No Mixer? No Problem! No Knead Pizza Dough

Making your own pizza sauce is a great way to add your own touch to pizza, but why stop there? No, I’m not talking about making your own cheese and pepperoni.  I’m talking about dough. Dough is often overlooked as something that is just there to hold sauce and toppings. However, that is far from the case. Homemade dough adds a ton of flavor and texture to your pizza.

So why aren’t more people making their own dough? It boils down to two main problems; lack of time and lack of a stand mixer. Luckily the solution is simple… No Knead Pizza Dough. Since this recipe requires no kneading you won’t have to worry about owning a stand mixer or kneading by hand. While this recipe takes 24 hours to make, which is considerably longer than normal pizza dough recipes, the amount of time actually working with the dough is about 10 minutes. The rest of the time the dough sits on your counter bubbling away.  As long as you have 5 minutes the night before to mix some flour, water, yeast, and salt you will have delicious pizza dough with very little effort.


4 Cups or 20oz of 00 Pizzacraft Flour

5 Teaspoons or 0.5oz of Kosher Salt

1 Packet Instant Yeast (0.25oz)

1.6 Cups or 13oz Warm Water



  • Combine flour, yeast, and salt in a large bowl. Using a large wooden spoon stir to combine.

  • Make a well in the center of the dough and pour water into it. Stir until there are no longer any dry clumps of flour. Do not worry if the dough has a shaggy appearance.
  • Cover the bowl with plastic wrap and allow it to ferment for 12-24 hours.

  • Remove dough from the bowl onto a heavily floured work surface.
  • Divide the dough into four balls and cover with plastic wrap. Allow to rise again for a few hours before using. 

We hope this helps anyone out there without a mixer. Pizzacraft is always focused on making homemade pizza an easy an accessible craft. If you have any questions or comments about the recipe please let us know. 

Check out some of our other pizza tips: 

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1 comment

edmund kadyszewski

seems like a lot of salt for 4 cups of flour. I usually use around 2 with 5+ cups of flour and have good results. Any thoughts fellow readers?

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