Easy, No-Knead Pizza Dough Recipe — Great results and excellent for novices
As you probably know, I’m on a mission to make professional-quality pizza baking as easy and accessible as possible, so when I learned about Jim Lahey’s No-Knead Pizza Dough recipe, I knew I had to try it.
This no-knead pizza dough recipe is very simple to make, using a small quantity of yeast, and it gives great results, which is very encouraging if you’re just starting out or even preparing your first ever homemade pizza from scratch. The only thing you need to watch out for is that this dough is very sticky, so you need to dust your work surface and pizza peel well with flour before placing the dough on them. Do that, and you’ll have no trouble.
I’ve slightly modified the no-knead pizza dough recipe by adding a tablespoon of extra virgin olive oil. The olive oil not only adds flavor, but will also help make the dough a little less sticky in this case.
So, let’s get started. Here’s Jim’s recipe with my little changes included:
No-Knead Pizza Dough recipe ingredients:
- 500 grams (100%)bread flour (King Arthur), plus more for shaping the dough
- 1 gram (1/4 teaspoon – 0.2%) active dry yeast
- 16 grams (2 teaspoons – 3.2%) fine sea salt
- 350 grams (11/2 cups – 70.0%) water
- 1 tablespoon extra virgin olive oil (EVO)
Making the Dough:
- In a medium bowl, thoroughly blend the flour, yeast, salt and EVO. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. I find it easier to start with the spoon, then switch to your hands (see slideshow).
- Cover the bowl with plastic wrap and allow it to rise at room temperature (about 72°) for 12 to 18 hours or until it has more than doubled in size. 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 3 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 the 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, place the balls on a tray and cover with plastic wrap and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered with plastic wrap, for 2 to 3 hours before needed.
Now it’s your turn to get your hands dirty. Try out the recipe and let me know what you think in the comments. It doesn’t matter if you’re already an expert pizza chef — find someone you care about and see if you can get them to catch the pizza-making bug!