No-Knead Thin Crust Pizza Dough

Spinach and Mozzarella Pizza

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_4018I know most of you are busy grilling or BBQ-ing. Some of us are busy eating pizzas. Since the holidays began, I’ve eaten so much homemade pizza I stopped counting. I discovered this easy-peasy recipe in the Better Homes and Gardens Special interest Publications, May 2014 on Low Calorie Foods. It’s so easy to make, it leaves me wondering, where it had been all it’s life. It takes a record two minutes to mix then you let the yeast do its job, another 5 minutes to roll and assemble and voila, the pizza is ready to go into the oven. If you own a pizza stone, (I’m now the proud owner of a pizza stone and two pizza peels, LOL), then your pizza will be ready in a record 8 minutes.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_4020This first post explains in-depth, the process of making and assembling the no-knead, thin crust pizza dough. Today I had a Baby Spinach and Mozzarella Pizza. It was so gooey and tasty, we polished it off in a record ten minutes. I hope you’ll love this newly found pizza dough. I wish you the best of blogging and cooking!

  • Ingredients
  • 250g (9oz) all-purpose flour (2 American Cups), original recipe calls for Bread Flour; in Canada I just use all-purpose
  • ½-1 teaspoon salt (I added I teaspoon kosher salt)
  • 5ml (1 teaspoon) sugar
  • 3.75ml (¾ teaspoon) Fleischmann’s instant yeast
  • 15ml (1 tablespoon) olive oil
  • 180ml (¾ cup) warm water (100-105°F/ 38-40°C)

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3827Please always remember to assemble all ingredients before you start

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3829Sift the flour, salt, sugar and yeast in a large bowl. Make a well in the centre.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3982Add the warm water and olive oil

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3830and stir with a spoon until combined. Use wet hands or 2 teaspoons water to quickly work in any remaining flour

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3832and gather the dough into a ball. (Do not knead the dough).

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3991Put the dough in a small bowl and cover with a cling film, place in the fridge and chill  for 2-24 hours. (You can use it after 2 hours). I usually chill mine for only 2-3 hours but sometimes I leave it overnight for the next day.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3994Turn the dough onto a well-floured surface. Knock it back and shape into a ball. Cover with a towel and let stand 20 minutes.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3995Roll out dough to a 12-14 inch circle or a 12 x 8 rectangle, if it gets a little sticky, sprinkle some flour.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3998If using a pizza pan: Transfer dough to a pizza pan or large cooking sheet coated with cooking spray or oil. Top as desired and bake in a 475°F oven for 11 to 14 minutes or until toppings are heated through and cheese is melted and crust is golden brown.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_2835If using a pizza stone. Place pizza stone on the lowest rack of the oven and heat the oven to 500°F (260°C) 15 minutes before baking. Sprinkle pizza peel liberally with cornmeal

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_4002and place rolled dough onto peel.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_4004Top as desired.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_4007I made a spinach and cheese pizza

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_4009Transfer pizza onto the hot stone 

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_2832and bake for 8-10 minutes or until toppings are heated through and cheese is melted and crust is golden brown.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_4019Serve and enjoy the pizza

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_4016The pizza is vegetarian but tasted extremely nice. It’s one of my favourites

No-Knead Thin Crust Pizza Dough

Preparation time: 10 minutes + 3 hours standing time; Makes: 14-16 inch pizza base

Ingredients

  • 250g (9oz) all-purpose flour (2 American Cups), original recipe calls for Bread Flour
  • ½-1 teaspoon salt (I added I teaspoon kosher salt)
  • 5ml ( teaspoon) sugar
  • 3.75ml (¾ teaspoon) Fleischmann’s instant yeast
  • 15ml (1 tablespoon) olive oil
  • 180ml (¾ cup) warm water (100-105°F/ 38-40°C)

Instructions

  1. Sift the flour, salt, sugar and yeast in a large bowl. Make a well in the centre. Add the warm water and olive oil and stir with a spoon until combined. Use wet hands or 2 teaspoons water to quickly work in the remaining flour and gather the dough into a ball. (Do not knead the dough).
  2. Put the dough in a small bowl and cover with a cling film. Place in the fridge and chill for 2-24 hours. (You can use it after 2 hours)
  3. Turn the dough into a well-floured surface. Shape into a ball. Cover with a towel and let stand 20 minutes. (Heat the oven while dough is resting) Roll out dough to a 12-14 inch circle or a 12 x 8 rectangle, if it gets a little sticky, sprinkle some flour.
  4. If using pizza pan: Transfer dough to a pizza pan or large cooking sheet coated with cooking spray or oil. Top as desired and bake in a 450°F (230°C) oven for 11 to 14 minutes or until toppings are heated through and cheese is melted and crust is golden brown.
  5. If using a pizza stone. Place pizza stone on the lowest rack of the oven and heat the oven to 500°F (260°C) 15 minutes before baking. Sprinkle pizza peel liberally with cornmeal and place rolled dough onto peel. Top as desired. Transfer pizza to the hot stone and bake for 8-10 minutes or until toppings are heated through and cheese is melted and crust is golden brown. How to transfer pizza on to a pizza stone.
  6. Please note: all purpose flour works well in Canada, for making bread and pizza. I recommend you use bread flour if you live outside Canada.
  7. For cup measures: spoon the flour into a 240ml American cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

