Same-Day No-Knead Pizza Dough (One hour)
This same-day no-knead pizza dough recipe requires just five ingredients and one hour! Friday night pizza will easily become a weekly ritual with this dough recipe up your sleeve. It’s effortless and works with any style—from air fryer pizza to cast iron pizza. You’ll love it.
Servings: 1 pizza (approx. 8 slices)
Equipment
- Stand mixer + dough hook (optional)
- Pizza pan
Ingredients
- 2 cup all purpose flour (302 g)
- 1 packet quick-rise yeast (1/4 oz) *See notes if using active dry yeast instead
- 1 tablespoon olive oil, plus a bit extra
- 1 teaspoon salt (6.7 g)
- 1 teaspoon sugar (4.7 g)
- 1 cup warm water (243 g) Approx. 105-110ºF
Instructions
- Lightly oil a big mixing bowl and set it aside.
- Attach the dough hook to your stand mixer. In the mixer bowl, add 2 cups of flour and a packet of quick-rise yeast.
- In a separate mixing bowl, whisk warm water, olive oil, salt, and sugar. With the mixer on medium-low, slowly pour the wet ingredients into the flour.
- Turn the speed up to medium and let it come together. Using a spatula, scrape any flour down the sides of the bowl. In less than a minute, you’ll have a shaggy little ball—don’t worry if it’s not perfect.
- Oil your hands, transfer the dough to that greased bowl, and cover with plastic wrap or a damp towel. Let it rise somewhere warm (in the laundry room, in a turned-off oven with the light on, in the microwave next to a bowl of hot water, or set it on a towel-covered heating pad set to low). It should double in size within an hour or so.
- Preheat the oven to 525-550ºF.
- Lightly oil your pizza pan and dust with cornmeal for extra texture. When it's ready, plop the dough in the center of your pan and gently stretch it outwards with your fingers.
- Prebake the crust for 3-5 minutes, until it's just starting to harden. Remove it from the oven, add your toppings, and bake for another 10-15 minutes, until the cheese is melted and the crust is golden.
Notes
If you're using active dry yeast, you will stir the active dry yeast in a bowl with the cup of warm water (105-115ºF) and the sugar. Let it sit for 10 minutes, until foamy. This activates the yeast. Then, whisk in the olive oil and salt, and slowly pour all of this into the flour as it’s being mixed on medium-low. Mix until a shaggy dough ball forms. This should take no longer than a minute.
Pre-baking your pizza shell is optional, but it helps ensure you get a nice golden crust, as toppings—especially cheese—cook much more quickly than the dough. You don't want to end up with overcooked cheese or an undercooked dough.
Nutritional info is based on crust alone, without toppings.
Nutrition
Serving: 1slice | Calories: 130kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Monounsaturated Fat: 1g | Fiber: 1g | Sugar: 1g
