No-Knead Sheet Pan Pizza

4.60 from 5 votes

No-Knead Sheet Pan Pizza uses a simple no-knead dough and sheet pans (any size will work) coated with olive oil for a crispy, golden crust and a soft, chewy interior. Top these pizzas with your favorite toppings!

The dough for this recipe can be baked right away or refrigerated for up to 5 days. The refrigeration time allows the dough to age, building flavor and improving the classic chewy texture.

Prep Time2

Cook Time15

Total Time2 15

Course: Pizza, Pizza Dough

Keyword: dough, homemade dough, homemade pizza, pizza

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $7.50

Equipment

Large Mixing Bowl
sheet pan

Ingredients

For Dough:

4 cups / 500g All-Purpose Flour
2 tsp Kosher Salt (I use Morton’s or Diamond Brand)
1 Tbsp Sugar
2 1/2 tsp Fast Acting or “Instant” Yeast (see note)
2 cups / 473ml Warm Water (see note)

For Finishing:

1/4 cup / 78mL Extra Virgin Olive Oil, divided
1 1/2 cups Pizza Sauce (store-bought or homemade)
10 oz Shredded Low-Moisture Mozzarella Cheese
Pizza Toppings (choose your favorite)

Instructions

Make Dough: In a large mixing bowl, whisk together flour, salt, sugar, and yeast. Pour water over dry ingredients and stir until no dry spots remain. The dough will be very sticky, but just scrape down the sides as you stir.
First Rise (60 minutes): Cover the dough with a clean dish towel and leave it on the kitchen counter to rise until doubled in size, 60 minutes. (If your kitchen is on the colder side, let the dough rise for 75 minutes.)
Refrigerate Dough (Optional): If you’re making this dough ahead of time you can refrigerate it for up to 5 days. Rub a small amount of olive oil onto your hands and run your hands around the outside of the dough to gently deflate it. Leave it in the bowl or transfer to a well-oiled plastic bag. Cover dough with plastic wrap (or seal the bag) and refrigerate it for up to 5 days. When ready to bake, remove it from the refrigerator. (If it is not already in a bowl, transfer it to a bowl that has been rubbed with olive oil.) Let the dough come to room temperature (about 60 minutes) before continuing with the recipe.
Brush a large sheet pan (or two smaller sheet pans) each with about 2 Tablespoons of olive oil. (Note: You can also line the sheet pan with parchment paper. This makes it easier to spread the dough out and to remove the pizzas after baking.)
Rub your hands with some olive oil and use them to turn the dough out onto the prepared pan (or divide in two and turn out on two sheet pans). Gently spread the dough out towards the edges of the pan. (Note: The dough is very sticky. Don't let this discourage you - just gently ease the dough out and use some more olive oil if things get too sticky. If your dough was refrigerated, it may be difficult to sprea. If this is the case, give it a bit more time to warm up and for the gluten to relax. Try leaving it for 10 minutes and coming back to it.)
Heat Oven: Preheat the oven to 500°F / 260°C.
Second Rise (30 minutes): While the oven heats up, leave the dough to rise on the sheet pan, uncovered, until nearly doubled in size, 30 minutes.
Use a fork to gently poke holes all over the surface of the dough. (This step helps remove large air pockets so the dough bakes evenly.)
First Bake (5 minutes): Bake the pizza dough, without toppings, for 5 minutes. (This gives the pizza crust a head start on cooking so it won’t get soggy when you add toppings.)
Top Pizzas: Brush the remaining 2 Tablespoons of olive oil over the top of the crust. Top the pizzas with sauce, cheese, and toppings.
Second Bake (10 minutes): Bake pizzas until the crust is golden brown and crisp and the cheese is melted and bubbly, 10 to 14 minutes.
Slice and serve.

Notes

Yeast - 2 1/4 tsp of Fast Acting or “Instant Yeast is one 1/4 oz packet of yeast (often sold in 3-packet sets). Be sure to get yeast labeled as Fast Acting, Instant, Quick-Rise, Bread Machine, or RapidRise - any of these will work. Do NOT use “Active Dry Yeast” for this recipe; it needs to be dissolved in water before using.

Water - Check the label on the brand of yeast you have purchased for the recommended water temperature. Water that is too hot will kill the yeast, water that is too cool will not “activate” it. Use a thermometer to check the temperature or just make sure it feels warm (but not hot) to the touch.

Freezing Pizza Dough - If you want to freeze the pizza dough, the best way to do it is to make the pizzas up through the first 5-minute bake (step 10). Allow the crust to cool completely and then freeze for up to 6 months. When ready to bake, defrost completely and top and bake.

This recipe is adapted from No-Knead Everyday Bread.

Nutrition