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No-Knead Pizza Dough

No-Knead Pizza Dough

Makes six 10"–12" pizzas Servings

This pizza dough recipe is by no-knead king Jim Lahey. It's only 3 ingredients—you've got this.


  • 7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
  • 4 teaspoons fine sea salt
  • 1/2 teaspoon active dry yeast

Recipe Preparation

  • Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).

  • Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

  • Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.

  • DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.

To Make the Pizzas

  • During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°–550°, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.)

  • Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"–12" disk.

If Using Pizza Stone

  • When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.

  • Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5–7 minutes.

  • Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.

If Using a Baking Sheet

  • Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.

Nutritional Content

8 servings, 1 serving contains: Calories (kcal) 375.8 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 82.6 Dietary Fiber (g) 1.9 Total Sugars (g) 3.7 Net Carbs (g) 80.7 Protein (g) 11.4 Sodium (mg) 726.8

Related Video

No-Knead Pizza Dough with Baker Jim Lahey

Reviews SectionSimplicity itself.Even better if you pop it in the fridge to develop. Divide before you go to work. Stick it back in the fridge. Lift it out as soon as you get in/ oven on/ glass wine - cook next night.AnonymousScotland06/24/20I have been making this recipe for years. This is without a doubt THE perfect pizza dough recipe. And, - unused dough balls freeze beautifully, just pop in a plastic freezer bag with a little olive oil coating; to defrost, just pop out of bag and let come to room temperature with a damp towel on top. Some of my best pizzas have been with old doughs found in the freezer. I don't understand why anyone would not give this five stars. The initial mixing takes a minute at most. I've done it many a time after a long day of partying. And I remembered to add the ingredient everyone has on hand -water. Who wants to wash a mixer? I even do it in 1 bowl. The shaping before the resting period is simply showing the dough a little love. This pizza dough is extraordinary, with almost a buttery aftertaste in the crust.AnonymousHouston, TX09/24/19Except this recipe has FOUR ingredients. Water is still an ingredient and if you don’t use it you won’t be making any pizza dough. Secondly. All that hard work mixing with a wooden spoon and shaping into a ball is effectively kneading the dough so it isn’t exactly a no knead recipe either.So I’m truth it’s a 4 ingredient light knead recipe. May as well just get out your stand mixer and save the trouble reallyAnonymousAustralia 06/28/18

Artisan No-Knead Pizza Crust

This Roman-style pizza is reminiscent of the artisan wood-fired pies that are all the rage on the West Coast. The pizza is light but not flat substantial but far from bready, with a light and pillowy crust that's equal parts chewy gluten and air. In short, it's pizza perfection. Our thanks to Julia Reed for this delightful recipe we highly recommend you read her accompanying blog post, which offers a tremendous amount of detail around shaping and baking this very soft dough.


  • 2 cups + 1 tablespoon (250g) King Arthur Unbleached All-Purpose Flour
  • 1/8 teaspoon active dry yeast or instant yeast
  • 1/2 teaspoon sugar
  • 1 1/4 teaspoons (8g) salt
  • 3/4 cup + 1 tablespoon (185g) lukewarm water


Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Stir all of the ingredients together. Cover the rough, sticky dough and let it rise at room temperature for 24 hours. After this first rise, you may choose to refrigerate the dough for up to 6 days, which will help develop its flavor.

With a rack in the center, preheat the oven to 500°F to 550°F with a baking steel or stone inside. Allow the oven to sit at temperature for 30 minutes before baking your pizza, in order for the steel or stone to fully preheat.

Divide the dough in half. Shape each piece into a ball see this recipe's blog post, The best pizza you'll ever make, for details on how best to do this. Place each ball seam-side down into a floured bowl.

Cover the bowls and allow the dough to proof (rise) for 45 minutes to an hour, while your oven preheats.

Perfect your technique

The best pizza you'll ever make

Scoop the dough onto a well-floured work surface and dust the top with flour. Using your fingertips, gently depress the dough, being careful not to touch the outer edge of the crust you want it to remain thick.

Lift up the pizza and use your knuckles to gently stretch the dough into a circle about 10" to 12" in diameter. Move it to a well-floured pizza peel or floured sheet of parchment. If you're using parchment, trim the excess around the dough to prevent it from burning.

Lightly sauce the dough, then top with the cheese of your choice. Add the rest of your toppings.

Turn on the top broiler in your preheated oven and transfer the pie to the steel or stone. (If you only have a bottom broiler, skip this step and simply bake the pizza in your oven without broiling see “tips,” below.)

Gently slide the pizza (or pizza and parchment) onto the steel or stone. Bake the pizza for approximately 6 minutes on the steel, 7 minutes on the stone, until bubbly and charred on the edges. Remove the pizza from the oven, and top it with freshly grated Parmesan, if desired.

Repeat with the remaining dough and toppings.

Tips from our Bakers

Join King Arthur baker Martin Philip and his family as they do a sourdough riff on this pizza. Watch Martin Bakes at Home - Sourdough Pizza now.

No-Knead Pizza Crust

This is not your typical thin-crisp or soft-chewy crust. It's somewhere in between thin in spots, thicker in others, with crackly-hard edges and lots of chew. This is definitely crust you have to "grip and rip" an adult-type crust, probably not suitable for little kids. Our thanks to Jim Lahey, of New York City's Sullivan St. Bakery, for the inspiration for this version of no-knead pizza.


  • 3 cups (362g) King Arthur Unbleached Bread Flour
  • 1/4 teaspoon instant yeast
  • 1 1/2 teaspoons (9g) salt
  • 1 1/2 cups (340g) water, barely lukewarm (about 78°F)


Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients in a large bowl, stirring just to combine. The dough will be very loose and sticky, almost like cottage cheese in texture.

Cover the bowl and let the dough rest at cool room temperature (preferably not above 72°F) overnight, anywhere from 12 to 24 hours. We prefer a rest of about 16 hours. The dough will rise and develop lots of bubbles.

Heavily flour a silicone kneading mat or clean work surface, and pour/scoop the dough out of the bowl. Sprinkle more flour on top. Turn the dough over on itself a few times a bowl scraper or spatula is a help here. Start preheating the oven to 450°F. If you have a pizza stone, put it on the middle shelf of the oven.

