No Knead Pizza Dough Recipes

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NO-KNEAD PIZZA DOUGH



No-Knead Pizza Dough image

I've tried several no-knead bread recipes, and wanted to see if the approach would work for pizza. Happily, it does. Start the dough the night before and let it do its thing until you're ready to shape, top, and bake! If not using right away, wrap well in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.

Provided by LauraF

Categories     Bread     Pizza Dough and Crust Recipes

Time 18h30m

Yield 4

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 cup bread flour
½ cup rye flour
1 ½ teaspoons salt
1 cup water
1 tablespoon olive oil
⅛ teaspoon active dry yeast
1 tablespoon water
1 ½ tablespoons cornmeal, or as needed

Steps:

  • Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.
  • Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.
  • Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
  • Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.
  • Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
  • Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 368 calories, Carbohydrate 70.4 g, Fat 4.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 0.6 g, Sodium 876.1 mg, Sugar 0.4 g

MARVEL'S NO-KNEAD PIZZA DOUGH



Marvel's No-Knead Pizza Dough image

A no-fuss, no-knead pizza dough.

Provided by Marvel's Kitchen

Categories     Bread     Pizza Dough and Crust Recipes

Time 1h10m

Yield 4

Number Of Ingredients 6

1 cup lukewarm water
2 teaspoons white sugar
1 (.25 ounce) package active dry yeast
3 ½ cups all-purpose flour
1 tablespoon vegetable oil
2 teaspoons salt

Steps:

  • Mix water, sugar, and yeast together in a bowl. Let stand until yeast is foamy, 5 to 10 minutes.
  • Place flour, oil, and salt in a food processor; mix briefly. Add yeast mixture. Mix until a ball forms. Transfer to a bowl. Cover and let rise until doubled, about 1 hour.
  • Punch dough gently to deflate. Roll out to form a pizza crust.

Nutrition Facts : Calories 441.5 calories, Carbohydrate 86.2 g, Fat 4.6 g, Fiber 3.3 g, Protein 12 g, SaturatedFat 0.7 g, Sodium 1167.6 mg, Sugar 2.4 g

NO-KNEAD PIZZA DOUGH



No-Knead Pizza Dough image

prep/cooking time does not include time given for dough to rise/relax. taken from http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/ I love the flavor of the dough when it has the chance to chill out in the fridge at least overnight. I also use only half the yeast - the longer you let it sit in the fridge, the less yeast you need to use. So, if I'm looking to make the flatbread same day as I make the dough, I use the full 1 1/2 tbl yeast. If I am making the dough and letting it hang in the fridge, I'll only use half the yeast. Half the yeast will be sufficient when you give it time to do it's thing, and it will taste less "yeasty."

Provided by Allotta

Categories     Yeast Breads

Time 15m

Yield 4 1 lb loaves

Number Of Ingredients 6

2 3/4 cups water, lukewarm
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour

Steps:

  • Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container.
  • If using active dry yeast, mix sugar with water till it's 100-110F degrees, then add yeast and let proof for ten minutes. Then mix in the rest of the ingredients.
  • Mix in the flour without kneading, using a large wooden spoon.
  • Cover (not airtight) and allow to rest at room temperature for about 2 hours. You can use the dough at this point, or refrigerate and use over next 12 days. If you refrigerate at least overnight, you'll develop better flavor in the dough. If you only want to make 1 flatbread, just pinch off a grapefruit sized piece of dough to use -- keep the remaining covered loosely in the refrigerator. You can freeze the dough as well -- but I haven't tried it, because honestly, it's so good that the dough never goes unbaked for more than 4 days.
  • This is enough dough for 4 large pizzas.
  • Use as you would with any pizza recipe.

Nutrition Facts : Calories 884.2, Fat 15.7, SaturatedFat 2.2, Sodium 2626, Carbohydrate 159.9, Fiber 6.4, Sugar 3.7, Protein 22.7

NO-KNEAD FOOD PROCESSOR THIN CRUST PIZZA DOUGH



No-Knead Food Processor Thin Crust Pizza Dough image

Yes, it's a long name for the easiest thin crust pizza dough ever. For a thicker crust let the dough rise for 45 minutes or more. This is extremely quick and the dough is really stretchy and easy to work with. Adapted from the Canadian Living Cookbook.

Provided by CountryMama

Categories     Yeast Breads

Time 14m

Yield 12 inch crust, 2-4 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 1/2 teaspoons instant fast rise yeast
3/4 teaspoon salt
3/4 cup hot water
2 teaspoons olive oil

Steps:

  • Pulse flour, yeast, and salt in food processor until blended.
  • With motor running, add water and oil. Process for 1 minute, or until a ball forms.
  • With floured hands, remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around.
  • Let rise for 10 minutes for thin crust.
  • Stretch into pizza pan and top as desired.
  • Bake for 10-12 minutes or until browned.

NO-KNEAD PIZZA DOUGH



No-Knead Pizza Dough image

Provided by Jim Lahey

Categories     Bread     Kid-Friendly     Party     Bon Appétit     Small Plates

Yield Makes six 10"-12" pizzas

Number Of Ingredients 3

7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
4 teaspoons fine sea salt
1/2 teaspoon active dry yeast

Steps:

  • Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°F) in a draft- free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
  • Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
  • Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2-3 hours before shaping.
  • To make the pizzas:
  • During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°F-550°F, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°F-550°F. (You do not need to preheat the baking sheet.)
  • Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"-12" disk.
  • If using a pizza stone:
  • When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.
  • Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5-7 minutes.
  • Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.
  • If using a baking sheet:
  • Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.

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NO-KNEAD PIZZA DOUGH RECIPE | BON APPéTIT
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2012-02-14  · Step 1. Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. …
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  • Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
  • Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
  • Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.
  • DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.
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Top Asked Questions

How to make no-knead pizza dough?
How to make no-knead overnight pizza dough: The recipe for this overnight pizza dough is as simple as dumping flour, yeast, salt into a bowl, then adding a water and honey mixture and mixing everything up with a spatula for a few seconds. Mix the honey and water in a measuring cup and set aside.
How to make pizza dough without knees?
In a large container (with a lid) mix the yeast and water together, then stir in the salt and flour. You don’t need to knead the dough, simply use a wooden spoon to incorporate the ingredients.
How do you make a pizza dough?
Makes 3 pizzas. Mix dry: Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon. Add wet: Make a well in the centre. Pour in oil and water. Mix to bring together so it comes away from the side of the bowl. Knead 5 minutes: Sprinkle work surface with 1/2 the Extra Flour. Scrape dough out of bowl.
Can you make Neapolitan pizza without kneading?
Use this easy, no proofing, no knead dough for making authentic, Neapolitan-style pizza at home. Dough keeps in the fridge for up to 5 days. *"00 flour" is a very finely ground Italian flour that produces the most authentic Neapolitan-style dough flavor and texture.

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