Perfect No Knead Pizza Dough

I am very fond of my pizza dough.  Everyone who has ever eaten my pizza or calzones agrees.  But it’s a serious pain in the ass and very time consuming, so I don’t make it very often.  But since my introduction to Artisan Bread in 5 Minutes A Day and the fabulous concept that gluten will align itself, I have been wanting to apply the same methods to my own recipe.  And hot dog!  It works!

I am sorry to say that the pizza did not survive long enough to take a picture.


  • 1 (.25 oz) package active dry yeast
  • 1 Tbsp white sugar
  • 1/3 cup honey
  • 2.5 cups warm water (110 degrees F)
  • 2 Tbsps olive oil
  • 1 Tbsp salt
  • 1 1/2 cup whole wheat flour
  • 1/2 cup milled flax
  • 4 cups bread flour


  1. In a large container (like a 5-6 quart tupperware container) dissolve the yeast, sugar, and honey in the water.
  2. Add the salt, flax, and whole wheat flour.  Mix well.
  3. Add the bread flour.   Mix well.
  4. Cover loosely with the lid and allow to rise for 2-3 hours.
  5. You can use some of the dough now or refrigerate it for up to two weeks.
  6. When you’re ready to use the dough, dust the top with flour and cut off however much you want (the recipe as listed makes enough dough for 3 large pizzas).
  7. Preheat the oven to 550 degrees (or 500 if that’s as high as your oven goes), and go ahead and pop the pizza stone in the oven.
  8. Roll the dough ball around itself (you’re creating what they call a gluten cloak in the book), tucking the ends underneath itself.  Doesn’t matter if it’s perfect, as this won’t be the final shape anyway.  (Cook’s note: If you’ve refrigerated the dough, allow it to rest for 20-30 minutes to take the chill off first).
  9. Flour a pizza peel and stretch and roll your dough into the preferred shape, using a dough scraper to loosen anything that sticks.
  10. Cover with your preferred toppings.
  11. Slide the pizza onto the stone (it may take several shakes of the peel).
  12. Bake for 8-10 minutes initially, adding up to another 9 minutes in 3 minute increments (depends on how thick your crust is as to how long it takes to cook).

Printable version.

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