Simple No Knead Pizza Dough

Last weekend we went to a local pizza restaurant that supposedly has the “best” deep dish pizza outside of Chicago. I hate deep dish pizza. I like my pizza thin and crisp – the way it should be! But I agreed to go (kicking and screaming all the way). The things I do for the people I love!

The interior was appealing and the staff was friendly, although they may have the most uncomfortable booths that I have ever graced with my rear. Lulled by the well decorated restaurant and free flowing soda, I thought, “Hey – this deep dish adventure might not be half bad”. Of course, I would did not utter this out loud in fear of having my earlier objections rubbed in my face. I opened the menu and was pretty excited because a.) they had flaming cheese and I’m all about cheese and flames b.) they had flatbread pizzas… Score!

I decided on a Mediterranean flatbread because feta cheese makes me a happy girl (see, I told you I have a thing for cheese). Well, I was no longer in anti-deep dish pizza restaurant mode until my flatbread appeared at the table. Although I was suspect from the moment is was placed on the table, I went against my better judgement and actually took a bite. Now, the toppings were fine. You can’t really mess up olive oil, feta and some herbs.

But, oh my goodness, the flatbread was a hot mess! In a blind taste test, I truly don’t think I would’ve been able to tell the difference between that flatbread and a piece of cardboard topped with feta cheese. Not good, not good at all.

When I got home I was determined to find a recipe that was not only simple (I kind of have a minor yeast phobia), but also amazingly delicious! I turned to Artisan Bread in Five Minutes a Day and found a pizza dough recipe that’s so good, it’ll blow your mind.

This olive oil dough recipe is ridiculously easy to make. So easy, I questioned if I had skipped a step! It is rich, full of flavor and perfect for pizza dough and focaccia. It also makes a lot of dough, but the beauty is that you can store the leftover dough in the fridge for up to 12 days and use it as the urge strikes. Trust me, after your first flatbread, you’ll have a new habit and it’ll be used up in no time!

Just FYI, I’m obsessed with flatbread now. Stay tuned for posts that highlight this recipe from Artisan Bread in Five Minutes a Day for pizza dough perfection.

Olive Oil Dough

Yield: Makes 4-1 lb loaves

Prep Time: 15 minutes


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


  1. In the bowl of your stand mixer fitted with the dough hook attachment, or in a large (5 quart) bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.
  2. Mix in the flour without kneading. I found this process to be incredible simple with my stand mixer, but it will certainly come together the old fashioned way. If you are not using a machine, you may need to wet your hands in order to incorporate the bit of flour.
  3. Transfer dough to large (5 quart) bowl or lidded food container. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
  4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.


This recipe can be easily doubled or halved.
From Artisan Bread in Five Minutes a Day

147 Responses to “Simple No Knead Pizza Dough”

  1. Courtney — April 6, 2011 at 7:21 pm

    I can’t wait to try this!! We are huge pizza fans :-) Love that it can last 12 days!!


  2. Meagan — April 6, 2011 at 7:24 pm

    I ordered that cookbook last night b/c of another blog I read posted a recipe out of it! Incase anyone else wants it, barnes and noble had it super cheap!


  3. Carol Stevens — April 6, 2011 at 7:36 pm

    I love the Artisan Bread in 5 Minutes recipes! Could eat this pizza every day :)


  4. What, praytell, is flaming cheese? I really love flat breads too. Mmm. I’d make chicken tikka pizza.


    • Jamie — April 6, 2011 at 8:40 pm

      It’s a Greek appetizer that is essentially a block of cheese that that has been seared in a pan and then flambéed at the table. The flames are extinguished with a squeeze of fresh lemon juice. It’s typically served with flatbread…boy oh boy, it’s delicious!

    • Sara — September 22, 2011 at 7:13 am

      I think it’s saganaki? My first introduction to saganaki was not by taste, but by smell at an all-night diner years ago. The minute that thing is lit up, the entire restaurant reaked of burnt vomit. blech!

