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No-Knead Pizza Dough from Sullivan Street Bakery

This recipe has been printed and reprinted so many times, and we've made it so many times, that we just had to post it here.  It's simple, quick and works every time!


  • 3 cups flour, we use "00", but bread flour would work as well
  • 1/4 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cup water


In a large mixing bowl, stir together the flour, yeast and salt. Add the water and stir until just combined.  The dough is going to be very sticky.

Cover with plastic and let sit for 24 hours in a warm place.

When you're ready to use the dough, flour your work surface and lightly knead the dough for a few seconds, rolling it onto itself. Let it rest for 15 minutes and then divide into 4 balls.  Sprinkle these lightly with flour and cover with a towel. Let rest for 2 hours and then, finally, you're ready to bake.

Stretch the dough into the desired shape and top with your desired toppings.  Bake on a stone in a very hot oven...at least 500 degrees, if you can...until well browned and puffy.


Caputo "00" Flour


This super-soft flour is the choice of pizzaiolo and bakers in Naples, Italy.  It's ground fine from the finest European winter wheat for a soft texture and supple mouthfeel. Traditionalists wouldn't prepare pizza dough from anything else. If you've had the pleasure of eating pizza in Naples, this is the flour from which those crusts are made. It's easy to work with and produces a gorgeous crumb. And pizzerias all over the US insist on the Caputo brand, so don't take our word for it! And click here to check out a great video from Caputo on why their flour is so special!

Molino Caputo has been milling flour for almost 100 years in Naples.  Their flour is considered the gold standard.

2.2 lbs
(13 product reviews)
$5.50 (Currently Sold Out)


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Showing reviews 1-4 of 13 | Next

  1. For Pizza or Pasta

    Posted by Jovanna on 13th Jun 2013

    I always have a stock of this on hand in my freezer. I use it for pasta flour blends and for my pizzas used in blends with other flours and all on its own. It's a good thing.

  2. Absolute Necessity For Pizza

    Posted by sarah s on 13th Jun 2013

    Love this flour. It is key to making good pizza dough that give the right amount of flavor and develops good air and crumb.

  3. The only flour for pizza

    Posted by Unknown on 13th Jun 2013

    This best flour for pizza. Use it all the time and always have perfect pizza!

  4. Love it

    Posted by Unknown on 24th Dec 2012

    Try this flour a while and I just love how easy it is to work with and how tasty my crusts are. Best flour for baking. There are no comparison.

Showing reviews 1-4 of 13 | Next


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