No-Knead Thin-Crust Pizza: it doesn’t get any easier than this.


Hankering after a slice of thin-crust pizza?

Pizza that’s neither from the supermarket freezer case, nor the local pizzeria?

Pizza that’s ready in less than 30 minutes, from the time you get that irresistible pizza urge till there’s a hot slice on a plate in front of you, smelling deliciously of melted cheese and tomato sauce and [insert your favorite toppings]?

No problem.

It’s Jeff and Zoë to the rescue – again!

Jeff Hertzberg and Zoë François have taken the baking world by storm with their “Five Minutes a Day” books, including their original Artisan Bread in Five Minutes a Day; the follow-up Healthy Bread in Five Minutes a Day, and their latest: Artisan Pizza and Flatbread in Five Minutes a Day.

You know, if you haven’t yet tried this no-knead thing – what are you waiting for? I’m a veteran bread baker, having started with Beard on Bread and Tassajara over 30 years ago. And I realize no-knead bread isn’t a new concept; heck, remember that recipe for cottage cheese-dill batter bread that made the rounds back in the ’70s?

But Jeff and Zoë – building, perhaps, on The New York Times’ Mark Bittman/Jim Lahey no-knead bread trend of several years ago – have made no-knead yeast creations of all kinds accessible to anyone with a bowl, a spoon, a fridge, and an oven.

No special skills needed; no fancy equipment; no hard-to-find ingredients.

Just grab your bag of King Arthur Unbleached All-Purpose Flour, water, salt, and yeast, and you can make pizza dough, store it in the fridge, and enjoy spectacularly good pizza tonight, tomorrow, and right on through the weekend.

Ready? Let’s do it.

Put the following in a mixing bowl:

3 cups + 3 tablespoons (25 1/2 ounces) lukewarm water
1/3 cup olive oil
1 tablespoon instant yeast or active dry yeast
1 heaping tablespoon regular table salt or 1 1/2 tablespoons kosher salt
9 cups (38 ounces) King Arthur Unbleached All-Purpose Flour

If you compare this recipe to Jeff and Zoë’s master recipe in the book, you’ll notice a few slight differences.

Most important, they call for 7 1/2 cups of flour, while this recipe calls for 9 cups. This is strictly a volume measurement variation; you want to use 38 ounces of flour, so whether you “scoop and sweep” (as the authors do) or “sprinkle and sweep” (as we do here at King Arthur), use 38 ounces of flour.

In addition, they call for kosher salt; I use table salt, just because it’s what I have on hand. And they call for dissolving the salt and yeast in the water before adding the flour; lazy baker that I am, I just dump everything in at once.

Mix until everything is moistened; that’s it. No need to knead.

Let the dough rise at room temperature for about 2 hours, loosely covered; it should puff up nicely. If you pull it away from the edge of the bowl, you’ll see some nice gluten development.

Then, refrigerate the dough, covered, for at least 3 hours – or for up to 7 days. The longer it stays in the fridge, the richer the flavor will be, as yeast continues to eat and give off organic acids and alcohol, both flavor enhancers.

When you’re ready to bake, start preheating your oven to 450°F. Jeff and Zoë call for preheating to “your oven’s highest temperature;” I found that 450°F was ideal for my oven.

If you plan on using a pizza stone, place it on a lower rack to preheat along with the oven.

Pull a softball-sized piece of dough off the dough in the bowl – about 8 ounces.

Place it on a piece of greased parchment, with another piece of greased parchment on top. Roll into a 12″ round, peel off the top piece of parchment, and flop it onto a lightly greased 12″ round pizza pan. Peel off the other piece of parchment.

Notice how the crust shrinks on the pan; that’s the gluten trying to revert to its unstretched, normal self.

I found that leaving the rolled dough sandwiched in the parchment (where it can’t shrink) for 30 minutes or so keeps it from shrinking on the pan.

Still, if you don’t want to fight with the dough, just let it shrink to whatever size it likes.

If you plan to bake on a stone, leave the dough right on the parchment; it can go into the oven with the pizza, and won’t affect browning.

Now, if you’re feeling really adventurous, you can skip rolling the dough, and toss and twirl it in the air to shape it instead. Check out Jeff in this video – complete with operatic accompaniment!

Now, the thing with thin-crust pizza is, you don’t want to overload it with lots of heavy, wet toppings. I find that brushing the dough with sauce makes a nice, thin layer.

