Craving restaurant-quality pizza without the hassle of complicated dough-making techniques? Get ready to revolutionize your home pizza game with Blythe's No Knead Pizza Dough - the laziest, most foolproof recipe that will transform even novice home cooks into pizza pros! This magical method requires minimal effort but delivers maximum flavor, proving that incredible homemade pizza is just a few simple steps away. Imagine creating restaurant-worthy pizzas with just four ingredients and almost zero kneading - sounds too good to be true, right?
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/4 cups warm water
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Whisk the dry ingredients together until thoroughly mixed.
- Pour the warm water into the dry ingredients. Use a wooden spoon or spatula to mix until a shaggy, sticky dough forms. The mixture should look rough and not completely smooth.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature (around 70°F) for 12-18 hours. This long fermentation allows the flavors to develop and the gluten to relax.
- After the resting period, the dough will look bubbly and have increased in volume. Lightly flour a clean work surface and turn the dough out onto it.
- Gently fold the dough over itself 2-3 times, using floured hands to prevent sticking. Shape the dough into a loose ball, but avoid overworking or kneading extensively.
- Divide the dough into two equal portions if making two pizzas. Each portion can be used immediately or stored in the refrigerator for up to 3 days.
- When ready to bake, preheat your oven to its highest setting (typically 500-550°F) with a pizza stone or heavy baking sheet inside for at least 30 minutes.
- Stretch or roll out the dough on a floured surface to your desired thickness. Transfer to a pizza peel or parchment paper dusted with cornmeal or flour.
- Add your preferred toppings, being careful not to overload the pizza which can prevent proper cooking.
- Carefully slide the pizza onto the preheated stone or baking sheet. Bake for 8-12 minutes, or until the crust is golden brown and crispy.
- Remove from the oven, let cool for a few minutes, slice, and serve hot.
Tips
- Pro tips for pizza perfection: • Use warm (not hot) water to activate the yeast without killing it • The long 12-18 hour fermentation is crucial - don't rush this step • Preheat your baking surface thoroughly to ensure a crispy crust • Less is more with toppings - avoid overloading to prevent soggy pizza • A pizza stone or heavy baking sheet helps create that perfect crispy bottom • If you can't bake immediately, the dough can be refrigerated for up to 3 days • Experiment with different flour types like bread flour for varied textures • Let the pizza rest for a few minutes after baking to set the cheese and toppings
Nutrition Facts
Calories: 400kcal
Carbohydrates: 80g
Protein: 11g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
