Go Back
+ servings
Close up of a margherita pizza.

No Knead Italian Pizza Dough Recipe

Get ready to make your own Italian pizza dough with this recipe straight from the heart of Naples. Only 10 minutes prep time with the hardest part just waiting for the dough to rise and cook. Includes quick rise option if you just can't wait!
Course Dinner, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 4 hours 25 minutes
Servings 4 pizza bases
Calories 954kcal
Cost $7


For the Dough

  • 400 g ‘00’ flour (3 cups) or baker's flour / all purpose flour PLUS 1/4 cup for rolling the bases out
  • 250 ml cold water (1 cup)
  • 20 ml olive oil (4 tsp) PLUS 1-2 tbsp oil per pizza tray
  • 10 g salt (2 tsp)
  • 9 g dried yeast (3 tsp) or 'brewer's yeast'

For the Toppings - we used the following as 'standard' topping ingredients on each of our pizzas.


  • tomatoes crushed or diced from a tin

Zucchini & Prosciutto Pizza

  • 2 zucchini grated
  • 2 slices prosciutto roughly chopped, or bacon

Potato & Rosemary Pizza


To prepare the dough:

  • Place 00 flour into a large mixing bowl, making a well in the centre. Add the salt, active dry yeast, olive oil and cold water into the well.
    400 g ‘00’ flour, 250 ml cold water, 20 ml olive oil, 10 g salt, 9 g dried yeast
  • Use your hands to mix the flour in large circles. Combine and knead just enough until you have created a pillow of dough in the centre of the bowl and there's no remaining flour. This should take a couple of minutes. (Freeze dough here if you're cooking for future use).
  • Lift the dough and add extra flour underneath to prevent the dough from sticking while resting. Score an ‘X’ shape on the top of the dough. Cover with a towel and allow to rest for 3 hours.

To roll out the dough:

  • After the dough has risen, spread plenty of flour onto your rolling surface and rolling pin. Divide the dough into the number of portions you desire. (For example, you could make 2-3 large pizza bases or 8 smaller bases with this amount of dough.)
  • Roll the dough portions out into circular bases, using your fingers if needed to stretch out into shape. Don’t worry if the dough is quite thin at this stage, it will continue to rise until it’s time to cook.
  • Oil each pizza tray (aluminium trays work best for a crispy base), place the dough on the trays and push out to the rim to cover the pan. Be sure to press gently at this stage so as not to push out too much air. Cover and allow to rest again for around 1-2 hours.

For the toppings:

  • Preheat the oven to 250°C / 480°F.
  • Prepare your pizza toppings base layers - don't add the cheese yet!
  • For Margherita: Layer crushed tomatoes or passata and spread around the base and drizzle with olive oil.
    tomatoes, pinch salt and pepper
  • For Zucchini & Prosciutto: Layer with grated zucchini and drizzle olive oil over the top.
    olive oil, 2 zucchini, pinch salt and pepper
  • For Potato & Rosemary: Drizzle with olive oil and spread out over the base. Line with thin slices of potato, rosemary and a good sprinkling of salt and pepper.
    olive oil, 3 potatoes, 1 tsp rosemary, pinch salt and pepper
  • Place in the oven and cook for 10 minutes or so until first topping layer has cooked through nicely. The dough should be just starting to brown at this stage.
  • Take out of the oven and sprinkle with parmesan cheese and small chunks of mozzarella over all pizzas. Add the prosciutto to the zucchini pizza(s).
    parmesan cheese, mozzarella, 2 slices prosciutto
  • Place back in the oven and cook for another 5-10 minutes or so until the cheese has melted and the base has become nice and crispy.

Timing the recipe for a 6pm dinner:

  • 12:45pm - 1pm: PREP - Start dough.
  • 1pm - 4pm: 1ST RISE - Cover, allow the dough to rise in a warm location.
  • 4pm - 4:15pm: PREP - Roll out your pizza bases.
  • 4:15pm - 5:15pm: 2ND RISE - Add pizza bases to trays, cover again and leave out on the counter to rise for one more hour.
  • 5:15 - 5:45pm: PRE-HEAT OVEN - Turn on the oven (250°C / 480°F) and add toppings to pizza.
  • 5:45pm - 5:55pm: COOK - Get those pizzas in the oven.
  • 5:55pm - 6pm: ADD - Take out your pizzas and add your final layer of cheese and meat toppings. Cook for 5 more minutes or until cheese is melted.
  • SERVE!



  • Yeast - We used Active Dry Yeast which is nice and easy to use. Just open the packet and add it in - no need for warm water. You'll find this at most supermarkets.
  • Flour - It's recommended to use Caputo's 00 Flour for the best result, however you can also use baker's / bread flour or all purpose flour as a substitute.
  • Rising the Dough - Keep the dough covered in a warm area. If it's a cold day, pop your oven on it's lowest setting or 'Keep Warm' for 5 minutes to warm the oven. Then switch it off and pop the covered dough in with the oven door shut.
  • Storing in Fridge - Once risen, you can leave in the fridge overnight in cling wrap or zip lock bags. Then pop the dough on the counter to sit for an hour before using. Cold air slows down the dough rising significantly. If storing in the fridge, use within a few days or freeze immediately after mixing.
  • Batch - If you're entertaining, simply double the recipe and follow the same steps.
  • Aluminium Trays - We just want to point out that aluminium trays are absolutely awesome for cooking pizza. Not only are they lightweight (always a bonus when juggling trays in the kitchen!), but they’re also super thin and transfer heat perfectly for crispy and delicious crusts.
  • Sticky Dough - If the dough mixture is too sticky, add more flour to the outside of the dough. You can also do this to help remove sticky dough from your fingers.
  • Cutting the Pizza - Either use a knife, pizza wheel or the traditional Naples way - with kitchen scissors!
  • Portions - You can use this dough to make large pizzas, small mini pizzas or fried pizzas. Just portion out to the sizes you like.
  • Cooking Methods - We've used aluminium trays, Dutch ovens and flat bottomed pans for this recipe, however, you can also use a cast iron skillet or pizza stone - just pop the stone in the oven to heat up when you pre-heat the oven.
  • Can I freeze the dough? Yes, you can freeze the dough straight after you've mixed the ingredients but BEFORE allowing it rise. Portion it out into how many pizzas you'd like and freeze them separately in cling wrap, plastic bags or zip lock bags. To Thaw - Pop the dough portions out on the counter for 2 hours to bring up to room temperature. If it hasn't risen as it's thawed, let it sit for another 1 - 2 hours.


Calories: 954kcal | Carbohydrates: 166g | Protein: 26g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 2058mg | Potassium: 945mg | Fiber: 9g | Sugar: 8g | Vitamin A: 706IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 11mg