No-knead Pizza Dough - Valerie's Keepers

This No-knead Pizza Dough recipe is the perfect solution if you’ve been looking for an easier way on how to make pizza dough at home!

I love making pizza from scratch so you will never see me buy pizza dough. It is so easy to make, I have a few recipes that I like but this no-knead pizza dough recipe is among my favorites because it’s so convenient. You just have to mix the ingredients and let it rest a few hours… but the real beauty here is that it will keep in the refrigerator for up to 2 weeks! Super easy and practical, right?

Pizza is a great tradition with my girlfriends, and it’s often my go-to dish when I know they’re coming for dinner with their kids on a weeknight, which happens pretty often. I just prepare the dough a few days in advance and that night all I have to do is roll it out, grate some cheese, cut a few ingredients, start the oven and voilà…done!

See also these recipes for super quick and easy homemade pizza sauce and this Margherita Pizza recipe.

This dough can also be frozen, unthawed overnight in the fridge before using. You can also double or triple this recipe.

No-Knead Pizza Dough

The dough will keep in the refrigerator for up to 2 weeks. After 2 days, tightly cover the dough l with plastic wrap to keep the surface of the dough from drying out. You will have enough dough for 4 pizzas for two.

Author: Adapted from Zoë François, Jeff Hertzberg from Fine Cooking

Serves: 4 12-inches pizzas

Ingredients

1-3/4 cups lukewarm water (about 100°F)
1 Tbs. extra-virgin olive oil
2 tsp. kosher salt
1-1/2 tsp. dry yeast (fast-rising or active dry)
1-1/2 tsp. granulated sugar
19 oz. (4-1/4 cups) unbleached all-purpose flour

Instructions

PREPARATION
In a large bowl, pour the water.
With a wooden spoon, mix in the oil, salt, dry yeast and sugar and stir well (no need for the ingredients to dissolve and don't bother proofing the yeast, it will work, unless your yeast is expired).
Add the flour and mix well. The dough will be quite wet.
Loosely cover with plastic wrap your bowl and let it rest to rise for 2 hours on the counter (it will fully expand and may start to collapse within this time).
Refrigerate the dough, still loosely covered for at least 3 hours before using. It is normal that the dough will shrink and not regain its height.
MAKING PIZZA
Lightly sprinkle the surface of the dough in the bowl with flour.
Pull up the desired quantity (about an orange size for a pizza for 2).
Sprinkle the dough again with some flour and form a ball with a smooth top. Let it rest for 30 minutes. Don't overwork the dough or it will be difficult to stretch.
Once it has rested, sprinkle your work surface with some flour and stretch your ball into a round that is about 12 inches by rolling over it with a flour-ed rolling pin. Flip the dough occasionally so it doesn't stick to the work surface, if it does, sprinkle a bit more flour. It's ok if it's not a perfect circle, it should look homemade.
Transfer to greased pizza pan or preheated pizza stone.
Add desired toppings.
Bake on bottom rack in 500°F oven until crust is golden, 12 to 15 minutes.