No Knead Pizza Dough Recipes

NO-KNEAD PIZZA DOUGH

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.

NO-KNEAD PIZZA DOUGH

Steps:

• Gather the ingredients.
• To a large mixing bowl, add the water, yeast, olive oil, sugar, salt, and flour. Using a heavy wooden spoon (or Danish dough whisk), stir together to form a wet, very sticky dough. Do not try to knead with your hands, as it is too sticky to handle. The mixture will seem dry at first, but as you continue to stir together, all the flour will be absorbed and it will pull away from the edges of the bowl. Add more flour if needed to form a very thick, very sticky dough ball.
• Once well mixed, cover the bowl with a towel, and leave out at room temperature for 12 to 16 hours.
• When ready to form the dough, flour a work surface very well. Using a spatula, scrape the sticky, bubbly dough onto the floured surface. Flour your hands and pat the dough down to flatten it. Cut the dough into 2 pieces and, using plenty of flour to handle, shape and form 2 smooth, elastic, balls of dough.
• Allow the dough balls to rest on a floured board with several inches separating them, covered, for 30 minutes.
• Your pizza dough is ready to use, This dough is even better if the balls are covered and kept refrigerated overnight. When ready to shape into pizzas, let the dough come up to room temperature before using. Note: As with all dough recipes, the amount of flour will vary depending on the weather, the brand of flour used, and other factors. Use as much flour as you need to handle the dough, but keep in mind that the stickier the dough, the better the texture of your pizza crust will be.

JIM LAHEY'S NO KNEAD PIZZA DOUGH RECIPE

Steps:

• In a medium bowl, thoroughly blend flour, yeast, and salt. Add water and, with a wooden spoon or your hands, mix thoroughly.
• Cover bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F/22°C) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
• Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
• If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

EASY NO-KNEAD PIZZA DOUGH

Steps:

• Make the dough: In a stand mixer with the paddle attachment, combine the flour, yeast, and salt on low speed. Add the water all at once and mix until the dough comes together and cleans the sides of the bowl, about 30 to 60 seconds. You don't need to knead it, just get all the ingredients mixed together. The dough will be soft and slightly sticky, with no more visible streaks of flour on the surface. To mix by hand , follow the same procedure using a large bowl and a wooden spoon.
• Let the dough rise: Drizzle a large, clean mixing bowl with oil. Flour your hands and form the dough into a rough ball. Transfer it to the oiled bowl and twirl it around a few times to coat it with oil. Cover the bowl with plastic wrap and leave to rise for 2 to 3 hours at room temperature, until doubled in bulk. After rising, you can refrigerate the dough for up to 48 hours. Take the dough out of the refrigerator about 1 hour before shaping.
• Shape and use the dough: Once risen, the dough is ready to be shaped into pizzas and baked. Use this dough for any pizza recipe you want to make and follow recipe instructions for shaping and baking times.

NO-KNEAD PIZZA DOUGH

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.

NO-KNEAD FOOD PROCESSOR THIN CRUST PIZZA DOUGH

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

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.