Divide the dough in half. Cut a sheet of parchment in half you should have two pieces of parchment, each about 8" x 12".

Perfect your technique

No-knead pizzas

Gently pat each piece of dough into an oval about 1/4" (or less) thick, right on the parchment. You may also choose to leave the dough in one piece, and pat it into a large (14" to 16") circle, but the larger size makes it more difficult to move around. If you're not using a pizza stone, slide the pizza crusts, with their parchment, onto a baking sheet.

Spray the crusts with water. Bake them in a preheated 450°F oven for about 12 minutes on a pizza stone, or about 16 minutes on a baking sheet. If the crusts puff up, prick them with a cake tester or toothpick. Remove them from the oven when they're just beginning to brown on top.

Add toppings. They should be pre-cooked e.g., no raw meat, no crunchy onions, etc. We like to lay down a bed of cheese first, then toppings, then more cheese.

Bake for an additional 4 to 8 minutes, or until the toppings are hot and the cheese is melted.

Store any leftovers, well wrapped, in the refrigerator for a couple of days freeze for longer storage.

Olive Oil Dough

Yield: Makes 4-1 lb loaves

Prep Time: 15 minutes


  • 2-3/4 cups lukewarm water
  • 1-1/2 tablespoon granulated yeast (2 packets)
  • 1-1/2 tablespoons Kosher salt
  • 1 tablespoon sugar
  • 1/4 cup extra virgin olive oil
  • 6-1/2 cups unbleached all-purpose flour


  1. In the bowl of your stand mixer fitted with the dough hook attachment, or in a large (5 quart) bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.
  2. Mix in the flour without kneading. I found this process to be incredible simple with my stand mixer, but it will certainly come together the old fashioned way. If you are not using a machine, you may need to wet your hands in order to incorporate the bit of flour.
  3. Transfer dough to large (5 quart) bowl or lidded food container. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
  4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.


This recipe can be easily doubled or halved.

From Artisan Bread in Five Minutes a Day

All images and text © for My Baking Addiction

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

(Note: this is a simply explanation, the full recipe is at the bottom of the page).

  • Mix the dry ingredients in 1 bowl.
  • Add water and olive oil.
  • Mix with a spatula to incorporate the flour into the liquids (lumps are ok).
  • Let it rest for 1 hour in a warm place, until doubled in size and bubbly.
  • Pour the dough onto a large piece of parchment paper or into a baking pan.
  • Dust with some flour and stretch it.
  • Top with your favorite ingredients and bake!


Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. (The bowl should be at least 4 to 6 times the volume of the dough to account for rising.)

Cover bowl tightly with plastic wrap, making sure that the edges are well sealed, then let rest at cool room temperature (no warmer than 75°F) for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl. In a hot kitchen, the dough may overproof near the end of that range.

Sprinkle top of dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into 2 pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

Pour 1 to 2 tablespoons oil in the bottom of two 10-inch cast iron skillets or round cake pans (see note). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let dough sit at room temperature for 2 hours (at room temperatures above 75°F, the dough may require less time to rise at temperatures below 65°F/18°C degF, it may require more time). After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F (290°C).

After 2 hours, dough should be mostly filling the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape, then repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.

Top each round of dough with 3/4 cup sauce, spreading sauce to the very edge with the back of a spoon. Sprinkle evenly with mozzarella cheese, all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top of each pizza, if desired.

Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated Parmesan or Pecorino Romano cheese, if using. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to a cutting board. Cut each pizza into 6 slices and serve immediately.

No Knead Pizza Crust

  • 3 1/2 cups warm water
  • 7 1/2 cups unbleached, all-purpose flour (where to purchase)
  • 1 tablespoon active dry yeast
  • 1 tablespoon salt* (I use and love this one)
  • Your choice of pizza toppings (I like to keep mine simple to allow the beauty of the crust to shine through. I usually choose a simple fresh tomato sauce, fresh basil leaves, sliced mozzarella, and a dab of pepperoni, and maybe a sprinkle of garlic salt…)

Recommended Tools:

(This post contains affiliate links)

  • Pizza peel (this one from Lehman’s looks really nice)
  • Large plastic bucket for dough (I got this one on Amazon— be sure to get the lid, too)
  • Pizza stone (I have one like this— have used it for years! This cast iron pizza pan works really well, too!)

*Think the ingredients sound pretty basic? You’re right. They are. The magic of this recipe comes not in the ingredients, but rather in the technique.

In a large container (with a lid) mix the yeast and water together, then stir in the salt and flour.

You don’t need to knead the dough, simply use a wooden spoon to incorporate the ingredients. It will look like a sloppy mess, and that’s exactly what we want.

Loosely cover with the lid (you don’t want it airtight) and set aside to rise for 2-3 hours.

Once the dough has risen, you can use it immediately or refrigerate it. I generally mix up my dough the day before I need it, refrigerate it overnight, and use it the following day. Chilled dough is easier to handle, and the longer the dough ages, the better the flavor.

To Make the Pizza:

Prepare your sauce, cheese, and other toppings ahead of time. You’ll need to work efficiently in an assembly-line process.

Using the highest possible temp your oven will allow (this will usually be 550-600 degrees Fahrenheit), preheat your oven and pizza stone for at least 30-45 minutes before you start cooking pizzas. It’s tempting to skip this part, but don’t. It makes all the difference.

Measure a 13 oz ball of dough from your bucket. I use my kitchen scale for this to make sure I’m semi-accurate., but it doesn’t have to be perfect. I usually get 4-5 pizzas from this recipe. They are smaller than your average pizza, but that’s preferred as they are easier to shape and transfer that way.

Place the dough on a very well-floured surface and punch it down. Use your fists/knuckles to stretch the dough (gravity will help, too. Here’s a video if you need a visual.). We’re trying to preserve the air pockets in the dough, so avoid smashing it as much as possible. Place it on your well-floured pizza peel and continue to gently shape into a circle (ish), just avoid flattening the edges too much, as we want them to stay puffy and chewy.

