Name: Amazing No Knead Refrigerator Pizza Dough
Prep time: 24 h
Cook time: 15 min
Total time: 24 h 15 min
Yield: 16 (Makes 2 medium pizzas (2 pounds of dough))
Cuisine: American
Ingredients: 3 cups bread flour; 1/2 teaspoon instant yeast; 1 1/2 teaspoons salt; 1 1/2 cups water

This amazing No-KneadRefrigerator Pizza Doughcan be thrown together with just 4 ingredients! An easy dough that develops incredible flavor right in your refrigerator for a restaurant-quality pizza crust with minimal effort — perfect for busy families who still want delicious homemade pizza!

an overhead shot of no-knead refrigerated pizza dough on a pan. Baked until golden brown.

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 for all of 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!

Why You’ll Love This Refrigerator Pizza Dough Recipe

Set-It-And-Forget-It Convenience:Just 5 minutes of mixing and your dough develops amazing flavor in the refrigerator while you tackle other priorities. No babysitting required!
No Kneading Required:Say goodbye to flour-covered countertops and sticky hands. This technique skips the traditional kneading process entirely.
Budget-Friendly Family Meal:Create restaurant-quality pizza at a fraction of delivery costs. One batch makes two large pizzas — enough to feed a hungry family.
Customizable For Personal Pizzas:Divide the dough into smaller portions to create personal pizzas where everyone chooses their own toppings.
Impressive Long-Term Storage:Keep the dough in your refrigerator for up to 3 days (or even longer with proper storage), allowing you to plan ahead for busy weeknights.

🍕 I have quite the collection ofamazing homemade pizzarecipes that keeps our Friday pizza nights from getting boring!

Recipe Ingredients

Bread Flour
Instant Yeast
Salt
Water

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

How to Make No-Knead Pizza Dough

Step 1:Add the flour, yeast, and salt to a mixing bowl and stir to combine. Stir in the water until no clumps of dry ingredients remain in the mixing bowl. Cover the dough with plastic wrap and transfer the bowl to the fridge.

Step 2:Remove the dough from the fridge an hour before you plan on using it.

Step 3: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!

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.

Can I freeze this refrigerator pizza dough?

Absolutely! After the initial 24-hour refrigeration period, divide the dough into portions, wrap tightly in plastic wrap, place in freezer bags, and freeze for up to 3 months. Thaw overnight in the refrigerator, then allow to come to room temperature for an hour before using.

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, though your crust won’t be quite as chewy. Bread flour has higher protein content that develops more gluten, creating that classic pizzeria-style chew. If using all-purpose, you might want to reduce the water slightly to about 1¼ cups.

A whole no-knead pizza that has been topped with cheese and baked until golden brown.

Expert Tips

No Sticking:Make sure to roll your pizza dough out on afloured surfaceso it does not stick to the counter.
Rest Time:Allow your pizza dough to rest in the fridge for aminimum of 24 hours and up to 30 days.
Small Pizzas:You can divide your dough intosmaller piecesif you want to create personal sized pizzas.
Watch Closely:Keep a close eye on your pizza while it is in the oven so that itdoes not burn.

close-up of sliced no knead pizza that has been topped with cheese and baked until golden brown.

Extra Tips For A Perfect Pizza Crust

Crispy Crust:For a crispier crust, try preheating your oven (with the stone or baking sheet inside) for a full 45 minutes rather than 30. You can also brush the edges with olive oil before baking. The longer fermentation time (2-3 days) also tends to produce a crispier result.

Thick Crust:Instead of dividing the dough in half, use two-thirds of the dough for a single pizza. Roll it to about ½-inch thickness and extend the baking time by 3-5 minutes. Just watch carefully to ensure the bottom doesn’t burn!

Rising Guide:This no-knead dough won’t rise dramatically like traditional pizza dough. It should increase in volume somewhat and develop small bubbles throughout. The beauty of this recipe is that it’s very forgiving—even if it doesn’t appear to have risen much, the slow fermentation is still developing flavor.