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. Cookie Gifts — June 9, 2011 at 12:42 pm

    As much as I love pizza, I am a little ashamed to admit that I love eating raw pizza dough even more! I plan to use this recipe to make a delicious pizza and satisfy my craving for a good chunk of raw dough at the same time. Thanks!


  2. Laurie — June 18, 2011 at 8:23 am

    I made this last night for Friday pizza night, and it was great! Can you provide the links to the other blog posts that have to do with this dough? Thanks.


  3. sneal — June 25, 2011 at 2:11 pm

    Can you grill this on a pizza stone? Any recommendations about that?


    • Jamie — June 25, 2011 at 7:48 pm


      I am sure it will be great, but I have never tried it. Let me know if you give it a whirl.


    • chalsey resmini — June 17, 2014 at 5:28 pm

      I use this Dough to grill all the time on a pizza stone you want to use cornmeal as a pizza peel. On the grill I rubber the dough with olive oil and then stretch it to the size I want then put right on the grill grate and it works wonderful.

  4. isabelle — July 1, 2011 at 10:48 am

    hi just want to know if granulated yeast same as instant yeast? or same as active dry yeaST? thanks


    • Jamie — July 3, 2011 at 8:54 pm

      I have actually never heard of granulated yeast, sorry I am not more of a help. Here is a link that may help.

  5. Deanna — August 1, 2011 at 11:29 am

    Yummy! We make pizza all the time…do you think I could make this in my bread maker? I still do not have a stand mixer since almost everything I do is by hand or with my hand mixer or food processor.


    • Jamie — August 1, 2011 at 2:16 pm

      I have never attempted it with a bread maker, but I am guessing it will do just fine. Remember your aren’t kneading it, just working the dough until it comes together.

    • Linda B — August 7, 2011 at 10:53 am

      HI Deanna,
      When I made my first batch – I used my big bowl and a heavy wooden spoon. No mixer was needed. I’ve made cookie dough that was ‘heavier’ than this bread dough. I suppose you could use the bread maker, but why? it was so easy to do it by hand…. and nothing else to clean but the spoon!

    • I_Fortuna — January 5, 2014 at 6:07 pm

      All I have to do is clean my dough hook! : )

  6. TeresaJ — August 6, 2011 at 12:56 pm

    Hi Jamie! I was just letting you know I blogged about you and this recipe today at This is such a great recipe! Thanks for having such awesome posts, I can’t wait to see what you have every day!


    • Jamie — August 6, 2011 at 3:59 pm

      Thanks, Teresa! I’ll definitely check it out.

  7. Theresa — August 6, 2011 at 4:23 pm

    Would it work with whole wheat flour? I’m not one for making lots of bread so I don’t know what tricks to implement when switching flours like that.


  8. Mary Ellen — August 6, 2011 at 4:36 pm

    I hear wonderful things about their book. I’ll have to finally give them a try! But I’ll have to wait until it isn’t 100 degrees outside to kick the oven on. Maybe we’ll grill it!


    • Linda B — August 7, 2011 at 10:55 am

      Hi Mary Ellen,
      Yes – pay no attention to how hot it is outside – just fire up the grill. That’s how I did my first batch of bread. You’ll Love the book(s). I have both and they are Great!

  9. April Ockerman — August 6, 2011 at 4:46 pm

    Loving this recipe. I have been wanting to make homemade pizza for forever and needed a good dough recipe! Thanks


  10. Jill — August 6, 2011 at 5:08 pm

    I too am a bit yeast phobic so I will definitely be trying this recipe! My family has been taking care of dinners the nights I am at school so this will be a great way to have dough on hand so they can whip up some homemade pizzas!!


  11. Nicole — August 7, 2011 at 12:19 am

    This recipe confuses me a bit. Salt kills yeast. You should add the salt later with the flour after you’ve given the yeast time to activate and feed on the sugar. I bet the results will be much better.


    • Jamie — August 7, 2011 at 8:11 pm

      I have made this recipe many, many times and have never had anything but stellar results.

  12. pat rezzonico — August 7, 2011 at 3:25 pm

    You’re right about this recipe. I’ve been using it for several years. It makes a great pizza, a fabulous focaccia and a nice rustic loaf of bread. Many great recipes in that coobook.

    I’m enjoying your blog and your Facebook page. Keep up the great work.



