“No Knead” Dough-Hooked Pizza Dough

Wow, I can’t believe it but I am actually reading the current issue of Bon Appetit before the end of the month.  (Actually, it is usually two or three months later before I get around to reading any of my foodie mags.)

The March issue has a rustic, delicious looking pizza on the cover.   I flipped to that article quickly, I can tell you!  (There are all sorts of interesting toppings suggested in this month’s issue as well.   Check it out.)

What I found was No-Knead Pizza Dough.

I have yet another confession to make—all of my bread is “No-Knead.”   I will be up a creek if my Kitchen Aide with my dough hook ever dies.   The recipe said to mix it all up with a spoon.

Too much work—I used the Kitchen Aide.

The original recipe called for 7 1/2 cups of flour and made something like six pizzas.  I halved the recipe for just the two of us and I also reworked the directions to include my dough-hook!

My “No-Knead” Dough-Hooked Pizza dough
(For the original recipe, click here.)

3 1/4 c. flour
2 t. fine sea salt
1/4 t. yeast
1 1/2 c. water

Place the dry ingredients in the bowl of a stand mixing and using a hand whisk, combine.    Place mixing bowl in mixer and add the dough hook attachment.   With the mixer running, add the water.   Mix until incorporated.

Transfer to a large clean bowl.   (I have a dough raising bowl which is perfect.)    Cover with plastic wrap and let dough rise at room temperature until the surface is covered with tiny bubbles and the dough has more than doubled in size, about 18 hours.  (Yes, that is correct—18 hours.)

I was really amazed that this dough had so many bubbles the next day.

Tiny Bubbles (in my wine).....Make me happy (all the time). Sorry, channeling Don Ho a bit there. 🙂

Transfer the dough to a floured work surface and divide unto two portions.    Knead each dough briefly and form into balls.   (Dough is VERY sticky so you will use some more flour here.)  Dust dough with flour, set aside on a floured baking sheet.  Repeat with remaining two portions.    Cover with a damp kitchen towel.

Let dough rest until soft and pliable about 1 hour.

While dough rests, preheat oven to hottest setting (500-550 degrees) and put in pizza stone.    Let stone and oven preheat for 1 hour.   (This is a great tip I learned from Saveur as well.  I use it when baking all my pizzas.)

After dough has rested, work with one dough portion at a time, dust dough generously with flour and place back on floured work surface.   Shape into desired shape.

This is a very pliable dough.

Top with favorite toppings and bake 5-7 minutes.  (If baking all portions, reheat oven 5 minutes between baking times.)

Dough can be made ahead of time and can be kept for three days in refrigerator.   (If using refrigerated dough, let return to room temperature around 2-3 hours before using.)

Since (of course) I am still on our Clean Out kick, I used what was on hand for our pizza toppings.   This recipe should make three pizzas, but I made two.   I made a traditional pizza for The Hubs and a not-so-traditional one for me.

I found some German sausage in the freezer that I had bought on a whim from our local meat vendor/family farmer.   It is a bulk sausage and has a very mild and fresh taste.   In fact, I think that pepper might have been the only seasoning.   I browned it up, topped it with cheese and threw some Pomi tomatoes from the pantry on top.

The Hubs' favorite toppings.

For my pizza, I found a jar of grilled and marinated artichokes in the pantry and a log of goat cheese in the freezer.   (Expiration dates are more of a suggestion than an absolute, right?)

My favorite.

I really liked this pizza dough, one that I think would be classified as a New York Style crust.  It was crisp on the outside but chewy and soft.   I really enjoyed the taste as well.

Hubby?   Not so much.   He is a pizza traditionalist.   What can I say?  Don’t mess with his tried-and-true, old fashioned, expected pizza crust.

(However, I just reheated the leftovers on a hot pizza stone in the oven.   The pizza became super crispy and The Hubs did say it might not be too bad!)

For other pizza and pizza dough ideas, click here.

21 comments to “No Knead” Dough-Hooked Pizza Dough

  • I don’t own a KitchenAid, but that’s ok since I’m one of those people who thinks kneading bread is therapy. I’m going to get this going today so we can have pizza for lunch tomorrow. It’s too easy not to do! And, since we’ve been talking pizza together, it’s on my mind now. Have you seen the latest issue of Fine Cooking? It has a whole section on pizza.

    • Eliot

      Thank you for the head’s up on Fine Cooking. I don’t get this one anymore so I will grab one from the bookstore! (I think my mom made me knead too much dough making bread for 4-H and other contests back in the day—that is why I cheat now when making bread!)

  • It always amazes me how many food bloggers do not have a Kitchen Aid stand mixer! Once you get one, you never go back.
    I have been deliberating about a permanent pizza stone in my oven if it would cause problems with other baked goods.
    Anyhow, special equipment or not, I will need to try out this pizza crust-I think I have strayed away with too many specialty pizza crusts, so it will be nice to get back to basics. Also, thanks for the link to other pizza ideas!
    Hope you are enjoying the weekend!

    • Eliot


      I would be soooo lost without my Kitchen Aid which is almost 20 years old. As soon as it dies, I will give it a proper burial and then rush out and by a new one in its memory! 🙂

  • Liz

    I love these no-knead recipes…and I think the overnight rest gives amazing flavor! Sorry the hubby wasn’t a fan…but it looks delicious to me! Have a great weekend 🙂

    • Eliot

      I am making this again! I think if I can crisp up his pizza a bit it would help. Gotta get that oven hotter!

  • WHAM! Pizza craving! I’d better eat breakfast before I try to eat my screen. (I know 2 pm is late for breakfast, but that’s how I roll, lol–I’m a late riser.) I love the sound of this dough. oh, the craving. Your toppings are great!

    • Eliot

      You go girl! I was up at 3:30 this morning b/c I just couldn’t sleep! All day I kept thinking I would take a nap. No go. Let me know if you try this! (Sorry about the pizza attack.)

  • Love the lack of effort of kneading this requires yet still gives such wonderful results!
    Need pizza now 😀

    Choc Chip Uru

    • Eliot

      Pretty simple stuff if you have the time to make it the day before! (Again, sorry for the pizza attack!) 🙁

  • No-Knead pizza is a staple in our house. We have it at least 2 times a week. If you make the whole recipe you can freeze the excess dough balls. They defrost on the counter overnight nicely…If you chill the dough for an hour before stretching it out you will get a thinner crust pizza.

    • Eliot

      Great tip, Chef Connie. Thank you. The Hubs is all about thin crust and as you can see from the pictures, this crust was thick and chewy (which I liked a lot). I will chill part of it next time.

  • I’m actually making my own pizza dough today for a pizza tonight. I’ve never strayed, since it’s my dad’s recipe and it’s like a mandatory thing to make it.

    Until now.

    I think I’m going to need to make this! Gorgeous and delicious looking!

    • Eliot

      Well, definitely don’t make the family grumbly with the change. Blame it on me if you need to Jen. I’ll take the heat for you.

  • I’ve had my KA for almost 20 years now and if I can get away with using it versus hand mixing/kneading I do it! I love the artisan bread that sits over night, it gets that nice tangy flavor. I’m sure the pizza dough does also. I’m sure it’s better than the frozen pizza we had last night (side effects of repainting your kitchen).

  • this dough looks so good! i will definitely be referring to your recipe when we do pizza sometime!

  • It sounds like we’re married to the same man! I recently tried a new pizza dough and had the same experience–I liked it, hubby wanted the old familiar. That happens frequently around here. 🙂

  • no kead? I must try! I am a fan of quick bread recipes but I do enjoy making bread from scratch even if it takes me hours, it is worth it

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