No-Knead Pizza Crust

star rating (39) rate this recipe
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 2 medium oval pizzas or 1 14" round pizza

Recipe photo

No-knead yeast bread is a trend with legs. No longer a revolution, it's morphed into evolution: from a simple loaf baked in a Dutch oven, we now have access to recipes for no-knead brioche, cinnamon buns... and pizza crust. Our thanks to Jim Lahey, of New York City's Sullivan St. Bakery, for the inspiration for this version of no-knead pizza.

We add Hi-maize fiber to up the fiber in this pizza "invisibly;" no one will ever know they're eating a high-fiber pizza. But leave it out if you like, substituting bread flour for the 1/2 cup of Hi-maize.

Finally, this is not your typical thin-crisp or soft-chewy crust. It's somewhere in between; thin in spots, thicker in others, with crackly-hard edges and lots of chew. this is definitely crust you have to "grip and rip;" an adult-type crust, probably not suitable for little kids.

Read our blog about this pizza, with additional photos, at Flourish.

No-Knead Pizza Crust

star rating (39) rate this recipe
dairy free, quick-n-easy
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 2 medium oval pizzas or 1 14" round pizza
Published: 01/01/2010




  • your favorite pizza toppings


1) Combine all of the dough ingredients in a large bowl, stirring just to combine. The dough will be very loose and sticky, almost like cottage cheese in texture.

2) Cover the bowl and let the dough rest at cool room temperature (preferably not above 72F) overnight, anywhere from 12 to 24 hours. We prefer a rest of about 16 hours. The dough will rise and develop lots of bubbles.

3) Heavily flour a silicone kneading mat or clean work surface, and pour/scoop the dough out of the bowl. Sprinkle more flour on top. Turn the dough over on itself a few times; a bowl scraper or spatula is a help here. Start preheating the oven to 450F. If you have a pizza stone, put it on the middle shelf of the oven.

4) Divide the dough in half. Cut a sheet of parchment in half; you should have two pieces of parchment, each about 8" x 12".

5) Gently pat each piece of dough into an oval about 1/4" (or less) thick, right on the parchment. You may also choose to leave the dough in one piece, and pat it into a large (14" to 16") circle, but the larger size makes it more difficult to move around. If you're not using a pizza stone, slide the pizza crusts, with their parchment, onto a baking sheet.

6) Spray the crusts with water. Bake them in a preheated 450F oven for about 12 minutes on a pizza stone, or about 16 minutes on a baking sheet. If the crusts puff up, prick them with a cake tester or toothpick. Remove them from the oven when they're just beginning to brown on top.

7) Add toppings. They should be pre-cooked; e.g., no raw meat, no crunchy onions, etc. We like to lay down a bed of cheese first, then toppings, then more cheese.

8) Bake for an additional 4 to 8 minutes, or until the toppings are hot and the cheese is melted.

9) Serve immediately.


1 234  All  
  • 04/20/2015
  • Perfetto from Brooklyn, NY
  • I need to add that I did not spray water on the dough, I rolled it out as a traditional pizza , added my sauce and cheese, then baked at 550 degrees. The dough baked to a similar color as pictured and charred in spots similar to a brick oven.
  • star rating 04/20/2015
  • Perfetto from Brooklyn, NY
  • It was fast and easy. I do not have the High-Maize Fiber, so I used wheat bran instead. I would make it again when I have a busy schedule and I have limited time to make dough.
  • star rating 01/24/2015
  • Alexis A. from Lincoln, NE
  • I've tried at least three or four dough recipes from your site and this is my new favorite. I mixed it up on a weekday morning at 7 and then made the pizzas around 7 p.m. in the evening. The taste was great -- just enough saltiness and the dough was wet but easy to work with if using parchment. I actually used all-purpose flour and my dough turned out great. I can't wait to see what this would taste like with the Hi-Maize flour, which I intend to purchase soon. This will be my go-to dough recipe from now on.
  • star rating 04/12/2014
  • Barbara from Pasadena, Md
  • It is easy to make & we love a thin crispy crust. I add easy roll dough improver. You can keep it a few days in the refrigerator & it is still good. I have made a circle added sloppy joes rolled over pinched together and it was delicious!
  • star rating 12/29/2013
  • flynnstones from KAF Community
  • When I hit printable version the next page has no print icon. What am I doing wrong?
    You'll find the print option by choosing File in the upper left corner - then choose print from the list of options displayed. Happy Baking - and happy printing! Irene@KAF
  • 08/12/2012
  • Krati from KAF Community
  • I only have access to the yeast in the packets. "Rapid Rise" and "active dry" - can I substitute a package of this instead of instant yeast? If so, how much and which one? Thank you.
    Please don't use the Rapid Rise yeast unless it is specifically called for in a recipe. You can use the active dry yeast in place of instant yeast in a recipe - same amount, same procedure. Happy Baking! Irene @ KAF
  • star rating 03/25/2012
  • empressqueenb from KAF Community
  • I make a batch of this every Sunday & by Saturday it's gone. It's easy enough for my son to pull out & make dinner on those nights when I get stuck longer at work or when he has a bunch of hungry friends over.
  • star rating 02/12/2012
  • theese from KAF Community
  • I used the additional half cup of flour instead of the fiber. The dough sat refrigerated for an extra day. I brought it out of the fridge a few hours before baking. I used a pizza stone and parchment. The dough was very easy to work with. Although the baked crust didn't look like much at first, I added toppings (vegetables and ham) and baked on. Because it was topping heavy, I had to bake it a much longer than suggested. I was really impressed by the tender crunch of the crust. Yeah! I will no longer be at the mercy of the pizzeria! This was a welcome surprise. Thank you KAF!
  • star rating 02/04/2012
  • Beth from Newton, ma
  • I liked this but I could not get it to stretch thin. Not sure what I did wrong. I rested it only 12 hrs. Could that be why?
    Sorry to hear of the difficulty. We really need a bit more info. Exactly how thin is "thin"? For help trouble shooting this one, please send our bakers an email with the details: Frank @ KAF.
  • 01/09/2012
  • Nancy from Palm Harbor, FL
  • Is the high maize necessary? How does the use/non-use affect taste and texture?
    The hi-maize fiber is not necessary. You can just use that same amount in bread flour. The hi-maize fiber just adds additional fiber to the recipe. Happy Baking! ~Mel
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