      Maybe they used bad cheese or that’s just the smell, but I’m not crazy about trying it.

  5. Jill @ Dulce Dough — April 6, 2011 at 8:10 pm

    Earlier today I was checking out Goodlife Eat’s blog and saw that she also recommended recipes from this book for pizza dough and breads. I think I need to get it!


  6. Elizabeth — April 6, 2011 at 8:11 pm

    How do you bake it, and at what temp? Thanks!


    • Jamie — April 6, 2011 at 8:41 pm

      I’ll cover that in tomorrow’s post, but you’ll want to bake at high heat (about 500-525 degrees) for about 12-15 minutes.

  7. Laura K Curtis — April 6, 2011 at 8:23 pm

    I love, love, love that book. Bake from it all the time. For bread lovers, the other absolutely necessary book (IMHO) is Jim Lahey’s My Bread.


  8. Amy @ A Little Nosh — April 6, 2011 at 8:26 pm

    Any idea if you can freeze it? I love to make a large batch of dough every once in a while and divide and freeze it. That way I just pull it out in the morning, and it’s good to go for dinner.


    • Jamie — April 6, 2011 at 8:35 pm

      I have read online that you can freeze it; however, I have not tried it, so I can’t comment on the outcome. Thanks for stopping by!

    • Megan — July 4, 2013 at 5:33 pm

      I’ve frozen a similar dough, and it turned out really well for pizzas.

  9. Ryan — April 6, 2011 at 8:27 pm

    Yummy! Pizza is one of my favorite things to make. Delicious!


  10. Kenni — April 6, 2011 at 9:32 pm

    This recipe is definitely a keeper! It’s so quick and simple, I have been debating getting that book for a while I think I might have to buy it.


  11. julia — April 6, 2011 at 10:56 pm

    Stoked on this recipe b/c 2 weeks ago I botched a batch of dough, badly, and all I could think was “I need a no knead pizza dough.” Pumped to try this, maybe w/ feta too!


  12. Dave — April 6, 2011 at 11:17 pm

    Wow…you said it! So basically this is the stand up mixer way to get things done. Kneading this would take forever. Great post.


  13. Lynn J — April 6, 2011 at 11:55 pm

    I can’t wait to try this I’ve been wanting to make some homemade pizza. Love focaccia bread I will look at getting the book. I love to make homemade bread.

    P.S. Why the yeast phobia?

    Deep dish fan. :)


  14. MsBrownBird — April 7, 2011 at 8:25 am

    I just bought Artisan Bread in Five Minutes a Day, and it arrived yesterday…. pizza dough was the first thing I looked at. Glad to know it’s as good as I was hoping it’d be!


  15. Vimitha — April 7, 2011 at 9:43 am

    This Pizza dough is my type… Simple yet perfect…


  16. Monika @ monikapaprika — April 7, 2011 at 10:00 am

    Thanks for sharing this pizza dough recipe, Jamie – sounds delicious!! Two weeks ago, my boyfriend and I also had an unpleasant experience at a highly recommended pizzeria in Chicago – the place and pizza totally disappointed us. Our deep dish pizza was totally lacking flavor – even salt. Glad to hear there is a pizza dough recipe that may help my boyfriend and I avoid these situations again :)


  17. Lucy @ The Sweet Touch — April 7, 2011 at 10:49 am

    I love this book, in face I just made the “classic” loaf a couple days ago.

    The good thing about most of the recipes in this book is you can easily halve or double them. I’ve not yet tried the pizza dough, guess it is next on my list!


  18. Shaina — April 7, 2011 at 11:47 am

    Jeff and Zoe’s book is one of my favorites! I absolutely adore how easy it is to have homemade bread at home.


  19. Jen @ My Kitchen Addiction — April 7, 2011 at 1:37 pm

    This looks like a great alternative to my standard homemade pizza dough… I’ll definitely give it a try! I love how easy it is… Looks like something I can handle, even on a busy day.


