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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. The best pizza dough ever!

    Posted by Paul on 3rd Mar 2010

    Amazing results for pizza dough with great elasticity allowing you to hand toss the dough and end up with a thin crackery crust that holds up to toppings with divinely thick and chewy edges....used the A16 cookbook's recipe and now wouldn't use any other flour!

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