Add any other toppings you like; I used a mandoline to slice Roma tomatoes and red onions, then topped with a bagged 3-cheese pizza blend.

Bake for 20 to 25 minutes or so (depending on oven temperature), or until the pizza’s as done as you like.

Remove from the oven, and transfer to a rack so the bottom doesn’t steam.

Now, here’s what the bottom crust may look like if you bake on a pan. If that’s too brown for you…

…simply nest your pan inside another, to provide an insulating double layer of metal between crust and oven heat.


So, 4 days later, and after making several 12″ pizzas, I still had dough left. Shaped it into a Sicilian-style, thick crust pizza on a baking sheet; topped half with my husband’s fave (anchovies), half with my son’s (pineapple & ham). Baked for about 30 minutes at 450°F, double-panned so the bottom wouldn’t brown too much.

Awesome – chewy, crunchy crust, full of big holes, and perfectly cooked toppings.

Jeff and Zoë, I tip my (chef’s) hat to you – great recipes, tips, and techniques. Your book is a definite keeper.

Looking for this recipe on our site? It’s not there; it’s in Jeff and Zoë’s book.

PJ Hamel

PJ Hamel was born in Wisconsin, grew up in New England, and graduated from Brown University. She was a journalist in Massachusetts and Maine before joining the King Arthur Flour Company in 1990, where she's been ever since. Author or co-author of three King Arthur ...


  1. epaitrick

    Thank you for this adaptation! I recently bought the book and made this master recipe a couple of nights ago. The dough was very sticky, as it’s supposed to be, but I think I added too much flour to it as I was shaping it. The finished product it was a little dry and didn’t brown well (no one noticed but me). I love your tip of rolling it in between parchment paper. I’ll try that next time. I highly recommend buying the book too. It has so many other pizza dough recipes that I can’t wait to try, along with pita and naan recipes. Plus, I was happy to see that they frequently refer readers to KAF!

  2. Sheri

    How sticky is it to work with? As sticky as no knead bread dough? or More manageable? Some no knead pizza dough recipes, end up so sticky, it is easier to make a kneaded dough.

    I didn’t find it that sticky, Sheri; the fact that’s it’s cold makes it a lot easier to work with. If you used it without refrigerating first, I think it would be much more difficult to deal with. As it was, I simply grabbed off a chunk, and was able to easily roll it thin between two pieces of greased parchment, then just as easily peel off the parchment and flop the crust into the pan. I think you’ll be glad you tried this no-knead version- PJH

  3. waikikirie

    Awaiting delivery of my new stove/oven on Friday. Way behind in my cooking and baking. Had to “bake” the Irish raisin bread in the gas grill because the oven went out and the dough had already risen and I didn’t want to be wasteful. It came out great!!! Can’t wait to give this one a whirl. Always love your pizza recipes.

    Bet you’re anxious to get going again; must be hard to live on store-bought when you’re used to homemade! Good work-around, “baking” on your grill – that Irish bread is pretty versatile, eh? Thanks for sharing – PJH

  4. Rhonda

    Think this dough would work well for calzones also?

    Yes, I do, Rhonda… good idea! Just be sure it’s cold when you shape it, to make it easy to work with. Enjoy – PJH

  5. doradog

    Has anyone tried freezing the dough? I’d love to have some easy to mix up pizza dough in the freezer for future use. All the recipes I have tell you to partially bake a pizza shell and then freeze it. That’s just too much work for me!

    It should freeze well, though not as well as a less highly hydrated dough; the more water in dough, the more the ice crystals hurt the yeast. Still, with pizza crust. this shouldn’t be much of an issue, considering you don’t need the dough to rise all that much. So sure, go ahead and freeze it in chunks; just leave yourself plenty of time for it to thaw before using. PJH

  6. Aaron Frank

    Neat stuff. Nice tip about brushing on the sauce.

    I’ve been keeping my dough in ther refrigerator for three to five days for a while now. This also dries it out a bit which may account for it being less sticky.

    I’ve had to keep plastic wrap right up against the dough otherwise a dry crust forms. I can get rid of the crust by kneading it back into the dough but then there goes the whole n-knead thing. How did you keep your dough covered for the four days?

    And if I don’t want to use the dough after four or five days in the refrigerator I cut it up into chunks, wrap it in plastic wrap, put those in freezer bags and pop it in the freezer.

    Keep those stored with some sauce in ice cube form and you can make pizza with just an hour’s notice.


