Allow 3-5 days. Amazing make ahead recipe.
No Crumb Left Behind!
The right amount of puffy bubbliness and chewy crust perfection.
With no messy kneading time.
Yeast + time = the perfect No Knead Pizza Crust!
Steps 1 – 3 take less than 5 minutes. Well other than the rest time. I do this on Wednesdays.
Just pop it into a drawer in the fridge after the rise time and wait 2 – 4 days.
Saturday or Sunday afternoon put the bag of dough on the counter for a few hours and its ready to shape into pizzas.
Note: the last few weeks I’ve experimented with this dough in various ways. This is what I’ve learned….
- Make sure there is plenty of flour on the bottom surface of your dough when ready to slide onto hot stone or you end up with a long narrow flatbread style pizza or an amoeba shape. Still perfectly yummy.
- Recipe makes 2 large pizzas or 4 easier to work with medium (10 inch) pizzas.
- It can be shaped, topped and slide carefully onto stone if desired, but must have a well floured surface to slide from and onto stone.
- You can cook the bottom of the crust until toasted, then reverse/flip it before adding the sauce and topping the toasted side, put into oven and continue cooking till cheese has melted. I actually really enjoy this extra chewy texture and find it easier to be assured the dough is fully cooked.
- A gas grill works wonderfully for cooking pizzas. I can get a stone, or paella pan and cast iron skillet side by side and plenty of heat from the bottom to toast the crusts with temp around 500 on medium to medium high burner settings. See also The Many Uses of a Paella Pan and Grilled BBQ Chicken Pizza
With that, let me introduce you to the Best No Knead Pizza crust.
You are going to love it!
Best No Knead Pizza
Ingredients:
- 20 ounces (about 4 cups) bread flour
- 4 teaspoons salt
- 2 teaspoons instant yeast, or 2 1/2 teaspoons Active yeast, no need to proof it
- 13 ounces water
- flour for dusting dough and work surface
- pizza sauce
- 3 cups mozzarella cheese
- other toppings of your choice
Preparation:
Read notes above recipe for helpful hints during my experimentation over the last few weeks with this Best No Knead Pizza crust.
- Combine flour, salt, and yeast in a large bowl and whisk to combine.
- Add water and incorporate into flour using large spoon; when mostly mixed use your hand to flip and press the dough until no dry flour remains on the bottom of the bowl.
- Put dough in a zipper-lock freezer bag, leave an inch of the zipper open to vent and allow to rise at room temperature for 8 to 12 hours.
- Zip bag closed and place bag of dough in your refrigerator; allow to rise at least 2 more days, and up to 4 days.
- Remove dough bag from your refrigerator open zipper just a little and set on the counter to rise for at least 2 hours.
- When ready to make pizzas – Sprinkle flour into 2 to 4 bowls, dust hands and a work surface with flour.
- Remove dough from bag, dust with flour to keep from sticking and cut into 2 – 4 equally sized pieces of dough. Shape into balls and set into bowls.
- Heat oven and pizza stone or oven safe skillet to 450 degrees.
- Transfer 1 ball of dough to a floured surface and gently stretch it into a 10-inch circle, leaving the outer 1-inch edge slightly thicker than the center. The best way to do this it to start by gently stretching with your fingertips. Pick up the slightly stretched dough and place it on the opened face of your left hand. Toss it back and forth between your opened hands, rotating it slightly with each toss until it stretches out to around 8-inches in diameter. Return it to the work surface. With your left hand flat in the center of the round, use your right hand to stretch the edge of the dough out, rotating as needed until it is an even 10-inches in diameter.
- Slide dough onto hot pizza stone or skillet and quickly top with sauce and choice of toppings. Transfer to oven for 10 – 15 minutes. If desired pop it under a broiler for a lightly charred look. Enjoy!