  20. Katrina — April 7, 2011 at 2:39 pm

    I didn’t know this was possible! Great recipe, this looks like a fun one :)


  21. Lori L — April 7, 2011 at 2:53 pm

    Great-sounding dough. I hope you are planning on following this up with a post on how best to form it into a pizza and suggested toppings and cooking methods. I will check back! thanks!


  22. Becca — April 7, 2011 at 2:54 pm

    Jamie, I ALSO have a minor yeast phobia, but this looks super easy, so I’m definitely going to try it!
    Your recipe doesn’t specify what type of yeast to use though. Did you use active dry or quick rise yeast?


  23. Lark — April 7, 2011 at 4:39 pm

    Oh thank heaven I dont need to Knead this!

    I cant wait to try it out.

    Thanks for sharing!


  24. Maris (In Good Taste) — April 7, 2011 at 5:21 pm

    What a joy not to have to knead the dough!


  25. Tracy — April 7, 2011 at 8:08 pm

    I am just in love with Artisan Bread in Five Minutes a Day; it truly has changed my life! I agree with you though; I am just not a deep dish fan. I can’t wait to try your flatbread!


  26. Kristen — April 7, 2011 at 8:14 pm

    What a good looking dough! Looks so simple.


  27. Kulsum at JourneyKitchen — April 8, 2011 at 2:29 am

    I have been wanting that book for a while now. Everyone swears by it and its 5 minutes! – so I’m really curious. This should be a good recipe to start. Who says no to pizzza?!


  28. Lori @ Girl Meets Oven — April 8, 2011 at 7:40 am

    What Chicago pizza place did you try? We were just in Chicago a couple of weekends ago, and we had a blast at Lou Malnati’s pizza place. I just attempted to make deep dish pizza at home too, but this thinner crust recipe may be easier. Mine ended up being more like pizza bread than pizza. Thanks for sharing!


  29. Danielle — April 8, 2011 at 9:22 am

    LOVE that book! I keep finding treasures in there that I haven’t realized were in there before. And the pizza crust is fantastic.


  30. A.Chappell — April 8, 2011 at 11:52 am

    This looks great and I can’t wait to try, just an FYI though, flatbread, is an unleavened bread product, this and anything else made with yeast or baking powder or baking soda, is just a regular crust, that is probably why you didn’t like the flatbread pizza from that restaurant, it was real flatbread.


  31. Rock Kitaro — April 8, 2011 at 4:12 pm

    Very Interesting. Medi…Flatbread..I’ll have to try it.


  32. Charles — April 9, 2011 at 8:15 pm

    Awesome – I’ve been on the hunt for an easy, good pizza dough recipe for a while. I’ve tried others which had promises of “awesome results” but wasn’t too impressed. Looking forward to trying this one!


  33. Robyn | Add a Pinch — April 9, 2011 at 9:59 pm

    We love pizza nights around here, too!


  34. Oh I so hear your pizza story…..Having grown up on delicious NY style pizza, I love it when people recommend a pizza place to me and I simply find it inedible! It happens all the time. There is one place a hour away that I go to and they know me there well (I even spent an afternoon in their kitchen :) Other than that, I make my pizza at home. I made five different pizza’s this past week. Here is the last post that include all the photos, since you like cheese, oh yes-me too :) you may like the goat cheese/balsamic pizza I made, or the Asian Pear/Gorgonzola. Would love to hear what you think!


  35. Brenda @ a farmgirl's dabbles — April 10, 2011 at 9:28 pm

    I’ve been holding out on buying that book, and am now hot to get my hands on it! I’m now very looking forward to what you’ll do with this recipe. I’m staying tuned!


