No-Knead Pizza Crust Recipe
Introduction
This no-knead pizza crust recipe is perfect for anyone looking to enjoy homemade pizza with minimal effort. It requires only a few basic ingredients and simple steps, making it accessible for cooks of all levels.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 1/4 cups warm water
- 1 teaspoon salt
Instructions
- Step 1: In a large bowl, combine the flour, yeast, and salt. Gradually add warm water while stirring until a sticky dough forms.
- Step 2: Cover the bowl with a clean towel or plastic wrap and let the dough rest at room temperature for 12 to 18 hours, until bubbly and doubled in size.
- Step 3: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- Step 4: Lightly flour a surface and gently shape the dough into a round pizza crust without kneading. Transfer it to a piece of parchment paper.
- Step 5: Add your favorite toppings and carefully slide the parchment paper with the dough onto the preheated stone or baking sheet.
- Step 6: Bake for 12 to 15 minutes, until the crust is golden and toppings are cooked.
- Step 7: Remove from the oven, let cool slightly, then slice and enjoy.
Tips & Variations
- For a crispier crust, bake on a preheated pizza stone or steel.
- Try adding herbs like dried oregano or basil to the dough for extra flavor.
- If you prefer a thinner crust, gently stretch the dough more before adding toppings.
Storage
Store any leftover pizza in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat or in a preheated oven until heated through and crust is crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dough ahead of time?
Yes, the dough benefits from a long rest. You can even refrigerate it for up to 24 hours to develop more flavor before baking.
Do I need a pizza stone to bake this crust?
No, a pizza stone helps create a crispier crust but a baking sheet works well too. Just preheat it for best results.
PrintNo-Knead Pizza Crust Recipe
This No-Knead Pizza Crust recipe offers an easy and foolproof way to enjoy homemade pizza without the hassle of kneading. Using minimal ingredients—flour, yeast, water, and salt—this dough develops flavor and texture through a long resting period. It yields a deliciously chewy, crisp crust perfect for any favorite toppings, baked right in your oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 12 hours 30 minutes
- Yield: 1 large pizza crust (10–12 inches) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Pizza Dough
- 3 1/4 cups (400g) all-purpose flour
- 1/4 teaspoon instant dry yeast
- 1 1/2 cups (355ml) warm water (about 105°F/40°C)
- 1 teaspoon salt
Instructions
- Mix Ingredients: In a large mixing bowl, combine the flour, yeast, and salt. Pour in the warm water and stir with a spoon or spatula until a shaggy, sticky dough forms.
- Rest the Dough: Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours, preferably overnight, until the surface is bubbly and the dough has doubled in size.
- Preheat Oven and Prepare Dough: When ready to bake, place a pizza stone or heavy baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes to ensure it’s very hot. Meanwhile, turn the dough out onto a floured surface and gently shape it into a ball without kneading.
- Add Toppings and Bake: Transfer the dough to a piece of parchment paper, add your desired toppings, and carefully slide the pizza with parchment onto the hot stone or baking sheet. Bake for 12 to 15 minutes until the crust is golden and toppings are cooked.
- Serve: Remove the pizza from the oven, let cool slightly, slice, and enjoy your homemade no-knead pizza crust.
Notes
- Use warm water (not hot) to activate the yeast without killing it.
- The long rest time develops flavor and gluten structure without kneading.
- Preheating the baking stone or sheet ensures a crisp crust bottom.
- For a crispier crust, bake on a pizza stone instead of a baking sheet.
- Store leftover dough in the refrigerator for up to 3 days or freeze for up to 1 month.
Keywords: no-knead pizza crust, easy pizza dough, homemade pizza, no kneading, simple pizza recipe
