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Anchovy, pepperoni and ricotta pizza on a cooling rack.
James Strange

No knead pizza dough (same day)

5 from 11 votes
Forget the workout, embrace the ease! This no-knead pizza dough makes pizzeria-worthy pies a breeze, even for kitchen newcomers.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Resting time 8 hours
Total Time 10 hours
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 638
Ingredients Equipment Method

Ingredients
  

  • 699 grams All-purpose flour
  • 489 grams Water
  • 10 grams Salt
  • 2 grams Yeast Instant

Equipment

  • 1 Pizza Steel
  • 4 Proofing containers

Method
 

  1. Combine the dough ingredients.
  2. Mix to combine until no dry spots are visible.
  3. Cover and let rise until almost doubled in size.
  4. Perform 3 sets of stretch and folds, waiting 30 minutes between each one.
  5. Divide the dough into 4 balls and place into lightly oiled proofing containers
  6. Cover and let rise until doubled in size.
  7. Place a pizza stone or Pizza Steel into the oven
  8. Preheat oven to its highest setting
  9. Stretch out the dough balls into disks, and place the disks on parchment paper
  10. Top with your favorite toppings.
  11. Let rise for 5 minutes.
  12. Brush the edge of the dough with olive oil.
  13. Bake in the oven until your desired doneness is achieved
  14. Remove from the oven and cool on a cooling rack.