This quick no knead pizza dough is perfect for pizza night! It’s quick, has a great flavor, and you can have pizza or turn it into breadsticks and have it on the table in about 30 minutes!

It’s Friday night and you really want pizza…..but you forgot to make the dough ahead of time! This has happened so many times to me! I’ve always wanted to keep Pizza dough ready in the fridge so I can pull it out and use it when I want, but I haven’t gotten to that point. That’s where this no knead pizza dough recipe comes in! There is very little effort and no pre-planning! You don’t even have to get your mixer out if you don’t want to.
If you do happen to pre-plan this for dinner and need breadsticks to go with it check this recipe out!
What You’ll Need To Make No Knead Pizza Dough
Fresh Milled Hard White Wheat Flour
Instant Yeast
Water
Olive Oil
Sugar or Honey
Salt
Optional– Diastatic Malt Powder: This is great hack for achieving that beautiful golden brown crust that you expect from a pizzeria, but in your own oven!
Making Your Pizza Dough
When I make pizza at home I like to bake it on a cast iron pizza pan. I will put the pizza pan in the oven and preheat the oven to 475 degrees Fahrenheit while I’m making the dough. Using a pre-heated cast iron will give you a perfect crust: crispy exterior with a chewy inside. This can be baked on a regular baking sheet, but don’t preheat the baking sheet, and just know it will just take longer between 16-20 minutes.

Making the dough is very straight forward. You don’t even need a mixer if you don’t want to use one. I have mixed it by hand with a Danish Dough Whisk and also used my KitchenAid Stand mixer. They’re both just as fast it just depends on your preference and what you have. You’re just mixing until it’s all incorporated.



While the dough is resting for the 10 minutes I use that time to shred the cheese and prepare other toppings.



Then while it’s baking you can use that time to clean up.
Another awesome hack is to use parchment paper when baking your pizza. When I first started making pizzas at home with the cast iron pan I was following other recipes that had you use cornmeal for the bottom to keep it from sticking. It worked, but it was messy and more of a hassle for me. I still get a great crust when using parchment paper and WAY less mess.
More Pizza Topping Ideas
BBQ Chicken: BBQ sauce for the base sauce, chicken, red onion, mozzarella. *I love having canned chicken on hand for this so I’m not prepping chicken and the dough.
Mediterranean: hummus for the base sauce, spinach, cherry tomatoes, kalmata olives, and feta cheese.
Mexican: pizza sauce, chicken or beef, taco blend cheese, cherry tomatoes, corn, black beans, topped with a swirl of sour cream after baked.
Spinach Artichoke: Brush the crust with oil, then top it with mozzarella and Parmesan cheese, garlic, sautéed spinach, and tangy artichoke hearts.
Philly Cheesesteak: Garlic cream sauce, mozzarella, onions, green peppers, and cooked steak or roast beef.



This Dough Can Also Be Used For Breadsticks
Shape this dough into round or rectangle breadsticks, thick, or thin, etc. Bake on preheated cast iron pans for about 10 minutes at 475 degrees F (a little longer if you make them thicker). One of our favorites is making jalapeno poppers breadsticks with a layer of cream cheese topped with cheddar or mozzarella cheese, and jalapenos.

We’ve also made another version with Jimmy John’s Hot Peppers instead of jalapenos (picture below). Pssssttt did you know they will sell you a whole gallon of their peppers? We love using them on pizza and sandwiches!

If you try this recipe and love it, I would love if you gave it 5 stars and leave a review below!
You can also Tag me on Instagram or Facebook @freshmilledmama and share a photo in my Facebook Group.

Quick No Knead Fresh Milled Flour Pizza Dough
Ingredients
- 2 tsp instant yeast (I use SAF brand)
- 1 cup warm water
- 1 tsp sugar or honey
- 350 grams Hard White Wheat Flour I use hard white
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp diastatic malt powder optional
Instructions
- Preheat cast iron pizza in the oven at 475℉
- Before you mill your flour, add yeast, water, and honey/sugar to your mixing bowl to rehydrate yeast. Add your flour and the rest of ingredients to your bowl. You can do this by hand or in a stand mixer. Both ways are easy since you're not kneading.
- Let rest for 10 minutes. *You can let it rest a little longer if you need to, it won't hurt it.
- Shape pizza crust, add toppings, move into oven with a pizza peel and bake for 9-12 minutes. This may vary depending on the oven and if you use a different pan. This bake time is for the preheated cast iron pan. A regular baking sheet will take a little longer. Upwards of 20 minutes. This will also vary based on your oven.When pizza is done you can spread butter, garlic butter, parmesan, etc. on the crust.
This is our Friday night go to pizza! So quick and tasty and we can have dinner on the table fast. Love it on the cast iron, too.
Perfect! I love using the cast iron, too! Makes the crust delicious.
This is my go to dough recipe. It’s so easy to make and my family looks forward to pizza night!
Glad to hear! <3
Do you think I can store this in the fridge overnight?
I think you can like most other pizza doughs, I just haven’t personally tried it.
Quick, easy and delicious. My new go to for pizza crust. Thanks for sharing! I baked mine on a regular pizza pan, but pre baked the crust for about 8 minutes before adding toppings which helps the crust cook through since I don’t have a cast iron pan.
You’re welcome! Glad you enjoy it! Thanks for sharing how you did it with a regular pan, too!
Made your pizza crust in my Breville countertop oven in its round pan, & it was a definite thumbs-up, nice & chewy, not at all bready. I’ll be making it again soon. Thanks for your dead-easy recipe. It’s a winner.
So glad to hear! Thank you!
This did not work well for me at all. I used 50% einkorn and 50% spelt. I suppose the water absorption is different than with modern hard gluten? Because I found my dough to be a soupy mess and it took a lot of flour to bring it to a sort of dough consistency.
So I have actually made this recipe with spelt and it worked, so I’m going to assume the einkorn changed something. Sorry to hear, but thanks for sharing your results.