Knead vs. No-Knead - Easy Homemade Pizza Dough 2-Ways w/ San Marzano Sauce
Homemade pizza dough is so easy, so why are you opting for takeout? This recipe is knead and no-knead friendly, and includes a hearty San Marzano sauce to boot!
Equipment
- Mixing Bowls
- Measuring Cups/Spoons
- Wooden Spoon
- Whisk
- Dough Scraper or Rubber Spatula
- Digital Scale optional
- Stand Mixer optional
- Large, High-walled Skillet Pan with Cover or Dutch Oven if making sauce
- 14" or 16" circular Pizza Pan or Half Sheet Pan
Ingredients
Dough
- 2 Tsp Active Yeast 8g
- 2 ½ Tsp Granulated Sugar 10g
- 1 Cup + 1 Tsp Warm Water 105-115°F / 40-46°C - 240mL
- 2 ½ Cups Bread Flour plus more for dusting - 300g
- 1 ¼ Tsp Kosher Salt 7.5g
- 2 Garlic Cloves minced - 6g
- ¾ Tsp Dried Basil or 1 ½ Tsp Fresh Basil - 0.75g
- 1 Tbsp Extra Virgin Olive Oil or Light Olive Oil - 14g
Hearty San Marzano Pizza Sauce, if using
- 3 Tbsp Extra Virgin Olive Oil or Light Olive Oil - 42g
- 1 28oz Can San Marzano Tomatoes 793g
- ½ Large Sweet Onion finely diced - 165.5g
- 3 Garlic Cloves peeled and thinly sliced - 9g
- ½ Tsp Kosher Salt 3g
- ¾ Tsp Dried Basil 0.75g
- ¾ Tsp Dried Oregano 0.75g
- ¼-½ Tsp Red Pepper Flakes to taste - 0.5g
- ¼ Tsp Celery Seed 0.5g
- 6 Tbsp Tomato Paste or ½ of a 6oz can - 96g
- 2 Tsp Granulated Sugar 8g
- ¼ Tsp White Pepper 0.5g
OPTIONAL: Topping Suggestion #1
- 1-2 Tbsp Extra Virgin Olive Oil 14-28g
- ½-1 Cup Hearty San Marzano Pizza Sauce 122g
- 4 oz Low Moisture, Whole Milk Mozzarella thinly sliced - 113g
- 4 oz Uncured Pepperoni thinly sliced - 113g
- ¼ Cup Shaved Parmesan Cheese 25g
- ¼ Tsp Garlic Salt 0.5g
OPTIONAL: Topping Suggestion #2
- ¼-½ Cup Hearty San Marzano Pizza Sauce 61-122g
- ¼-½ Cup Basil Pesto 62-124g
- 4 oz Low-Moisture, Whole Milk Mozzarella thinly sliced - 113g
- 4 oz Soppressata Italian Dry Salami thinly sliced - 113g
Instructions
Preparing the Dough: Knead & No-Knead Versions
- Add sugar and yeast to a large mixing bowl. Add the warm water and whisk for 10-15 seconds until the yeast and sugar are mostly dissolved. Let rest for 10 minutes or until the yeast blooms across the water's surface. It should look like a thin layer of foam.
- Add the flour, salt, garlic, and basil to the center of the yeast mixture. Using the handle of a wooden spoon, stir the mixture from the center. Continue mixing and incorporating the dry ingredients into the yeast mixture until a shaggy dough begins to form and only a few streaks of flour remain, about 30-60 seconds.
- Add the olive oil and continue mixing the dough until combined and the remaining flour is incorporated, about 30-60 seconds more.
Kneaded Version
- Lightly flour a clean work surface with 2 tsp of flour. Scrape the dough out of the bowl onto the surface, and sprinkle 1 tsp of flour over the dough. Flour your hands, and shape the dough into a rough rectangle.
- Kneading method: Pull the end of the dough furthest away from you and place it on top of the end closest to you, essentially folding the dough in half. Press the seam gently together with the palms of your hands.Rotate the dough 90° and repeat, again pulling the end of the dough furthest away from you and placing it on top of the end closest to you. Press the seam gently together with the palm of your hands.Rotate the dough 90° and repeat the process for 5 minutes, lightly flouring the work surface as needed to keep the dough from sticking as you turn it. The dough should spring back when you press on it when the 5 minutes is up, and it should feel tacky but not stick to your hands. Tips: Keep your hands lightly floured as you work with the dough, especially at the beginning of the kneading process, since it will be sticky. If your hands get covered in too much dough, rub your hands together with some flour (a flour wash) to remove the dough parts. I like to sprinkle extra flour on the sidelines of my work surface for quick access. With this recipe, you should not add more than 2 Tbsp of flour to the dough during the kneading process to achieve 75% hydration.
- Using the outer edges of your hands, shape the dough into a ball as you rotate it while pressing in gently. The dough should tighten with each rotation until it becomes relatively smooth.
- Lightly oil a large bowl and place the dough inside, smooth side down, to coat with oil. Flip the dough and cover the underside with oil. Cover the bowl with a damp tea towel or plastic wrap, and place it in a warm spot--about 77-82°F. Let the dough rise until doubled in size, about 60-90 minutes. To test that it is done, press a floured finger gently against the dough. It should indent but slowly spring back.Alternatively, you can let the dough rise in the fridge, covered, for up to 72 hours.
- When ready to make pizza: Preheat the oven to 450°F / 232°C and place a rack in the lowest position. Let the dough come to room temperature if refrigerated prior.
- Lightly oil a non-stick pizza pan or half-sheet pan that can withstand 450°F / 232°C or higher temperatures. Place the dough in the center, and press into the center of the dough with oiled fingertips. Continue pushing around the center and toward the edge while creating a lifted outer crust.
