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No Knead Pizza Dough


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No Knead Pizza Dough


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No Knead Pizza Dough

I am so into this no Knead method so I had to try pizza dough and wow, it was amazing.


  • Ready Time : 0 min



  • 7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
  • • 4 teaspoons fine sea salt
  • • 1/2 teaspoon active dry yeast
  • 3 cups water


Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature about 18 hours, dough should have doubled and will look bubbly.

Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.

During the last hour of dough’s resting, preheat oven to 500.

Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10″–12″ disk.

Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




6 Responses to No Knead Pizza Dough

  1. avatar says: mrsbrite

    Can the “balls” be frozen to use at another time?

    • Yes, it says that in the instructions, go ahead make a bit batch and freeze some for the next time, the dough works well for bread sticks too.

  2. avatar says: lhgage

    Must all purpose flour be used? When I normally make pizza dough, I use white whole wheat flour… will this work? or maybe a mix of flours?

    • Great question. So far I have only made it with 50/50 white whole wheat and all purpose and I usually add about 2 tablespoons wheat gluten. I like to try new recipes with just white first then each time I try a bit more whole wheat. Not sure I can get away with more than 50/50, but let me know if you try it. I think it just won’t have quite the same texture and may need a bit more liquid.

  3. Can you freeze the dough? If so, how long?

    • Yes, at least a few months should be fine. I have one dough ball left in my freezer and it has been close to three months, will let you know if I have any problems.

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