    Aaron, I keep the dough in a lidded food-safe bucket with plastic wrap laid atop the dough, just as you said. And, I also freeze sauce in an ice cube tray. Grat minds! :) PJH

  7. Jain

    Thanks for the link to Jeff’s video. Next time I make a pie, I think I’ll sacrifice some dough to practice the method.
    (I say “sacrifice” because I’m certain it will hit the floor more than once.)

    Jain, I always smile when I remember a story one of our readers told about practicing tossing pizza in the air and forgetting the overhead fan was on… So, look before you toss! :) PJH

  8. Aaron Frank

    Thanks for the validation PJ! :)

    BTW, I’ve also noticed that if I leave parchment in for too long at 500 or above it burns and then I have burned up parchment floating around the oven. So I put the pizza-on-the-parchment on the stone, let it set, then use a spatula or peel and slide the parchment out.

    But I’ve never greased it. Would the grease prevent the burning?

    No, Aaron, nothing’s going to prevent the burning at high temperatures. It’s best to let it set, then slide the parchment out as you say.

  9. Ambika

    I have tried to line my pizza pan (a 16 inch round circular aluminum pan) with aluminum foil to make the clean up easier. But the bottom of the pizza never gets browned/cooked very well. Is it not right to use foil?? Maybe I should try to use parchment next time..Also, is a unglazed quarry tile as good as a pizza stone?

    If adding a layer of foil, make sure the shiny side is facing up. Parchment works just as well to ease clean up.

    I know there is a lot out on the web about baking on quarry tiles. My take is this. Quarry Tiles are designed to be walked upon, they are not certified food safe or oven safe. The uniform density of refractory stone, like a pizza stone (, is critical to safe performance. I can not in good conscience recommend a quarry tile for oven use. Frank @ KAF.

  10. Rocky-cat

    I’ve been making this pizza for a few weeks now. In fact, I think it’s time to get a new batch going. I make half batches of the dough, which gives us enough for 2 pizza nights. And I have to give a shout-out to your “00” Italian style flour. We make the NY thin crust pizza that’s in the book and your 00 works beautifully.

  11. susankerr

    I make no-knead pizza every week and really appreciate the tips here!

    I buy the small bags of KAF unbleached flour (I don’t see them here, but they sell them at our local grocery store) which are about 2 pounds I think. I just dump them in with 3 cups of water, 1 T of yeast (from here) and 1 T of kosher salt. Mix all up with the dough whisk, slap on a shower cap and leave it on the counter for 2+ hours. I have left it there overnight (oops!) with no ill effects. We make our own buns using the hamburger bun pan throughout the week, and on Friday make the pizza. Yummy. Sometimes I add a generous glugg glugg of olive oil, cutting back on the water. I just add water until it starts to come together so sometimes I use all 3 cups, sometimes not.

    Won’t go back to store bought!

  12. AnneInWA

    A couple of things…
    First, this book is excellent. There are many pizza dough recipes that work well for various occasions. I always use a baking stone (from KAF of course!), and the KAF dough bucket is essential.
    Second, in the book there is information on freezing the various doughs. It does freeze well and I have not noticed any difference from the fresh dough to the frozen.
    Third, thanks PJ for another great post. I received this book for Christmas from my husband, and I have been busy using it! There is a great recipe for a kid friendly pizza dough that is the smoothest, satiny dough I have ever worked with. I have used this dough for calzones and for bread sticks as well as pizza. It gets eaten with no leftovers!

    Anne, I just recommended that kid-friendly dough to one of my colleagues here with an almost-2-year-old, who was looking to bake something with her. It is indeed WONDERFUL dough – though I find I have to bake it at a lower temperature due to the sugar/milk. Thanks for your kind words here, as always – PJH

  13. mchambers2

    I was very surprised when I looked up this book on Amazon. It was $10 cheaper for a new book. With $25 purchase, there’s free shipping. Not sure if you have a “middleman” or if you have your own stock.

    We buy direct from the publisher like most vendors do – but no one can compete with Amazon on book prices, with their economy of scale. PJH

  14. sugarjo

    What size bucket do I need for this recipe to store it in the frig? Thanks!

    You are going to need about a 5 qt. bucket to handle this amount of dough. Frank @ KAF.

