Amazing No-Knead Refrigerator Pizza Dough

5 from 1 vote

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This amazing No-Knead Refrigerator Pizza Dough can be thrown together with just 4 ingredients! All you have to do is stir the ingredients together and add your favorite pizza toppings!

An overhead shot of this no-knead pizza dough topped with cheese and baked until golden brown. Sliced.
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Homemade pizza doesn’t have to be hard or fussy and this recipe is going to prove it. Plus, the taste and texture of refrigerator pizza dough is the best. It’s so chewy and delicious that you might just switch to this full-time for your homemade pizza dough needs.

All you do is stir together a little flour, water, salt, and yeast and then you let it sit in your fridge until you want to use it. It’s best after 24 hours in the fridge and can last up to 3 days. This is a great make-ahead dough recipe that cuts off a lot of time when it comes to pizza night.

close-up shot of no knead pizza dough baked and topped with cheese.

Why You’ll Love This Recipe

  • The pizza dough could not be easier to make and only uses 4 ingredients.
  • You can store this dough in the fridge for up to 3 days.
  • Whether you are a fan of supreme pizza or a classic cheese pizza, the topping options are endless.

Recipe Ingredients

  • Bread Flour—For the base of your pizza dough.
  • Instant Yeast—To help your dough rise.
  • Salt—Balances the flavor of your crust.
  • Water

See the recipe card below for full information on ingredients and quantities

How to Make No-Knead Pizza Dough

  1. Add the flour, yeast, and salt to a mixing bowl and stir to combine.
  2. Stir in the water until no clumps of dry ingredients remain in the mixing bowl.
  3. Cover the dough with plastic wrap and transfer the bowl to the fridge.
  4. Remove the dough from the fridge an hour before you plan on using it.
  5. When you are ready to use your dough, preheat the oven 500°F and divide the dough into two pieces. Top your dough with your favorite toppings and bake for about 15 minutes, or until golden brown.

Recipe FAQs

What is the best homemade pizza sauce to go with this dough?

Looking for the best (and easiest) pizza sauce recipe? You’ll need 2 tablespoons olive oil, 2 cloves garlic, and 1 (28-ounce) can crushed tomatoes. In a small sauce pan, cook the oil and garlic together over medium heat until the garlic starts to smell good. Add the tomatoes and simmer until it thickens a bit, about 15 minutes. Season with salt and pepper to taste. DONE! Really. Three ingredients and it tastes amazing!

How do you know if yeast is still good?

Fill up a small measuring cup with a little warm water. Add 1/4 teaspoon of your yeast and then add a pinch of sugar and lightly stir it together. Wait for 5 minutes. If the yeast is still active, you will see little bubbles along the top of the water and it will start to “foam”. When in doubt, get new yeast. Nothing is worse than an unrisen loaf of bread because of old yeast!

Why do I need to let my dough rest in the fridge?

Allowing your pizza dough to sit in the fridge for at least 24 hours helps the ingredients settle and gives the yeast time to work. This helps produce a delicious crust that tastes just like traditional kneaded pizza doughs.

an overhead photo of a whole pizza topped with cheese and cooked until golden brown.

Expert Tips

  • Make sure you roll your pizza dough out on a floured surface so it does not stick to the counter.
  • Allow your pizza dough to rest in the fridge for a minimum of 24 hours and up to 30 days.
  • You can divide your dough into smaller pieces if you want to create personal sized pizzas.
  • Keep a close eye on your pizza while it is in the oven so that it does not burn.
close-up of sliced no knead pizza that has been topped with cheese and baked until golden brown.

More Pizza Recipes to Consider

an overhead shot of no-knead pizza dough on a pan. Baked until golden brown.
5 from 1 vote

Amazing No Knead Refrigerator Pizza Dough

Amazing No-Knead Refrigerator Pizza Dough that is made with only 4 ingredients, only has to be stirred together, and can sit in the fridge for up to 3 days.
Prep: 1 day
Cook: 15 minutes
Total: 1 day 15 minutes
Servings: 16 (Makes 2 medium pizzas (2 pounds of dough))

Ingredients 

  • 3 cups bread flour
  • 1/2 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups water
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Instructions 

  • In a medium bowl, add the flour, yeast, and salt. Stir to combine.
  • Add all of the water and stir until the mixture comes together and there are no dry spots. No need to knead, just stir until it’s a uniform texture.
  • Cover the bowl and dough tightly with a lid or plastic wrap and place the dough in the fridge.
  • Keep in the fridge for at least 24 hours and up to 3 days. The longer it rests, the chewier the baked pizza crust will be.
  • An hour before you plan to use the dough, remove it from the fridge and let it rest at room temperature.

To make the pizza: 

  • While the dough is resting, preheat your oven to 500 degrees. If you have a baking stone, put it in the oven to heat, too. I would recommend using a stone for baking this pizza. If you don’t have a stone, you can turn your biggest cookie sheet upside down (so that the flat side is up) or use a rimless sheet. If you are using a stone, let the stone heat for 30 minutes. If using a baking sheet, let it heat for 10 minutes.
  • When the oven is hot, cut your dough in half. Place half of the dough on a piece of parchment paper that is 18 inches long. Using a rolling pin, roll the dough (on top of the parchment paper) into a 12 to 14 inch circle. The dough should be about a quarter-inch thick. Use extra flour to keep the dough from sticking while you roll it out.
  • Top with 1 cup of pizza sauce, 1 1/2 to 2 cups of shredded mozzarella, and toppings of your choice.
  • When the pizza is all ready, slide the pizza, which is on the parchment paper, onto a rimless cookie sheet or one that is upside down. This will help you get the pizza to the oven.
  • Open the oven and slide the pizza which is still on the parchment paper, from the cookie sheet onto the hot baking stone or hot cookie sheet. I just tug on the edge of the parchment paper with my hands and slide it onto the stone. BE CAREFUL! Your oven is set to 500. It’s super hot, obviously! Make sure the babies are out of the way and be careful when sliding the pizza into the oven.
  • Bake for 10 to 15 minutes until the top is bubbly and the edges are starting to brown. When the pizza is done, tug the edge of the parchment paper and slide the pizza back onto the cookie sheet you used to transfer it to the oven. Again, be careful!
  • Let your stone reheat for 10 minutes. While the stone is heating, repeat the whole thing with the second half of the dough and bake the same way.

Notes

    • Make sure you roll your pizza dough out on a floured surface so it does not stick to the counter.
    • Allow your pizza dough to rest in the fridge for a minimum of 24 hours and up to 30 days.
    • You can divide your dough into smaller pieces if you want to create personal sized pizzas.
    • Keep a close eye on your pizza while it is in the oven so that it does not burn.

Nutrition

Serving: 1 of 16 slices (dough only), Calories: 86kcal, Carbohydrates: 17g, Protein: 3g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.05g, Sodium: 220mg, Potassium: 27mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 0.5IU, Vitamin C: 0.001mg, Calcium: 4mg, Iron: 0.2mg
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3 Comments

  1. Lora says:

    Have you ever tried to freeze this dough? If so, what would be the instructions for that?

  2. deb c }i{ says:

    5 stars
    He calls my crust Kimmie crust because it was my sister’s recipe. He said the pizza was really, really good this time….go figure….it was Melissa crust!!!! I bake the crust only for half the cooking time, cool
    and add pizza sauce, cheese, topping, wrap and freeze them up. When he wants a quick pizza, he pulls it out, removes the wrapping and bakes at 450 for 15 minutes or so. Thanks for the new crust recipe!!!!

    1. Melissa says:

      Awesome idea! I love it.