If you’re looking for an easy to make, no knead, foolproof, super quick pizza dough recipe, you’re in the right place! This no knead sheet pan pizza dough is the answer to all your prayers. With instant yeast, the rising time is cut in half. Plus, you don’t have to knead the dough by hand, which means no dirty kitchen, making cleanup incredibly easy. Just mix the dough in your stand mixer, dump it right onto a sheet pan, spread it out to the edges, and within minutes your dough will magically turn into a delicious pizza, just like this beautiful mushroom, sausage, and arugula pizza!
What makes this no knead sheet pan pizza dough so good?!
Not only is this super yummy because, like, pizza, duh. But it’s truly the easiest recipe that actually stays in line with the integrity of pan pizza dough. Though you don’t have to knead this dough by hand, it comes together nicely to form its inherent stretchy, doughy, yeasty consistency without falling flat like a piece of cardboard. It puffs up beautifully allowing the outside to get a crispy golden brown while the inside stays fluffy and light. And, it has a wonderful taste from the hoppy beer, sweet honey, and flavorful yeast.
This recipe comes full circle from simple ingredients to hot cheesy gooey pizza in a matter of minutes. No need to clean your counters from a floury mess since you can just use your stand mixer with a dough hook to do all the dirty work for you. In addition, if you cover your sheet pan, you’ll just have to quickly wipe it clean when you’re all done, which makes cleanup a breeze!
Ingredients
- Light Beer (Or Water)
- Warm Water
- Instant Yeast
- Honey
- Salt
- Olive Oil
- All-Purpose Flour
- Corn Meal, for Coating the Bottom of the Pan
A few notes about the ingredients:
- If you don’t have light beer on hand, you can use water instead, but you might not get as much flavor out of the dough. If you’re not a beer drinker, many grocery stores sell individual cans. However, if you can only find a 6-pack, check out these other beer-infused recipes to use up the rest: Beer Braised Chicken, Beer and Berry Cobbler Bars, Spicy Beef and Beer Chili
- Make sure the warm water isn’t too hot. If it’s too hot to touch, it’ll kill the yeast and the dough won’t rise. Stick your finger in the water and make sure you can leave it in for longer than a few seconds. If not, it’s too hot to add to your yeast.
- If you only have active dry yeast on hand, instead of instant, swap them out 1:1 but double the rising time.
- For a vegan pizza dough, swap out the honey for sugar or your favorite plant-based sweetener.
How do you make no knead sheet pan pizza dough at home?
Preheat your oven to 425 degrees.
In the bowl of your stand mixer, combine yeast, beer, and warm water. Stir to dissolve. Let it sit for a minute or two to allow the yeast to activate and turn the liquid a little frothy. Add in the honey, salt, and olive oil. Mix to combine.
Set up your stand mixer with a dough hook attachment. Place the bowl underneath, and add 1 cup of flour. Turn your stand mixer on slowly and mix until the dough thickens a little bit. In increments, slowly add the rest of the flour.
When all the flour is added, continue to mix the dough at medium speed for 5-10 minutes until it forms a ball and no longer sticks to the sides of the bowl. You’ll know it’s at the perfect consistency when you can poke it with your finger and very little dough sticks to your finger.
If you don’t want to use a stand mixer for this recipe, you can still knead this dough by hand. Just flour your counter well and knead until the dough is no longer sticky.
Drizzle additional olive oil into a clean bowl. Add the dough to the bowl and turn it around to coat it in the oil. Cover the bowl with a warm, damp paper towel, and let the dough rise for 20 minutes. It should double in size.
Prepare your baking pan (mine was 12 x 17 inches). Cover the pan with a sheet of parchment paper and sprinkle some corn meal over the paper. When the dough is done rising, dump it into the middle of the pan.
Stretch the dough with your hands and continue to press it down until it covers from edge to edge. Be careful not to rip holes in the dough and try to keep it the same thickness all the way around the baking pan. So simple — no flouring, no rolling, and no kneading necessary!
Parbake the dough for about 7 minutes until it’s pale and puffy. Optional: use a spoon to tamp down the middle, leaving a raised crust around the outside.
Top the dough with your favorite sauce and toppings and finish baking at 425 degrees for 10-15 minutes until your cheese melts and the crust turns beautifully golden brown. This super simple pizza crust is the perfect base for this cheesy and delicious mushroom, sausage, and arugula pan pizza.
What is the best flour for pizza dough?
All purpose flour is commonly used in pizza dough, lending this pizza a great crispy exterior and fluffy interior. However, if you prefer a gluten free pizza dough, swap the all purpose flour for a gluten free flour.