  13. jennjennjenn — August 8, 2011 at 6:01 pm

    The dough is extremely salty….is it supposed to this way? Does it mellow out once its baked? thanks


    • Jamie — August 8, 2011 at 7:00 pm

      This recipe makes 4 1-pound loaves, so although it seems like a lot of salt, there is not an overly salty flavor to the dough. In fact, I think it is perfect.

  14. Eric Brown — August 27, 2011 at 8:20 pm

    You can skip the rising and it works just fine. Ive made a half version of almost this exact same recipe.
    I cant say if its better or not letting it rise 2 hours, but I can say it was great without.


  15. Stephanie E. — August 30, 2011 at 9:33 pm

    Thanks for the great dough recipe. Made a bbq pizza and some bread that was perfect for toast! Much appreciated.


  16. Tom — March 20, 2012 at 10:25 am

    I’ve been making no-knead pizza breads for over a year now with success.. some comments after reading some comments.. I don’t use a big mixer, I do it all by hand (partially for the hand exercise!).. I always let yeast and sugar-source sit in water a few minutes to activate before adding flour/salt mixture. Also, I use a nice glazed pizza stone (Emile Henry, bought thru amazon), and the pizzas always turn out awesome! and with a pizza stone you can make on the grill too! I also use panko crumbs instead of corn meal on the bottom of the crust for sliding onto the pizza stone.


  17. Shannon @ RecipesMe — April 9, 2012 at 8:08 pm

    I cannot wait to make this dough recipe, it looks great!!!


  18. tanya — April 24, 2012 at 9:13 am

    This is fantastic! I’m making pizza this week and wasn’t sure I wanted to do the whole drawn out process of kneading dough! I cannot wait to try this!


  19. andrea — May 1, 2012 at 8:54 pm

    Do you activate the yeast in the warm water first or just put it all together right away?


  20. Monica — June 13, 2012 at 12:40 pm

    great post! I was wondering, how do you handle it to shape it into a pizza? What consistency are you looking for when you are shaping it, what should it look like?


    • Jamie — August 5, 2012 at 5:01 pm

      Honestly, I don’t really pay too much attention to the shape, I just roll it out until it’s pretty thin, but the crust is great thick or thin. Thanks for stopping by.

  21. YES! I’ve been on a pizza kick recently. Looks lovely.


  22. Bruce — July 21, 2012 at 9:21 am

    Artisan Bread in Five Minutes a Day is easily my most disliked cookbook. When I bought my copy in 2007 I didn’t know that I should go out to their website and print out a copy of the 22 errors and misprints in their recipes. Ooops!

    I also felt mildly duped by the “five minutes a day” claim. I wasn’t surprised that there was a catch – essentially a five minute investment a day after an hour or more initial investment in preparing a week’s worth of dough. I was surprised that even after the initial time investment, there was little daily net gain. There were many little steps (resting, rising, and preheating) that made their recipes no different or easier than the baking I was already doing. To make matters worse, I found the bread was decidedly mediocre.

    Perhaps they should have named their book, Big Batches of Average Bread (if you correct our mistakes) in about the Same Time You Already Bake.


  23. Kathleen — July 25, 2012 at 2:12 pm

    Hello. I am planning on making this pizza dough for bbq chicken pizza. Do you have to let the yeast rise for a few minutes like other dough recipes??


    • Jamie — August 1, 2012 at 7:31 pm

      I typically let it rest for a few minutes before baking. Hope this helps.

  24. Lori — August 26, 2012 at 8:34 pm

    I’m trying this out tomorrow – want to make pizza:-) I can hardly wait! Your process is simple and uses minimal ingredients. And the photos are wonderful…loving it all.


  25. Lori — August 27, 2012 at 8:08 am

    I understand that granulated yeast is the same as saying active dry yeast (and not rapid rise) but I do not have active dry yeast on hand. I do, however, have rapid rise. Can I use that and if so, how are the directions modified when using rapid rise in place of active dry?


  26. Nadine — November 7, 2012 at 6:19 pm

    Tried this dough for grilled pizza and it was bland for me


  27. “Simple No Knead Pizza Dough Recipe | My Baking Addiction” was a terrific posting, can
    not wait to browse a lot more of ur postings.
    Time to squander a bit of time on the web lmao. Thanks for your effort -Armando


  28. katie — January 17, 2013 at 5:00 pm

    How long and at what temp do I bake the dough for thin pizza crust?? And how thin should i roll it??


