{"id":2526,"date":"2025-12-17T20:30:29","date_gmt":"2025-12-17T20:30:29","guid":{"rendered":"http:\/\/jessical12.sg-host.com\/?p=2526"},"modified":"2025-12-17T20:30:29","modified_gmt":"2025-12-17T20:30:29","slug":"easy-pizza-dough-recipe","status":"publish","type":"post","link":"https:\/\/www.beyondafoodie.com\/?p=2526","title":{"rendered":"Easy Pizza Dough Recipe"},"content":{"rendered":"

This no-knead bread recipe from the italian dish blog has become my hands-down go to for making dough on the fly. This recipe was originally written in 2015, but the methodology and direction from the italian dish is timeless. She has since updated the recipe, but i still love to refer to both posts when using this adaptation. See the first recipe here<\/a>, and the second one here<\/a>.<\/p>\n

This is the most versatile \u201cset-it-and-forget-it\u201d bread dough and its perfect for those who are intimidated with baking. Use this bread recipe to whip up everything from bread loaves, rolls, quick baguettes and even pizza dough! I like to add honey to my water\/yeast starter, to give the dough a touch of sweetness and softness. I\u2019ve halved my recipe to yield enough dough for two large pizzas.<\/p>\n

I do recommend a pizza stone for this recipe, as it helps the dough form a \u201ccrunch on the outside, chewy on the inside\u201d crust. If you don\u2019t have one, a pizza tray or sheet pan lined with parchment do well also!<\/p>\n

Notes from the italian dish blog<\/strong>: *this dough is much more easy to work with if you let the dough rise all night, so I highly recommend making your batch of dough the day(s) before you want to use it. The dough actually develops more flavor the longer it sits in the fridge! You can keep the dough in the fridge for 2 weeks.<\/em><\/p>\n

Refer to the original and updated posts for insight on how to use this recipe for making and baking bread loves.<\/p>\n

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Easy Pizza Dough Recipe<\/h2>\n

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