No-Knead Pizza Dough

overhead view of pizza dough ball on wooden board

4.34 from 24 votes

Make a delicious homemade pizza with this easy no-knead pizza dough recipe. Perfect for busy weeknights or casual gatherings!

Prep Time10

Cook Time15

Resting Time2

Total Time2 25

Course: Main Course

Cuisine: Italian

Difficulty: Easy

Servings: slices

Calories: 126kcal

Author: Nora from Savory Nothings

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.

Notes

Ingredient notes: Use warm water (around 110°F) to activate the yeast. Honey adds slight sweetness; sugar works too. All-purpose flour keeps it soft, but bread flour makes it chewier. Salt is essential for flavor—don’t skip it.

Recipe tips: Stir the dough, then let time do the work—no kneading needed! It’s super soft, so just stretch it out with floured hands instead of rolling. Let rise in a warm spot for 2 hours until doubled. If the dough is too sticky, dust with flour as you handle it.

Storage tips: Refrigerate leftover dough in an airtight container for up to 3 days or freeze for up to 3 months. Let frozen dough thaw overnight in the fridge before using. Baked pizza keeps in the fridge for 4 days; reheat in a 375°F oven for 8-10 minutes or in a skillet for a crisp crust.

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