  36. Marlis — April 11, 2011 at 9:34 am

    Oh fun! I came up with a similar recipe of pizza dough wich is similar to this one with a similar technique ! However, Instead of using all white unbleached flour I use 1/3 whole wheat and 2/3 white unbleached flour. Makes it a bit more rustic and chewier. Do you think the dough would freeze well? BTW, I hate deep dish pizza too. Try making a vegetarian pizza and use just a little Italian cheese (enough to hold the veggies down). Then place a few thin slices of Brie (a great way to use up over-ripe Brie) on top. To die for! My husband, who has spent much time working in Italy and eating street food, says my pizza is more Italian than American. What a compliment!


  37. Found you on foodgawker and love that you don’t have to knead it! Will definitely have to try this out. My only question… could I use whole wheat pastry flour ?


  38. KarenE — April 11, 2011 at 12:42 pm

    Looks super simple! My family has a ton of food allergies and it’s always hard to find anything simple these days… Can’t wait to give it a try! Thanks for sharing!


  39. susie — April 11, 2011 at 2:38 pm

    I am a total pizza crust snob, and am with you on that deep dish thing. Sometimes flatbread means matzo cracker…I am going to try this recipe with a little whole wheat! The no knead breads have always been fantastic! Also a poster asked about freezing it, I always freeze my dough in balls, and let them thaw in the fridge before rolling them out…sometimes they need a little more flour to absorb the moisture, but no problems.


    • Marlis — April 11, 2011 at 4:27 pm

      Susie, thanks for answering the question. I freeze my Challah dough and it works fine. But that stuff contains eggs and butter etc and I wasn’t sure if a plain pizza dough would work. I’ll give that a try! It’s going to save me a lot of time. I’ll make a batch now.

  40. Medifast Coupon — April 11, 2011 at 2:40 pm

    Thanks for the pizza dough recipe to try, nice and simple the way it should be.


  41. naomi — April 11, 2011 at 3:48 pm

    I freak’n love that photo!


  42. Tickled Red — April 12, 2011 at 12:27 am

    I say we just live off feta cheese flat bread from here on out ;) Loved your story and the recipe. I can’t wait to see what else you come up with using it.


  43. Allison — April 12, 2011 at 6:44 pm

    This dough recipe looks amazing! I am in a pizza phase at the moment, and am trying out every recipe I see. Love that it makes a whole bunch of dough so that we could have pizza for days!


  44. Memoria — April 12, 2011 at 7:34 pm

    I actually prefer kneaded bread over the no-knead version, but I enjoyed your story and the lovely balls of dough! YUM!


  45. yumzilicious — April 12, 2011 at 9:10 pm

    When you say ‘Mix in the flour without kneading’ – what exactly do you mean? Which attachment of the stand mixer do I have to use? Also, LOVE the post. I’m going to try this very soon! :-)


    • Jamie — April 13, 2011 at 6:02 pm

      Step one of the directions states to use a dough hook if you choose to use a stand mixer. Simply mix the ingredients until they come together. No kneading is required.

  46. Diana — April 18, 2011 at 11:53 am

    Love, Love, Love Artisan bread in 5 – That is the only bread I will eat. Haven’t tried the flatbread, but will!


  47. Susan — April 18, 2011 at 4:36 pm

    I have this book and the Olive Oil dough was the first one I tried and we love love love it for pizza dough! and faccocia of course!


  48. Leslie Francis — April 22, 2011 at 7:38 pm

    Oh my goodness…this recipe is so absolutely amazing! My family LOVED it! The flavor is so much better than any other homemade pizza dough recipe. My one question, for regular pizza, how do you suggest baking it? Do I pre-bake the dough before adding toppings or just bake it at a higher temp? Thank you SO much for sharing! This will now be our standard pizza dough. Thank you!!


  49. Rebekka — May 18, 2011 at 12:58 am

    When you say no knead using the dough hook with a stand mixer to you mean to just mix until flour is incorporated or do you knead the dough with the dough hook for an extended length of time – like I do when I am making bread dough with my stand mixer?


    • Jamie — May 18, 2011 at 4:17 pm

      Yes, just use the dough hook to combine the ingredients, not to knead.

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