This dough is delicious, nuanced and flavorful- and is a breeze to make. With a 24-36 hour rise time, it does require advanced planning ahead of pizza night, but it’s so worth it. The extended rise time means no work kneading, and when we do “make your own pizza” nights with my kids and their friends, this is my go-to dough. I give them each a dough ball and a bunch of toppings and let them whip up their own masterpiece.
From Scratch, No-Knead Pizza Dough
Servings: 4 10-12" pizzas
Ingredients
- 4 cups all-purpose flour
- ¼ teaspoon dried yeast
- 1 ½ teaspoons kosher salt
- 1 ½ cups room temperature water
Instructions
- In a large bowl, combine the flour, yeast and salt. Pour in the water and using a wooden spoon, stir until the dough is shaggy and starts to come together. Switch to your hands and shape it into a rough ball in the bowl. The whole process should take just a few minutes. The amount of water you will need depends on the humidity that day and your flour. If you think you need less/more adjust accordingly. The dough should feel slightly wet and sticky, it would be tough to knead without adding more flour to keep it from sticking.
- Cover with plastic wrap and let it rise on the counter for 24-36 hours. Shape it into 4 medium dough balls (or smaller ones if doing personal pizzas) and place on an oiled baking sheet. Let rest for 30 more minutes then stretch for your pizzas, using your hands and a floured surface to shape into a circle. Top as desired and bake.