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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. Amazing

    Posted by Susan Schiffler on 25th Aug 2011

    I've tried many many flours for pizza dough and the Caputo 00 is hands down type best. I love all the compliments that I receive that it's the "best pizza I've ever had"

  2. Night and Day Diference

    Posted by Ric on 22nd Jan 2011

    Completely agree with above reviewers. The dough is so much easier to work with. When the dough is being spread out, it won't shrink back or contract like others I have tried. You can make the crust as thin as you want it. I use milk instead of water for the liquid. I will not use any other flour for pizza now.

  3. Our favorite flour.

    Posted by Joy on 12th Mar 2010

    My family will not make pizza or focaccia without this flour! Its amazing how a simple ingredient can make ALL the difference!!!

  4. Lightest Focaccia Ever!

    Posted by Momof2 on 11th Mar 2010

    I share the enthusiasm of the previous reviewer. American approximations of this grade of flour just don't cut it. It does make the lightest, most tender pizza dough or focaccia I have ever made.

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