  29. Naomi — March 8, 2013 at 6:51 am

    It worked! My first pizza dough, and it worked! So well! Thank you for posting! We’re trying to save money (aren’t we all) and we have a Pizza every Thursday night after my son deliver’s his papers. I’ve been trying to convince my husband that instead of ordering a pizza with fixings for $17 we should do the walk in special pepperoni pizza for $6. He was right, it’s not as good. :( And we also don’t enjoy the frozen pizzas. But last night, I whipped this dough up, and it was delish! We used pasta sauce for the tomato sauce, and topped it with mushrooms, onions, pepperoni, green pepper, and mozzarella. I accidentally made the dough too thick, and it was like the yummiest deep dish ever! Can’t wait to try again and do a thinner crust to see how it tastes. I’m going to use the leftover to bake some thick yummy bread for my vegetarian son to dip into his hummus. Or garlic fingers like they do at one of the pizza shops… the possibilities! Thanks again!


  30. plaidipus — March 16, 2013 at 7:13 am

    i just used the print recipe option and it printed the entire story, plus a variety of other things. 3 pages full. did i fould something up? or is it supposed to do that. it says it won’t print the ads, which it didn’t but still, more info than i wanted to put in my recipie box. from now on, copy and paste for me. yikes.
    on the plus side, i can’t wait to try this recipe. thanks !


    • MBA — April 11, 2013 at 4:25 pm

      I am sorry that the print option did not work out for you. I am not sure why the recipe didn’t print out on it’s own, but it is only supposed to print the recipe. I will look into it and thank for the information. Thanks and have a great day!

  31. Sandi — April 14, 2013 at 7:02 pm

    Tried this and loved it! I made the whole recipe and froze half (in two separate bags). I used the frozen portions several weeks later and they froze and baked great!


  32. Amanda — April 29, 2013 at 9:52 pm

    I’m glad someone else has a yeast phobia!! This recipe looks awesome.


  33. CATHY — May 4, 2013 at 5:31 pm

    I usually don’t make a comment unless it’s outstanding. This olive oil pizza dough is the BEST dough that I’ve ever tasted and so easy. We have a wood fire pizza oven from Italy. I’ve made about 8 different crust that are OK. I’ve been looking for the perfect crust. I truly think it’s the olive oil.It is by far the easiest dough to spread out for a pizza. I am so thankful that I found this site. By the way, It makes many other different kinds of bread.


  34. peg perego stroller — August 12, 2013 at 9:35 pm

    Thanks for sharing your thoughts on the best pizza dough recipe.


  35. Lori — August 30, 2013 at 8:51 pm

    I have been looking for a go-to pizza dough recipe and this looks like it might be a keeper. We are in the middle of a move and I have misplaced my dough hook for my mixer :( I need to find it ASAP and make some pizza dough. I have a mild yeast phobia too that I have been able to overcome by successfully making a simple English muffin bread recipe I found. I also recently found a post on another blog about par-baking the crust for a few minutes and making your own frozen pizzas. Can’t wait to try it with this. Thank you for this recipe and I will have to look into that book. Sounds like a good one.


    • Jamie — September 2, 2013 at 3:49 pm


      Thanks so much! Let us know how the dough turns out! Have a great day and thank you for following MBA!


  36. Trisha — November 5, 2013 at 6:53 pm

    Do you ever freeze the others that you don’t use?


    • Jamie — January 10, 2014 at 8:29 pm

      Hi Trisha –
      Yes, I have. Just freeze them flat, with pieces of wax paper between them, in a freezer zip top bag.
      – Jamie

  37. Laura — December 11, 2013 at 11:17 am

    Am I not seeing the part about the temperature and time cooking? This looks great. About to try it right now.


  38. Hslav — December 30, 2013 at 3:34 pm

    What about whole wheat substitutions?


    • Jamie — January 10, 2014 at 11:39 am

      Hslav, I would only substitute up to 1/2 of the flour with whole wheat. Otherwise the dough will have too much protein to be tender.
      – Jamie

  39. Kay B — January 4, 2014 at 12:13 pm

    Can you freeze this pizza dough?


