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Quick and Simple No Knead Pizza Crust
NOTE: Makes one 12 inch pizza
Course: Main Course
Cuisine: Western
Author: Shiokman Eddie
  • 170 ml lukewarm water
  • 7 g sugar
  • 5 g instant yeast
  • 270 g bread flour
  • 5 g salt
  • 3 teaspoon dried mixed herbs Oregano, Basil, Thyme and Rosemary - optional
  • 20 g vegetable oil
  • Parmesan cheddar & mozzarella cheese
  • Tomato pasta sauce
  • 1 big onion
  • 1 red chilli
  • 1 green chilli
  • 2 cloves garlic chopped
  • ½ capsicum
  • 6 fresh shiitake mushrooms
  • 8 cherry tomatoes
  • 100 g honey baked ham
  1. Add sugar and yeast to a bowl of lukewarm water. Mix together and set aside for 10 mins until frothy.
  2. In an another bowl, add bread flour, salt and dried mixed herbs. Mix all ingredients thoroughly.
  3. Add vegetable oil to the yeast mixture and mix well.
  4. Add flour mixture to the yeast mixture and mix until everything comes together.
  5. Cover the dough and set aside for at least 10 mins.
  6. Place the dough in between 2 sheets of baking paper and roll flat until about 12 inches wide.
  7. Transfer the rolled dough onto a 12 inch pizza tray.
  8. Gently press the dough to shape in the pizza tray.
  9. Spread tomato pasta sauce evenly on pizza dough.
  10. Add shredded cheese all over the tomato pasta sauce.
  11. Add your favourite toppings.
  12. Add shredded cheese again for the final topping.
  13. Bake in a preheated oven at 180 C until dough turns golden brown.
Recipe Notes

Lightly grease the pizza pan Dough can be made in advance and kept overnight in fridge.