Jim Lahey's Perfect No-Knead Pizza Dough
Prep time
Cook time
Total time
Inactive time not included: 18 hours for the dough to rise
Yield: Makes 2 to 3 pizzas (serves 2 to 3)
  • 250 grams all-purpose flour
  • 1 teaspoon fine sea salt
  • ⅛ teaspoon instant yeast
  • 175 grams room-temperature water
Make the Dough Ahead
  1. Place flour in a medium-size mixing bowl. Add salt and yeast on different sides of the flour so the salt and yeast don't touch each other - otherwise the salt may kill the yeast. Stir with a spoon or whisk to mix the flour, salt and yeast together.
  2. Add in the water at one go and stir to form a dough - the dough may be sticky but it's okay. Cover the bowl with clingfilm and set aside to rise for 18 hours at around 25C/77F (so usually I start the night before to make the dough for next day's dinner) or until the dough has more than doubled in size.
  3. The dough can be made ahead: Once the dough has risen, punch it down slightly, wrap the bowl with clingfilm and store in the refrigerator for up to 3 days. Let it come to room temperature for 1 to 2 hours before shaping the dough.
Preheat the Oven
  1. Place a baking sheet in the lowest rack in the oven and preheat the oven (and the baking sheet together) for at least 30 minutes prior to baking. Use the pizza function if you have it (top broiler + bottom heating element + fan), but if you don't, just turn the oven to the maximum temperature (mine goes up to 230C/445F) (top and bottom heating element + fan).
Shaping the Dough
  1. Flour the counter top with all-purpose flour and scrape out the dough. Divide into 2 or 3 portions and shape each portion into a ball.
  2. Shaping by hand: It's best to flour the dough, cover them with a tea towel and let rest for at least 30 minutes so the gluten can relax and it will be easier to stretch out. Check out the video on how to shape the dough by hand on SeriousEats here. Once the dough is shaped, place it on a piece of parchment paper.
  3. Shaping with a rolling pin: Place the dough on a large piece of parchment paper - no need to flour the parchment paper as it will help the dough to stick which will release during baking. Flour the top of the dough and your rolling pin and roll out the dough until it's ¼-inch thick.
  4. Top with whatever sauce and filling you like! Cook any raw meat before topping them onto the pizza.
Baking the Pizza (Without Pizza Stone)
  1. Wearing your oven gloves, take out the preheated baking sheet from the oven and slide the pizza with the parchment paper onto the baking sheet. Quickly place the pizza into the lowest rack in the oven and bake for 15 to 20 minutes, until the crust is crisp, the cheese has melted and the top is golden.
  2. Slide the pizza with the parchment paper onto a serving board. Serve immediately.
Naggy Notes
- I have not tested this recipe in Singapore - given Singapore's warm climate, I reckon that the dough will need less time to rise. I will let the dough rise overnight (minimum 8 hours), check the dough in the morning and if it has already doubled, punch it down to release the gas. If not planning to use the dough immediately, transfer the bowl of dough in the refrigerator (wrapped with clingfilm) and it will keep for up to 3 days. Take it out 1 to 2 hours to let the dough come back to room temperature before shaping.

- Even though the dough is for 2 people, I find that it's impossible for X and I to finish 2 whole pizzas. So usually I use ⅔ of the dough for dinner and save the other ⅓ for a weekend brunch.

- Everyone's oven is different - if you find that baking at the lowest rack resulted in your pizza base to hard by the time the top is browned, consider shifting the tray up one rack and experiment from there.
Recipe by Foodie Baker at https://www.foodiebaker.com/no-knead-pizza-dough/