Easy No Knead Pizza Dough

pizza dough on a black plate with olive oil and rosemary in the background

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.

Course Side Dish

Cuisine Italian

Prep Time 15

Rising Time 45

Servings pizza dough

Calories 2561kcal

Author Pina Bresciani

Ingredients

2 cups warm water
1 tbsp traditional yeast
5 cups all purpose flour
1 tablespoon salt
2 tablespoon 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.

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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