  15. bsteimle

    Can I sub in some semolina flour? And how might that change this? I am excited to try this and have pizza “on demand” :)

    Sure, give it a try; I’d think you might need to increase the water a bit, though I’m not sure by how much. Give it a try and let us know how it goes, OK? That way others can build on your knowledge. Thanks – PJH

  16. nlshugars

    Despite many attempts, I haven’t found a sauce recipe that I like. Any suggestions?

    How about Ragu? :) Seriously, my Italian in-laws swear by “Traditional-style Ragu” – and that’s what I’ve always used, gussied up with a touch of sugar and some dried herbs. My MIL adds fresh chives and garlic. You could also check the pizza sauce recipes on our community page. Readers, does anyone have a great sauce recipe they’d like to share? PJH

  17. RG

    Just to comment the statement

    …… building, perhaps, on The New York Times’ Mark Bittman/Jim Lahey no-knead bread trend of several years ago….

    I have know Hertzberg since the early 80s, his development of the no knead technique started then, and he improved it over the years prior to publication of the first book. He had started work on the first book prior to the publication of the Bittman/Lahey no knead NYT article. A nice coincidence.

    Thanks for the update – Jeff and I (and Zoe) correspond regularly, so I guess he wasn’t unduly disturbed by the statement. I felt obliged to make it since, in the past, readers have called me to task for not crediting Bittman/Lahey for their no-knead contributions. Let’s just say – it takes a village to make bread! :) PJH

  18. bgschlatter

    This seems to be too much trouble, when i can prepare a pizza dough in my food processor in 2 minutes. How many people have room in their fridge for a huge bucket like that. I just do not get it.

    I love the flavor and texture of pizza crust made from dough that’s been refrigerated for several days. But, to each his own… That’s what makes the baking world go around, we’re all free to pursue our own personal paths. Thanks for connecting here – PJH

  19. nitab

    I’m making pizza tonight, so I won’t have time for this recipe,but it sounds like the texture of the crust is special. I like the idea of having a refrigerated pizza dough on hand for several days. I’ve been converting my favorite recipes to use with sourdough starter lately, so this seems perfect for that. Plus, what a great tip about rolling out a wetter dough between parchment sheets. I’m sure the crust is fantastic! I do have a fabulous, fast yeast pizza recipe that I make in a small processor so I don’t have to knead. It rises double and is ready to prepare in 30 minutes. Also, I can put all the toppings I want on it and it bakes only once for about 10 minutes at 500 degrees on a stone, but I make smaller, free-form pizzas (about 4 slices each). I top the dough while it’s on a pizza peel so I don’t need parchment paper. I use KA bread flour, with a little whole wheat and cornmeal added. Sometimes I use some “00” flour also. Thanks for such a great, informative site!

    I like the smaller pizzas – and the ww and cornmeal additions to your dough. Thanks for sharing! PJH

  20. petewrite

    I love the sound of this receipe! Now this dough can live next to my sourdough starter in the fridge. Would there be a difference in quality if I used KA Bread Flour and Bread Salt? I also notice that the photos show a pizza pan that’s made of dark metal? How does it and a shiny metal differ in cooking time and crust brownness?

    If you use bread flour, the crust will need more water – not sure how much, since I haven’t done it. You’re safer using all-purpose flour, which makes a very good crust indeed; no need for bread flour. Shiny metal pans aren’t recommended for pizza, as the crust doesn’t brown as well. However, at such high temperatures, they MIGHT be preferable to dark metal. If you have a shiny metal pizza pan, give it a try, and see what happens; you wouldn’t need to nest two pans together in order to prevent an overly browned crust… PJH

  21. jtdavies

    I made pizza using this book last week and it turned out great. On difference – I used a Lodge cast iron pizza pan and heated it to 500 degrees on my stove top and slid the pizza on with a peel. Then I put it onto the oven to cook the top.

    Heating the pan to 500 degrees really makes a crisp crust. Better than I’ve been able to do on my pizza stone.

    Excellent idea, heating a cast iron pan on the stovetop – then you don’t have to be fooling around with half your head in a 500°F oven, trying to slide the pizza onto the stone. Thanks! PJH

  22. baume

    I was reading the comments to see if there was any advice on baking this recipe on a cast iron pizza pan – thanks to jtdavies for the tip!

  23. librarylady61

    I have used a lot of the Artisan recipes, including the pizza recipe, but what I really want to do with it is make REAL New York pizza. Not the ultra thin crisp stuff, but the sort you’d get at a neighborhood joint–thick enough to be folded and nicely chewy. Any ideas in terms of pans/stones?

