16 January 2020

Perfect Pizza Dough - No Machine, No Kneading, No Fuss

Perfect Pizza Dough - No Machine, No Kneading, No Fuss / www.delightfulrepast.com

This is THE pizza dough, the pizza dough I've been making for many years. Needs no special equipment or skill. You don't need a heavy-duty stand mixer or a food processor or to know how to knead yeast dough. 

I have a heavy-duty stand mixer and a food processor, and I have been kneading yeast dough since I was a young girl; so why do I make my pizza dough this way? Because it's better this way. Better texture, better flavor.

This isn't exactly the technique of any of the famous bakers, but it's how I do it and it always gets raves. So I hope you'll give it a try. There's no fussiness about temperatures, or hydration percentages or folding techniques that leave you wondering why you didn't just make a kneaded dough in the first place.

Just stir it up in a big bowl, divide the dough into three portions, put each into a covered bowl, put the bowls in the refrigerator and let time do its magic on the dough. If you want to make a larger or thicker crust, divide the dough in half instead of thirds.

If you want to make one now and two at a later date, after the dough has been in the fridge for three days, wrap each piece of dough in plastic wrap or put it in a freezer bag* and pop them in the freezer.


Perfect Pizza Dough - No Machine, No Kneading, No Fuss / www.delightfulrepast.com


*If you have these freezer-safe 4-cup Pyrex round dishes with lids, you can skip the plastic.

The day before you want to use a piece of dough, move it from the freezer to the refrigerator to thaw and do its slow-rise thing. Then proceed the same as for the dough that was simply refrigerated.

I haven't frozen any dough in ages because we love pizza and will happily eat one three times in one week. And if you're cooking for more than one or two people, you'll want to make two or three pizzas on the same evening. 

See my original Make Real Pizza at Home - Part Three post for my precision timeline for making and getting two pizzas (you can easily extend it to three) made and served in a timely fashion.

And you'll find sauce, topping and baking details at The Best Homemade Pizza post. Are you a pizza fan? 


Perfect Pizza Dough - No Machine, No Kneading, No Fuss / www.delightfulrepast.com
Don't forget to Pin it and share it!

No Knead Pizza Dough


(Makes three 12-ounce crusts for three 12-inch pizzas)

4 dip-and-sweep cups (20 ounces/567 grams) unbleached all-purpose flour, divided
1 tablespoon (12.5 grams) sugar
1 1/2 teaspoons (9 grams) salt
1 teaspoon (0.125 ounces/3.5 grams) instant yeast
1/4 cup (2 fluid ounces/59 ml) extra virgin olive oil

1 3/4 cups (14 fluid ounces/414 ml) water, room temperature

1 In large bowl, stir together 2 cups flour, sugar, salt and instant yeast. With dough whisk or wooden spoon, stir in the oil and water until thoroughly combined. Stir for a minute. Stir in remaining flour a half cup at a time. The finished dough will be elastic and sticky.

2 Oil three 1-quart lidded bowls and their lids; set aside. Sprinkle flour on the counter and transfer the dough to the counter. Cut the dough into 3 equal (12-ounce) pieces; I weigh them, of course, on digital kitchen scale. Sprinkle flour over the dough. With floured hands, gently round each piece into a ball.

3 Dip each dough ball into one of the oiled bowls, rolling the dough in the oil, flatten it a bit, and then put the lid on. Rest the dough in the refrigerator for three days. You can use it anytime from two to seven days after making it, but I like to give it three days to develop and build flavor. Be warned: At some point, the lids will likely pop loose because of the fermentation process, so be sure to weight down the lids so that a skin won't form on the top of the dough.

Note: You can also freeze the portions of dough, well wrapped in plastic or in the glass storage containers for up to a month. Move the frozen dough from freezer to refrigerator to thaw the day before you want to use it.

Tip: I use the Lodge Pro-Logic Cast Iron Pizza Pan just like a pizza stone, preheated in the oven. You'll find my directions in the two posts linked to above the recipe.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

48 comments:

Thomas "Sully" Sullivan said...

Sounds sound, sounds simple, sounds good. Bread not being my staff of life, I tend to be a minimalist and dismissive of pizza dough. It’s practically an inedible plate for the ingredients at my table (drain board). But now and then I stumble on pizza somewhere whose foundational layer adds something to the repast. I suspect a recipe from the “Jean scene” would do that for me.