Do I need to preheat my pizza pan?
For this recipe, you do not need to preheat your pizza pan. Just preheat your oven to 425 degrees, stretch your dough to cover the entire pan, pop it in the oven to parbake it, take it out and cover it with your favorite toppings, and voila! you’ll have a deliciously golden brown crust in minutes!
Do I need to oil my pizza pan?
I do not oil my pizza pan. I find that is an unnecessary and calorie-dense step. Instead, I lay a piece of parchment down on the bottom of my pan, sprinkle some corn meal over the parchment, and place my dough on top of the corn meal. The finished pizza easily slides right off the parchment and gets great authentic flavor from the corn meal.
What makes this no knead sheet pan pizza dough healthy?
Many pan pizza doughs are made in heavily greased pans, adding unnecessary calories. Instead, this dough is pressed into a pan coated in parchment paper and corn meal, so it doesn’t stick to the pan, making it much easier and healthier. In addition, you make this dough from scratch, so it includes less preservatives with fresher ingredients. Make this mushroom, sausage, and arugula pizza recipe to top it with lots of veggies and meats to create a healthy and filling meal.
One more tip
- This is a great make-ahead dough. You can prepare the pizza dough ahead of time and freeze it raw. Just be sure to cover it well in plastic wrap. Or, you can also parbake it and freeze it for later use.
Looking for more healthy recipes? Try these:
Share your cooking with me! If you make this recipe, I’d love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
No Knead Sheet Pan Pizza Dough
Equipment
- stand mixer with dough hook attachment
- sheet pan
Ingredients
- 12 ounces light beer or water (1 can)
- ¾ cup warm water
- 1 package instant yeast (2 ¼ tsp)
- 1 tbsp honey
- 1 tsp salt
- 1 tbsp olive oil
- 3 cups all purpose flour
- a sprinkle of corn meal for coating the bottom of the pan
Instructions
- Preheat your oven to 425°F
- In the bowl of your stand mixer, combine yeast, beer, and warm water. Stir to dissolve. Let it sit for a minute or two to allow the yeast to activate and turn the liquid a little frothy.
- Add in the honey, salt, and olive oil. Mix to combine.
- Set up your stand mixer with a dough hook attachment. Place the bowl underneath, and add 1 cup of flour. Turn your stand mixer on slowly and mix until the dough thickens a little bit. In increments, slowly add the rest of the flour.
- When all the flour is added, continue to mix the dough at medium speed for 5-10 minutes until it forms a ball and no longer sticks to the sides of the bowl. You’ll know it’s at the perfect consistency when you can poke it with your finger and very little dough sticks to your finger.
- Drizzle additional olive oil into a clean bowl. Add the dough to the bowl and turn it around to coat it in the oil. Cover the bowl with a warm, damp paper towel, and let the dough rise for 20 minutes. It should double in size.
- Prepare your baking pan (mine was 12 x17 inches). Cover the pan with a sheet of parchment paper and sprinkle some corn meal over the paper. When the dough is done rising, dump it into the middle of the pan.
- Stretch the dough with your hands and continue to press it down until it covers from edge to edge. Be careful not to rip holes in the dough and try to keep it the same thickness all the way around the baking pan.
- Parbake the dough for about 7 minutes until it’s pale and puffy. Optional: use a spoon to tamp down the middle, leaving a raised crust around the outside.
- Top the dough with your favorite sauce and toppings and finish baking at 425°F for 10-15 minutes until your cheese melts and the crust turns beautifully golden brown. This super simple pizza crust is the perfect base for this cheesy and delicious mushroom, sausage, and arugula pan pizza.
Notes
- If you don’t want to use a stand mixer for this recipe, you can still knead this dough by hand. Just flour your counter well and knead until the dough is no longer sticky.
- If you don’t have light beer on hand, you can use water instead, but you might not get as much flavor out of the dough. If you’re not a beer drinker, many grocery stores sell individual cans. However, if you can only find a 6-pack, check out these other beer-infused recipes to use up the rest: Beer Braised Chicken, Beer and Berry Cobbler Bars, Spicy Beef and Beer Chili
- Make sure the warm water isn’t too hot. If it’s too hot to touch, it’ll kill the yeast and the dough won’t rise. Stick your finger in the water and make sure you can leave it in for longer than a few seconds. If not, it’s too hot to add to your yeast.
- If you only have active dry yeast on hand, instead of instant, swap them out 1:1 but double the rising time.
- For a vegan pizza dough, swap out the honey for sugar or your favorite plant-based sweetener.
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