No-Knead Thin Crust Pizza Dough

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_4019

No-Knead Thin Crust Pizza Dough

Preparation time: 5 minutes + 2-24 hours resting time; Makes: 12-16 inch thin pizza base or 445g (1 pound) of dough

Ingredients

  • 250g (9oz, 2 cups) all-purpose flour or bread flour
  • ½-1 teaspoon salt
  • 5ml (1 teaspoon) sugar
  • ¾ teaspoon Fleischmann’s instant yeast (or 1 teaspoon active dry 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). If using active dry yeast, rehydrate as required.
  2. Put the dough in a lightly oiled 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 rested dough into a well-floured surface. Shape into a ball. Cover with a towel and let stand 20 minutes before rolling or stretching.
  4.  Roll out the dough to a 14-16 inch circle or a 12 x 8 rectangle, if it gets a little sticky, sprinkle some flour. Use for your pizza.
  5. For cup measures: spoon the flour into the 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. I use a 240ml American cup.
  6. Last Updated: February 02, 2019

For a  680g (1.5 pound dough) enough for 2 x 340g (10oz) balls of pizza or 2 x 11-12 inch pizzas depending on thickness

  • 375g (13oz, 3 cups) all-purpose flour or bread flour
  • 1-1½ teaspoons salt
  • 5ml (1 teaspoon) sugar
  • 1 teaspoon Fleischmann’s instant yeast (or 1¼ teaspoons active dry yeast)
  • 45ml (3 tablespoons) olive oil
  • 270ml (1 cup + 2 tablespoons) warm water (100-105°F/ 38-40°C)

myfavouritepastime.com 

Step By Step Photos

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3827

Please always remember to assemble all ingredients before you start

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3829

Sift the flour, salt, sugar and yeast in a large bowl. Make a well in the centre.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3982

Add the warm water and olive oil

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3830

and 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_3832

and gather the dough into a ball. (Do not knead the dough).

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3991

Put the dough in a lightly oiled small bowl and cover with a cling film, place in the fridge and chill for 2-24 hours. I usually chill mine for only 2-3 hours but most times I leave it overnight in the fridge for the next day.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3994

Turn the dough onto a well-floured surface. Knock it back and shape into a ball. Cover with a towel and let stand at least 20 minutes, the longer it stands the better.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3995

Roll out the rested ball of dough to a 12-14 inch circle or a 12 x 8 rectangle, if it gets a little sticky, sprinkle some flour. Use to make  your pizza

Below are the pizzas I have made using this dough

1. Pizza Margherita

2. Spinach and Mozzarella Pizza

3. Thai Chicken Pizza

4. Bacon Sausage Pineapple and Pepper Pizza

myfavouritepastime.com Last Updated: January 21, 2018

Dough weight for pizzas.

Own Notes

February 2: made 1 x 375g flour dough, weighed 680g. Chilled it at 01.00am-11am (10hours) then removed from fridge and divided into two (340g) and formed into balls by folding like a book twice before forming the ball. Put the balls in the fridge for 3 hours. Removed and left at room temp for 2 hours then used them.

Author: Liz

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

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