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No Knead Pizza Dough

Pizza night just got better! This no-knead dough can be made ahead, then just shape, top and bake.
Yield 2 (12- or 14-inch) pizzas



  • 1 1/4 cups (270g) warm water ((120-130°F))
  • 1 package (2 1/4 teaspoons or 7g) Red Star Quick Rise Yeast
  • 2 teaspoons (10g) salt
  • 1 tablespoon (20g) honey
  • 2 tablespoons (17g) olive oil
  • 3 1/4 cups (390g) all-purpose flour
  • Additional flour or cornmeal, for dusting
  • Pizza toppings, as desired


  • Add water, yeast, salt, honey, olive oil and flour to a large bowl. Mix with a spoon or dough whisk to make a thick shaggy dough.
  • Cover and let rise 1-3 hours at room temperature.
  • Divide dough in half and shape each half into a ball using floured hands.
  • Add flour to countertop and dough as needed to prevent dough from sticking. Roll out to a round about 12 inches wide. If you want a thinner crust, roll it out to 14 inches. Don’t worry about making it a perfect circle. If the dough resists rolling and springs back, let it sit for 5 minutes then try again.
  • Add desired toppings, then bake in a 500°F oven for about 8 minutes until crust is golden and cheese is melted.
  • Serve immediately.


After its initial rise, this no-knead pizza dough can be stored in the fridge for up to a week before using. Let chilled dough come to room temperature before rolling.
Recipe by Completely Delicious.

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No Knead Pizza Dough

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Review & Comments

Cindy | Reply

For the no knead pizza dough, can I sub sugar for the honey? I don’t have any.

Red Star Yeast | Reply

Yes you can, Cindy.
Happy baking!

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