No Knead Pizza Dough Recipe – Very Low Gluten and Easy as Pie!
Making my own no knead pizza dough is one of the best decisions I’ve ever made! I just got tired of buying frozen pizza’s that cost way too much and gave way too little! Plus, the crust always tasted more like cardboard! What’s pizza without a great crust, right? It also got to the point where I couldn’t trust the companies who made them anymore! They use processed ingredients from HUGE livestock farms and aren’t accountable for animal welfare. That’s a clear concern for any soft-hearted mom like me!
One of the best parts about this pizza recipe is that you make it fresh! Plus, since you don’t knead the dough, it’s very low in glutens! You see, glutens are formed when dough is kneaded and worked, which gives the dough it’s form and elasticity! Since you never knead this dough, it’s very easy to work with and is therefore low in glutens!
When your pizza is baking in the oven, the heavenly smell of fresh dough (that smells like bread) fills your entire house! I just wished I could bottle that aroma and share it with you!
The one caveat about this recipe is that you’ve got to make the no knead pizza dough one day in advance! That’s not really a deal-breaker though, if you plan all your weekly meals! Once you make the recipe a few times, it’ll get easier and easier to prepare! I for one, will never go back to that store-bought frozen crud!
Here’s the pizza dough recipe:
No Knead Pizza Dough Recipe
Approximately 3&1/2 Cups unbleached bread flour. (preferably Einkorn flour, the original wheat)
(you can also use all purpose flour too but I prefer bread flour)
2 teaspoons canning and pickling salt
2 teaspoons extra virgin olive oil + more for later
1/2 teaspoon active dry yeast
Approximately 1 & 1/4 Cups of warm water
3/4 Cups (or more) grated, WHOLE FAT mozzarella cheese (I suggest you shred it yourself)
Organic marinara or spaghetti sauce of your choice
Other toppings as desired
Italian seasonings (a must-have)
Parmesan cheese (optional)
No Knead Pizza Dough Instructions
Measure flour and add to a large bowl. Add olive oil and salt. Stir.
Add the yeast to the water, which should be warm but NOT HOT! You want to activate the yeast but not kill it! Stir well. Add the water + yeast to the flour mixture.
Using your hands, mix all ingredients together. If you still see loose flour in the bottom of the bowl, add a Tablespoon more water (or more) until you get the right consistency. Remember, do NOT knead this dough! You are merely mixing all the ingredients together!
Once you have a soft ball formed, cover the bowl tightly with plastic wrap, then cover it again with a kitchen towel. Set the bowl off to the side in a dark, warm (about 72°F) place in the kitchen for 18 - 24 hours. The dough should rise dramatically and fill at least half of the bowl.
Once the dough has risen, sprinkle the top of the dough with flour. Remove dough from the bowl. I like to scrape down the sides of the bowl with my fingertips to get every crumb! Transfer the dough ball to floured working surface, then divide it in half. Then, turn each ball under itself by folding under the left side, then fold under the right side, top side, and bottom side. (You can do this in any order!) This should create a tight ball.
(I usually make only one pizza at a time and preserve the other dough ball in the refrigerator. *More about that below.)
(The reason this dough is in plastic wrap is because it had been refrigerated.)
Generously grease a large cookie sheet, a cast iron skillet, or any pan with olive oil. I use around 1 – 2 Tablespoons. (For thin crust, use a large cookie sheet. For thicker crust, use a large cast iron skillet.) Spread the oil out with your fingers. If you used too much, wipe some off with a paper towel.
Place one ball of dough onto the oil and turn it over to coat both sides evenly with oil. I also suggest that you oil your hands at this point. Using the palm and heel of your hands, spread the dough out as far as you can without tearing it. At this point, it is not necessary to stretch it out to fill the entire pan.
Cover the dough with plastic wrap again and let the dough sit at room temperature for 2 hours. The dough will rise again! About a half-hour before the dough is finished rising, preheat the oven to 420 – 450 degrees.
Once the dough is ready, it will be easy to spread it out to fill the pan! If you see air pocket bubbles, pop them if they bother you. I don't really think having them is a big deal though. However, you do want to ensure that your dough is evenly spread out for uniform baking. Remember too, you do not have to make a lip/crust around the edges of the pizza. I like to leave my no knead pizza dough nice and flat!
Top each round of dough with marinara sauce, then sprinkle liberally with Italian seasonings. Spread the sauce using the back of a large rounded spoon. Top with *mozzarella cheese and whatever other kinds of topping you like, such as onions, kale, black olives, artichokes, ricotta cheese, bell peppers, etc.
*Remember that true Italian pizza uses just enough, but not too much mozzarella cheese. Its ultimately up to you though!
Bake for approximately 15 minutes or until hot, bubbly, and golden, crispy brown! Enjoy!
*NOTE: If you only used half of the no knead pizza dough, wrap the other dough ball with plastic wrap and preserve in the frig for up to 3 days. Remember though, when you take it out, follow the steps above again! You will need to spread it out, cover it, and allow it to rise for 2 hours before baking it again!)
You can also divide the no knead pizza dough into more than 2 balls of dough, if you like to make individual pizza's with the kids. Allow them to spread the dough onto the pans themselves. There are no rules for pizza shapes!
And one more great thing! This no knead pizza dough can also be frozen, thawed, and used later! You'll always have some fresh dough on hand! Yeah!
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