Homemade Pizza with No Knead Dough

I have been dreading making this. I’ve been afraid of burning the crust, too much sauce, just..in general screwing this up. I finally got up the courage to make this. Yet again I find myself wondering why the heck I waited so long! The dough I made a couple of nights beforehand. The sauce is my usual homemade pasta sauce. I crisped up some bacon and used that on the meat pizza along with the peperoni. The veggie pizza I used red onions and mushrooms. So many possibilities for you and your family! This is a cheaper and tastier version of store bought pizza.

I have gotten over my fear and will add this to my menu every month now. I halved this recipe so it would just make two pizzas. The full recipe will make 4 12 inch pizzas.

Meat Pizza

Homemade Pizza with No Knead Dough


  • 2 3/4 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast
  • 1 1/2 tablespoons salt
  • 1 tablespoon sugar
  • 1/4 cup extra virgin olive oil
  • 6 1/2 cups unbleached all-purpose flour

Directions:Veggie Pizza

Mix the water, yeast, salt, sugar and olive oil in a 5-quart, lidded container (or bowl).

Mix the flour in, without kneading. Use a wooden spoon, a stand mixer, or a food processor.
Cover, not airtight, and let sit at room temperature for about 2 hours, until the dough rises and
then flattens on top.

Store in the fridge, keep it covered, but not air tight, and use within 12 days.

On the day you are going to make pizza, bring the dough out of the fridge. Dust the surface of
the dough with some flour and pull off a one pound chunk (using a serrated knife or kitchen
shears), this is about grapefruit size. Put the rest of the dough back in the fridge to be used
another day. Using floured hands quickly shape into a ball and then roll out, just like you roll
any other pizza dough. Using flour when needed to keep it from sticking. There is no need for it
to rest, you can proceed directly with your pizza recipe!

To make the pizza, add sauce and toppings.
Bake the pizza in your oven at 450° F for about 15-20 minutes until the crust is light