No-Knead Pizza Dough Recipe

No-Knead Pizza Dough


An overnight starter, often called a biga, makes a finished pizza dough that’s delicious and complex. While it’s a 2-day process, it couldn’t be easier. Start the night before you want to make pizza, and it will be ready by dinner time the next day. Once the dough has been formed into balls, it can also be frozen for future use.


  • 1000 grams (about 36 ounces) bread flour (See Cook’s Tips)
  • 40 grams (3 tablespoons) extra virgin olive oil, plus more for greasing pan
  • 20 grams (about 1 1/2 tablespoons) kosher salt
  • 1 packet (about 2 1/4 teaspoons) dry active yeast, divided use


  2. Using a large bowl and a digital scale, combine 600 grams (21 ounces) bread flour with 600 grams (21 ounces) water, 40 grams (3 tablespoons) olive oil, and a pinch of yeast from the packet. Use a wooden spoon to mix until combined. The finished mix should look messy and lumpy and have a consistency of thick paste. It does not have to be smooth. Cover loosely with plastic wrap and set on the countertop. In a separate bowl, measure out remaining flour, remaining yeast, and salt. Set aside.
  4. By now the overnight starter should be bubbly and active. Stir in remaining dry ingredients, adding a tablespoon or two of water, as needed, until combined into a wet, shaggy dough. Cover and set aside 15 minutes.
  5. Using wet hands to prevent sticking, scoop hands under center of dough with fingertips pointed at each other, and lift straight up, allowing dough to fall down both sides of hands. Drop remainder of dough back into bowl, allowing it to fold over itself. Turn bowl 90 degrees and repeat. You’ll notice the dough begin to get smoother. Cover and let rest another 15 minutes.
  6. Repeat step 3 four more times until dough is smooth and stretchy. Cover again and place in fridge. Allow the dough to proof in the fridge for at least 8 hours.
  8. Remove dough from fridge and turn out onto a lightly floured surface. Cut dough into 6 portions and roll into smooth balls. Place balls of dough on a lightly oiled sheet pan and cover with plastic wrap. Let rest at room temperature at least 1 hour until ready to use or transfer to an oiled zip-top bag and freeze for another day. Each dough ball can be rolled out to a 14-inch pizza.
  9. Cook’s Tips:
  10. Since the flour and water are both measured by weight, a digital kitchen scale makes measuring ingredients simple and easy. For the most consistent results, use grams instead of ounces.
  11. Bread flour is higher in protein than all-purpose flour, making it perfect for pizza dough. Another option is “00” flour which is also high in protein and ground extra fine for super smooth dough.
  12. To use frozen dough, pull a dough ball out of the freezer and place on a lightly oiled plate. Cover with plastic wrap and place in the fridge to thaw at least 12 hours. Once thawed, place plate on counter and allow dough to come to room temperature before using.

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