83 thoughts

  1. My aunt loves yeast dough but hates the kneading (she always says yeast dough is her worst enemy). I’ll definitely forward this recipe to her!
    Greetings from the student kitchen,
    Johanna

    1. This is my daily pizza dough, because I’m lazy and I like to expend less energy whenever I can. it takes less than five minutes to make and tada! you can throw it in the fridge and pick it up when you need to use it. We make pizza at least once a week!!!! I hope you manage to try it. Best wishes
      Liz

      1. Been making this loads and am in love with it!! Thanks so much for sharing it 😀 Would you mind if I did a blog post on it? I will obviously say that I got the recipe from your site and link to it

        1. Of course go ahead and do a blog post on it. I don’t mind at all. I’m so glad you love it too. It’s my go to recipe, when I need to make pizza, which is usually at least once a week, sometimes, twice. Have a lovely week, ahead!
          Liz

        2. Thanks so much! Yes it’s really become a staple in my diet now too so I feel like I have to share it as well 🙂 hope you have a great week too!

    1. […] really used to dread the idea of making pizza from the scratch until I found this simple recipe. It’s great for busy, as well as lazy people. I am probably both. We now eat homemade pizza at […]

  2. I have not made home-made pizza in a couple of years, at least. This will motivate me to make some. I also need a pizza stone!

  3. That looks so yummy that I wish I could reach into this computer and pull out a slice to enjoy right now. Love cheesy pizza like this. Thanks for making me drool 🙂

  4. Pizza yumm.. I make them all the time but learnt something new..from u of putting the pizza dough in fridge and then making it after a day…will try this way…

  5. We just had homemade pizza last weekend. It had been a while too, we go through phases of eating pizza. We have a pizza stone and a peel as well so I will definitely try this. I try many dough recipes and like most, just testing things out! In the summer we also grill the pizza to keep the heat outside. Enjoy your weekend!

    1. This summer is very cool, so all the pizzas have been oven made. We have gone overboard. My son loves pizza. I think he can happily eat pizza every single day without getting tired of it. Have a lovely weekend!
      Liz

      1. We all love pizza too. I am sure if I let them my boys would eat it all the time too! I had the oven on today and nearly died. I had to lower the air conditioning and was still hot eating the hot food. Luckily a cool front is on its way. Enjoy the weekend.

  6. All that cheesy goodness! As a cheese addict i’m always disappointed when a pizza has sparse bits of cheese – but this pizza has the cheese ratio just right.

  7. You’re lucky. If you can make your own pizzas, your choice of toppings is limitless.
    This looks good, but I’d need a meaty one to counteract the vegetarian one. 🙂
    Have a wonderful friday and weekend ahead.

  8. OMG, Liz, I think this is one of the most appealing plans (as for kitchen-related matters) I’ve heard of lately! Your pizza looks fantastic; just the way they all should be. It’s 8 am here and you left me mouth watering and craving for a huge slice topped with a never ending list of luscious ingredientes…
    Have a lovely weekend (but I’m sure you’ll do) ❤

  9. Oh, yeah! That pizza would fit right here on the table. We love spinach, too. Mixed with cheese . . . what more could one require? I’ll be trying this out fur sure!

    Virtual hugs,

    Judie

  10. Looks delicious! You can also cook pizza on the BBQ with your new pizza stone if it’s too hot to turn the oven on and want to enjoy the sunshine. Just make sure to heat and cool the stone and the BBQ together so your new stone doesn’t crack.

    1. Thanks for the tip. We’ve had a very cool summer so I’ve mostly used the oven. I would love to try the BBQ one of these fine, lazy days. Have a fabulous week!
      Liz

  11. Talk about perfect timing! Just yesterday I bought myself one of those flat pizza pans with holes in it. (I have no idea what they’re called….) I want to try to make pizza on the grill – and I’m going to try this pizza dough recipe for my ‘experiment’. Maybe I can involve my grandchildren this weekend at our Pocono house! Have a great weekend Liz! (I bought my son a pizza stone…. but I don’t have one myself….so typical for mothers!)

    1. Hi Ceclle
      Ha ha at least your son has a pizza stone from you. I love this because I’m lazy and its so easy to make, I never hesitate when I want a pizza anymore. I hope you’ll find time to try it.
      Liz

      1. Liz – you are just the sweetest person. I’ve noticed you always visit my blog & either comment or ‘like’ one of my posts after I’ve commented on your blog. You don’t have to do that – you’re one busy woman. One busy SWEET woman!!

        1. Thanks for being so kind. The holidays are rather busy so I have to juggle so many things. Don’t worry I visit because I want to and I love visiting your blog. Have a good night!
          Liz

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s