No knead pizza dough

If you like pizza do try out this dough. It’s simple to make – honestly very little work at all.

No knead pizza dough

Jane Mason
You don’t have to be able to toss pizza dough around over your head to make a great pizza (although it is fun to try). With a rolling pin and some dedication, you can make a thin crust that is all the more delicious because of the effort you put in!
Prep Time 25 mins
Cook Time 20 mins
Fridge 8 hrs
Total Time 45 mins
Servings 3 Large bases


  • 500 grams Italian 00 flour or any white flour will do if you don’t have 00 flour
  • 1 pinch any kind of yeast
  • 10 grams salt
  • 350 g water
  • 2 tbsp Olive oil


  • Because this is a no knead dough, you want to start either the night before you want to make your pizzas and let the dough spend the night in the fridge OR start it the day you want your pizzas and let the dough hang out on the counter. Make the dough work for you.
  • Measure the water into a big bowl and measure in the yeast. Let it sit for 10 minutes, until the yeast has dissolved. Add the flour and the salt and stir/squish the ingredients together in the bowl. For now, that's it. At this point you can either cover it and put it in the fridge overnight or cover it and leave it on the counter. If you are leaving it in the fridge, take it out at 2-3 hours (at least one hour) before you want to make your pizzas and stretch and fold it every 30 minutes or so until you are ready to make pizza. If you are leaving it on the counter, just leave it and, as with the fridge method, do a stretch and fold every 30 minutes or so in the 2-3 hours before you want to make the pizzas. You can watch the video on how to "stretch and fold".
  • Pre heat the oven to as high as you can get it. At this point you need to consider how many pizzas you can bake at one time and how big you want them to be and how many different toppings you want. Once you have determined all that, divide the dough into the required number of pieces, bearing in mind that the dough will make 6 medium sized pizzas. You can then take baking trays lined with non stick parchment or greased with olive oil, or pizza stones and stretch out the dough to the size and shape you want. Be patient, concentrate on how FUN this is.  You are not trying to win a prize (are you?) you are just trying to make pizza and whatever you make will be brilliant, even if it is a bit doughy.  When was doughy ever really bad?
  • Top the base with the pizza toppings of your choice pop it in the oven on the highest shelf. The pizza will take between 15 and 20 minutes depending on how hot you can get your oven, how thick the crust is and how big the pizza is.  The edges should be golden brown and it will smell LOVELY.
    Eat. Yum.
Keyword flat bread, Italian bread, no knead bread

3 thoughts on “No knead pizza dough”

  1. Hello JM
    I’ve been following Jamie Oliver’s advice and putting semolina flour in with the flour – not sure if it makes any difference but it seems to work and the kids love it. Always wondered why semolina- any ideas?

    And the left over dough actually makes really tasty bread. My bread making is coming on nicely btw, making 1 or 2 loaves every week now – I’m a changed man.
    I’ll come on one of your courses soon – I need to move on from the basic white. pop pop.

  2. Hey dude! Semolina gives nice texture because it is a little coarse. It is also made from very hard flour (like bread flour) and in Italy, pizza would normally be made with plain flour with some semolina thrown in for strength and texture. However, as with anything Italian, there is no one way – there are dozens. The left over dough does make great bread, as does the flavour of the pizza base get better if you do it the day before and stick it in the fridge to rise. I love that you are baking, that is so utterly fantastic. You are invited to come on any course you desire….J

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