If the dough tears as you work it, no worries. Just patch it together and keep going. And if you’re anything like me, it’ll probably end up in a slightly irregular shape, but don’t sweat it. It just adds to the artisan charm.

Add your sauce and toppings to the dough, then slide onto the very hot pizza stone in the oven. This takes a bit of practice. My best advice is to make sure you have lots of flour on your pizza peel to prevent sticking. If the dough won’t budge, sometimes I’ll put it back on the counter, gently lift up the edge of the dough, and toss a bit more flour underneath. You can also try building your pizza on parchment paper, then sliding it into the oven with your peel.

Bake the pizza for 5 minutes at 550+ degrees, then switch to the broil setting and broil for 1-2 minutes. It’s done when the crust is golden brown and the cheese is completely melted.

Remove from the oven (I usually grab it with tongs and slide it onto a large cutting board so I don’t have to move the hot stone), and repeat with your remaining dough.

If you only wish to make one pizza at a time, simply refrigerate the rest of the dough until you’re ready.

No-Knead Pizza Dough - Recipes

When I posted the no-knead ciabatta bread video last January, I had no idea it would become one of the most watched, most commented-on, and most loved recipes on the blog. So it came as a little bit of a shock when the no-knead pizza dough, which used the same basic technique, did not garner the same outpouring of love.

Many thought it was just too wet, sticky, and hard to work with. Personally, I didn’t have an issue with it, but that's because I have lots of experience, and I know how to use extra flour and a light touch to form the pizzas without any major problems. Unfortunately, for most viewers that was not the case.

So I went back to the drawing board. This new and improved version is less sticky and much easier to work with, yet still produces a very nice pizza crust – flavorful, tender, with just the right amount of chewiness.

Of course the most important feature has not changed – you still don't knead it. There are plenty of websites out there that will explain, in excruciating detail, why exactly this works, but long story short, the tiny amount of yeast grows and ferments very slowly, and it's this long rising time that allows for the gluten strands to form.

Anyway, whether you tried the original no-knead pizza dough recipe and struggled with it, or you are attempting this for the first time, I'm confident you will be very happy with the results. Enjoy!

No-Knead Pizza Dough Ingredients:
2 oz whole wheat flour
16 oz all-purpose flour
*about 4 cups total
1/4 tsp dry active yeast
1 1/4 tsp salt
1/4 tsp sugar
2 tbsps olive oil
1 1/2 cups warm water, if possible, use bottled water as chlorinated water can retard the yeast growth
cornmeal as needed
Note: Rising times will vary based on the temperature. It should probably go at least 14 hours to develop enough gluten, but could take as long as 24 hours to double in size.


Just love the look of your dough :) Of course I just love pizza as well.

Does Chef John's voice remind anyone else of John Ratzenberger? ( Voice of Hamm in Toy story )Anyhow great recipe as always Chef John, you and A.B. are probably my favorite Chefs of all time.

Does Chef John's voice remind anyone else of John Ratzenberger? ( voice of Hamm in toy story ) Anyhow great recipe as always Chef John. You and A.B. are my favorite Chefs to watch.

Dear chef John,
I´m in love with your cookingstyle and presentations!!

P.S.-Still hope my english is pretty goed and you understand me!!I learned english at school 22 years ago and never exercised it!!till now,i found you!so,what do you have to say about it?shall i move to . America?Joke!!

Thanks for the updated recipe Chef! I really kneaded that. :)

Chef J
You had 4 pizza doughs, you cooked one and had 3 left,my question is (because I love pizza..and we are empty nester's)Is there a special way to freeze the other three.

I have seen hundreds of your videos and literally had no idea you had a cat.

I wouldn't think there would be any, but are there any issues with freezing this dough? I was eyeing up a pizza stone the other day and this recipe might just make me get it!

I'm sure you can freeze it, but I've never had any around that long. :-)

I don't have a scale, John. Will converting to cups still work? We usually just buy TJ's pizza dough (retails for about $2) and make pizza from there, but I wouldn't mind making my own dough :)

Also, can you up the wheat flour a bit without killing the elasticity?

I know it is annoying to ask for this. but can you please post the volume amount of the flour for the fans who do not have a scale?

By the way, I froze the unused pizza dough(Trader Joe's) all the time and it works even better than the fresh one.

It's roughly 4 cups. I'm not sure about added more wheat flour, since i'm not a fan I've never tried.

Thanks for this but I didn't have a problem with the first post. It was fantastic.
You're the best.

So why no pizza stone (or the Alton Brown equivalent, a quarry tile)?

Mr.John,would it be okay if I use 18oz of all-purpose flour instead of adding 2oz of wheat flour? I am going to try this tonight but I don't have wheat flour.

well, I am going to try this - BUT! I love love love the original version! Works every time and my friends rave about it (me too!) Thanks for leaving the other up. And I froze my dough, too. Works like a charm!

okay thanks, i will let you know by tomorrow how it turns out, thanks again :)

Unless, you are getting me fat because I try some of your recipes at home, you really need to post about some healthy stuff to balance out these days.

But I am glad I found this blog.
I use cookbooks rarely these times because there are so many great videos on the net (just tip your favourite food into youtube)
And the best is you get to see what you have to do while they are cooking it. When you cook after book recipes, often the result is not so satisfying.
Blogger like you make the world a better place- I mean a more delicious place, because everybody is able now to cook even complicated food.
I hope that a lot more people decide to cook for themselves and throw away their convenience foods.

Love the bottom rack first then top later idea. You really know your thing.

I just love your pizza dough recipes. I usually make 2 or 3 times as much and freeze it. It freezes fine just in the zip lock bags.

Hi Chef John,
I made this and it came out pretty good!
However, I still prefer your recipe for Wolfgang Puck's pizza dough.