    BTW, got to visit KA this summer and the yeast spoon and wooden handled rubber spoon are PERFECT for ABin5 Bread!

    Heck, I’d just use this recipe, roll it less thin, and bake it at 400°F for a shorter amount of time (on an upper rack in the oven), so the top browns but the bottom stays a bit soft. No special tools needed to make “foldable” pizza crust… PJH

  24. Tonia

    For the person looking for a good marinara sauce for pizza — this works pretty well (I used this for a class I taught — to be honest, I usually don’t measure anything, just start out with crushed tomatoes and add herbs & spices to taste!)
    1/4 cup olive oil
    5-8 cloves garlic, crushed and minced
    1 can (28 oz.) crushed tomatoes
    ½ cup water
    1/4 cup red wine vinegar
    2 Tbl. Italian herb mix
    ½ tsp. red pepper flakes
    ½ tsp. black pepper
    Kosher salt to taste

    Lightly saute garlic in olive oil, then set aside to cool slightly. Combine the rest of the ingredients and mix well, except the salt. Add the garlic mixture and mix well. Add about ½ teaspoon of salt, taste, then add more salt until it is to your taste.

    Thanks so much, Tonia! PJH

  25. mIKES

    No, really. Why, why, does every recipe, plan, task, have to be reduced to the “easy” paradigm? You people are the paragon of baking, yet you constantly are pushing the compromised methodology of “easy peasy”. Please, challenge your community rather than providing the watered down mechanism that will get them back to the TV sooner than later. I, for one, have no interest in a pizza of this sort. My instant recipe that produces an exact replica of a classic NY style pizza takes, gasp!, 4 whole hours to replicate and sure looks magnitudes better than your truncated dumbed down attempt. Sorry to vent, but hey: you are the paragon of baking. Raise the bar.

    It’s true, I’ve been concentrating on “easy” lately – tend to get into the habit over the holidays. But just because a recipe is easy, doesn’t mean it’s not good – this pizza crust is probably better than any other I make, and I’ve made tons of pizza crusts – pre-ferments, sourdough, long rise with multiple deflations and turns, hand-stretched, the works. This one just happens to be easy as well as good. Glad you vented – feedback is good, and the next two posts are triple ginger cookies (with three types of ginger) and Black Forest cake, neither of which takes any shortcuts… hope you enjoy them. PJH

  26. Jess

    Would this be a good dough recipe to use with your cast-iron skillet method? Thanks so much!

    Yes it would, Jess – go for it! PJH

  27. Anna

    This sounds like such a great recipe! But do you think I could use either bread flour, self rising, or a mixture of white and whole wheat flour? I am almost out of all-purpose but would still love to try this recipe!

    Using bread flour will be fine for this recipe. ~Amy

    Anna, you’ll need to increase the water, due to bread flour’s higher protein content; since I’ve never done it, I’m not sure how much, but I’d try increasing by 1/3 cup, OK? Enjoy – PJH

  28. marygrn

    OK so this looked intriguing to me. I purchased the dough bowl with lid and the dough whisk. I made yesterday and used the correct amount of everything. I did, however substitute 1 c WHOLE WHEAT FLOUR using a total of 7.5 c flour. I used the “scoop and sweep” method when measuring. I made this evening and it was a TOTAL FLOP!!! I am an experienced baker, but this was a mess! My dough was not at all stretchy as in the video. I proceeded to make a pizza anyway, added toppings and baked. It was hard on the edges and doughy in the middle. Was it the fact that I used 1 c whole wheat flour? I did use King Arthur brand of whole wheat and unbleached white flours. HELP! I’m not giving up!

    Hmmm… the dough not being stretchy is odd. It sounds like not enough time in the fridge – which shouldn’t be the case, as overnight should be fine, but I assume you have dough left over to try again? This dough continues to develop its gluten while being chilled; see if further refrigeration has made a difference. And yes, the whole wheat will definitely cut back on its stretchiness, but a single cup of ww shouldn’t have produced the drastic results you noted. I admit,I’m kinda flummoxed here. You may want to call our hotline, 802-649-3717, to discuss this. Good luck – PJH

  29. burgeoningbaker

    Can I make this in a preheated 12inch cast iron pan and if so could i still use the parchment or is the temperature going to be too high for parchment? Suggestions?