    • Jamie — January 10, 2014 at 11:17 am

      Kay, that shouldn’t be a problem. Just make sure to freeze it in the size you want it to be when you unfreeze it.
      – Jamie

  40. Dasme — January 24, 2014 at 7:53 am

    The recipe says it makes 4 1LB loaves. How many pies will it make (not including deep dish)? How many inches would each pie be?


  41. Terri — January 30, 2014 at 12:30 pm

    I have frozen dough for many years. Just remember when you make it don’t let it rise, weigh the amount you want, form it in a ball, rub olive oil on it and put it in a quart Ziplock freezer bag. The morning when you want to use it, remove it from the freezer and let it rise, then shape it into bread or pizza dough and let it rise again. No one will ever know it was frozen.


    • Jamie — January 31, 2014 at 1:24 pm


      What a wonderful tip…thank you so much! Have a fantastic day and thank you for following MBA!


  42. Carolann — February 6, 2014 at 5:42 pm

    This looks amazing! Will try it this weekend. Do you know if I could add garlic powder and oregano to the dough itself and it still turn out okay? Thanks so much!


    • Jamie — February 11, 2014 at 8:21 pm

      Carolann, that will work great! Enjoy your pizza.
      – Jamie

  43. jildou anna — February 15, 2014 at 9:58 am

    hello from Holland!

    I made the dough and put garlic in it because I love garlic, and then baked it in a pan on my gas-range. I rolled the dough out before I baked it , it is so very delicious, I think you can do everything with it for instance with herbs of even wit apple and cinnamon!
    thanks very much!!


  44. Alejandra — February 24, 2014 at 7:12 pm

    What is the temperature and baking time?


  45. Kacey — February 25, 2014 at 11:18 am

    Seeing how expensive pizza dough is at the store, I knew I needed to find the perfect recipe. I had a nice dough recipe before but it was a bit of work. This recipe was awesome! I halved the ingredients and adjusted ratios accordingly so we were left with enough dough to create one large pizza crust. Perfect for a family with two adults and one toddler. I can’t wait to try adding other ingredients into the crust (perhaps a sun-dried tomato crust or spinach crust.)


  46. Joan — March 12, 2014 at 7:02 pm

    This looks really good. I’ve read the recipe and all the comments and wondered what temperature and how long do you bake the pizzas? Thanks.


    • Carol — July 23, 2014 at 1:47 pm

      500 degrees 7to 9 min

  47. lovekeil — May 12, 2014 at 4:02 pm

    Amazing recipe for pizzas =D thank you for sharing!!!


  48. Carol — July 23, 2014 at 1:45 pm

    I am italian and have made a lot of pizza,this is one of the best.sand it gets better as it sits for a day or two!


    • Jamie — August 11, 2014 at 12:14 pm

      So glad you had success with the pizza dough. Thanks for stopping by.


  49. Holly Smith-Williams — March 13, 2015 at 10:31 am

    I found out by accident that pizza dough is a lot easier to handle when it’s cold. Before, I’d be smooshing it all around, and it would be shrinking back straight away! Very annoying! Now I make the dough first thing in the morning, and just stick it straight into the fridge for the day. It’s so much easier shaping cold dough – and the extra time rising in the fridge gives the dough a much better flavour. Everyone’s a winner! Thanks for the recipe! X


    • Jamie — March 16, 2015 at 9:11 am

      Thanks for sharing your tips. I appreciate you stopping by.


  50. Laura Adams — April 25, 2015 at 7:24 pm

    I’ve never been disappointed by any of your recipes, but today we had a complete failure with this one. I can’t figure out what we did wrong after going over the recipe several times. Our dough didn’t come together at all in the mixer, and we probably added at the very least 2-3 cups more of flour and it was still a little wet. We managed to get it to a workable point for pizza, but were stressed out by the time we got it in the oven. I know bread can be finicky based on the weather, so could it be Texas weather after some storms? Any idea what went wrong?


    • Jamie — April 26, 2015 at 2:45 pm

      Hi! Thanks so much for stopping by and commenting. It’s funny because we just used this dough for pizza last week and I actually left out a 1/2 cup of flour from the recipe because my dough was getting too stiff. As much as I hate to blame the weather, I’m thinking that’s the exact cause. Sorry I’m not more of a help.

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