Hi Chef.
Great vid!
But I don't understand what's the added value in not kneeding your dough? Anyone with a little knowledge of bread baking knows how the gluten network in the dough arise (by kneeding.) I don't believe this method provides a good enough gluten development, the dough has risen because the yeast generates its carbon dioxide.
If i'm wrong please explain why, I'm very curious and eager to learn.
Btw, I have a very good stand mixer that does all the kneeding for me, so I really don't care about that. I just want to know the technology behind no-kneed dough.
Cheers from the Netherlands

gluten is developed either by motion, time, or both. I don't have time to explain all the science, but it works!!

Chef John, can bread flour be substituted for all purpose flour? Also when you leave the light on in the oven won't that give extra heat and be a problem for the dough?

yes. and San Fran is always very chilly, and it doesnt give off much heat.

My dough is not sticky nor crumbly.. How can I make it look like yours before incubation?

My dough is not sticky nor crumbly.. How can I make it look like yours before incubation?

too sticky, more flour
too dry, more water
simple as that!

btw, if you use a scale it should be right on!

Tried the original dough. The results were great- even sent a pizza to my neighbours.

Can we get the measured equivalents for the remix. I hate having to weigh the ingredients. It's one of the reasons I stopped baking!
Thanks again and keep up the good work

Yippie. I love your original pizza dough recipe. it's my most successful pizza dough ever! I can't wait to try the new improved version.

Ok, so the first try was not so good because it didn't have enough water and it was a bit too 'heavy' (unlike the marshmallow consistency that you have, the whole-wheat in Holland looks different, Chef). Next I am planning to just use regular wheat flour. Can I just use half of the recipe tho?

make the recipe and freeze half!

I am in love with you! *sob*. feeling emotional. now i do not need to complain on my death bed of not being able to make my very own pizza!

Thanks for the recipe!
May I know how long the pizza dough can be frozen up to? and what do I do if I take out from the freezer, defrost overnight?

Thanks a million! I'm going to try this as soon as I know what to do with the freezer question coz' I can't finish all of them for sure :P

Not sure, maybe a few months? Yes, just leave out overnight.

Chef J, this looks great! Unfortunately, I cannot find Active Dry Yeast where I live- only fresh 25g cubes. The brand is levital ( Will this work the same as Dry Active?

This looks awesome. Quick question, though, is kneading really very difficult? It's just that, I don't usually prepare my meals 20 hours ahead, and I was wondering if that much of a wait was really worth not kneading.

When I put my oven on 550 degrees and place the pizza on the bottom rack for 3-4min, I get black burn spots on the bottom, particularly the crust which is sometimes not edible. The rest of the pizza is great though. Does that mean my sheet pan is suspect? Or is my oven just too hot? Or did I roll it out too thin? All of the above?

Thanks (and that's a big thanks. for teaching me how to cook),

could be all, but probably a too thin pan. just use less time on bottom.

thank you so much, for all the recipes

I'm cooking for 6-8 people this Friday so I was wondering if I could make two 16" pizzas with this recipe instead of 4 8" ones. If so, how long would you put the 16" on the bottom & the top?

sure! can't give exact time, but it would be just a couple minutes more.

Wondering what you use for sauce?

Hi, John I'm amazed of this recipe but I was wondering if I can use natural fresh yeast intead of what you used.
I don't know if you care about our comments or not but i wanna let you know that you have the best blog ever!! thanks

I'm sure you can, but not sure of the amount. And, yes, I care about comments. :-). Thanks!!

Made this for the first time following the recipe to a T (starting with 2 C All Purpose and 1/4C Whole Wheat) I had to add more flour but it came out perfect! I like the way chef says to bake it on the btm first at 550. That really made the crust texture perfecto and nice to look at too. I am making it again this time with all bread flour (per Alton Brown's pizza flour recommendation). we'll see how it goes! I like to put Provolone, Bruschetta, and Lentils on my pizza topped with Parmesean cheese, mmmmmm you gotta try it!

Chef John, thank you very much for this recipe..truly worth it to make. I also made the pizza sauce you posted a while back. You are one of my inspirations as I learn how to cook!

Can't wait to serve my family with this! =)

You inspired me to learn cooking, thank you sooo much :)

I just made my first pizza dough all went well

One problem though I only have one cheap home oven with top and bottom elements that can only reach 190C max
Is there any way to get around this and get a great result as yours?

Thank you I really appreciate your answer

Sorry but you cant sub for heat! Should be ok, but not the same as higher heat and placing on the bottom.

Thank you for the response Chef

I guess I'm gonna play around with the oven to find the right way to done my pizza :)
or. buy a better oven

Hi Chef!
I made this dough for my Saturday lunch. it's awesome. Very light and yummy:) Thank you for sharing this experience!!

Luvvv your pizza dough. Even my picky grandson loves it!

Is dry active yeast the same as the instant?? How does one behave differently that the other ?? Yhank you - Chef At Home Paul

Should have asked this with my queation about the active vs, instant yeast. When is the best time to freeze the dough balls for future use - after you remove the dough from the first proof when cut into quarters or after the SRT and second 15 minute proof before rolling out? After freezing and defrosting, do you give it a second proof? Thanks for your answer to come

Thaw to room temp after freeze and use.

If i use a pizza stone, do i still have to use the bottom of the stove method?

Can I have the original recipe, can't seem to find the link!

I doubled the recipe 6 times, and I used only 7 cups of water instead of 9 and added about a cup of flour (extra)

Just add the the extra water back in, and don't worry about the extra flour. Since you are not weighing the flour, you're going to be a little off one way or the other anyway.

Is it too late to add the water now?

(when I added the 7th cup the batter was like a cake batter, looks nothing like yours on the video, plus it doesn't hold its shape and a little runny and doesn't stay away from the edges of the bowl)

Something is very wrong. Sounds like you need a lot more flour.

Exactly, I recalculated the ingredients and 12 cups of flour were missing. (12 out of 24 all purpose flour)

Hi, Chef,
I'm wondering if, instead of using flour to aid in spreading out the dough, can one use oil as in from a spray can to cover the work surface and dough? I mostly use oil when forming my dough. Thanks. Great site.

I have a pizza stone but I am not smart enough to use it properly. Do I put the raw dough on the preheated stone and then build the pizza? Because every time I build the pizza I get stuck trying to figure out how to move the pizza onto the stone.

