Picture of No-Knead Brick Oven-style Pizza
I'm a guy who likes his pizza. And I don't mean run-of-the-mill franchise delivery. I'm a bit of an aficionado; I like simplicity and authenticity. And to get that where I live, you've gotta learn to do it yourself. Except I'm also a guy with a small kitchen, no brick-oven, no $300 stand mixer, and a very strict work-ethic (which is doing as little as possible).

I started with Alton Brown's recipe from the Good Eats episode "Flat is Beautiful" (S3E9) which, hopeful as I was, turned out to be more of a cracker than a crust, due mostly to the fact that it required the use of a power stand mixer that I don't have. Otherwise I'd have to knead the dough for like, 15 hours or so (minus the hyperbole). Regardless, most of the methods I use for making the pizza came from this episode and is definitely worth a watch as he explains his methods and techniques much more effectively than I can.

Naturally I turned to the web to see if it could provide me with an alternative to using a stand-mixer, or in fact avoid kneading altogether and the few recipes I found didn't turn out much better than the first one. But as it was turning out better and cheaper than the delivery crap I get around here, I stuck with it for a while.

Until one fateful afternoon, where I was struck either by inspiration or madness, I ventured out on my own into the wide world of dough-making and had the audacity to make a few modifications of my very own.

And against my every expectation, it turned out rather good.
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grillmaster2 years ago
Curious as to why you use Baking Powder ??
i think ill use this for pan pizza :)
rufusgerm5 years ago
I've done this recipe, and it is soooooo good! I love it. I was just curious what kind of timeline do the three extra dough balls have? How long can they be in the fridge and still be good? Also, the longer they stay in the fridge, the less the dough wants to stretch out when I'm shaping the pizza. Is there any "cure" for this? Thanks for the great recipe and any further help you can offer.
I don't know about this specific dough, but I'd say ~1-2 weeks or so in the fridge. If it sits too long, the dough will friment and become half goo and half liquid. Dough can be frozen for a couple months. To fix the shaping issue, let the dough warm up to room temperature before working with it.
i think you meant ferment. not trying to be a jerk or anything sorry if it sounds that way.
Sorry about the friment thing. It should say firment, like what alcohol does.
abruchis3 years ago
Great Intructable!

I have had a great deal of luck using m collection of cast iron cooking stuff for pizza.
It can get blazing hot either in the oven or on the grill, evenly distributed heat, and for another style of pizza-pie.. I imagine will work well in making a great Chicago style deep dish pie.

I'm both hampered and shackled with a love of a love of all pizza style, as long as there's good quality ingredients and it' doesnt say "Tombstone" on it, I'm probably not going to hate it, might even like it 8^)

