Easy, No-Knead Pizza Dough Recipe — Great results and excellent for novices

As you probably know, I’m on a mission to make professional-quality pizza baking as easy and accessible as possible, so when I learned about Jim Lahey’s No-Knead Pizza Dough recipe, I knew I had to try it in the Mighty Pizza Oven.

This no-knead pizza dough recipe is very simple to make, using a small quantity of yeast, and it gives great results, which is very encouraging if you’re just starting out or even preparing your first ever homemade pizza from scratch. The only thing you need to watch out for is that this dough is very sticky, so you need to dust your work surface and pizza peel well with flour before placing the dough on them. Do that, and you’ll have no trouble.

 

I’ve slightly modified the no-knead pizza dough recipe to my liking, basically adding a tablespoon of extra virgin olive oil and some garlic powder. You won’t actually taste the garlic powder in the pizza, but I find it does help enhance the flavour of my dough. The olive oil not only adds flavor, but will also help make the dough a little less sticky in this case.

 

So, let’s get started. Here’s Jim’s recipe with my little changes included:

 

No-Knead Pizza Dough recipe ingredients:

  • 500 grams bread flour (King Arthur), plus more for shaping the dough
  • 1 gram (1/4 teaspoon) active dry yeast
  • 16 grams (2 teaspoons) fine sea salt
  • 350 grams (11/2 cups) water
  • 1 gram (1/4 teaspoon) garlic powder (optional)
  • 1 tablespoon extra virgin olive oil (EVO)

Making the Dough:

  1.  In a medium bowl, thoroughly blend the flour, yeast, salt, garlic powder and EVO. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. I find it easier to start with the spoon, then switch to your hands (see slideshow).
  2. Cover the bowl with plastic wrap and allow it to rise at room temperature (about 72°) for 12 to 18 hours or until it has more than doubled in size. It will take longer in a chilly room and less time in a very warm one.
  3. Flour a work surface and scrape out the dough. Divide it into 3 equal parts and shape them. For each portion, start with the right side of the dough and pull it toward the center, then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
  4. If you don’t intend to use the dough right away, place the balls on a tray and cover with plastic wrap and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered with plastic wrap, for 2 to 3 hours before needed.

Making the Sauce:

  • 1 28-ounce can best quality peeled Italian tomatoes
  • 1 tablespoons extra-virgin olive oil
  • 1 tablespoons dried basil
  • 1 tablespoons dried oregano
  • 1 teaspoon diced garlic
  • 1/8 1 teaspoon paprika
  • Pinch of salt (to taste)
  • Pinch of black pepper (to taste)Drain tomatoes and pass through a food mill or just squish them with your hands — it’s messy but fun. Stir in the olive oil and spices. The sauce will keep, covered, in the refrigerator for up to 1 week.

Jim Lahey makes 4 dough balls out of this recipe, but I divided it into 3 balls, for use in the Mighty Pizza Oven. Three pizzas mean three toppings, and in the spirit of keeping things simple (but awesome!), I went with the idea that less is more. Here we go:

1st Pizza topping: 50% fresh thyme, 50% fresh rosemary (next time, I will try a mix of 90% fresh thyme and 10 %  fresh rosemary), grated garlic (3 cloves), 2 tablespoons extra virgin olive oil.

2nd Pizza topping: Tomato sauce, shredded mozzarella cheese and one slice Muenster cheese.

3rd Pizza topping: Just shredded mozzarella cheese and one slice Muenster cheese.

 

While I was preparing the pizzas, I had my Mighty Pizza Oven heating up on the grill, and in no time I was ready to bake. Here’s the technical info regarding the oven:

 

Mighty Pizza Oven Baking Temperature: 600 to 650 Deg F

Mighty Pizza Oven Baking Time:[/ss_one_half] [ss_one_half_end] 3 to 4 minutes

 

After baking, I drizzled some extra virgin olive oil mixed with Aleppo pepper on the 2nd and 3rd pizzas. They all turned out every bit as delicious as they look in the photos, but I must say the 3rd Pizza was my favorite — I love the taste of just cheese and bread!

 

Now it’s your turn to get your hands dirty. Try out the recipe and let me know what you think in the comments. It doesn’t matter if you’re already an expert pizza chef — find someone you care about and see if you can get them to catch the pizza-making bug!

 

In the meantime, I’ll be tweaking and improving this no-knead pizza dough recipe to get even better results with the Mighty Pizza Oven. Happy baking!

 no-knead pizza dough recipe

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4 Responses to “Easy, No-Knead Pizza Dough Recipe — Great results and excellent for novices”

  1. Catherine says:

    Homemade pizza is simply the best. Blessings, Catherine

  2. Samantha @ Five Heart Home says:

    Yum…this looks delicious! For some reason, I’ve got this big craving for pizza now… ;)

  3. Sandra says:

    Love this recipe and no knead anything! Coming back over from A Dash of Sanity, thanks for stopping by. XO San

  4. Courtney says:

    Visiting back from Mondays for Moms. I am loving this recipe. It looks so easy and yummy. Thanks for sharing!

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