Description
This easy and delicious no-knead pizza dough recipe yields a perfectly crispy and chewy pizza crust with minimal effort. Using simple ingredients and a straightforward process, you can make homemade pizza dough that requires only mixing and waiting for the yeast to activate and the dough to rise. Ideal for beginners and busy cooks alike, this dough bakes into a golden crust that’s ready to be topped with your favorite ingredients.
Ingredients
Scale
For the Dough
- 1 ¾ cups luke-warm water
- 1 packet active dried yeast (about 2 teaspoons)
- 1 tablespoon honey
- 4.25 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Activate yeast: Place the luke-warm water, active dried yeast, and honey into a medium-large measuring jug and whisk together until fully combined. Set the mixture aside for about 5 minutes until it becomes bubbly, indicating the yeast is active and ready to use.
- Mix dough: In a large mixing bowl, combine the all-purpose flour and salt. Pour in the yeast mixture and stir with a spoon or spatula until the dough forms. Note that the dough will be wet and sticky—that is expected and ideal for this no-knead recipe.
- Rise: Cover the bowl loosely with plastic wrap or a clean kitchen towel, and allow the dough to sit at room temperature for about 2 hours or until it has doubled in size. This long rise develops flavor and texture without kneading.
- Prepare pizza dough for baking: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper and generously dust it with flour or lightly oil it to prevent sticking. Divide the dough in half, place one half on the sheet, and sprinkle with flour. With lightly damp hands, gently push and stretch the dough into a large circle that fits your baking sheet.
- Bake pizza: Add your preferred pizza toppings over the stretched dough. Bake in the preheated oven for 15 to 18 minutes, or until the bottom is browned and the crust is cooked through. Serve immediately. Repeat the stretching and baking process with the remaining half of the dough.
Notes
- Ensure the water is luke-warm (around 100-110°F) to properly activate the yeast without killing it.
- The dough is sticky—avoid adding too much extra flour to keep the crust light and airy.
- You can let the dough rise longer for stronger flavor, even overnight in the refrigerator.
- Use a pizza stone or cast iron skillet if you want an even crispier crust.
- Adjust baking time slightly depending on your oven and thickness of your pizza.
