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No Knead Pizza Dough takes several minutes to prepare.

No Knead Pizza Dough takes several minutes to cook.

No Knead Pizza Dough makes 60 servings.

The ingredients for No Knead Pizza Dough are:

2 3/4 cups room temperature water
1/4 cup extra virgin olive oil
1 1/2 tablespoons instant yeast
1 tablespoons kosher salt
2 cups white whole wheat flour
3 1/2 cups all-purpose flour
1 cups semolina flour

Here is how you make No Knead Pizza Dough:

Mix the yeast, salt, olive oil and water in a 6 quart capacity bucket. Stir in the flour until no dry pockets remain. You do not have to knead it, but I find the easiest way to have it thoroughly mixed is to wet one hand and forearm and use that one to mix it in completely. Cover lightly and let rest at room temperature until the dough has doubled. Refrigerate for a few hours before using.To use, pinch off a ball and weigh it. Rotate 1/4 turn and tuck under to "gluten cloak" the ball a few times. Then roll out. You may need to let it rest a bit to get it very thin.Keep remaining dough in the fridge and use over the next 5-7 days.To bake - for a crispy, thin crust:Lightly oil an air bake pan and spread the dough round out on it to get it as thin as desired. Brush with olive oil. Prick with a fork. Bake at 500 on bottom rack for 7 minutes or until beginning to brown. Transfer crust directly to oven rack to brown the bottom - 3 minutes. Remove with a peel, top with toppings and slide into oven directly on rack until bubbly.To bake - for a regular "bready" crustRoll out the dough and pat into an oiled pizza pan of your choice. Top with toppings and bake until bubbly.Serving Size: 1 ounce (Makes 60 ounces of dough)Number of Servings: 60Recipe submitted by SparkPeople user FITKNITTINMAMA.

The nutritional information for No Knead Pizza Dough is:

• Servings Per Recipe: 60
• Amount Per Serving
• Calories: 59.2

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 116.4 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 0.8 g
• Protein: 1.7 g