Video: How to Make Easy Homemade Pizza Dough

Watch Chef John make super-easy no-knead pizza dough.

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Thick or thin crust, this is the dough recipe you want! In this video, Chef John returns to make a simple no-knead pizza dough. Instead of kneading, just stir the ingredients together for a few minutes. You’ll see exactly how your dough should look before setting it aside to rise. Then watch Chef John perform his patented “rotate, stretch, and tuck” move. And be sure to stick around as Chef John bakes a beautiful thin-crust pie using the “bottom of the oven” method. Get the recipe for Chef John’s Easy Homemade Pizza Dough.

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Comments

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Himynameisjaime

Mar. 10, 2013 12:21 pm

I love chef John. Just a question though, If you knead the dough-do you have to refrigerate for 18 hours? Thx!!

~TxCin~ILove2Ck

Sep. 12, 2012 12:47 pm

I made the original recipe using cups to measure, spoon flour in and level off with straight edge, and only let mine rise a few hours and it still turned out one of the best doughs ever! It was full of little bubbles and very elastic and had great flavor. Hubby is still raving over the "garage pizza" as we call it. I placed this dough to sit in the hot garage to rise as I refused to turn on the oven in this summer heat wave. Hey, it works.

CindyLepp

Jun. 18, 2012 4:04 pm

I'm going to have to try this! You make it look so easy!

Rachel Blessings

May 13, 2012 7:20 pm

can you freeze this dough? if so, would you still wait 18 hrs to let it rise?

sxorpion

Apr. 27, 2012 6:11 pm

sounds good but I'd rather knead than wait 18 hours

goodcookinva

Mar. 16, 2012 1:50 pm

gbaygirl, If your dough snaps back, it's because the gluten has been activated due to handling. Just let it lay there for about 5 minutes to relax, then try again. Cover it with a towel or plastic wrap while resting. You can shape it while cold, but let it warm and rise in the pan to let it get a little puffy before topping & baking. I like to roll it out on a piece of parchment paper to make it easy to move to the pan, plus it keeps it from sticking to the counter.

Melanie S.

Mar. 9, 2012 5:38 pm

The link for the recipe appears at the end of video, at the center of the screen in small, underlined print.

NessaSays

Mar. 9, 2012 12:18 pm

Donna is right. Where is the recipe? If I am unable to locate the recipe, no worries. The trick is in the time alloted for the dough to rise: the 18 hours. I make fresh homemade pizza dough all the time. The rising and baking procedures are what I will adopt tonight! Thanks a million! Ness

leatherdale

Mar. 9, 2012 11:43 am

Now THAT'S how it's DONE!!

Lisa

Mar. 9, 2012 8:45 am

Wanted to add one more thing...when I made this dough last, I was out of all purpose flour, but had my whole wheat and some self rising flour. I followed the recipe exactly except used the self rising flour for the all purpose..it turned out the same as it does when I use the all purpose...even with the yeast added. Don't be scared to make this.

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