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Easy No-Knead Artisan Pizza Dough Recipe for Perfect Overnight Rise

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This easy no-knead artisan pizza dough recipe requires minimal effort and an overnight rise to create a crispy yet chewy crust with a soft, airy interior. Perfect for homemade pizza that tastes like it came from a pizzeria.

Ingredients

Scale
  • 3 ½ cups (420g) all-purpose flour
  • 1 ½ cups (360ml) warm water (around 100°F/38°C)
  • 1 tsp active dry yeast
  • 2 tsp salt (kosher salt recommended)
  • 2 tbsp olive oil (extra virgin)
  • Optional: ½ tsp honey or sugar

Instructions

  1. In a large mixing bowl, combine 1 ½ cups (360ml) warm water with 1 tsp active dry yeast. Let sit for about 5 minutes until foamy.
  2. Stir in 3 ½ cups (420g) all-purpose flour and 2 tsp salt. If using honey, add it now. Mix with a rubber spatula or wooden spoon until just combined; dough will be shaggy and sticky.
  3. Add 2 tbsp olive oil and gently fold into the dough. No kneading needed.
  4. Cover the bowl tightly with plastic wrap or a damp kitchen towel and refrigerate for at least 12 hours, ideally 18-24 hours for slow fermentation.
  5. Remove dough from fridge and let sit at room temperature for 1-2 hours until bubbly and airy.
  6. Lightly flour your work surface and gently stretch or roll the dough into your desired pizza shape. Let rest a few minutes if it resists.
  7. Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside for at least 30 minutes.
  8. Add sauce, cheese, and toppings to the dough placed on parchment paper or a pizza peel.
  9. Slide pizza onto the preheated stone or baking sheet and bake for 10-15 minutes until crust is golden and crisp.

Notes

Use warm water around 100°F to activate yeast without killing it. Avoid adding extra flour when handling sticky dough; wet your hands instead. Preheat pizza stone or baking sheet thoroughly for a crispy crust. Let dough rest if it resists shaping to avoid tearing. Dough can ferment up to 24 hours in fridge but not longer to prevent over-fermentation. Dough can be frozen before first rise or after shaping for up to 2 months.

Nutrition

Keywords: no-knead pizza dough, artisan pizza dough, overnight pizza dough, easy pizza dough, homemade pizza, pizza crust recipe

Find it online: https://lyrafeast.com/easy-no-knead-artisan-pizza-dough-recipe-for-perfect-overnight-rise/