This easy no-knead overnight pizza dough will end your relationship with take-out pizza! It’s perfectly thin and crispy and the recipe itself is as quick and simple as it gets!
My love for pizza is endless. I love topping it with my favorite ingredients and sharing it with friends. For me, pizza is bliss and comfort after a long day and I especially enjoy making the dough myself.
Why this recipe for no-knead overnight pizza dough works:
This crispy, flavorful, easy, no-knead overnight pizza dough recipe will end your relationship with take-out pizza.
All ingredients are just put in a bowl, covered, and the magic happens in 12 hours. A perfect pizza dough to roll or stretch, you can top it endlessly and bake it for ultimate pizza satisfaction.
There’s much you can control when you make the pizza dough at home, not just how thin or thick the pizza crust is.
Also, how much toppings and cheese go on top, how crisp and how soft the interior of the crust is. Finally, how airy the pizza is and how fabulous your kitchen smells!
This overnight pizza dough does not puff up to double it’s size in the oven. So, if you’re a fan of crisper thinner rustic pizza—you’ve found everything you’re looking for!
How to make no-knead overnight pizza dough:
The recipe for this overnight pizza dough is as simple as dumping flour, yeast, salt into a bowl, then adding a water and honey mixture and mixing everything up with a spatula for a few seconds.
Mix the honey and water in a measuring cup and set aside. In a large bowl, add the flour, salt, and yeast and mix them well.
pour the water over the flour-salt-yeast mixture
Add the honey water to the flour mixture and use a spatula or wooden spoon to mix everything together until it starts to look like dough.
mix with a spatula
You dough does not have to look perfectly smooth!
after 30 secs of mixing!
Then this “dough” is covered with plastic wrap and left at room temperature for 12 hours at least and up to 24 hours before it has to be shaped and baked.
cover in plastic wrap
How thick or thin, soft or crisp you like your dough is included in the notes on the recipe below. To make it simple, I’ve made my kale mushroom brie pizza using this dough—check out the recipe and gorgeous crust!
Mix yourself a no-knead overnight pizza dough in a few seconds tonight and tell me how you enjoy it tomorrow!
Tips for success:
- To add a more airy texture to your pizza, you want to have a stickier dough. When it’s ready to shape, use your handle and apply minimal pressure to the dough. Shape it by stretching and pulling rather than pressing
- If, after the dough is ready, you decide you want to freeze the dough for another day, it comes out and bakes beautifully so no worries about that.
- To bake, simply take out of the fridge and let it come to room temperature before shaping and baking.
No-Knead Overnight Pizza Dough
This easy no-knead overnight pizza dough will end your relationship with take-out pizza! It's perfectly thin and crispy and the recipe itself is as quick and simple as it gets!
Ingredients
- 1 cup cool water
- 1/2 teaspoon honey
- 2 cups flour
- 1/2 tablespoon kosher salt
- 1/4 teaspoon instant yeast
Instructions
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Mix the honey and water in a measuring cup and set aside.
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In a large bowl, add the flour, salt, and yeast and mix them well.
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Add the water to the flour mixture and use a spatula or wooden spoon to mix everything together until it starts to look like dough. Don’t make it perfect!
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Cover this bowl up with plastic wrap and leave it on your counter for 12 hours, and up to 24 hours.
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Preheat your oven to as high as it can go.
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Place a pizza stone on the middle rack of your oven, and if you don’t have one, place a rimless cookie sheet directly on your oven rack. If you don’t have one either, take a regular cookie sheet and place it upside down on the rack (the rim of the cookie sheet should land on your oven rack).
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Using a rolling pin, or with your hands, shape the dough into your desired shape and thickness—Remember the dough will puff in the oven to double the thickness you roll it into!
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cover the dough for 10 minutes while you gather your toppings.
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Sprinkle your favorite toppings and bake the pizza for 8-12 minutes ( depending on the size and thickness of your dough).
Recipe Notes
To make a crisper pizza: roll out the dough thinner than you prefer ( it will still puff up to double its’ size during baking) and right away add your toppings and bake the pizza. Do not let it wait for 10 minutes after being rolled out.
To make a soft interior pizza with a good crisp on the outside, be sure to roll out the dough and cover it for at least 10 minutes before adding your toppings and baking it.
To make a softer crisp on the pizza, allow the rolled out dough to sit for half an hour before adding your toppings and baking it.
To make a really soft pizza, roll out your dough and let it sit half an hour before adding the toppings and bake it at 425 degrees for about 12-15 minutes (depending on the thickness and size of your dough). To make an even softer feel to your pizza, add 1 tablespoon of olive oil to the dough ( Right after adding the water mixture to the flour mixture, add the oil).
To add a more airy texture to your pizza, Let the dough feel sticky after you knead it, and when it’s ready to shape, use your handle and apply minimal pressure on to the dough. Shape it by stretching and pulling rather than pressing.
To freeze or chill the remaining dough:
Fridge: allow the dough to sit back in the oiled bowl in the fridge for up to 3 days. To bake, simply take out of the fridge and let it come to room temperature before shaping and baking.