What temp should I use with the pizza stone? Bottom, top, or middle of the oven (gas oven)?

Im not a fan of the pizza stone. I get much better results from my pan on the bottom of oven method. I've demo'd that in several pizza videos. Works great.

Hello, this is so easy to make, it's SO amazing! And since I'm from the Philippines whereas the weather is humid here, it took me only 3-4 hours to double the size of the dough. thank you very much CJ :-)

I hope you can have a video of calzone and stuffed chicken dinner roll.

Fabulous recipe and instructions for pizza dough. Easy and delicious. Thank you.

Can I make this with all purpose flour only.

Chef John, I made the No-Knead Pizza Dough yesterday according to the recipe you did a video for back on 12-8-2008. I just made the garlic/olive oil version you made today and it was fantastic. I have tried many other pizza dough recipes and they all failed. They were too bready!! I have been searching for years for an easy to make crispy/thin crust and this is it! I totally understood you when you said it would be sticky and that did not bother me at all. Was easy to work with after following your lead. Can't wait to try with other toppings. THANK YOU!! My hat is off to you dear sir!

If I want to make a triple batch of dough do I do three separate batches or one mega batch? Would a double batch of sauce work for that amount of dough? We're having a Winter Solistace party and thought little thin crusts would be a yummy starter. Thanks for your help!

You can do a big one. And yes should b enough sauce. Enjoy.

Chef John, we love you! We told you last year about how your knead less dough changed our lives! May sound a bit dramatic but seriously, before we discovered your site, we were wasting money on store bough bread and were unable to make home made pizza. So again, thanks so much. We love your food blog and videos and so you can know just how much we love your videos and food blog, check out our latest video and blog entry. It just worked out that Food Wishes was given credit more than a couple of times. So we thought you would want to know about it!!

Merry Christmas Chef John!

I know this is super old but just out of curiosity. I bought a pizza pan with the holes on the bottom like you had in your first pizza demo. Is there any reason why you stopped using it?

Hey Chef, I know that this is an old post, but I thought that you should know that the list of ingredients says to use 1 1/4 tsp salt, but, in the video, you say to use 1 1/2 tsp. Which is the correct amount?

Thank you Thank you Thank you !
I tried making it today and i kept it rising for almost 8 hrs only in warmed oven and it tasted PERFECT am so in luv with it .. and all your recipes .. your amazing chef. keep up the good recipes )

Instead of using the suger could i use 1tsp of honey?

You call for dry active yeast. would it differ is I use instant yeast?

Sorry, not much of a baker, and I've never used instant, so not sure!

There may be no shame in using a rolling pin however, here in Italy at least one type of pizza must be shaped entirely by hand. The DOC (Denominazione di origine controllata) for wine has an equilivant for food DOP (Denominazione di Origine Protetta). These regulations lay out the rules for protecting the quality of Italian classics such as Borolo wine, Parmigiano-Reggiano cheese, Prosciutto di Parma ham, etc.

Pizza Napoletana has it's own DOP, which you can read about here: and you will see that rolling pins are prohibited.

However, I nearly always use a rolling pin since I'm not a professional. I also cook my pizzas on a (well preheated)baking stone in my outdoor gas BBQ grill which can get much hotter than my home oven and it's easier than my outdoor wood fired pizza oven. Sometimes I put wood chips into a foil pouch (with one small hole) and toss that on the gas burner. I add the pizza just as the wood starts to smoke. It simulates the irreplaceable flavor of a genuine wood oven quite well.

Had to type out the instructions for myself, so I thought it might be helpful to others if I posted it here:

No-Knead Pizza Dough Ingredients:
2 oz whole wheat flour
16 oz all-purpose flour
*about 4 cups total
1/4 tsp dry active yeast
1 1/4 tsp salt
1/4 tsp sugar
2 tbsps olive oil
1 1/2 cups warm water, if possible, use bottled water as chlorinated water can retard the yeast growth
cornmeal as needed
Note: Rising times will vary based on the temperature. It should probably go at least 14 hours to develop enough gluten, but could take as long as 24 hours to double in size.
Mix together flours, yeast, salt, sugar and olive oil, add hot, not scalding water, and mix vigorously about 4 mins. until dough pulls away from the side of the bowl. Cover bowl with plastic wrap, place in UNLIT oven with the light on for 18-20 hours, until it’s just about doubled in size. It’s gonna be all bubbly, and smell yeasty. Flour your board, pour dough out onto the board, and flour the top of dough and your hands. Pat the dough out to a sort of rectangle shape to make it easier to cut it into four equal pieces. After you’ve done that, form it into a ball, add flour if it’s still too sticky, then do the *R-SAT, Rotate, Stretch and Tuck. Slowly rotate the dough ball around with your hands while you stretch the dough from the top down underneath, tucking it under with your fingers. *you may want to actually refer again to the video to do this part.* Keep rotating 5 or 6 times, feels awesome. If using immediately, cover with a towel for about 15 minutes to rest, or if saving for later, put in a Ziploc bag and refrigerate for up to 2 or 3 days. After it rests, put little flour on, and pat it down a little with your fingers, then roll it out which is easier than trying to spin it or stretch it out by hand. Roll out to about a 9 inch pizza. Take a sheet pan, and sprinkle with a little bit of cornmeal and lay your dough down and top it. Don’t overdo the toppings good pizza is an exercise in restraint. Heat oven to 550 F or as hot as your oven will go, and place the pizza on the bottom of the oven (not bottom rack, bottom of oven) for about 4 minutes, then move to the middle of the oven for 5 or 6 more minutes, until cheese is melted, bottom a little charred. Let cool a couple of minutes, 3rd degree burns from molten cheese leave scars.

Made this recipe today and it was great. Very nice texture to the dough. I like your method of putting the pizza on the bottom I used a pizza stone on the bottom rack and then after the crust was cooked put the pizza on the top rack to cook the cheese. It seemed to work out well. Thanks for all the videos.

A while ago I've had from a pizzeria and I've noticed that there was an extremely thin and crusty dough, like 1/10 of an Inch with a really airy, semihollow, amazingly crunchy crust and that's what I want to achieve. Can you give any tip on how to get it more like this?

