Go Back
–+ servings
Anchovy, pepperoni and ricotta pizza on a cooling rack.

No knead pizza dough (same day)

Forget the workout, embrace the ease! This no-knead pizza dough makes pizzeria-worthy pies a breeze, even for kitchen newcomers.
Print Recipe Pin Recipe
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Resting time: 8 hours
Total Time: 10 hours
Course: Main Course
Cuisine: American
Keyword: pizza dough
Servings: 4 servings
Calories: 638kcal
Author: James Strange

Ingredients

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

Instructions

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

Nutrition

Calories: 638kcal | Carbohydrates: 134g | Protein: 18g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 979mg | Potassium: 192mg | Fiber: 5g | Sugar: 0.5g | Vitamin C: 0.003mg | Calcium: 31mg | Iron: 8mg
Tried this recipe?Mention @james_strange_eats or tag #james_strange_eats