Nothing could be easier than this No Knead Pizza Dough. If you can stir you can make it! You just have to start the day before because it takes 18-24 hours to rise.
The recipe is from Jim Lahey—owner of New York’s Sullivan Street Bakery and pizza spot Co.
I halved the original recipe. It keeps in the fridge for a few days and also freezes well but I found it best when used right away so I didn’t want to make a mega-batch to store! This recipe will yield about 3 – 10 inch thin crust pizza bases or 2-10″ regular crusts.
This is my go-to recipe now for thin crust pizza. It is crispier than the more doughy bases. It gets rave reviews every time I serve it.
One note of caution- you must cover the dough with plastic wrap. I covered my bowl once with a clean towel out of habit but the long fermentation time in this recipe made the dough form a tough crust.
I used it for this Caramelized Onion Thin Crust Pizza
I made a thicker crust for this Basil Pesto Tomato Pizza.
- 3 3/4 cups all purpose flour
- 1/4 tsp active dry yeast
- 1 1/2 tsp fine sea salt
- 1 1/2 cups lukewarm water Water should be tepid to the touch-too hot will kill the yeast.
- Stir dry ingredients (including the yeast) in a glass or ceramic bowl till evenly mixed.
- Add water slowly stirring with a wooden spoon. Incorporate well. Dough will be a bit coarse and rough surfaced.
- Cover with plastic wrap and let sit in a warm place 18-24 hours.
- Transfer dough to a floured surface and divide into 3 equal parts.
- With floured hands, shape into a ball with a smooth top by folding the 4 edges to the under-side.
- Let dough rest/rise 1 more hour.
- To shape dough put 1-2 tsps cornmeal on a piece of parchment paper approximately the size of your pan or pizza stone. Sprinkle a few more tsps of regular flour on the parchment paper as well, in the area your finished dough will cover. With floured hands shape your dough into a round disk. Continue flouring your hands so you can work the dough without it sticking to your hands.
- Starting at the center of the disk gently press and push the dough outward to create a larger circle. Continue shaping outward from the center but leave a bit of the edge thicker to create the outer crust. When your dough reaches the desired shape/size you can add your toppings.
- Repeat for each pizza base.
- To store before shaping you can wrap you disk in plastic and keep in the fridge for up to 3 days. When ready to use, unwrap it and let it come to room temperature (2-3 hours) before shaping.
- If freezing wrap in plastic and seal in resealable plastic bags. Defrost in fridge over night, unwrap and allow dough to come to room temperature before shaping.
- When ready to cook preheat your oven to 425 degrees and pre heat your pizza stone or pan. The dough will cook in 12-15 minutes with whatever toppings you choose.