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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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  1. It's True!!

    Posted by Dean on 15th Nov 2012

    I have always been a bit skeptical of five star reviews, but… It's true what you read here! What a huge difference in not only the taste, but the workability of this product. There is NO comparison. Worth every penny.

  2. best flour ever

    Posted by elaine on 1st Aug 2012

    This is the best flour ever. Some people do not think that the quality of the flour matters in baking..but it does. I use this for all baking..
    Pie crests are fabulous.
    if you want raves toss those store bought brands, and use this flour. You will become a believer!

  3. Best Pizza Ever

    Posted by Unknown on 27th Sep 2011

    This flour makes the best dough, easy to work and produces a wonderful crisp, thin pizza. There is just no comparision with other doughs that resemble elastic balls.

  4. Perfect flour for perfect focaccia!

    Posted by Jean on 1st Sep 2011

    This is the flour that makes my focaccia ethereal.

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