That said, using cast iron at high temp even made frozen pizza edible, give it a try!
kwthemale6 years ago
I got to this stage and the dough was just really sticky and about impossible to work with. Any ideas as to what I did wrong?
put olive oil on your fingers so it doesn't stick to you
eric m5 years ago
Making good pizza with bread flour and 500 degree oven never works out well. You need highprotein /gluten flour only available at restaurant supply stores. I wood fired oven is the only way to get the high temps of 900deg F.
This can be accommodated at home! First with the addition of gluten to your bread flour, if you really want a high gluten flour, I havent found this really makes much difference in fact, than a good bread flour. Second, you can either use your grill to achieve high temps for cooking, or you can cut the latch off your oven, set it to clean, and use a stone. I have done this to my oven, and i love how well it works. That said, I wouldn't recommend casually cutting the latch off your oven. You have to consider a variety of concerns before doing something like this. I have a good kitchen for this, and got a fancy new fire extinguisher the first time I tried it. It works brilliantly though.
ElvenChild4 years ago
About your comment yeah it's weird same thing here fore example I have a really long really complicated bread recipe that I tried doubling it tasted like burnt flour
surfdude4 years ago
Looks like a great recipe, can't wait to try it.
DaPope4 years ago
I tired it out and it turned out pretty good. Definitely take the time to spread the crust thin. I had a few spots where it was think and didn't cook all the way. Otherwise a great crust and cooking at such a high temp made it extra exciting to watch!
Great Instructable! Easy and clean!! :) Thankyou mike!
RoyalPayne6 years ago
Thanks for the tip about the unglazed stone floor tile. I've never been a fan of paying premium for something I'll use one or two times, then store away, never to be seen again. This is a low cost, no guilt alternative.
Actually be it the tile or the "premium" stone, using it with pizza or bread on it directly I'm in the same boat as you, however a recommendation is to keep the stone in the oven with anything that you cook in it.  Supposedly it equalizes the temperature better and whatever you have in the oven with it should cook more evenly.  So far I've seen no detrimental factors in just leaving it in there as a "baking accessory."  YMMV.
The thing about these stones/tiles is that they need to be kept absolutely bone-dry. They break in the heat of the oven because any moisture trapped within the stone becomes vapor and expands, thereby cracking or breaking it. As well, always start your stone in a cold oven; never put one in after heating the oven up... Also, of course, no oils of any kind are needed on the stone. I don't wash mine, I just take a razor blade and scrape off any surface adhesions after it cools off (if you try this step, use extreme care with any type of blade). Its ready to go for next time. I often even use a smaller round stone on the outdoor bbq, as I don't like to heat up the kitchen/house with a 500-plus degree oven in the desert southwest!
any luck finding one? I went to a stone tile store and they had no idea. gave me something that broke when it got hot.
You know, this is going to sound really weird, I just made some pizza following this recipe, I added some herbs to the dough, and I added another big twist. After I put my cheese and pep on the pizza, I sprinkled some cinnamon and sugar on it. I was curious so I only put it on one corner of the pizza, and it was DELICIOUS! It tasted like italian pizza pastry. I also took a tip from Macaroni Grill, and dipped it in some oil and vinegar. I may not have the most normal taste in food, but this was good. Thought you should give it a go.
Talk about being weird. :P I'm joking I think ill give those suggestions a try! :D
What do you mean skip blooming proces??
cobydallas5 years ago
I love this dough! So easy and tasty, I even make it when we go camping. I have gotten my whole family hooked on this pizza dough! Thank you.
NOOBLMAO5 years ago
I used this dough for a "normal" pizza, baked it in the middle of the oven on a cookie sheet (with parchment paper) at 400 degrees. The crust turned out moist and fluffy. It tasted a lot like Digiorno brand frozen pizza - very good!
We are just attempting to slide this into the oven... Ain't gonna happen. It's a formless, sticky mess. Couldn't shape it into a ball, and it sure as heck wasn't going to be tossed anytime soon. What's wrong?
fetidpants5 years ago
Does your recipe still come out like a cracker as your first ones did? It seems to me like you use a lot more water than I usually do (I use slightly less than 1:4 ratio, you use 1:2). Also, how well does the gluten develop with your no-knead method? BTW, you can buy vital wheat gluten to give your doughs a little extra protein/stretch if making whole wheat doughs.
Amzing446 years ago
I've baked pizzas on parchment paper, I roll the dough on the parchment then transfer (carefully) to a preheated pizza pan I have waiting in the oven. Depending on the size I'm making, I either carry (very carefully) by the parchment edges or slide pizza and parchment onto a cutting board and then slide onto the pizza pan in the oven, (I don't have a stone yet)! Great tips, thanks very much Mike!
without the fridge time when u strech the dough it will go back to its original shape somewhat, but after being in the fridge the dough can be shaped far easier, also makes the dough chewey i think
mikejr023016 years ago
devans06 years ago
I finally found a use for the bread machine...Pizza dough!!! I add less water and more flour to get a Chicago style crust. I spend the extra $ for bread machine flour and use extra virgin olive oil for better flavor. We used to use a tile from the local floor/tile depot but upgraded to a deep dish stoneware. It has paid for itself MANY times over, and give much better pizzas than the chains. My quest for the perfect pizza is half over, I have the perfect crust. Now for the perfect toppings...
try garlic, Italian sausage, spinach, and a good piazza cheese. a pizza place in Chicago makes it and it is amazing
Everlong6 years ago
I haven't tried it yet, but the results looks awesome! You've totally convinced me to buy a pizza stone. and nice job getting on the weekend builder! :)
whinehurst (author)  Everlong6 years ago
Thanks for the positive feedback! This has gone much better than I anticipated; I just wish I knew how to make more stuff so I could write some more instructables.
bluegoose536 years ago
I use my microwave for a moist warm place to raise any dough. Put 1/2 cup of water in microwave and heat for a minute. Then put the dough in - I normally put a small amount of olive oil in the bottom of the bowl before I put the dough in and then flip the dough which makes a moist top. If you have an over the range type microwave you can turn the night light on and it keeps the microwave cavity nice and toasty.
Actually the dough DOES get 'better' by doubling - it's a well known thing called 'mass effect', ie see Suas' advanced bread and pastry. In so far as I understand, the yeast partially creates the environment it thrives in - so the more dough, the less interference from outside sources, the better the yeast can do its work. I think.
This sounds very similar to a book I just got called Artisan Bread in 5 minutes a day. I was wondering if it would work well for pizza dough and you confirmed it for me. Thanks for a great instructable. BTW - I love that stone you are using...much better than a traditional one I think.
sturmey6 years ago
What's happening is that the yeast is working on the flour and the bubbling action is doing part of the gluten development. Also the yeast does increase in quantity adding to the flavour. This is part of the reason that you don't need a mixer for this recipe. I use a hand mixer and put half the flour in and let that blend for 5 minutes, then I add the rest of the flour and stir in by hand. It speeds the gluten forming process for when I don't plan ahead. Great recipe. Thanks.
I think that the "double ingredients" dough thing is because the yeast produces more CO2 and the dough gets softer. However, that's just my opinion :D
The 18-24 hours fridge part is very important as i've confirmed in my own experience. The doug gets a lot tastier if this step is done (However, that only applies to anyone that loves the yeast flavor).
suckrpnch6 years ago
Have you ever tried milk instead of water? It makes a bit "richer" dough that I think would work well for pizza. I made bread that way and it immediately reminded me of pizza crust. Your end product looks good. I will have to give it a go. I am interested in the baking powder and yeast together...
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