This Roman-style no-knead pizza crust uses minimal yeast and 24-hour room-temperature fermentation followed by optional cold storage up to six days, developing deep flavor while requiring no kneading. The result is a pillowy crust with a puffy, charred edge and thin, chewy center that rivals wood-fired pizzerias.
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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir all of the ingredients together. Cover the rough, sticky dough and let it rise at room temperature for 24 hours. After this first rise, you may choose to refrigerate the dough for up to six days, which will help develop its flavor.
With a rack in the center, preheat the oven to 500°F to 550°F with a baking steel or stone inside. Make sure the oven is at least 500°F for a full 30 minutes before baking your pizza, in order for the steel or stone to preheat thoroughly.
Divide the dough in half. Working with one piece at a time, transfer the dough to a well-floured surface.
Stretch and fold it, as follows: Holding onto the dough at both ends, pull one end away from the other, then fold it back onto itself. Repeat on the other side so that all four corners of the dough have been stretched and folded.
Next, pull the ends of the dough toward the middle, then turn it over. Using your fingers, pull the dough under itself to make a smooth, round ball with the seams tucked into the bottom. Repeat with the other piece of dough. Place each ball seam-side down into a floured bowl.
Cover the bowls and allow the dough to proof (rise) for 45 minutes to an hour, while your oven preheats.
Working with one piece at a time, transfer the dough to a well-floured work surface and dust the top with flour. Use your fingertips to gently depress the surface, being careful not to touch the outer edge of the crust; you want it to remain thick.
Lift up the crust and use your knuckles to gently stretch it into a circle about 10" to 12" in diameter. Move it to a well-floured pizza peel or floured sheet of parchment. If you're using parchment, trim the excess around the dough to prevent it from burning.
Lightly sauce the dough, then add your toppings of choice. For special toppings easy to prepare in advance see "tips," below.
Turn on the top broiler in your preheated oven and transfer the pie to the steel or stone. Be sure there's at least 8" of space between the surface of the pizza and the broiler. If you have an oven with the broiler on the bottom (usually in the bottom compartment of the oven), or on top in a smaller, separate compartment, make sure there's at least 8" between the broiler and the cooking surface. If there isn't, don't use the broiler. Your pizza will still be great without being broiled, though it may take a few more minutes to bake.
Gently slide the pizza (or pizza and parchment) onto the steel or stone. Bake the pizza for approximately 6 minutes on the steel (or 7 minutes on the stone), until bubbly and charred on the edges. Remove the pizza from the oven and top it with freshly grated Parmesan, if desired. Slice and serve the pizza immediately.
Repeat with the remaining dough and toppings.
Store shaped, unbaked dough balls covered in the refrigerator up to 2 hours before proofing, or refrigerate the bulk dough for up to 6 days after the initial 24-hour rise. Reheat leftover pizza in a 500°F oven for 2–3 minutes on the steel to restore crispness.
baking steel or pizza stone · pizza peel or parchment paper
Yes. After the initial 24-hour room-temperature rise, refrigerate the dough for up to six days before shaping and proofing.
Preheat to 500°F to 550°F with a baking steel or stone for at least 30 minutes before baking. Bake for approximately 6 minutes on steel or 7 minutes on stone.
The extended fermentation (24 hours plus optional cold storage) allows a tiny amount of yeast to develop flavor and structure naturally, creating a more complex taste than quick doughs.
The recipe is designed for high-protein bread flour to achieve the pillowy, chewy texture. All-purpose flour will produce a softer, less structured crust.
Bake until bubbly and charred on the edges, about 6 minutes on a steel or 7 minutes on a stone.
