One Hour No-Knead Homemade Pizza

One Hour No-Knead Homemade Pizza

This tasty no-knead homemade pizza and no-cook sauce recipe can be made in one hour from start to finish! There will be extra sauce, which will keep in the fridge for one week to make a second batch of pizza! This recipe makes two 12-inch pizzas. Recipe Credit: America's Test Kitchen.
Servings: 8 yield(s)
Prep Time: 45 mins
Cook Time: 12 mins
Total Time: 57 mins
Ingredients
    For the Dough
  • 1 1/3 cups bread flour (if you don't have bread flour, all-purpose can be substituted.)
  • 1/2 cup semolina flour
  • 2 tsp yeast
  • 2 tsp sugar
  • 1/2 cup + 2 tbsp lukewarm water
  • 1/4 cup lager beer
  • 2 tsp white or cider vinegar
  • 1 1/2 tsp olive oil
  • 1 tsp salt
    • For the Sauce
  • 1 28 oz can whole or diced tomatoes, drained
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp pepper
    • For assembly
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups grated whole milk mozzerella
  • other toppings as desired (don't overload the pizza, as it is a thin crust pizza and cannot support too many toppings.)
  • 4 12-inch square pieces of parchment paper
  • pizza stone
Instructions
  1. Preheat oven to 550 F with a pizza stone set on the top rack.
  2. In a small bowl or measuring cup, whisk together water, sugar and yeast. Let stand 5 minutes to activate the yeast, then whisk in beer, vinegar and olive oil.
  3. In the bowl of a food processor combine flours.
  4. With food processor running, slowly pour in yeast mixture until combine, about 20 seconds. Let sit for 10 minutes.
  5. Pour salt over dough and process for 60 seconds.
  6. Turn dough out onto counter and divide in two (a wet bench scraper helps to do this).
  7. Spray a 12-inch circle of cooking spray on one square of parchment paper and place one piece of dough in the centre. Spray the top of the dough lightly with cooking spray. Using your fingers and a rolling pin, gently push and stretch to a 11 1/2 inch circle. Cover with second square of parchment paper. Repeat with second piece of dough. Let rounds rest in the parchment paper for 30-40 minutes until dough starts to puff slightly and look bubbly.
  8. Meanwhile, make your sauce. Combine sauce ingredients in a blender and blend to combine.
  9. Turn oven to broil. Working with one pizza at a time, move pizza to a round pizza pan. Spread with 1/2 cup sauce over pizza, leaving a 1/2 inch border. then sprinkle 1/2 cup Parmesan, 3/4 cup mozzarella and finally top with desired toppings. Trim parchment paper so that no extra paper is sticking out from pizza.
  10. Turn oven back to bake at 500F and slide pizza on parchment onto the pizza stone. Bake for 5-6 minutes until crust starts to brown and cheese bubbles. Remove from oven and drizzle with one tsp of olive oil and sprinkle with fresh chopped basil, if desired. Repeat with remaining pizza.