Easy No-Knead Pizza Dough

This recipe makes two 1-pound balls of pizza dough, which is enough for two large pizzas or four "personal sized" 10-inch pizzas.

Instant or rapid-rise yeast is actually a different strain of yeast from the usual granulated yeast. It is designed to be mixed directly into the flour. If you can’t find it, use the equivalent amount of active dry yeast and proof it in warm water according to the package directions.

Leftover dough can be placed it in a zip-top freezer bag and frozen for up to 3 months. Allow the dough to thaw in the fridge before using.

If halving the recipe (which is fine!), mix the dough by hand since the volume may be too small for your mixer to properly mix.

  • Prep time: 5 minutes
  • Rising time: 2 hours
  • Yield: 2 1-pound balls of dough (enough for 4 10-inch pizzas)


  • 4 cups (500g) flour
  • 1 1/2 teaspoons (slightly less than a full packet) instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups (350g) lukewarm water
  • 1 teaspoon olive oil


1 Make the dough: In a stand mixer on low speed with the paddle attachment, mix the flour, yeast, and salt to combine. Add the water all at once and mix until the dough comes together and cleans the sides of the bowl, 30 to 60 seconds -- you don't need to knead it, just get all the ingredients mixed it together. The dough will be soft and slightly sticky, with no more visible streaks of flour on the surface.

To mix by hand, follow the same procedure using a large bowl and a wooden spoon.

No-Knead Pizza Dough

2 Let the dough rise: Drizzle a large, clean mixing bowl with oil. Flour your hands and form the dough into a rough ball. Transfer it to the oiled bowl and twirl it around a few times to coat it with oil.

Cover the bowl with plastic wrap and leave to rise for 2 to 3 hours at room temperature, until doubled in bulk.

After rising, you can refrigerate the dough for up to 48 hours; take dough out of the refrigerator about 1 hour before shaping.

No-Knead Pizza Dough No-Knead Pizza Dough

3 Use the dough: Once risen, the dough is ready to be shaped into pizzas and baked. Use this dough for any pizza recipe you want to make and follow recipe instructions for shaping and baking times.

Any leftover dough can be placed it in a zip-top freezer bag and frozen for up to 3 months. Allow the dough to thaw in the fridge before using.

No-Knead Pizza Dough

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  • Barb

    How long do you cook pizza dough and what temperature, I am planning on making this tonight.

    • Carrie Havranek

      Hi Barb! Well, it depends on your recipe, and depends on how thickly you want to roll out the crust. I typically do my pizza dough at 450°F to prebake it a bit first (maybe 5 minutes), remove from the oven and then top it and bake for another 5 to 7 minutes. Here’s the main page on our website for pizza recipes. I bet you’ll find something delicious in there. Thanks for your question and happy pizza making! https://www.simplyrecipes.com/recipes/ingredient/pizza/

  • Margie

    Hi, love this pizza dough! I have used 00 flour, AP flour, a mix of whole wheat & white and always have got excellent results! I use yeast labeled for pizza’s but I have used reg yeast too and all work well! The yeast recommended for pizza’s makes the dough a little easier to stretch out and no worries about tears or holes developing in dough! I use this dough for calzones as well as pizza’s! As every Friday is pizza or calzone night! I make a batch of dough and freeze and the dough is ready to use as soon as it is thawed! Excellent recipe! Thanks so much!


  • Charlene

    This is one of the best pizza dough recipes I’ve ecountered. Made it last night and everyone enjoyed my veggie pizza. The dough was excellent!!


  • Felishia Hoffecker

    I’ve tried this recipe maybe 3-4 times now and never has it risen. Weird. The dough still works but it just doesn’t rise for me.

    • Emma Christensen

      Hi, Felishia! Emma here, managing editor for Simply Recipes. It sounds to me like something is going on here, apart from the recipe itself. When’s the last time you bought new yeast? You might want to test it by dissolving a teaspoon of your yeast in 1/2 cup of water and adding a pinch of yeast — if it starts to fizz up after a few minutes, it’s good; if it doesn’t, then it’s time to replace your yeast. Are you making any other modifications to the recipe?