- Begin using a combination of your fingertips and the outer edges of your hands to stretch the dough, focusing on thicker areas while always maintaining a raised outer edge (unless opting for a thin crust). Your hands should gently pull away from each other as you press into the dough to stretch the gluten. If the dough tears at any point, pinch the dough together to mend the hole.
- If the dough snaps back and won't hold shape, wait 10 minutes to allow the gluten to relax before stretching it further. Repeat as necessary until you reach the desired shape. The dough should be adequate for a regular 14", half-sheet pan, 16" thin crust, or two really thin 10-12" pizzas.
- Place the pan in the oven for 4 minutes to pre-bake the crust. Next, add toppings, and continue baking on the lowest rack until the crust edges and underside are golden brown, about 14-18 minutes. Let cool for 5 minutes before moving the pizza to a cutting board to cool for an additional 5-10 minutes.
No-Knead Version
- Once the dough is mixed, cover the bowl with a damp tea towel or plastic wrap, and place it in a warm spot--about 77-82°F. Let the dough rise until doubled in size, about 60-90 minutes.
- While still in the bowl, use a dough scraper or rubber spatula to grab and lift under one side of the dough, stretching it over itself and placing the raised portion on the top center. Rotate the bowl, and repeat the process 3-4 times. The goal is to deflate the dough while also shaping it into a rough ball form. (See video for a visual)
- Cover the bowl with plastic wrap or an airtight cover and place it in the refrigerator for at least 24 hours, up to 72 hours.
- When ready to make pizza: Preheat the oven to 450°F / 232°C and place a rack in the lowest position.
- Sprinkle 1-2 tsp of flour on a clean work surface. Place the cold dough on the surface and sprinkle an additional ½ teaspoon over it. With floured hands, deflate the dough and shape it into a rough rectangle. Pull the end of the dough furthest away from you and place it on top of the end closest to you, essentially folding the dough in half. Press the seam gently together with the palms of your hands.Rotate the dough 90° and repeat, again pulling the end of the dough furthest away from you and placing it on top of the end closest to you. Press the seam gently together with the palm of your hands. Repeat once more for a total of 3 times. You shouldn't need more flour than stated since cold dough is easier to work with.
- Using the outer edges of your hands, shape the dough into a ball as you rotate it while pressing in gently. Place the dough into a bowl and allow it to come to room temperature.
- Lightly oil a non-stick pizza pan or half-sheet pan that can withstand 450°F / 232°C or higher temperatures. Place the dough in the center, and press into the center of the dough with oiled fingertips. Continue pushing around the center and toward the edge while creating a lifted outer crust.
- Begin using a combination of your fingertips and the outer edges of your hands to stretch the dough, focusing on thicker areas while always maintaining a raised outer edge (unless opting for a thin crust). Your hands should gently pull away from each other as you press into the dough to stretch the gluten. If the dough tears at any point, pinch the dough together to mend the hole.
- If the dough snaps back and won't hold shape, wait 10 minutes to allow the gluten to relax before stretching it further. Repeat as necessary until you reach the desired shape. The dough should be adequate for a regular 14", half-sheet pan, 16" thin crust, or two really thin 10-12" pizzas.
- Place the pan in the oven for 4 minutes to pre-bake the crust. Next, add toppings, and continue baking on the lowest rack until the crust edges and underside are golden brown, about 14-18 minutes. Let cool for 5 minutes before moving the pizza to a cutting board to cool for an additional 5-10 minutes.
Hearty San Marzano Sauce
- Place a large, high-walled skillet on your stove burner over medium heat. Add the olive oil and heat until shimmering. While the oil heats, use kitchen sheers to cut the San Marzano tomatoes. If you don't have kitchen sheers, crush them with your hands.
- Add the onions and stir together with the oil. You should hear simmering. Cover the pan and cook undisturbed for 2 minutes.
- Stir in the garlic, salt, basil, oregano, celery seed, and red pepper flakes. Cook, continuously stirring, for 1 minute. Do not add the white pepper at this point.
- Add the tomatoes, tomato paste, and sugar. Stir until combined, and occasionally stir until the sauce bubbles. Turn the heat to low, and cover the pan.
- Continue simmering the sauce over low heat for 20-30 minutes until thickened, stirring occasionally. Some of the liquid will evaporate, and you should be able to drag a rubber spatula through the sauce and see pristine trails left behind. The sauce should be very lightly simmering/bubbling, so I recommend using the smallest burner at the lowest setting for this step and adjusting from there.
- Stir in the white pepper. Test the sauce and season to your taste preferences. Let the sauce cool for 10 minutes before using. For a smooth sauce, pour it into a blender and pulse until you reach the desired consistency. Refrigerate leftovers in an airtight container for up to 5 days.
OPTIONAL: Topping Suggestion 1
- Drizzle olive oil over the pre-baked crust and spread it around. Dot the crust with the sauce. Lay the mozzarella over the sauce. Lay the pepperoni over the mozzarella. Place the parmesan shavings on top, and sprinkle garlic salt over the pizza. Bake on the lowest rack until the crust edges and underside are golden brown, about 14-18 minutes.
OPTIONAL: Topping Suggestion 2
- Dot the pre-baked crust with pesto. Dot the crust with the sauce. Lay the mozzarella over the pesto/sauce. Lay the Soppressata over the mozzarella. Bake on the lowest rack until the crust edges and underside are golden brown, about 14-18 minutes.
Video
Notes
Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.
Nutrition
Serving: 1Whole Pizza DoughCalories: 1379kcalCarbohydrates: 249gProtein: 48gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 2939mgPotassium: 586mgFiber: 14gSugar: 11gVitamin A: 12IUVitamin C: 2mgCalcium: 91mgIron: 4mg
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