This recipe for pizza dough is the easiest ever because it requires no kneading! Just let the Kitchenaid mixer do all the work for you.
I love a good pizza dough, but I don’t like the kneading that comes along with it. I mean, it’s A LOT of work, You could break a serious sweat manually kneading that pizza dough.
Enter this no-knead pizza dough. No sweating required to get the perfect pizza dough! It’s made using the wonderful KitchenAid mixer. The mixer will do all the hard work for you, and you’ll still get the perfect pizza dough in the end.
It’s a great dough to use for any type of pizza – a margherita with fresh basil (a personal favorite of mine), or even a classic focaccia.
Flour to Use in this Easy No-Knead Pizza Dough:
This pizza dough uses regular, all-purpose flour. Many recipes use 00 flour to make pizza dough, which is ground finer than all-purpose flour, but most of us usually have all-purpose flour on hand in our homes. Rest assured, if you follow this recipe, you will get an amazing pizza dough using all-purpose flour.
How to Make Easy No-Knead Pizza Dough – Step by Step
Fill a measuring cup with 2 cups warm water. Add yeast to water (photo 1)
Let yeast proof – about 10 minutes (photo 2)
With dough hook in stand mixer, mix proofed yeast/water and half the flour. Keep adding remaining flour slowly until well incorporated. Add salt and olive oil (photos 3-5)
Keep mixing in the mixer until all ingredients are dissolved into the dough and well incorporated. About 2-3 minutes (photo 6)
Keep dough in the mixing bowl and cover it with a tea towel, and place on the stove while the oven warms up (this will help it rise faster) (photo 7)
Let dough rise for approximately 1 hour, until it has doubled in size (photo 8)
Top Tips for Making No-Knead Pizza Dough:
- Make sure to use the dough hook when mixing – the paddle and wire whip will not work as well
- All-purpose flour will work just fine in this dough and produce an excellent pizza dough
- Make sure the water temperature is warm, or tepid (some say it should be the temperature of blood). Make sure the water isn’t too hot or else it will kill the yeast.
- This pizza dough makes:
- 1 large rectangular pizza dough (17.5 x 12 inches)
- 2 medium round pizzas with a fluffy (thicker) crust (11.75 inches in diameter)
- 3 medium round pizzas with a crunchy (thinner) crust (11.75 inches in diameter)
- This pizza dough is designed for a quick rising time (45 minutes), and to be used as soon as it rises. If you put it in the fridge after it rises, it will continue to rise a bit, so keep that in mind.
- When stretching out the dough in the pan, do your best to stretch it out with your hands. If the dough starts to spring back, let it rest for 10 minutes, and then return to stretching it out.
How to Store Pizza Dough:
If you’re using the pizza dough as soon as it rises, you will not have to store it at all. It will go straight from the mixing bowl to your pizza pan.
If using the pizza dough within one week, you can store it in your fridge. Just make sure the dough is wrapped tightly with plastic wrap so that it doesn’t dry out. Since this pizza dough is designed for a quick rise time (45 minutes), it may continue to rise in the fridge, so keep that in mind.
You can also freeze the pizza dough, and use it within 6 months. Once again, make sure to wrap it tightly so it doesn’t get any freezer burn or dry out. When ready to use the dough, defrost it in the refrigerator for 10-12 hours. Alternatively you can defrost it at room temperature for about 2 hours.
Make sure that the dough is always covered when thawing, either with plastic wrap or with a tea towel, or else it will dry out.
Easy No Knead Pizza Dough
This recipe for pizza dough is the easiest ever because it requires no kneading! Just mix the water, flour, yeast, olive oil, and salt together, and let the Kitchenaid mixer do all the work for you.
Ingredients
- 2 cups warm water
- 1 tbsp traditional yeast
- 5 cups all purpose flour
- 1 tbsp salt
- 2 tbsp olive oil
Instructions
-
Fill a measuring cup with 2 cups warm water. Add yeast to water.
-
Let yeast proof (about 10 minutes).
-
With dough hook in stand mixer, mix proofed yeast/water and half the flour. Keep adding remaining flour slowly until well incorporated.
-
Add salt and olive oil. Keep mixing in the mixer until all ingredients are dissolved into the dough and well incorporated. About 2-3 minutes.
-
Keep dough in the mixing bowl and cover it with a tea towel, and place on the stove while the oven warms up (this will help it rise faster). Let dough rise for approximately 1 hour, until it has doubled in size.
Recipe Notes
- Make sure to use the dough hook when mixing - the paddle and wire whip will not work as well
- All-purpose flour will work just fine in this dough and produce an excellent pizza dough
- Make sure the water temperature is warm, or tepid (some say it should be the temperature of blood). Make sure the water isn't too hot or else it will kill the yeast.
- This pizza dough makes:
- 1 large rectangular pizza dough (17.5 x 12 inches)
- 2 medium round pizzas with a fluffy (thicker) crust (11.75 inches in diameter)
- 3 medium round pizzas with a crunchy (thinner) crust (11.75 inches in diameter)
- This pizza dough is designed for a quick rising time (45 minutes), and to be used as soon as it rises. If you put it in the fridge after it rises, it will continue to rise a bit, so keep that in mind.
- When rolling out the dough in the pan, do your best to stretch it out with your hands. If the dough starts to spring back, let it rest for 10 minutes, and then return to stretching it out.
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