    If this is your first time with this recipe, make and bake it as written – then once you see and taste the results you can decide if the cast iron pan will improve on your pizza. Happy Baking! Irene @ KAF

  30. rbenash

    Hello – reading this with interest and wanting to give No Knead a try (I do breads but not pizza crust just yet).

    I have a long cold ferment recipe that I use for pizza dough that I like and it freezes well. This one though is a nice idea for something to use quickly, so that was my first attraction.

    One question – any thoughts on adapting to sour dough by adding activated or non activated started to the recipe? I typically have a quart jar of starter in the fridge. Just not good at what changes would need to be made to adapt the recipe to accommodate.
    You can try adding 1 cup of starter to this recipe. If you use active, fed starter, it will not be necessary to use the 1/4 tsp. yeast. If you would like the process to move a long more quickly, feel free to add the yeast. ~Amy

  31. Burgeoningbaker

    I asked about the cast iron because I have neither a stone nor a pizza pan to heat up.

    Yes, you can bake your pizza on cast iron – it should do just fine. PJH

  32. peaceland

    THANKS! I’ve been wanting a recipe I could trust to “keep in the fridge or possibly freeze” … great results, crispy crust and NO DOUGH making bowl to wash…I don’t mind the kneading but this takes the “bowl washing” out of the process. ALso – the pastry brush sauce spreading is a super tip! One more part of the Grandma’s pizza making that little folks can help with! As always – THANK YOU KAF folks!

    And thanks for getting the kids involved – we need to start the next generation of pizza bakers out early! PJH

  33. peaceland

    Me again – just wanted to say that the crust was wonderful the first try – and super wonderful again tonight…but if you take a piece of this dough — and then spread with a little butter and then put some cut-up pineapple slices all over it – then sprinkle brown sugar and bake like a pizza…you have an easy dessert, too. I often save part of my dough for the “dessert” pizza and happened to remember I had the pineapple slices that I could use. Another way to try this great dough recipe!

  34. shaylisamarie

    Made the dough on Sunday, enjoyed our pizza for dinner last night. Can I just say AMAZING!! Thank you once again for the wonderful recipe and all the great tips and ideas from the other readers as well.
    I love the dessert pizza idea from peaceland. Looks like I’ll be making that soon.

  35. louiseloomis

    I made a batch of this dough last Saturday night. Very easy, and the entire family got in on the fun of making our own pizza, which turned out to be delicious. I did find that the amount of flour was a bit too much, but that also depends on the humidity in the house. We didn’t use all the dough and it is nice to know we can whip up a good pizza quicker than you have to wait for delivery.

    Good show, Louise – as you say, I love that you can have a store of dough in the fridge, ready to go whenever the pizza urge strikes…. PJH

  36. yatyat22

    silly question – if you use the same dough for thin & thick crust, is it just a matter of how thick you roll the dough out, thin for thin crust and thick for thick crust?

    No such thing as a silly question here – we all learn from one another. There is indeed such a thing as “thin crust” dough and “thick crust dough” – some dough is formulated to be rolled thin and have a more crackery texture; some, made with high-gluten flour, is designed to be thick and super-chewy. This particular recipe can go either way – roll thin and bake right away (no rise) for super-thin crust; roll thicker (and let rise longer) for thick crust. Very versatile! PJH

  37. "Sandie T"

    Wow. This crust is so amazingly good. This was my first pizza crust from scratch. Thanks aunt Mary for the rolling pin; a house warming gift in 1991. Sorry it took until 2012 until it finally got some use. Better late than never. Now that I know how to put it to good use I’ll be using it a lot more. I might even buy the bread in 5 cookbooks. Thanks KAF for all the great products and recipes.LOL.

    Yeah, thanks, Aunt Mary – you KNEW Sandie would need that rolling pin at some point to make pizza, right? :) Sandie, I’m SO glad you discovered the pleasures of homemade pizza – now, on to the bread! Enjoy – PJH

  38. efrediani

    Made this tonight! All were impressed especially my Dad, the KAF bread maker! He taught me how to make bread when I was 14…now I am 43 and use nothing but KAF! Thank you for a great blog

    Wow, thanks to your dad for teaching you those bread skills so long ago… Baking is such a great cultural tradition. Glad the pizza was a hit – PJH

  39. RichardM

    Thanks for this – I’m a regular no-knead baker (I LOVE the KA no-knead oats bread) and am intrigued by pizza. That seems like a very big recipe: how much dough by weight would you need for one decent-sized pizza, so I know how much to scale the recipe down by?
    I’d recommend adding an extra 1/4 tsp of yeast to the dough and freezing the remainder rather than cutting the recipe into fractions. ~Amy

  40. Jess

    If I have leftover dough, can I bake it like a focaccia (spread in a pan, sprinkled with salt & maybe extra olive oil)? What temperature/time would you suggest? Thanks so much.