What temperature should the oven be while the dough is in the oven for the 14-24 hours? The lowest temp possible?

Hey Chef John - I've been reading/watching your blog for a while now and love it. This is my first post. I just made the dough and did a breakfast pizza with it. Came out delish. 2 Questions - my dough started shrinking up and didn't stay as large as I had rolled it out. Do you have any tips to keep it rolled out? Also, got a large air bubble from cooking - any tips for minimizing air bubbles? Thanks.

No tricks, but you can pop the bubbles with a knife as it cooks. I just roll it out a few times, and it stays thinner each time you do.

Chef John, I just want to shoot you a thank you for this recipe - and baking technique. It never fails me! I've turned a good friend on to this as well as a nephew.

You've changed my homemade pizza experience 100%!

Hi Chef John, I love your cooking videos and they turn out amazing when I give them a try. I wanted to ask you a question regarding this recipe though and I'd really appreciate it if you could take the time out to answer my doubt. Why is it that here you want us to let the dough rest for 18 hours, but a lot of other people suggest only 2-4 hours? Won't resting the dough for 18 hours overgrow the dough? Thanks a lot, and again love your recipes, keep cooking, and as alway, ENJOY! :)

Because it's a no-knead recipe. Needs time to develop gluten. That's also why tiny amount of yeast.

I discovered that in a pinch, you can use Cream of Wheat instead of corn meal. Sounds a little weird but it worked just great.

Just made this..really good even though I got nowhere near the 3 cups of flour in without adding more water. 5 on floor and about 8-10 in the middle for perfect crust for my oven. It was so good, I am making the remaining 2 pizza crust and eating them tonight too. 4 8" za's for a 145 lbs. guy equals it must me good.

This seems like a wonderful recipe and I am going to try it pronto.. but I wanted to know if I can leave the oven light off. this is because I live in a place where there are frequent power fluctuations and outages. But the weather is really warm.. tropical. So maybe I don't need the light.

you have a very clear way of demonstrating the methods.

you don't need the light if its warm :)

Complete success! This recipe is fantastic even though I intended to put my little balls of dough in the fridge, and forgot and left them sitting out for another 24 hrs. Combined this with the pizza sauce recipe with the hidden little fishes. Tried to contain myself and not oversauce or overcheese. Did, however, use greasy pepperoni, 'cause there's no accounting for the taste of teenagers!

is wheat flour a must.what if i don't have wheat flour?

made this for the first time last night . use high protein flour , 18oz of it . it turned out perfect .
thanks for a great recipe!

You may recall I asked about the sheet pan vs. pizza stone in another posting. I have to admit I had my doubts but I've tried the sheet pan for baking the pizza and produces an orders of magnitude better product than the stone.

You've won a convert. My pizza stones are going out into the garden. . .

BTW, I've made your dough recipe with one modification: instead of whole wheat flour, I use masa harina.

I can't seem to find cornmeal anywhere, can I just use the leftover wheat flour or plain white flour to prevent the pizza from sticking when I bake it?

not same b/c its the course grains that prevent the sticking. If u use non-stick pan it work be ok probably.

I made your dough and grilled it along with your sauce. It is unbelievable on the grill as we always do it that way. crunchy but soft in the middle. Just place ingred. backwards. Unbelievable flavor! There is no end to pizza. feta, spinach, pesto, pepperoni, onions, peppers, just go light on ingredients. Amaaaaziing. Leave it to Chef John! Thanks

Putting either of my pans on the bottom of the oven deforms them temporarily (the pan rises diagonally) and smokes up my kitchen. One of them was fairly pricey so I'm not sure what's up.

What would you say is the next best alternative?

- 550 for 8-10 minutes on the lowest rack? On the middle rack? Or something else?

I'm aiming to get the bottom dark but I don't think I will continue with the bottom of the oven method in the future (with the oven and these pizza pans that I own).

That means they are poorly made pans! Get a real professional half sheet pam from a restaurant supply store or online. Doesn't matter where in oven you bake. It's the direct contact that makes the crisp crust.

Are you sure about the measurements? My dough was more solid than it was sticky . before the warming in the oven (pre-rolling for pizza)

I just checked the dough (it's about 4 hours in the oven - with the light on), there is no yeast(y) smell. So I'm wondering if the yeast package was too old (I bought it - a few weeks ago - bottled yeast). Or perhaps the water was too hot (my method of heat testing was to put my finger in it and it was warm but not too hot). In any case, I'll go ahead and make my pizza and see tomorrow after 18 hours how the dough is. Your recipes have always been bang-on, so it must be a mistake I'm making somewhere undetected.

Kudos to you - this recipe worked. The gluten didn't appear to come out(while in incubation) as it did on your video, only when I took it out, it was soft, smooth and almost exactly like what was shown on the video. I guess I overreacted and was worried!

Chef John,
This is an amazing dough recipe. I actually used a pizza stone and it came out crispy, chewy and probably better than any gourmet pizza I ever had. I also used your original sauce recipe (the one without the anchovies). Really delicious.

P.S. Can you please make a full sourdough video? Too hard to keep track with the sequential vids you have for it. Thanks!

I am confused. On your list of ingredients you have have 2 oz whole wheat flour and 16 oz all-purpose flour and then you are basically saying about 4 cups total. But 18 oz is not close to 4 cups. Did I miss something here?
There is 16 oz in 2 cups. I want to just use all purpose flour, how much should I use??

You are confusing weight and volume! A cup of lead and a cup of popcorn do not weigh the same. A cup is 8 fluid ounces (volume), but a cup of flour weighs about 4.25 ounces.

Would using beer instead of (part of) the water work with this recipe? I have used beer in "normal" pizza dough recipes before and very much like the flavour.

Would the yeast in the beer influence the fermentation process in this recipe though?

I am spreading the word about you in the Greater Hartford (CT) area. You are revolutionary!

Quick question - I used enriched flour. Is this bad? I wanted to do everything perfectly I even added bottled water rather than tap water.

