As someone who’s baked more loaves of no-knead bread than I can count (and tested way too many pizza dough recipes that flopped), this No-Knead Pizza Dough is the one I keep coming back to. It’s incredibly simple, makes the softest, crispiest homemade crust, and doesn’t require a stand mixer—or a free afternoon. Just stir it together, let it rise, and you’re on your way to pizza night magic!
🧡 The pizza dough that changed my life (yes, really)
So here’s the thing: I’ve made this so many times for years now. It’s my go-to for Friday night pizza, clean-out-the-fridge pizza, “we forgot to meal plan” pizza—you name it. I started with Jim Lahey’s famous no-knead bread (thanks to Paul Hollywood’s City Bakes), tweaked it for real life and shared it here. After a curious reader inquired if it could be used for pizza – I tried, and have never looked back!
- My tweaks: Unlike the classic recipe, mine uses a little more yeast and just a touch less water, so you don’t need to wait 12–18 hours for it to rise.
- Real life approved: No overnight fermentation, no fancy flours, no kneading, no mixer, no nothing—just a quick stir and a pizza dough that’s ready the same day you crave it.
- I mean. Game. Changer.
We usually top it with classic mozzarella and tomato sauce, or go rogue with pepperoni, sautéed mushrooms, or leftover roasted veggies. For the best flavor and texture, serve your pizza hot, straight from the oven, after letting the cheese set for 1-2 minutes. And I always serve it with a big green salad and either Italian dressing or balsamic vinaigrette (because if there’s not salad, is it even pizza night?).
It’s simple, it’s consistent, and it works like a charm—even when I’m distracted and the dough sits a little longer than planned. This one’s a forever recipe.
Let’s talk dough basics (because even lazy pizza has standards)
This dough is as low-maintenance as it gets, but a few things still matter.
You want warm water—not hot. Think bathwater, not boiling (100°F max). If it’s too hot, it’ll murder the yeast. If it’s too cold, your dough will just sit there like a sleepy teenager. I use active dry yeast, but instant works in a pinch—no need to change anything. Honey adds a little sweetness and helps the yeast wake up happy, but sugar or maple syrup work just fine if that’s what you’ve got.
I stick with all-purpose flour because it makes a soft, forgiving dough, but if you want extra chew (or just feel fancy), go for bread flour. And don’t skip the salt—your crust needs flavor, or you’re just eating warm flour paste.
Printable recipe
No-Knead Pizza Dough
Ingredients
- 1 ¾ cups luke-warm water
- 1 packet active dried yeast (about 2 teaspoons)
- 1 tablespoon honey
- 4.25 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Activate yeast: Place water, yeast and honey in a medium-large measuring jug and whisk well. Set aside until bubbly, about 5 minutes.1 ¾ cups luke-warm water, 1 packet active dried yeast, 1 tablespoon honey
- Mix dough: Combine flour and salt in a large mixing bowl. Add the water, mix and stir until a dough forms. Dough will be wet and sticky.4.25 cups all-purpose flour, 1 teaspoon salt
- Rise: Cover and set aside at room temperature until doubled in size, about 2 hours.
- To prepare pizza dough for baking: Preheat oven to 450°F.Line a baking sheet with baking parchment and flour or oil generously.Place half of pizza dough on baking sheet and sprinkle with flour. Using lightly damp hands, push and stretch into a large circle.
- To make bake pizza: Add your favorite toppings, then bake in the preheated oven for 15-18 minutes, or until the bottom is browned and the pizza base baked. Serve immediately. Proceed the same way with the other half of the dough.
Real Talk: Variations, fixes & pro tips for Pizza Night Sanity
If you’re anything like me, you’ll be making this dough weekly—so let’s make sure you’ve got every little tweak, fix, and insider tip in your back pocket.
Variations I actually make (and you might too):
Want a flavor upgrade? Stir some dried oregano or basil right into the flour for a herbed crust.
Going a little wholesome? Sub half the flour with whole wheat and splash in a tablespoon of olive oil so it doesn’t dry out.
Garlic lover? Same. Add a teaspoon of garlic powder to the dry mix and thank me later.
Dough drama? Here’s what to know:
➡ Sticky dough? That’s actually a good thing. A wetter dough means a better crust. But if it’s too sticky to shape, lightly flour your hands and the surface—don’t go overboard.
➡ Dough didn’t rise? Yeast might’ve been old. If your water/yeast/honey mixture didn’t foam after 5 minutes, toss it and start fresh.
➡ Want a crispy bottom? Slide your parchment onto a preheated baking sheet. It’s a game changer.
Tips for pizza perfection:
Don’t rush the oven—it needs to be at a full 450°F.
Handle the dough gently when stretching. Think soft jazz hands, not death grip.
Parchment paper is your bestie. And if it’s not nonstick, give it a spritz of oil to keep things easy.
Make-ahead magic:
- Yes, you can refrigerate the dough for up to 3 days—just cover it tightly.
- Want to freeze it? Do it after the first rise. Lightly oil it, stick it in a freezer bag, and freeze for up to 3 months. Thaw in the fridge overnight before using.
- Leftover pizza? Fridge it for up to 3 days. Reheat in a skillet for the crispiest bottom, or a 375°F oven for 8–10 minutes.
tl;dr: Read at least this
- Sticky is good – Wet dough = better crust. Just flour your hands, not the whole thing.
- Yeast activation = rise insurance – If it’s not foamy in the water/honey mix after 5mins, it’s not working. Start again with fresh yeast!
- Preheat everything if you’re going for extra-crisp crust – Oven, baking sheet, your attitude. 450°F or bust.
🍕 Ready to join the No-Knead Pizza Cult?
You’re just a mixing bowl and a baking sheet away from homemade pizza glory. If you make it, let me know with a comment and star rating so we can cry happy mozzarella tears together. And yes, eating it with a side salad totally makes it a balanced meal. 💁♀️
Also also, have you noticed how allll the Pinterest photos are… kind of fake lately? Let’s change the game! If you pin REAL photos from your favorite bloggers, maybe we can show them that we do not want the fake stuff.
More baking fun
Recipe first published on 09/05/2019. Updated with new photos and text on 02/24/2025.
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