This pizza no-knead recipe is incredibly popular in my house. No-knead dough is effortless to make (but it takes time to sit out and develop the gluten!) Making your own pizza from scratch allows you to control the amount of fat and sodium, but we add just enough cheese to make it taste decadent.
No-knead dough doesn’t require any kneading, but it does require time to develop the gluten into a workable pizza dough. Plan ahead for this! If you know you’re having pizza for dinner, mix up the dough first thing in the morning and leave it out. 12 hours or overnight is ideal, but we’ve made fantastic pizza with only 6 to 8 hours of rising time.
Any topping works, and turkey pepperoni is particularly popular with my kids.
I also shared my recipe for Greek Yogurt Pizza, if you don’t have hours to make the dough.
THE No-Knead Pizza Recipe
Ingredients
Pizza Crust
- 3 cups all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon active dry yeast
- 1½ cups tepid water
Pizza Sauce
- 1 8oz can low-sodium tomato sauce
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
Pizza Toppings
- 1 tablespoon olive oil
- 4 ounces shredded Mozzarella cheese
- 2 ounces turkey pepperoni
- 1 ounce shredded Parmesan cheese
Instructions
Make the pizza crust:
- Whisk together the flour and salt in a large bowl.
- Fill a small bowl with 1 cup of tepid water. The water should feel neither not nor cold when you stick your finger in it.
- Sprinkle ¼ teaspoon of active dry yeast into the water. Let it sit to dissolve for about 5 minutes.
- Add the water/yeast mixture to the flour mixture and stir it around until it becomes a dough. You'll probably need to add more water, up to ½ a cup extra, one tablespoon at a time, to reach the right consistency. You're trying to get a dough that's about the consistency of an earlobe, but sometimes we make it looser and stickier than that and it comes out fine.
- Cover the bowl of pizza dough with plastic wrap and set it out at room temperature for 12 hours (up to 24 hours) to develop the gluten.
Make the pizza sauce:
- Empty an 8-ounce can of low sodium tomato sauce into a small saucepan.
- Add the garlic powder, basil and oregano to the pan and stir it around.
- Turn the heat up high until the sauce boils, then turn the heat down low and let it simmer while you prep the rest of the pizza. The sauce can be made ahead-of-time and stored in the refrigerator.
Build the pizza:
- Preheat the oven to 480 °F
- Line a large baking sheet with aluminum foil and give it a light spray with nonstick spray.
- Cover your hands lightly with olive oil or nonstick spray, reach into the bowl of pizza dough, ball the dough up in your hands and transfer it to the prepared baking sheet.
- I just like to use my oil-coated hands to spread the pizza dough out and push it into the corners of the baking sheet. If the dough springs back, let it rest for a minute or two before pushing it further. The dough should end up covering the entire baking sheet.
- Brush any remainder of your 1 tablespoon of oil on top of the pizza crust with a pastry brush.
- Spread the sauce on top of the pizza crust (I like to use the back of a spoon.)
- Sprinkle the mozzarella and parmesan cheese on top of the pizza sauce.
- Arrange the pepperoni slices on top of the cheese.
- Bake the pizza in to the hot oven to bake for 15 to 20 minutes. It is done when the crust is lightly browned and the cheese is bubbling.
- Cut into slices and enjoy!
Notes