I am spreading the word about you in the Greater Hartford (CT) area. You are revolutionary!

Quick question - I used enriched flour. Is this bad? I wanted to do everything perfectly I even added bottled water rather than tap water.

Not sure what enriched flour is, but will probably work. Why not just use regular flour? Also stop using bottled water. You're over thinking this stuff. )

Made this last night! It was a hit! My 3 family members and I each made a personalized pizza. The dough was ah-mazing! Never buying frozen pizzas again! Love how easy the dough was to shape. I used bread crumbs instead of cornmeal because I didn't have any at home and it worked out great! Thanks chef John!

Chef John- What would be a good substitute for the corn meal? Could i just use a little olive oil or vegetable oil to brush the baking sheet? Or maybe some flour?

The cornmeal is grittier, so it helps it not stuck. I never do without so not sure if it works for you.

Chef John, i've just tried this at home and it was THE BEST homemade pizza dough EVER! i would even say it`s fool proof, considering i am not that good at cooking. Thank you very much for all your videos! You are AWSOME! Best wishes from Brazil!

I am not sure if I am reading this right but can you please clarify the amount of flour that is needed.

4 oz of wheat flour
16oz of all purpose flour
is only about 2 1/2 cups total.

I don't understand the where you are getting 4 cups from

You are confusing weight and volume. A cup of flour weighs about 4.25 ounces, not 8 oz (that's its volume)

Hello, chef John. Awesome recipe, just made some pizza yesterday and it turned out just great. I have a question - what if I freeze the dough? Is it going to be usable after unfreezing? I freeze pie dough without a problem, but how about this one?

Keep up the great work. Good day!

Hi..I love your pizza recipe, but I am not able to get the crust as crispy as I would like. I bake it in a 550 oven for 8-10 minutes and use cornmeal on the bottom of the pan. Any other suggestions. thanks

Thin crust only has to do with how thin you roll or stretch the dough. Just make yours thinner to start with.

Sorry, but I don't understand!

You said to cover the dough with a towel for 15 mins before baking, I am guessing a wet towel? Directly On the dough? Or over the bowl? Do I also cover the dough that I also intend to put in the fridge prior to putting it in?

No a dry floured towel. Doesn't matter if you're gonna refrigerate.

Wow. The pizza was really great. Loved it. Definitely buying fresh mozzarella from now on! Makes a world of difference. The crust was perfect. Oh, and for those of you that haven't cleaned your ovens in a while.. Turning it up to 550 "might" smoke up your kitchen )

hi, after doing exactly what you said, and after 16 hours i got very sticky dough and it lacked the thickness needed to work with, very loose.
i'm wondering what i did wrong and how to fix it

The dough is very sticky, so you need lots of flour when working it. You can a little extra in the beginning also. Dough is not an exact science, and u have a adjust.

Hi Chef John! I'm so looking forward to trying this grand dough recipe (and sauce). My husband has been softly suggesting for years for me to try. You have given me the confidence to do!! Is the pan you are using a commercial grade pan or just a basic cookie sheet? Thanks for response.

It is a commercial grade half-sheet pan! Ideally you need something a little thicker and studier than a cookie pan.

Ok, so I did a little math, the cup units for the all-purpose flour are

As for the Whole Wheat Flour, the cup units for it are

Ratio: 9:1
All Purpose Flour: Whole Wheat Flour

I don't have an oven light so is there a better way to let it rise. Could u let it rise in the refrigerator?

For those of you who own and use a peel and pizza stone here is tip to slide your pie off the peel and onto the stone. Use a pinching action to lift an edge of the pie off the peel then blow a puff or two of air under the pie. Do this just before going to the oven. The pie will then glide off your peel. Works every time!

To all those who asked why you would want a no-knead dough when you have a stand mixer that does the kneading for you: The reason to use this method over a recipe that uses a traditional (i.e. an entire envelope of yeast, 2-3 hours total rise time, etc.) technique is that this method develops a lot more flavor than those recipes. The flavor development (in the form of alcohol) that you get with this method is incomparable to the relatively bland traditional bread recipes. In fact, Chef John mentions leaving the dough in the fridge after the initial 14-20 hours. I suggest you do that for 1-3 days making the total time on this recipe 1-4 days. The slow fermentation in the fridge develops flavor, and I actually feel like the dough becomes easier to work with as well. Just take it out a half hour to an hour before baking. If you have a pizza stone, preheat the oven as high as it will go about an hour before. I have made Chef John's recipe dozens of times along with the pizza sauce (hide the little fish). It is a classic in my home and it is probably the best pizza I have ever eaten.

Chef John, I am a new fan of yours. I live in the Philippines and room temperature here is 30°C (or about 86°F). My recipe is successful using your 3cups and not this 4cups(remix). I placed them in the refrigerator where it is cooler 15°C (60°F). My question is would this no knead recipe be possible at our room temperature? What's your take on this? should I try to reduce the time like 9hours? Won't the dough go stale? Thanks! Hope to hear from you.

Sorry, I'm not sure at that temperature! I would have to test. Why not just try it and see?

Hello Chef John, from your new fan. I did try your no knead on our room temperature and it came out fine, after 6 hours (86 degrees F) I am afraid anything longer will make it deflate itself. So I just cooked it and the dough is very soft and fluffy and chewy. Thank you so much. YOu have answered most of my kitchen problems and because of you, my kids enjoy my cooking more! Bless your heart. :-)

I just pulled my batch of no-nead pizza dough from my oven where it has been developing for the last 22 hours. I followed the instructions using measure by volume, not weight as I don't own a kitchen scale, and the results I got are now in my kitchen trash can. Wet, sticky mess that I found to be very disappointing as Chef John is someone who I greatly admire for all the tips and help he puts forward. So, my advice to others. don't attempt this recipe unless you own a kitchen scale to measure the ingredients. -(

Why did you give up?! All you have to do is add more flour until you can work with it! Most people that make this recipe don't use a scale either, and it comes out fine, or they simply adjust. You never need to throw away a too wet dough since all it needs is more flour. Even with a scale dough is not an exact science, and you will always need to tweak.

