Ultimate No-Knead Homemade Pizza Dough Recipe! It’s easy to make and tastes great. If you’re a fan of crispy, thin-crust pizza, you’ll definitely want to give this recipe a try.
Homemade Pizza Dough Recipe
Today is Friday and that means… Pizza Night!!!
This is so much fun. The kids love it since they get to help me. They knee the dough, pick what vegetables they want as a topping, sprinkle the cheese, etc… they really feel like they did all the work, and in the end they enjoy the fruits of their labor.
As a mom I love it too. And if I get lucky it may happen that they agree to add a “new” vegetable on their pizza.
Having a good pizza dough recipe is very convenient.
My pizza dough recipe is simple and fabulous. Sometimes, I just add a little bit of semolina flour for color and flavor, but this is totally optional.
It comes together in just minutes and doesn’t need a lot of work. The flavor gets even better if you have the time to let it rise or refrigerate the dough overnight.
I like to use Italian type “00” flour, which is finer ground than normal flour, and it’ll give the dough a fantastic, delicious, and super-smooth texture. I buy this flour online here. You can definitely use all-purpose flour or bread flour; the texture will be slightly different but it will be delicious.
The recipe yields three large pizza crusts, so feed the whole family or freeze one for later use.
Okay, now go forth and make pizza today…C’mon, don’t make me beg, you know you want to!!
Check out my Homemade Pizza Sauce recipe
Homemade Pizza Dough
- 4 cups (560 gr) Double Zero 00 flour (you can also use bread flour or all-purpose flour)
- 2 1/4 teaspoons (7 gr) dry instant yeast
- 1 teaspoon sea salt flakes or table salt
- 1 teaspoon granulated sugar
- 1 1/2 cup (12 oz - 340 ml) warm water (the water should be between 105-115F)
- 2 tablespoons olive oil
- Mix flour, yeast, salt, and sugar in a bowl of the stand electric mixer fitted with the dough hook. Mix to combine.
- Add water and oil. Start mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium. Mix until the dough gathers into a ball, about 5 - 8 minutes.
- Form the dough into a ball, place it in a lightly oiled bowl, and turn it over to coat. Cover with a damp towel or plastic wrap and let it rise in a warm place until doubled in size, about 2 hours.
- After risen, divide the dough into 3 equal portions. Roll into balls, cover with a damp towel or plastic wrap and let it rise in a warm place for 30 minutes. Alternatively, you can refrigerate the dough balls for up to 24 hrs.
- Preheat oven to 450º F (230º C).
- Roll out on a lightly floured surface. Note: I like to do this with my hands, so I don't deflate the bubbles in the dough. Brush the crusts with a thin layer of olive oil, and top with your favorite toppings.
- Bake for 10 - 15 minutes, or until crispy and golden. Slice and serve.
- Mix dry ingredients on to a clean work surface and make a well in the middle.
- Add water and oil in the center of the well
- Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough.
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