This no-knead pizza dough is laughably easy. Just whisk flour, yeast and salt in a bowl, add water and stir. Let rise, covered, overnight, and make your pizza. That’s it.
My recipe is based on the no-knead bread recipe originally developed by Jim Lahey at the Sullivan Street Bakery in New York City. Here, I’ve added whole wheat flour to up the nutritional value and modified the amounts to make a dough that’s perfectly proportioned for making sheet pan pizza.
Since whole wheat flour absorbs more water than white flour, it is best to stick to about 30 percent whole wheat to white flour. This is just enough to add some nutty, wheaty flavor to the dough, but more than that makes the crust a bit stodgy.
Once you’ve tried this no-knead dough, there’s no going back.
Tips for Success
- “Instant” yeast (not fast rising yeast) is actually a separate strain of yeast designed to be mixed with dry ingredients. If you can’t find it, simply substitute the equivalent amount of traditional dry yeast softened in 2 tablespoons of warm water.
- If your plans change, the dough will keep for up to 3 days, covered well, in the refrigerator. When ready to make your pizza, pat out the dough in the pan and let it warm at room temperature for 20 to 30 minutes while you prep the toppings and heat the oven.
- Looking for another recipe to try? Make this Easy No-Knead Pizza Dough!
Pizza Recipes to Try
No-Knead Whole Wheat Pizza Dough Recipe
- 2 2/3 cups (320g) white flour (all-purpose or bread flour)
- 1 1/3 cups (150g) whole wheat flour
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups (354g) water
- 1 teaspoon olive oil
1 Mix the dough by hand: Into a large bowl, measure the flour, yeast and salt. Whisk until combined. Add the water all at once and stir with a sturdy spatula until the dough cleans the sides of the bowl; it will be sticky. Wet your hands and pat the dough to shape it roughly into a ball.
Alternatively, you can mix the dough in a stand mixer -- In a mixer bowl fitted with the paddle attachment, combine the flour yeast and salt and mix on low speed for a few seconds. Add the water all at once and mix on low speed until the dough cleans the sides of the bowl; it will be sticky. Wet your hands and pat the dough to shape it roughly into a ball.
2 Let the dough rise: Drizzle the top of the dough with olive oil and with your hands, pat it to spread the oil over the dough.
Place a piece of plastic wrap directly against the surface of the dough so it doesn't dry out. Let rise for 12 hours, or overnight. If not using right away, deflate the dough and transfer it to the fridge, still with plastic wrap pressed against the surface; it will keep for about 3 days.
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.
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