Name: No-knead bread-flour pizza dough
Yield: Two 25–30 cm pizzas
Ingredients: 247 g Unbleached bread flour; 0.38 g Instant yeast approximate; source 0.625 ml; 2.1 g Sugar approximate; source 2.5 ml; 8 g Table salt; 185 g Water lukewarm; as needed Flour; to taste Tomato sauce + mozzarella pork-free; no added alcohol

King Arthur Baking · reference variation

No-knead bread-flour pizza dough

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Unbleached bread flour	247 g
Dough	Instant yeast	0.38 g	approximate; source 0.625 ml
Dough	Sugar	2.1 g	approximate; source 2.5 ml
Dough	Table salt	8 g
Dough	Water	185 g	lukewarm
Handling	Flour	as needed
Finish	Tomato sauce + mozzarella	to taste	pork-free; no added alcohol

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Stone/steel	Borrow a stone or steel explicitly rated for the recipe’s broiler setting. A regular tray or glass dish is not an equivalent here.
Peel	Use a clean rimless metal baking sheet for sliding dough. Keep any parchment within its temperature rating.

Timing & recipe details

Time & temperature

Baking temperature: 260–290°C; optional broil
Baking time: About 6–7 min

Per pizza; broil only with the stated clearance, otherwise bake longer.

Makes: Two 25–30 cm pizzas
Heat: 260–290°C
Plan for: 24 h plus proof and baking

Method

01 · Mix
24 h
Use: Dough
Stir; cover at room temperature.
Ready when: Sticky dough
01 MixStir the small batch into a sticky dough and cover it to rise.
02 · Heat
30 min minimum
Use: Oven
Heat stone/steel at 260–290°C; hold at least 260°C.
Ready when: Thoroughly hot
02 HeatLet the stone heat thoroughly before loading the pizza.
03 · Shape
45–60 min
Use: Dough
Halve; stretch/fold four sides. Round; cover in floured bowls.
Ready when: Relaxed
03 ShapeDivide in two, round gently and rest the portions in floured bowls.
04 · Stretch
—
Use: Dough
Press centre, preserve rim; stretch to 25–30 cm. Lightly top.
Ready when: Thin centre
04 StretchStretch a thin centre while leaving the outer rim uncompressed.
05 · Bake
About 6–7 min
Use: Pizza
Slide onto hot surface. Broil only with 20 cm clearance; otherwise bake longer.
Ready when: Bubbling, browned rim
05 BakeBake until the cheese bubbles and the rim is well browned.
06 · Serve
Immediately
Use: Pizza
Slice; repeat second pizza.
Ready when: Set underside
06 ServeSlice the first pizza once its underside has set, then bake the second.

What to look for

Stage	Look / feel for	Needs attention
Stretch	Thin centre, thick rim	Crushing edge

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Pale underside	Underheated surface	Bake longer	Full preheat

Tiny yeast doses need a precision scale. Yeast and sugar weights are converted from spoon measures. Optional vegetarian toppings are suggestions without fixed weights.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Flour	Unbleached bread flour; 12.7% protein	King Arthur	named formulation; matching type is the practical alternative
Yeast	Instant or active dry	Not specified	specified in recipe

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Bread flour	All-purpose flour1:1 by weight	Keep method unchanged.	Slightly less chewy crust.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Source and measurement notes

Yeast and sugar masses use the separate ingredient-weight chart; tiny yeast doses need a precision scale. Optional toppings are an editorial vegetarian suggestion, not a weighed topping formula.

Recipe

No-knead bread-flour pizza dough

The dough rises without kneading. A pizza paddle, also called a peel, helps move it onto the hot stone or steel.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Unbleached bread flour	247 g
Dough	Instant yeast	0.38 g	approximate; source 0.625 ml
Dough	Sugar	2.1 g	approximate; source 2.5 ml
Dough	Table salt	8 g
Dough	Water	185 g	lukewarm
Handling	Flour	as needed
Finish	Tomato sauce + mozzarella	to taste	pork-free; no added alcohol

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Stone/steel	Borrow a stone or steel explicitly rated for the recipe’s broiler setting. A regular tray or glass dish is not an equivalent here.
Peel	Use a clean rimless metal baking sheet for sliding dough. Keep any parchment within its temperature rating.

Timing & recipe details

Makes: Two 25–30 cm pizzas
Heat: 260–290°C
Allow: 24 h plus proof and baking

How do I make it?

Mix and leave to rise
24 h
Stir all the dough ingredients together, cover and leave at room temperature for 24 hours.
Stir the small batch into a sticky dough and cover it to rise.
Ready when: Sticky dough
Heat the baking surface
30 min minimum
Heat the pizza stone or steel at 260–290°C for at least 30 minutes. Keep the temperature at least 260°C so the surface is thoroughly hot.
Let the stone heat thoroughly before loading the pizza.
Ready when: Thoroughly hot
Divide into balls
45–60 min
Divide the dough in half, then stretch and fold each piece inward from four sides. Shape each into a ball, put in a floured bowl and cover while it rests.
Divide in two, round gently and rest the portions in floured bowls.
Ready when: Relaxed
Stretch and top
—
Press the middle of each ball while keeping an airy edge, then stretch it to 25–30 cm across. Add a light layer of toppings.
Stretch a thin centre while leaving the outer rim uncompressed.
Ready when: Thin centre
Bake the pizza
About 6–7 min
Slide the pizza onto the hot stone or steel. Use the top grill only if there is 20 cm clearance above the pizza; otherwise leave the oven on bake and allow more time.
Bake until the cheese bubbles and the rim is well browned.
Ready when: Bubbling, browned rim
Serve and repeat
Immediately
Cut the first pizza into slices and serve it, then bake the second one.
Slice the first pizza once its underside has set, then bake the second.
Ready when: Set underside

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Pale underside	Underheated surface	Bake longer Full preheat

Useful recipe notes

Tiny yeast doses need a precision scale. Yeast and sugar weights are converted from spoon measures. Optional vegetarian toppings are suggestions without fixed weights.

See the detailed method and ratios in , or follow ingredients through the .

Formula component	Grams	Flour = 100%
Unbleached bread flour	247 g	100%
Instant yeast	0.4 g	0.2%
Sugar	2.1 g	0.9%
Table salt	8 g	3.2%
Water	185 g	74.9%

Method

01 · Mix

02 · Heat

03 · Shape

04 · Stretch

05 · Bake

06 · Serve

What to look for

Troubleshooting

How do I make it?

Mix and leave to rise

Heat the baking surface

Divide into balls

Stretch and top

Bake the pizza

Serve and repeat

What can go wrong, and how can I fix it?

No-knead bread-flour pizza dough at a glance