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No-Knead Neapolitan Pizza Dough

Name: No-Knead Neapolitan Pizza Dough
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 500 g 00 or bread flour; 325 g cool water; 10 g fine sea salt; 2 g instant yeast (½ tsp); 1 can (14 oz) San Marzano tomatoes, crushed; 8 oz fresh mozzarella, torn; fresh basil, olive oil

Mix it tonight, bake it tomorrow. A 24-hour cold rise does the kneading for you and gives a blistered, chewy crust.

AKBy the AKC test kitchen · Tested twice · Updated September 2026

Prep 15 min Cook 12 min Serves 4

4.9 from 3,670 ratings

No-Knead Neapolitan Pizza Dough — illustration

Ingredients

Tick them off as you go. Quantities are for 4 servings.

Method

MixStir the flour, water, salt and yeast in a bowl until no dry flour remains. Cover and rest 30 minutes.
FoldWet your hand and fold the dough over itself from four sides. Cover and refrigerate 24 to 72 hours.
ShapeDivide into 4 balls, cover, and let come to room temperature for 2 hours.
BakeHeat the oven with a steel or stone at its highest setting for 45 minutes. Stretch a ball to 10 inches, top with crushed tomato, mozzarella and a drizzle of oil, and bake 6 to 8 minutes until blistered. Finish with basil.

Test-kitchen tip. Weigh the ingredients; pizza dough is unforgiving with cup measures. A digital scale is the best $15 you will spend on baking.

Nutrition per serving

380Calories

12 gProtein

54 gCarbs

14 gFat

3 gFiber

Estimated from USDA data for the ingredients listed. Values vary with brands and portion sizes; see our disclaimer.

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