Easy No-Knead Pizza Dough
Pizza night just got easier with this quick no-knead pizza dough! It requires just 5 ingredients and less than 5 minutes of work.
Ingredients
- 1 ¼ cup (270 grams) warm water
- 2 ¼ teaspoons (7 grams) active-dry yeast or instant/quick-rise yeast
- 2 teaspoons (10 grams) salt
- 1 tablespoons (20 grams) honey
- 2 tablespoons (17 grams) olive oil
- 3 ¼ cup (390 grams) all-purpose flour (or 00 flour, preferred)
- Additional flour or semolina flour , for dusting
- Pizza toppings , as desired
Equipment
Instructions
- Add water, yeast, salt, honey, olive oil and flour to a large bowl. Mix with a spoon or dough whisk to make a thick shaggy dough.
- Cover and let rise 1-3 hours at room temperature until doubled in size, slightly puffy and full of bubbles. (Rise time will be quicker with instant yeast.)
- Divide dough in half and shape each half into a ball using floured hands. Dough will be sticky, that's normal. Add only enough flour as needed, and be careful not to add too much.
- On a floured surface, roll out dough into to a round about 12 inches wide (If you want a thinner crust, roll it out to 14 inches with a rolling pin). Don’t worry about making it a perfect circle. If the dough resists rolling and springs back, let it sit for 5 minutes then try again.
- Add desired toppings, then bake in a well-preheated 500°F oven for about 8 minutes until crust is golden and cheese is melted.
- Serve immediately.
Video
Notes
- This recipe makes two 14-inch pizzas, with approximately 12 ounces per pizza dough ball.
- After its initial rise, this no-knead pizza dough can be stored in the fridge for up to a week before using. Let chilled dough come to room temperature before rolling.
- Nutritional information is for pizza crust only.
Calories: 224kcal, Carbohydrates: 41g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Sodium: 583mg, Potassium: 56mg, Fiber: 1g, Sugar: 2g, Vitamin C: 1mg, Calcium: 8mg, Iron: 2mg
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