    • Frankie

      Make sure the yeast isn’t old. I made that mistake once and my dough didn’t rise.

  • Linda G

    Can you make it with GF flour/bread mix?

    • Emma Christensen

      We haven’t tested it with GF flour, so I can’t say for sure. If you have a GF flour mix that usually works well substituted in yeast dough recipes, then go for it!

  • Hugh Pastoriza

    This dough came out great! I’ve been trolling for the best pizza dough recipe to make at home for ages and this was super straightforward and quick. I doubled the recipe for a big crowd of kids and adults, and made a few in the oven and a few on the grill. Delicious – and I’m a former New Yorker with high pizza standards!

  • Amy

    Hi! My dough is rising as I type this, and I plan to freeze some of it, but I wonder: when I thaw the frozen dough, does it need to rise again before using or is it ready to go once thawed? Thank you!

    • Emma Christensen

      Hi, Amy! Sorry to be slow getting back to you (I was on vacation!). The dough does not need to rise again after you thaw it. It’s ready to be shaped, topped, and baked as soon as it’s thawed!

  • Gary in Massena

    Hmmmm…… Aside from the omission of sugar this doesn’t seem overly different from Elise’s tried and true Pizza recipe (http://www.simplyrecipes.com/recipes/homemade_pizza/).

    Am I missing something? What new does this recipe/version bring to the table?

    • Emma Christensen

      Hi! This version uses all-purpose instead of bread flour, and uses a little more flour, too. Plus there’s the fact that it doesn’t require kneading, of course! This is just another option for people to try!

  • Mistie

    We are certainly all pizza lovers in our home but I’ve always steered clear of making my own dough. I always thought it would be too messy and awkward but you have made it look quite simple here so I am keen to give it a go. It’s great that the dough can be frozen too. Ideal for moms like me, I can make it up in bulk when the kids are busy :)

  • Jan

    Regarding the salt, are we talking about regular table salt and not kosher salt. Do you know what the weight in grams of the salt would be? Does 8.54 g seem correct?

    • Emma Christensen

      Hi, Jan! Yes, the recipe calls for regular table salt. I’d do about 2 scant teaspoons of coarse kosher salt, which I calculate to be about 10g. This is a super quick and rough conversion, but I think that being off by a gram or two will be ok in this case!

  • Renee Redding

    Hi can I use 00 flour to make this dough?

    • Emma Christensen

      Hi, Renee — I haven’t tried with 00 flour, but I don’t see any reason why it wouldn’t make fantastic pizza dough with this recipe. Give it a try and let us know how you like it!

  • Darlene

    Can this recipe be halved or the leftover dough be frozen?

    • Emma Christensen

      Hi, Darlene — Sure! I’ve done both in the past and the recipe works just fine. If you halve the recipe, I’d recommend just mixing by hand as I’m not sure a beater would properly be able to mix the small amount. If you freeze half, let it thaw in the fridge before using. Enjoy!

  • Diane Wicktora

    This looks easy to make, but is too much for 2 people. Can the leftover dough be frozen?

    • Emma Christensen

      Hi, Diane — Yup! The leftover dough freezes well. Just be sure to thaw it in the fridge before using.

  • Mary

    Does this dough do well in the freezer?

    • Emma Christensen

      Hi, Mary — Yup! The leftover dough freezes well. Just be sure to thaw it in the fridge before using.

  • MG

    Can you freeze the dough?

    • Emma Christensen

      Hi, MG — Yup! The leftover dough freezes well. Just be sure to thaw it in the fridge before using.

      • MG

        Looks like a bunch of us are thinking the same thing. And I meant to ask you about making a half batch…thanks for answering that already too!

  • :)

    Will this dough work with half whole-wheat flour & half AP flour? Or 100% whole-wheat flour?

    • Emma Christensen

      Hi! Yes, I think it would work just fine with half whole wheat. I’m not sure about making a 100% whole wheat dough, however. I think it might end up too dense and tough. You could certainly give it a try, though. Let us know how it works if you do!