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No knead Pizza Dough

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! 

Course Main Course
Cuisine American, Italian
Keyword Easy Pizza Dough, No Knead Pizza Dough, overnight pizza dough
Prep Time 12 hours
Total Time 12 hours
Servings 2 medium pizza
Calories 465 kcal
Author Mahy

Ingredients

  • 1 cup cool water
  • 1/2 teaspoon honey
  • 2 cups flour
  • 1/2 tablespoon kosher salt
  • 1/4 teaspoon instant yeast

Instructions

  1. Mix the honey and water in a measuring cup and set aside.
  2. In a large bowl, add the flour, salt, and yeast and mix them well.
  3. 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!
  4. Cover this bowl up with plastic wrap and leave it on your counter for 12 hours, and up to 24 hours.
  5. Preheat your oven to as high as it can go.
  6. 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).
  7. 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!
  8. cover the dough for 10 minutes while you gather your toppings.
  9. 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.

Nutrition Facts
No-Knead Overnight Pizza Dough
Amount Per Serving (1 batch)
Calories 465 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 1747mg76%
Potassium 133mg4%
Carbohydrates 97g32%
Fiber 3g13%
Sugar 1g1%
Protein 13g26%
Calcium 19mg2%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.