No-Knead Pizza Dough

This no-knead pizza dough, with some rye flour for added flavor, is a hands-off recipe perfect for homemade pies.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 368 Calories

Ingredients

• 1 tablespoon water
• 1 cup water
• 1 cup bread flour
• 1 tablespoon olive oil
• 1.5 cups all-purpose flour
• 1.5 teaspoons salt
• 0.5 cup rye flour
• 0.125 teaspoon active dry yeast
• 1.5 tablespoons cornmeal, or as needed

Recipe Instructions

Step 1

Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.

Step 2

Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.

Step 3

Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.

Step 4

Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.

Step 5

Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.

Step 6

Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.