Name: No-knead pizza dough with flexible rise times
Yield: 2 bases, about 30 cm
Ingredients: 375 g All-purpose flour plus dusting; heaped 0.625 / 1.25 / 2.5 mL Active dry yeast 22 / 12 / 6 h schedules; 7.5 mL Sea or coarse salt; 296 mL Water plus 15–30 mL if needed; as needed Olive oil pan coating; as needed Cornmeal pan dusting

Smitten Kitchen · reference variation

No-knead pizza dough with flexible rise times

Dough base; toppings separate.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	All-purpose flour	375 g	plus dusting
A	Active dry yeast	heaped 0.625 / 1.25 / 2.5 mL	22 / 12 / 6 h schedules
A	Sea or coarse salt	7.5 mL
A	Water	296 mL	plus 15–30 mL if needed
B	Olive oil	as needed	pan coating
B	Cornmeal	as needed	pan dusting

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	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Sheet pan or pizza stone	A heavy inverted metal baking tray can work if rated for this heat. Expect a less crisp base; use the recipe’s browning cues.

Timing & recipe details

Time & temperature

Baking temperature: 260–288°C
Baking time: 10–15 min

Makes: 2 bases, about 30 cm
Heat: 260–288°C
Plan for: 6, 12 or 22 h rise

Method

01 · Mix
22 / 12 / 6 h
Use: A
Stir; add optional water if excessively rough. Cover.
Ready when: More than doubled.
01 MixStir a loose, sticky dough, cover and let it more than double.
02 · Heat
260–288°C
Use: B
Preheat stone with oven; otherwise oil/dust sheet.
Ready when:
02 HeatPreheat the oven; heat a stone if using one, or prepare the sheet-pan option.
03 · Shape
Use: Dough
Flour hands/counter; divide; gently stretch onto pan.
Ready when: Loose; sticky; stretchy.
03 ShapeStretch one of the two portions gently onto the prepared sheet.
04 · Bake
10–15 min
Use:
Add chosen toppings; bake, rotating if needed.
Ready when: Blistered top; golden crust.
04 BakeLook for a golden, blistered crust; the photograph shows a plain base.

What to look for

Stage	Look / feel for	Needs attention
Rise	More than doubled.	Using the clock alone.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Sticks	Wet dough	Flour hands; nudge gently.	Oil and dust pan.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Flour	All-purpose	King Arthur	author preference

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Bread flour1:1	Adjust optional water.	Accepted alternative.
White flour	Whole wheatReplace up to 50%	Otherwise unchanged.	Whole-grain variation.

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

Recipe

No-knead pizza dough with flexible rise times

Choose the yeast amount that matches your planned rise time. Keep that dose and schedule together.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	All-purpose flour	375 g	plus dusting
A	Active dry yeast	heaped 0.625 / 1.25 / 2.5 mL	22 / 12 / 6 h schedules
A	Sea or coarse salt	7.5 mL
A	Water	296 mL	plus 15–30 mL if needed
B	Olive oil	as needed	pan coating
B	Cornmeal	as needed	pan dusting

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	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Sheet pan or pizza stone	A heavy inverted metal baking tray can work if rated for this heat. Expect a less crisp base; use the recipe’s browning cues.

Timing & recipe details

Makes: 2 bases, about 30 cm
Heat: 260–288°C
Allow: 6, 12 or 22 h rise

How do I make it?

Mix and let rise
22 / 12 / 6 h
Stir the flour, chosen yeast dose, salt and water together; add the optional extra water only if the dough is excessively rough. Cover and leave for the 22, 12 or 6 hour schedule that matches your yeast dose, until more than doubled.
Stir a loose, sticky dough, cover and let it more than double.
Ready when: More than doubled.
Heat the oven
260–288°C
Heat the oven to 260–288°C with the pizza stone inside if using one. If baking on a sheet instead, coat it with oil and dust it with cornmeal.
Preheat the oven; heat a stone if using one, or prepare the sheet-pan option.
Stretch the dough
Flour your hands and counter, divide the dough and stretch it gently onto the pan. Expect it to feel loose, sticky and stretchy.
Stretch one of the two portions gently onto the prepared sheet.
Ready when: Loose; sticky; stretchy.
Top and bake
10–15 min
Add the toppings you have chosen, then bake until the top is blistered and the crust golden. Turn the pizza while baking if it needs more even colour.
Look for a golden, blistered crust; the photograph shows a plain base.
Ready when: Blistered top; golden crust.

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

What you notice	Likely cause	What to do
Sticks	Wet dough	Flour hands; nudge gently. Oil and dust pan.

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

Method

01 · Mix

02 · Heat

03 · Shape

04 · Bake

What to look for

Troubleshooting

How do I make it?

Mix and let rise

Heat the oven

Stretch the dough

Top and bake

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

No-knead pizza dough with flexible rise times at a glance