THE RECIPE JOURNAL · Main Course
Quick No-Knead Pizza Base
This easy recipe lets you whip up a delicious pizza base without any kneading, perfect for busy weeknights. With just a few simple ingredients and minimal effort, you'll have a crispy, homemade crust ready in no time.
FROM THE KITCHEN • Quick No-Knead Pizza Base
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the bread flour, all-purpose flour, rye flour, and salt together in a large bowl. Pour in the water, olive oil, and yeast, then stir everything with a wooden spoon until you get a sticky, rough dough. If it feels really dry, add a tablespoon more water to help it come together. Cover the bowl with plastic wrap and leave it out at room temperature for about 18 hours — the dough should more than double in size.
02
Step 2
When it’s ready, dump the dough onto a floured surface and divide it into two pieces. Take one piece and fold each edge toward the center—left, top, right, then bottom—to create a smooth, round shape with the seam on the bottom. Do the same with the other piece.
03
Step 3
Next, heat your oven to 500°F (260°C). Line a sturdy baking sheet with parchment paper and sprinkle some cornmeal on top to prevent sticking. Gently press and stretch each dough ball into a rough circle or oval shape, then add your favorite toppings.
04
Step 4
Pop the pizzas in the oven and bake until the edges turn golden brown, about 10 to 12 minutes. Enjoy your homemade pizza!
Why you’ll love it
This dough is perfect for busy days when you want fresh pizza without the wait. It’s easy to make, requires no kneading, and still turns out light and chewy. Plus, it uses simple ingredients you probably already have at home.
How to serve
Top the base with your favorite sauce, cheese, and toppings before baking. Try classic margherita, pepperoni, or even veggies and herbs for a fresh twist. Serve with a side salad for a complete meal.
Storage & leftovers
If you have leftover dough, wrap it tightly in plastic wrap and store it in the fridge for up to 3 days. You can also freeze it for up to a month—just thaw overnight in the fridge before using.
