Pizza Dough Recipe Sally’s Baking Addiction: No-Knead Crust in 90 Minutes

There’s nothing like homemade pizza dough to transform a simple meal into something extraordinary. I learned this from my grandmother in Sicily, where the art of bread-making was passed down through generations.

This no-knead recipe delivers professional results with minimal effort. The slow rise develops complex flavors and creates that coveted airy texture without the traditional kneading process.

In just 90 minutes, you’ll have a perfectly elastic dough ready for your favorite toppings. The crust bakes up crispy on the outside with a chewy interior, exactly as it should be.

Use this versatile base for classic Margherita, loaded vegetarian, or any pizza creation you desire. The possibilities are endless with this foolproof foundation.

Ingredients for Pizza Dough Recipe Sally’s Baking Addiction

Pantry staples plus yeast make this Sicilian-inspired dough come alive in no time.

The flour is the foundation—King Arthur or Gold Medal all-purpose work perfectly. I always grab instant yeast from the baking aisle (the little packets or jars), but active dry works too if that’s what you’ve got. The olive oil matters here—extra-virgin adds depth. Warm water should feel like a comfy bath (110-115°F), not hot enough to scald (trust me on this).

No instant yeast? Use active dry at the same amount—just let it bloom in the warm water first. Swap cornmeal for breadcrumbs or extra flour if that’s what’s in the pantry. The herbs are optional but highly recommended for that classic pizza flavor. If you’ve got fresh herbs, use triple the amount (chopped fine).

Dough keeps in the fridge for 3 days (it’ll actually get more flavorful). Freeze for up to 3 months—portion into balls first, then wrap tight. Bring to room temp before shaping (about 2 hours).

Step-by-Step Instructions for No-Knead Pizza Dough

Here’s my foolproof method for achieving a crisp, flavorful crust without the hassle of kneading.

Step 1: Activate the Yeast for Maximum Rise

In a large mixing bowl, whisk together the 1.5 cups Warm Water, 1 tsp Granulated Sugar, and 2.25 tsp Instant Yeast. I always check that my water is between 110-115°F—too hot kills the yeast, too cold slows activation.

Let this mixture sit for 5-10 minutes until it becomes frothy and bubbly. That foam tells you the yeast is alive and working. This step ensures your dough will rise properly and develop that perfect airy texture we’re after.

Step 2: Combine Dry Ingredients and Create the Dough

In a separate bowl, combine the 3.5 cups All-Purpose Flour, 2 tsp Kosher Salt, 1 tsp Garlic Powder, 1 tsp Dried Oregano, and 1 tsp Dried Basil. I like to whisk these together thoroughly to distribute the seasonings evenly throughout the dough.

Add the yeast mixture and 2 tbsp Olive Oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms. It’ll look rough and sticky—that’s exactly what we want. The olive oil adds richness and helps create that golden, crispy crust.

Step 3: First Rise for Flavor Development

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for 60-70 minutes. I like to place mine near a slightly warm oven (turned off, but with residual heat).

The dough should double in size and become bubbly. Press it gently with your finger—if the indent stays, it’s ready. This first rise allows the gluten to develop naturally without kneading, creating that perfect chewy texture.

Step 4: Shape and Second Rise for Structure

Turn the dough out onto a surface lightly dusted with 0.25 cup Cornmeal. I also sprinkle some 2 tbsp Semolina Flour for extra crispness and texture. Gently press the dough into a circle about 12 inches in diameter.

Transfer to a parchment-lined baking sheet and let it rest for 15-20 minutes while you preheat your oven. This second rise helps the dough relax and prevents it from shrinking during baking. The cornmeal and semolina create a barrier that gives your crust that desirable crisp bottom.

Step 5: Preheat and Prepare for Baking

Place a pizza stone or inverted baking sheet in your oven and preheat to 475°F for at least 30 minutes. This high heat mimics a professional pizza oven, creating a crisp crust with a chewy interior.

Once the oven is fully preheated, your dough is ready for toppings. The long preheat ensures the stone is thoroughly hot, which is crucial for that perfect bake. Now you’re ready to add your favorite sauce and toppings and bake to perfection.

Creative Variations of These Flavors

Sicilian-Style Thick Crust

For a thicker, fluffier crust like Nonna used to make, let the dough rise for an extra 30 minutes after shaping. Press it into a well-oiled 9×13-inch pan instead of stretching thin. The result is a soft, bread-like base perfect for hearty toppings. 🗺️

Whole Wheat Blend

Replace 1 cup of all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber. The dough may be slightly denser, so add 1-2 tbsp extra warm water if needed. I love this version with roasted vegetables.

Garlic-Herb Infused

Double the garlic powder, dried oregano, and dried basil for a robust herbaceous flavor. Brush the crust with garlic butter before baking. This reminds me of Sunday dinners in my grandmother’s kitchen.

Gluten-Free Adaptation

Use a 1:1 gluten-free flour blend like King Arthur’s, but add 1 tsp xanthan gum for better elasticity. Let it rise for 90 minutes—gluten-free dough takes longer to develop structure.

Focaccia-Style Flatbread

Press the dough into a greased 12-inch skillet, dimple with your fingers, and drizzle with extra olive oil. Top with cherry tomatoes and rosemary. Bake at 425°F for 20-25 minutes. 💫

Sweet Dessert Pizza

Reduce kosher salt to ½ tsp and add 1 tbsp sugar to the dough. After baking, top with ricotta, honey, and fresh berries. I learned this trick from a baker in Sicily.

Frequently Asked Questions