Thanks for your reply and encouragement Chef John, and I haven't given up and in fact tried the recipe again. FYI, I've made pizza dough before in a bread machine and just wasn't familiar with the feel of hand made dough. Anyway, converted ounces to cups in your recipe ( 2 oz = .47 cups, 16 oz = 3.63 cups) and made another no-knead batch. In the oven with light on for 18 hours and my results were similar to the last time, but with a little flour all experience the dough came out beautiful. As its 7:30 am I haven't tried making a pizza. that will come later but I'm sure it'll be the best I've ever made. Thanks Chef John!

Gerry try to halve the quantities so you can have a feel of it if it is first time and if it fails, you dont waste as much and you can try again. I did use measuring cups and never bothered to use my kitchen scale as I find it cumbersome. You remind me of myself but I never throw stuff until I finished to the end, which means I will cook it and if it proved to be inedible, then and only then will I throw it - that is if my dogs will not show interest in it first. :-). Hope you give it another try.

I'd love to try putting the pan in the bottom of the oven trick for the crust, but my heat source is on top-- not bottom. Any tips for the crust for these types of ovens? Thanks

I'd love to try putting the pan in the bottom of the oven trick for the crust, but my heat source is on top-- not bottom. Any tips for the crust for these types of ovens? Thanks

Thanks Chef John for this awesome pizza recipe! I tried it out a few days ago and I can say with heart and soul: I will never buy or order pizza ever again. The whole family loves it, my friends say the pizzas look great and they bet they taste just as good. Thank you again,

I love this recipe. We make this every Friday with your pizza sauce recipe and the results are always stellar. Thanks for sharing!

My husband hated "homemade" pizza. So those family sessions of making pizza were usually done when he wasn't around. But then I started making it with your dough and sauce recipe and, once I got him to try it, he loved it! So, Thank You! P.S. Just a tip for forming the pizza: Pressing and rolling it was just too frustrating for me and tossing is well beyond my skill set. I found that holding up the ball in steering wheel fashion and turning it, letting gravity stretch it, was the most effective method for me.

Hi Chef John,
Thank you so much for this recipe. I'd like to divide the dough in 3 parts instead of 4 for 12-inch pizzas. At what setting and how long should I bake these in? Thanks.

Everything should be about the same! Bake until they look done!

Have tried quiet a few of your recipes. Enjoy the way you do your videos.

Do you think if I put the pizza dough on cast iron grill pan and put in the oven it will be fine?

Oh man. I do alot of baking. I have tried many different recipes for pizza dough. I have to say this is absolutely the best I have had in a long time. Thanks so much! BTW I am also a big fan of your no knead ciabatta bread as well! Thanks and condolences.

I am new to cooking, although I can make some pretty good but simple dishes. I bought a stone pizza maker made by Bella. I had problems with the dough sticking to everything! Could it be that I bought bad dough at Safeway? Please help! Thanks Rich.

No Knead Pizza Dough

No knead pizza dough is the start of many gourmet pizza ideas!

Full disclosure, right off the top. This is not a new recipe, it is just a different way to use the dough from our very popular No Knead Bread .

I discovered several years ago that the same dough for the bread also makes phenomenal pizza crust.

I am very, very fussy about pizza crust. To begin with, the crust should be thin, but soft at the edges and with a nice crisp bottom.

There&rsquos nothing worse than a soggy, or thick and doughy pizza crust.

A perfectly cooked crispy bottom.

Like a good New York style pizza the crust should be substantially strong enough to hold the toppings without them dropping into your lap because of a limp pizza crust. You should even be able to fold it over like a true New yorker, eating pizza on the go.

BBQ Chicken Pizza made with No Knead Pizza Dough.

A good pizza crust should be a good balance between softness at the edges and a crispy bottom. Good pizza crust should also have some bite to it. A pleasing chewiness without being tough is also essential.

Scatter cornmeal evenly over the wooden peel.

Stretch dough and place it on the prepared peel.

Dicing cheese for pizzas instead of grating it can prevent it from scorching in high heat.

BBQ Chicken Pizza made with No Knead Pizza Dough.

The pizza pictured above is one of our family favourites for many years and the one pizza we make most often. Get the recipe for our BBQ Chicken Pizza here .

A pizza stone is an essential tool

I have always used a pizza stone at home to make pizza. It is the only way to get a restaurant worthy pizza at home.

Makes enough for three 12-13 inch pizzas.

A metal pizza pan can make an acceptable pizza. However, that perfect crust has to cook super fast in order to get the right bottom crispiness and texture.

That&rsquos where a pizza stone is the right tool for the job.

BBQ Chicken Pizza made with No Knead Pizza Dough.

I&rsquom also including some tips and method for using a pizza stone. Follow them and you&rsquoll have pizzeria worthy pizza every time.

Use No Knead Pizza DOugh to start your own gourmet pizza night!

Pizza night is something we do on almost a weekly basis year round. In recent years we have really upped our pizza game and you should let your creativity take the wheel when dreaming up new pizza combinations.

Just the other night my son Noah made a batch of this dough and a batch of Alfredo Sauce too! Thinking outside the standard tomato sauce can result in amazing results.

Start your own gourmet pizza night!

Try things like pesto, garlic oil or the Alfredo sauce used in this one.

Topping the dough and alfredo sauce on this occasion were, pepperoni, prosciutto, kalamata olives and fresh mozzarella. When it came out of the oven we finished it with a light drizzle of organic honey and some chopped fresh basil.

It truly was one of the best pizzas I have ever sampled!

If you liked this pizza crust recipe, you&rsquoll want to use it for one of our family favourites inspired by a local Neapolitan style pizzeria. Our Caramelized Pear & Prosciutto Pizza is a sweet and salty feast for the senses. It&rsquos definitely not boring pizza!

Like this No Knead Pizza Dough recipe?

You&rsquoll find hundreds of other great ideas in our Quick & Easy Dinners Category and even more in our Chicken Recipes Category.

It&rsquos easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram .

Plus you&rsquoll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You&rsquoll also get weekly suggestions for great family friendly meals and desserts too!

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