Best-Ever No-Knead Pizza Dough
Recipe type: Dinner, Lunch, Pizza, Baked Goods
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: yields 8 pizzas
This dough will keep in the refrigerator for several days or in the freezer for months (though I’m never able to resist it very long). The crust is very good grilled, as well.
  • 7½ c. All Purpose Flour, plus more for shaping and handling the dough
  • 4 tsp. Kosher or Sea Salt
  • ½ tsp. Active Dry Yeast
  1. Whisk flour, salt, and yeast together in a large bowl. Slowly add 3 cups of lukewarm water while stirring with a wooden spoon. Stir until a shaggy mass forms. Gather the dough into a rough ball and transfer to a large, clean bowl. Cover with plastic wrap and let the dough rise at room temperature, in a draft-free area until it has at least doubled in volume, about 18 hours.
  2. Turn the dough out onto a floured board or countertop. Divide into 4 large portions or 8 personal-sized portions. Working with 1 portion at a time, pull the 4 corners to meet in the center, then place, seam-side down, on the floured work surface. Repeat with remaining dough, cover, and allow to rest for an hour. (At this point, you can wrap the dough very well and refrigerate or freeze. To use the frozen or refrigerated dough, let it come to room temperature for a couple hours before shaping the pizza.)
  3. While the dough rests, place a rack in the upper third of your oven. Place a pizza stone on the rack and preheat your oven to its hottest setting (mine goes to 550°) for 1 hour.
  4. To make the pizzas, work with one dough ball at a time. Dust with flour and gently stretch into a thin, round circle. Pull the hot pizza stone out of the oven, place the dough on the stone, and top. Have all of your ingredients ready to throw on the pizza as quickly as possible, as the dough starts to cook as soon as it hits the hot surface. Alternatively, you can place the unbaked crust on a well-floured pizza peel, top and carefully slide onto the hot stone.
  5. Return the pizza stone to the oven and turn the broiler on high. Broil until the crust is crisp on the bottom, blistered on the top, 5-7 minutes. Transfer to cutting board. Slice. Eat. Repeat.
This recipe can easily be cut in half. I highly recommend using a pizza stone. If you don't have one, get one! Buying one costs less than having a pizza delivered, will last forever, and will make your pizza-nights infinitely better.
Recipe by strawberryplum at