning curve when it comes to making pizza— it won’t take long before you’re a pro.
• Homemade pizza is a lot of fun to make! We experiment a lot with different topping combinations, and no two pizza nights are ever the same.
• Pizza can bring people together, and a pizza night is a good excuse to slow down and gather.

Do I have you convinced? Let’s make some pizza!

Homemade pizza dough ingredients

This recipe makes enough dough for two 14-inch pizzas, with each ball of dough weighing approximately 12 ounces. Here’s what you’ll need to get started:

• All-purpose flour: Or 00 flour, see below.
• Yeast: You can use active-dry yeast or quick/instant yeast.
• Water: Cold or warm, depending on how quickly you want the dough to rise.
• Olive oil: Adds moisture and helps the crust brown in the oven.
• Honey: Tenderizes the dough, making it soft and chewy. (You can also use sugar.)
• Coarse salt: I like Diamond Kosher salt.
• Your favorite pizza toppings!

What’s the best flour for pizza dough? All-purpose flour is perfectly fine for pizza dough, but 00 flour takes it to the next level. It’s a finely milled, high-gluten flour that produces the best soft crust with a delightfully chewy texture. Trust me, it really does make a difference!

How to make easy no-knead pizza dough

1. Mix your dough: Combine all ingredients in a large bowl and stir with a spoon or dough whisk to make a messy, shaggy dough.
2. Let it rise: Cover and let the dough sit at room temperature for 1 to 3 hours until it’s puffy, bubbly and doubled in size. (More about the timing below.)
3. Divide and shape: Split the dough in half and form each portion into a smooth ball with floured hands.
4. Shape pizza crust: Dust with flour as needed, then shape the dough into a roughly 12-inch round using a rolling pin or your hands. If it springs back, let it rest for 5 minutes before trying again.

Choose your rise/fermentation time

This pizza dough is very forgiving! And you can pretty much choose your own rise time with the type of yeast you use, the water temperature when dough is mixed, or the temperature of where you let the dough rise.

• To speed up rise time: Use warm water and the full amount of either active-dry or instant yeast. Your dough will be ready in 1-2 hours.
• To increase rise time (and produce a better developed flavor): Use cold water and only 1 to 1 and 1/2 teaspoons of active-dry yeast. Your dough will be ready in 3-4 hours, or you can let it rise in the refrigerator for up to 24 hours.

Now on to the fun part, adding toppings and baking!

Add your favorite pizza toppings

You can get as creative as you like! Here’s a few suggestions:

• Sauce— Red sauce, white sauce, olive oil, and pesto are all great options. Store-bought pizza sauce is fine, but homemade pizza sauce is better!
• Cheese— I prefer whole milk low-moisture mozzarella as it has great flavor, melts evenly, and doesn’t add any sogginess like fresh mozzarella can. Parmesan, feta and goat cheese are great accent cheeses.
• Veggies— The sky is the limit when it comes to vegetable toppings. Slice veggies thin so they cook quickly, and pre-cooking items like onions and mushrooms will create more caramelized flavor.
• Meat— Use pepperoni, ham, bacon, sausage, ground turkey/beef, etc. All raw meats should be cooked beforehand, as the pizza baking time is so short.
• Greens— Leafy herbs and greens like arugula and basil should be added after baking. Spinach can be added before or after.

Okay, our pizzas are ready for the oven. Time to bake!

How to bake pizza in your oven

After years of perfecting homemade pizza in my kitchen oven, here’s what I recommend:

1. Move oven rack up. Place the top pizza rack about 6 inches from the top of your oven so the pizza browns better.
2. Bake at 500°F. (Or as hot as you can get it, if 500°F isn’t an option.) This high temperature causes the gas trapped inside the dough to expand very quickly, creating a light and fluffy crust.
3. Preheat oven for longer. Preheating for at least 30 minutes past when your oven tells you its ready ensures it’s thoroughly heated.
4. Use a pizza stone (good option) or pizza steel (best option). This gets the crust cooking immediately (similar to what happens in a traditional brick pizza oven) so the pizza cooks faster with a bigger spring. Let it preheat with the oven.

Ready to level up your homemade pizza? Invest in a high-heat dedicated pizza oven that’s gas or wood-fired, and cooks pizzas at 700-900°F. This produces the best light and chewy texture, and great browning with a slight char. I love my Gozney Roccbox pizza oven!

Homemade pizza tips

Read my full article, How to Make Pizza at Home: Your Ultimate Guide for lots of detailed pizza info and insider tips.

• Make-ahead options for pizza dough: After its initial rise, you can keep the dough in an airtight container in the fridge for up to a week before using. Let it come to room temperature before shaping crust.
• Don’t overload your pizza with toppings or else your pizza won’t rise properly and may turn out soggy. Aim for 3-5 toppings and no more than 1 cup per pizza.
• Work quickly once your ready to add toppings. The longer the shaped crust sits on the counter, the more likely it is to stick. Once crust is shaped, make sure the counter underneath is well-floured, then aim for only 1-2 minutes to add toppings and get it in the oven.
• Use semolina flour to help prevent crust from sticking (better option than cornmeal). I sprinkle some on top of my floured counter. 
• Use a pizza peel to easily transfer your pizza to and from the oven.
• Parchment paper works too, especially if you’re just starting out and nervous about the dough sticking. Just know that the crust won’t be as brown or crisp on the bottom. (Don’t use in ovens over 500°F.)
• You can also make pizza on the grill. Perfect for summertime pizza nights!
• Find a full list of my favorite pizza tools here.

Pizza recipes

• Sheet Pan Pizza
• Zucchini Corn Pizza
• Italian Sausage Pizza with Peppers, Tomatoes and Basil
• White Pizza with Bacon and Arugula

Note: This recipe was originally published October 2021 in partnership with Red Star Yeast, a brand I still use for Pizza Night every week. All opinions are my own, as always!