A simple one-bowl dough and an extended rise time makes this no-knead pizza crust exceptionally flavorful, with a tender yet chewy bite. Go for the classic Margherita topping of mozzarella, tomato sauce, and torn basil, or try it topped with salami and spring onions. A pizza stone is especially handy for creating a crisp crust, but baking the pizza on an inverted rimmed baking sheet also works well.


Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland

Recipe Summary

25 mins
15 mins
Makes 4 (10-inch) pizza crusts


Ingredient Checklist


Instructions Checklist
  • Whisk together flour, salt, and yeast in a large bowl. Slowly add water, and stir with a rubber spatula until completely incorporated. Work any remaining flour into dough by hand; dough will be wet and sticky but somewhat firm. Transfer to a large bowl well-greased with olive oil, and cover with plastic wrap or a clean kitchen towel. Let stand at room temperature until doubled in size, about 18 hours.

  • Turn dough out onto a well-floured surface, and divide into 4 equal portions. Working with 1 dough portion at a time, gently pull outer surfaces up and toward center, shaping into a ball and pinching edges together as you would do to make a purse or dumpling. Place dough ball, seam side down, on floured surface. Repeat with remaining dough. Cover with a clean dishtowel, and let stand 1 hour.

  • Place a pizza stone or inverted rimmed baking sheet on center rack of oven, and preheat oven to 500ºF. Place 1 dough ball on a large sheet of parchment paper, stretch into a 10-inch circle, and quickly add desired toppings. Slide parchment paper and pizza onto hot pizza stone or inverted rimmed baking sheet, and bake until crust is golden, about 10 minutes.

Make Ahead

Prepare recipe through Step 2, omitting 1-hour resting time. Once dough portions have been shaped into balls, lightly dust each portion with flour; place on a baking sheet, and freeze until firm, about 1 hour. Transfer portions to individual resealable freezer bags. Refrigerate up to 3 days, or freeze up to 1 month. Thaw frozen dough in refrigerator overnight. Let chilled dough stand at room temperature 1 to 1 1/2 hours before using.