Want homemade no knead pizza dough tonight without spending all day making it? This easy recipe rises in about 3 hours, making it perfect for weekend pizza night or any afternoon at home. This easy no knead pizza dough rises in about 3 hours, so it’s perfect for a weekend pizza night or anytime you have an afternoon at home.
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Why You’ll Love This Recipe
- No kneading.
- Made with simple pantry ingredients.
- Ready in about 3 hours.
- No stand mixer, special pizza pan, or rolling pin needed.
- Great for homemade pizza night.
Easy Homemade Pizza Dough (No Special Equipment Needed)
This is my kind of homemade pizza dough! You don’t need a stand mixer, pizza stone, pizza steel, or a special pizza pan to make it.
All you need is a large mixing bowl and something sturdy to stir the dough with. I use a rubber spatula, but a wooden spoon works just as well.
Mix the dough right in the bowl, let it rise in the same bowl, then transfer it to a regular nonstick pizza pan and gently press it out with your hands.
Use this dough to make a classic Pepperoni Pizza, Chicken Bacon Ranch Pizza, or homemade Pizza Dough Breadsticks. It really couldn’t be easier.
Ingredients
See recipe card below for exact amounts.
Ingredient Notes
- Flour: All-purpose flour works best. I haven’t tested this recipe with other types of flour.
- Yeast: Instant (rapid-rise) yeast is recommended.
- Oil: Extra-virgin olive oil adds great flavor, but canola or vegetable oil work just as well.
- Salt: Table salt, kosher salt, or sea salt all work in this recipe.
How to Make Homemade Pizza Dough
Here’s a quick overview of the process. Scroll (or jump) to the recipe card below for detailed instructions.
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Mix the flour, yeast, salt, warm water, and oil until a shaggy dough forms.
Cover and let the dough rise for 1–3 hours, or until doubled.
Tips for Making No Knead Pizza Dough
- Don’t worry if the dough is sticky. No-knead pizza dough is softer than traditional pizza dough. Resist the urge to add lots of extra flour or the crust may turn out dense.
- Flour your hands and work surface. A light dusting of flour makes the dough much easier to handle without drying it out.
- Stretch the dough gently. Use your fingertips and the palms of your hands to stretch the dough instead of a rolling pin for a lighter, airier crust.
- Let refrigerated dough warm slightly. If you’re using dough that’s been refrigerated, let it sit on the counter for about 15 minutes while you prepare your toppings. It will be easier to shape.
- Don’t overload the pizza. Too much sauce or too many toppings can make the crust soggy and keep it from baking evenly.
- Preheat your oven completely. A fully heated oven helps create a crisp crust and better rise.
Frequently Asked Questions
Absolutely! This recipe is made by mixing the ingredients together and letting the dough rise. There’s no kneading or stand mixer required.
Yes. Active dry yeast will work, but I recommend proofing it in the warm water for 5–10 minutes before adding it to the remaining ingredients. The dough may also need a little longer to rise than it does with instant yeast.
Yes. After the dough has risen, cover it tightly and refrigerate it for up to 3 days. Let it sit on the counter for about 15 minutes while you prepare the toppings so it’s easier to shape.
Yes. After the dough has finished rising, freeze it in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the refrigerator before using.
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No Knead Pizza Dough Recipe
Ingredients
- 3 ¼ cups all purpose flour
- 1 packet instant dry yeast .25 ounce
- 2 teaspoons salt
- 1 ¼ cup warm water (about 110°F)
- 2 tablespoons olive oil
Instructions
- Whisk the flour, yeast, and salt together in a large bowl.3 ¼ cups all purpose flour, 1 packet instant dry yeast, 2 teaspoons salt
- Stir the warm water and olive oil together in a measuring cup1 ¼ cup warm water (about 110°F), 2 tablespoons olive oil
- Pour the water mixture into the flour mixture and stir, scraping down the sides of the bowl, until a shaggy dough forms.
- Cover with plastic wrap and let the dough rise in a warm place for 1–3 hours, or until doubled in size.
- Turn the dough out onto a lightly floured surface and cut it in half. Shape each half into a ball.
- Use or store: Use the dough immediately to make your favorite pizza, or cover and refrigerate it for up to 3 days. You can also freeze it for up to 3 months. Follow the baking instructions in the pizza recipe you're making.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.