    Jess, sounds delicious. As for baking, depends on how thick you make it; I like to bake focaccia at 425°F for 20 minutes or so, for focaccia that ends up about 1″ thick… PJH

  41. Susan

    How about using this dough for a stromboli? After the dough if filled and rolled, should you bake it immediately or let it rise a little? Thanks!
    That should work just fine. I like to let mine rise a bit before baking, the family likes the slightly thicker crust. ~ MaryJane

  42. "New York Sunflower"

    This was (another) excellent KAF recipe, although I respect KAF was the conduit, not creator, of this marvel. It is simply delicious. My empty-nester husband and I have come to like thin and crispy crusts we make ourselves, and this hit all marks: it was easy to create and neat to watch develop during its two-day refrigerator sojourn. I rolled my 9 oz. dough ball – encased between two KAF sprayed parchment sheets – into a thin, baking-sheet-sized rectangle; as advised, I let the rolled crust set for 30 minutes before I dressed it. I heated the oven to 500 then reduced it to 450 when I placed the sauce, caramelized onion, sausage, and cheese laden beauty into the oven; I left the bottom parchment sheet intact. Twenty minutes later – a pizza of beauty. I used the middle oven rack and next time – which will come soon – I may try the bottom rack to crisp the crust even more (or split the time/rack difference). Excellent as is, I am eager – in a few months – to try this on our grill. Once again, KAF, thank you for the encouragement, pithy guidance, and fellow baker’s reviews; baking is fun and rewarding.

    And thanks for taking time to connect here, NYS. I always love hearing about everyone’s favorite pizza toppings; my current is garlic oil, topped with spinach, drizzled with mornay/cheese sauce (white sauce with cheddar), topped with more cheese. Good luck with all your pizza baking, both oven and grilled, going forward! PJH

  43. Drawerdoc

    Just finished building a brick oven. I have a terrible time getting the pizza off the peel, with this type of dough. Could I use parchment paper till the crust firms up and slide the pizza off the paper to finish cooking? We’re not talking 500, we’re talking 650?

    Once the oven temperature is over 500, parchment is no longer usable. With our wood fired oven here at KAF, I’ve found that it is the combination of cornmeal on the peel with a very quick (and confident) “snap” of the peel to release AND slide the pie onto the hearth floor. “Practice makes better.” Keep at it, I’m sure your pies will improve with practice. Frank @ KAF.

  44. James

    My conversions to mass and relative mass

    1077g unbleached AP flour
    720g luke warm water
    64g olive oil
    9g yeast
    27g salt

    100% unbleached AP Flour
    67% luke warm water
    5.94% olive oil
    0.83% yeast
    2.51% salt

    Thanks, James – always nice to see baker’s percentages being used. Makes it so easy to make any amount of servings you want of any particular recipe… PJH

  45. Ellensue

    I know I’m chiming in late for this discussion but hopefully new messages still get read.

    Jim Lahey’s recipe calls for a minute amount of yeast, 1/4 tsp. to 3 c flour. Would anyone happen to know the purpose or effect of using more vs. less? Thank you.

    1. MaryJane Robbins

      By using less yeast than in a standard recipe, you have better control over the long rise period. The yeast will continue to grow and multiply, but will not overwhelm the dough and consume all the sugars/starches. Using too much yeast for a long rise will result in bread that can be overly sour, dull and pale. ~ MJ

  46. Sheryl

    This was so easy and so good! My husband is the cook in the house, but has no experience with pizza. The one and only other time we tried it wasn’t any good–the sauce made it soggy. My husband made the sauce and I made the dough. He did the rolling, I did the grating of the mozzarella. I cannot believe how perfect it came out. No kidding, just as good as in Italy–really. We followed the directions and baked the pizza on a piece of parchment on a cookie sheet. Thank you! Finally, pizza at home!!!

    1. MaryJane Robbins

      Hurray! Be sure to check out some of our other pizza recipes and blogs for topping ideas. So many pizzas, so little time! ~ MJ

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