No Knead Pizza Dough + Pizza!

One of my bucket list items to cook is my own pizza. (A further caveat is to make every portion from scratch: the dough, the sauce, and the cheese.) For now, I have started on this dream with trying out a crust recipe. I decided to celebrate the full weekend of July 4th (it was on a Saturday after all) and try out this recipe.

I am so glad I did. This is a no knead recipe which makes it incredibly simple. Most of the ingredients are probably in your pantry right now. (I had to buy yeast as I don’t regularly keep it on hand.)

Mr. H really enjoyed the pizza as did the baby. C-Man ended up with pizza sauce all over his face. I’ll add a little guilty pleasure here: I really enjoy seeing my baby with food all over his face when he enjoys it. Not much is cuter!

If you’ve ever wanted to try a simple homemade pizza, try out this recipe for the crust.

No Knead Pizza Dough

No Knead Pizza Dough

No Knead Pizza Dough


  • 2 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tsp Italian seasoning
  • 2 tbsp olive oil
  • 1 cup hot water (105-110F)
  • 1 package (0.25 oz) active dry yeast


  1. In a liquid measure cup, mix together hot water and yeast. Let stand 5 minutes.
  2. Meanwhile, in a large bowl, mix together flour, salt, sugar, and Italian seasoning.
  3. Add water and olive oil to flour mixture. Mix until combined very well.
  4. Cover with a towel and let rise for 20 minutes.
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This dough can easily be divided into four to make some great personal size pizzas, which is what we enjoyed for dinner. To make the pizzas like we did:

Preheat oven to 500F, brush cast iron pan with olive oil to cover entire bottom and sides, take out portion of dough, spread out on floured surface.

Take this dough and place it in cast iron pan. Push it out till it reaches the edge of all sides.

Top with pizza sauce. (We cheated and used pasta sauce. It was a tomato basil sauce from Aldi.)

Top with cheese.

Add whatever other toppings you prefer. (This time I made one with pepperoni and one with mushroom.)

Bake 10-15 minutes until golden brown.

(The creator of this dough recommends cooking the dough alone for a couple of minutes. I did not do this, but I wish I had. It would have crisped it up a bit more and held the toppings together a little better without having to burn the cheese!)

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