Angie's Recipes said...

Easy peasy...and you still get the perfect pizza crust..what a win! Can't remember when I last had some pizza. Now you have me crave one!

Jean | DelightfulRepast.com said...

Thanks, Sully. Since I have a lifetime history of really, really good bread, the crust is the most important part of the pizza for me!

Jean | DelightfulRepast.com said...

Angie, thank you. You should definitely have a pizza soon!

Tamago said...

I love the idea of no need to knead! Your method sounds very simple and easy. Now I crave some pizza :-)

TONY said...

It's the mushrooms that have sold this to me Jean.I have a thing about mushrooms, picked from ,"the wild woods," if possible.

I like the three,NO's, too Jean.

Marilyn and I searched the back streets of Naples a few years ago looking for the perfect Neapolitan Pizza. I think the mafia had a firm grip on the local area. We looked too poor to rob, however. Ha! Ha! We found ourselves a great family restaurant that made a brilliant pizza. MEMORIES!!
Naples has a fantastic archaeological museum if ever you go there, Jean. It has a lot of artefacts from Pompeii. Some very erotic stuff. Those Romans!!

Jean | DelightfulRepast.com said...

Tamago, I hope you'll give it a try while you're craving pizza!

Jean | DelightfulRepast.com said...

Thanks, Tony. We had some older friends who lived in Naples in the 1950s. They had beautiful photos and endless fascinating stories. Quite a place. But no need to go there for pizza when you can make a wonderful pizza at home!

Dee | Grammy's Grid said...

Sounds simple and easy, my kind of recipe!! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 8, this party will be open until January 26. I pinned it!

My themed party 9 for All Things Crochet is open until January 25 if you have any appropriate posts.


Jean | DelightfulRepast.com said...

Thanks, Dee! AND for the Pin. Nope, I'm afraid I don't crochet. Wish I did.

Margie said...

Looks great, Jean! The ninja turtles would approve!

Jean | DelightfulRepast.com said...

Margie, thank you--and the turtles!

The Joy of Home with Martha Ellen said...

Jean, now I want a pizza and I try hard not to eat anything in the evening! I must give your pizza dough recipe a try.

Jean | DelightfulRepast.com said...

Thanks, Martha! I never eat after 6pm, so we started eating our pizza before 5:30. Hope you try it soon!

Victoria Zigler said...

Mmm... Pizza!

I don't think it would make it to the freezer in our house either. ;)

tea lady said...

I have never made home made pizza, but I am going to try this, right now do not have any yeast at home, and we are going to have a good snow storm today, so guess I will have to wait till, I can go shopping, and then I will try it. What sauces do you like?

kitty@ Kitty's Kozy Kitchen said...

I have been making pizza dough for way over 45 years, Jean, and always trying new recipes. The other day I made King Arthur Flour's recipe of the year for their Skillet Pizza. It was good, but too thick of a crust, for me. I did like the procedure (folding the dough instead of kneading), and keeping the dough in the fridge for up to 72 hours. I'll have to give your dough a try. I've always had good luck with freezing pizza dough. Thank you for sharing!

Jean | DelightfulRepast.com said...

Thanks, Victoria! But I love having a stock of homemade stuff in the freezer, so next time I'm going to pop one in.

Jean | DelightfulRepast.com said...

Thank you, tea lady. Just follow the link to "The Best Homemade Pizza" post, and you'll find my sauce, which makes just the right amount for the three 12-inch round pizzas.

Jean | DelightfulRepast.com said...

Thanks, Kitty. I don't care for really thick crusts either. And I'm not keen on the really thin ones. If you make this dough and pizza just as directed, you'll find the crust is about the thickness of a "regular" crust.

Sandi@ Rose Chintz Cottage said...

Jean, I have to admit, pizza has been a favourite food since I was a teenager and I prefer to make my own. But it has been a very long time since I made the crust myself. {I usually get the dough at the bakery}. Since I won't have to knead this crust, I will definitely try it. The crust and the sauce are my favourite part of the pizza. I love a zippy, tomatoey {is that a word??} and not overly spicy sauce so I always make my own. Now, I'm going to go and check out your sauce. Pizza sounds really good right now! Thanks for sharing and enjoy the weekend!

Jean | DelightfulRepast.com said...

Sandi, I can't wait for you to try it and let me know how it worked out for you! And you don't roll out the crust either, you just gently press it with your fingers. Let me know what you think of the sauce as well. Thanks so much.

