This no-knead bread recipe from the italian dish blog has become my hands-down go to for making dough on the fly. This recipe was originally written in 2015, but the methodology and direction from the italian dish is timeless. She has since updated the recipe, but i still love to refer to both posts when using this adaptation. See the first recipe here, and the second one here.
This is the most versatile “set-it-and-forget-it” bread dough and its perfect for those who are intimidated with baking. Use this bread recipe to whip up everything from bread loaves, rolls, quick baguettes and even pizza dough! I like to add honey to my water/yeast starter, to give the dough a touch of sweetness and softness. I’ve halved my recipe to yield enough dough for two large pizzas.
I do recommend a pizza stone for this recipe, as it helps the dough form a “crunch on the outside, chewy on the inside” crust. If you don’t have one, a pizza tray or sheet pan lined with parchment do well also!
Notes from the italian dish blog: *this dough is much more easy to work with if you let the dough rise all night, so I highly recommend making your batch of dough the day(s) before you want to use it. The dough actually develops more flavor the longer it sits in the fridge! You can keep the dough in the fridge for 2 weeks.
Refer to the original and updated posts for insight on how to use this recipe for making and baking bread loves.
Easy Pizza Dough Recipe
Ingredients
- 1.5 cups warm temperature water
- 2.5 tsp instant yeast
- 2 tbsp honey
- 2.5 tsp kosher salt
- 3 1/4 cups flour (i use half bread flour and half regular ap flour)
Instructions
- Warm the water slightly. It should feel just a little warmer than body temperature, about 100º. Warm water will rise the dough to the right point for storage in about 2 hours.
- Add yeast and honey to the water in a 5 quart bowl or container with a lid. Allow to sit for 5-10 minutes, until the yeast has dissolved.
- Mix in the flour add all of the flour and salt at once, measuring the flour by scooping it and leveling it off with a knife. mix with a wooden spoon - do not knead. Kneading is unnecessary.
- You’re finished when everything is uniformly moist, without dry patches. this step is done in a matter of minutes. The dough should be wet and loose.
- Allow to rise. cover with a damp towel or lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours.
- Longer rising times will not hurt your dough. you can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try this method, it’s best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf.
- For pizza dough preheat oven to 400º. Place pizza stone on middle rack of oven if using. Remove proofed dough from refrigeratior. Split dough in half. dust surface with flour, and use a floured rolling pin to roll out first half of dough into rounds that are about a half inch thickness. Optional: roll edges of dough to create a crust and brush with oil to promote browning. Transfer to parchment sheet and allow to proof (about 20 minutes) before topping with pizza ingredients repeat with remaining dough.
- Transfer unbaked pizza to pizza stone in over. If you are not using a pizza stone, transfer unbaked pizza to baking tray. Bake pizza until dough begins to puff and turn golden brown.
- Allow to cool before slicing.
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