I LOVE this recipe!! Been Experimenting for months (covid). I love this one.
Thanks so much Marty!! SO happy you like this dough as well!! COVID has some rare benefits hahahaha!
I tried it and wasn’t impressed. It was so sticky that there is no way you could shape it. I kept adding flour until it would no longer stick to the counter or my hands. And it was very difficult to stretch it out without getting holes in it. I guess because there is no kneading involved it doesn’t have any strength. Others seem to have success with it but I’m afraid I won’t be trying it again.
Thanks for letting me know Rick! Sorry this happened to you! I believe even if you added flour and stretched it out, the holes should still be there. Because this is an overnight fermentation, the holes and structure will be a bit deflated, but it should still have some.
My dough is on the counter ready to be used in a few hours, looking bubbly and good! I wonder if there’s a step missing between step six and seven, as I can’t see how I’d shape it without a bit of kneading to bring together 1st…. and you make reference to kneading in your recipe notes?
Hi Ceri, Feel free to roll it with a little bit of flour, or better off just press it down with your hand and pt it into a parchment lined baking sheet. Pat it to the shape and thickness you like, rotating the parchment paper and baking sheet.
Let me know how it turned out 🙂
Getting ready to make this but the directions are unclear to me about rolling out the dough. Are we supposed to roll out the dough and let sit the 10 mins on the pre-heated pizza stone?
Hi Jess,
If you want those big bubbles, I suggest you place a piece of parchment paper and dust that paper with some flour. Then flip the dough onto the paper and flour your hands. Press/pat the dough while rotating the paper into the thickness and size you like.
If you need to roll the dough, then roll it onto a floured surface as you would any other dough. Although it’s always best to use your hands.
I’ve made this dough every Thursday night for the past 2 months—pizza Friday!—and it never lets me down. I’m so glad I found your site.
Yaay Betty!! So happy you’ve been enjoying this!
I followed the recipe exactly. I poured 1c. + 1/2t. honey into a mixture of 2c. flour, the salt and the yeast. It was very runny. Next evening I POURED the mixture onto parchment paper and spread it into a circle. I was afraid to put toppings on right away so I baked it a few minutes. Then I topped it and finished baking. It actually was very good but I certainly could not roll or pat it out. Not sure how to rate this because it ended up being very good so I guess I’ll go with 3 stars.
1c water + 1/2t honey!
Yes Carole! Since the dough stays overnight, it doesn’t require as much sugar as a dough that has to ferment in just a couple of hours.
So happy you enjoyed it Carole! I will adjust in the instructions to flour your surface if you need to, even though the stickier your dough is, it bakes into an airy crust.
Holy shit! After I made this pie my wife threw away the divorce papers and she’s pregnant again! Good stuff!
This recipe is AMAZING! Hands down some of the best crust I’ve ever had. I’m interested in how this would work with Gluten Free flour; have you tried it or do you have any GF friendly recipes?
oh noooooooo I meant my last post for your regular pizza dough.
Hi there what a great pizza dough. me ITALIANO. we never thought to let rest over nite on counter but it works ,,,also worked for wha mom called pizza fret just in little log shapes let rise again and fry in olive. nice brown and fluffy sprinkle wit powder sugar or drizzle wit honey cinnamon sugar what ever ,,,,all I shaper it into a thick bread stick and pushed in some cooked pieces of Italian sausage den baked it Dino ,,,,PEACEALWAYS. oh and I always brush the dough when its ready to put toppings on with a good olive oil. tsk for lookin at my notes ,,,
Sounds great Joseph!
Oh yum! We love to make homemade pizza in our house but I can never get my dough quite right. Trying your recipe for sure! Thanks!
You’ll love this recipe!
Loving all those extra tips there to make beautiful pizza dough. Now making pizza at home couldn’t be easier. Homemade pizza always the best
Everyone has been asking me for a homemade pizza and I was tempting to do it. Well, not anymore – because I AM doing it! My pizza is goinng to be amazing – I know it because I am going to use this dough recipe 🙂
I am so ready to say goodbye to the take-out pizza – this recipe is incredible! I just can’t wait to make a few different pizzas this weekend!
Homemade pizza is the best…I love making pizza for the weekends. Your dough looks perfect and I love how easy it is to put together!
I don’t think this could be any easier! Thankful it makes a good thin crust pizza! That’s our FAVORITE!!!
Love this recipe! Used Agave syrup in place of honey. Simple, easy and so good!
Thanks Namcy for letting me know!! I love this one too!! 🙂
This turned out delicious! I used molasses instead of honey, (we don’t use honey) and I was nervous but it tasted great. Even our 4 year old granddaughter loved it. This will be my go-to pizza crust from now on. Much better than carryout.
OMG Thanks Melodie! You made my day!!!
so eazyy….. am tryin this nw
Great Lee!! Let me know how it turns out!! enjoy 🙂
I love a simple pizza dough! Great recipe. I’m pinning it to try soon.
Thanks Suzy! Hope you enjoy it.