Debbie - MountainMama said...

I'm so excited - I've been looking for THE PERFECT PIZZA DOUGH and this may just be it!!! Can't wait to give this a try - thank you!

Jean | DelightfulRepast.com said...

Debbie, thanks so much! I do hope it turns out just the way you hope! Do let me know.

ellen b. said...

Well that is very helpful. Thank you for sharing your tried and true pizza dough!

Jean | DelightfulRepast.com said...

Thanks, Ellen. I hope a lot of people will enjoy it.

Quinn said...

I plan to try this soon - maybe next week! Yum :)

Gerlinde de Broekert said...

Jean, this looks like my kind of pizza dough . I can see a pizza party coming up soon. Pinned!

handmade by amalia said...

I have to try this, Jean. I believe in pizza.
Amalia
xo

Lea Ann (Cooking On The Ranch) said...

Thanks for this recipe Jean. I have to try it soon.

Jean | DelightfulRepast.com said...

Quinn, be sure to let me know when you do!

Jean | DelightfulRepast.com said...

Thanks, Gerlinde. Pins are always appreciated!

Jean | DelightfulRepast.com said...

Amalia, I hope you'll try it soon and let me know how you liked it!

Jean | DelightfulRepast.com said...

Lea Ann, thanks. Do let me know how it turns out for you.

Cocoa and Lavender said...

The no-knead dough for pizza — I love this, Jean! Will definitely be trying it… and, of course, will keep you posted.

Jean | DelightfulRepast.com said...

Thanks, David! Can't wait to hear about it!

Jeanie said...

This is a great recipe to have in your back pocket. Consider it saved!

Jean | DelightfulRepast.com said...

Jeanie, thanks! You can surprise Rick with it as soon as you get your new oven!

Richard Sheppard said...

Pizza, pizza, pizza! It's been my favorite food since childhood and, just like you, I've been making my own all these years. As for the crust (cuz let's face it, it's the toughest part) I first bought frozen bread dough for many years but then bought one of those "bread machines" to make it at home. At first it seemed to work well but I soon realized that it really wasn't giving me what I wanted so I moved on to a Kitchen Aide home mixer and used that for years too. But over the past few years, I've moved on to a recipe that is pretty close to what you have here and I agree, this is a winner! I do check the temperature of the water and do some dough folding in the bowl but your right in that most of the real work is done in the fridge. Next time I'll just drop in the fridge (as you suggest here) without the folding and see what happens. I'm sure it'll be great. Though I love my own pizzas, the one thing I've never been able to achieve is the true crusty-chewiness of my favorite pizzerias and I don't know even if that is possible without a commercial mixing machine.

Jean | DelightfulRepast.com said...

Richard, thanks for sharing your pizza story! The crust makes all the difference, doesn't it? This comes out just the way I like it: well-browned on the bottom, not too thick, not too thin, a wedge supports its own weight (you won't hold up a wedge and have it droop down and all the toppings slide off onto your plate!), chewy with holes inside. Try it!

Karen @ Beatrice Euphemie said...

Hi Jean, I have been looking for an easy pizza dough for a while. I've tried all the ready-made ones and they are really awful, so I am excited to have this recipe! Yum! x Karen

Jean | DelightfulRepast.com said...

Karen, thank you. I think you'll find this just as easy as using ready-made doughs. Let me know!

Phil in the Kitchen said...

I've made quite a few pizzas in my time but I've never tried a no knead process. Sounds ideal. I've just got to be organised enough to think ahead for a few days.

Jean | DelightfulRepast.com said...

Phil, yes, you just have to say, "It's Wednesday, I need to make dough today for Saturday's pizza." You kind of get into a rhythm with it!

Jo (A Rose Tinted World) said...

This looks like a great recipe. Thank you for all the different measurements for those of us using other ways of weighing!

Jean | DelightfulRepast.com said...

Jo, thank you. And I'm so glad you find my weights and measures helpful. I grew up with lots of British and American cookbooks in the house, so I'm comfortable with either. Like to make it easy for my readers everywhere!

Miz Helen said...

Thanks so much for sharing with us on Full Plate Thursday,467. Hope you are having a great week and come back to see us real soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thank you, Miz Helen. I'll see you tomorrow with Swedish Cinnamon Buns!

Related Posts Plugin for WordPress, Blogger...