I’ve been making this liquid pizza dough recipe for years, and it’s always a hit with my family. It’s so easy to make and can be used for so many different types of pizzas. My kids love helping me mix the dough and adding their favorite toppings.
I love that it’s a healthier alternative to traditional pizza dough, with fewer calories and less fat. The best part is that it’s ready in just a few minutes, making it perfect for busy weeknights or special occasions. We’ve made everything from classic margherita pizzas to more adventurous toppings like fig jam and prosciutto.
This recipe is a staple in our household, and I’m sure it will become one in yours too. I’ve been making this liquid pizza dough recipe for years, and it’s always a hit with my family. It’s so easy to make and can be used for so many different types of pizzas.
My kids love helping me mix the dough and adding their favorite toppings. I love that it’s a healthier alternative to traditional pizza dough, with fewer calories and less fat. The best part is that it’s ready in just a few minutes, making it perfect for busy weeknights or special occasions.
We’ve made everything from classic margherita pizzas to more adventurous toppings like fig jam and prosciutto. This recipe is a staple in our household, and I’m sure it will become one in yours too.
Liquid Pizza Dough
4.9 from 845 votes
A wet, high-hydration pizza dough that creates a light, airy crust with a crispy exterior. This no-knead recipe relies on time and moisture to develop gluten, resulting in a chewy, artisan-style base.
Your favorite toppings (e.g., pepperoni, mushrooms, olives)
👨🍳Directions
1In a large mixing bowl, combine the bread flour, salt, and active dry yeast.
2Stir the dry ingredients with a wooden spoon until evenly distributed.
3Pour the lukewarm water (around 110°F) into the bowl and mix with the wooden spoon until a sticky, shaggy dough forms.
4The dough will be very wet and loose, not firm like traditional dough.
5Cover the bowl tightly with plastic wrap and let it rest at room temperature for 18 to 24 hours.
6The dough should become bubbly, doubled in size, and have a spongy texture when ready.
7After the long rest, preheat your oven to 475°F with a baking sheet or pizza stone inside for at least 30 minutes.
8The hot surface ensures a crispy bottom crust.
9Generously flour your hands and a work surface.
10Gently scrape the sticky dough onto the floured surface and fold it over itself a few times to shape it into a round, being careful not to deflate the air bubbles.
11Transfer the dough to a piece of parchment paper and gently stretch or press it into a 12-inch circle, leaving a slightly thicker edge for the crust.
12The dough will be soft and elastic.
13Spread the pizza sauce evenly over the dough, leaving a 1-inch border.
14Sprinkle the shredded mozzarella and your chosen toppings over the sauce.
15Slide the parchment with the pizza onto the preheated baking sheet or stone.
16Bake for 12 to 15 minutes, until the crust is golden brown and the cheese is bubbling and slightly browned in spots.
17Remove the pizza from the oven and let it cool on a wire rack for 5 minutes before slicing.
18The crust should be crisp on the bottom and airy inside.
Tips: For best results, use bread flour with at least 12% protein. The dough will be very sticky, so keep your hands and work surface well-floured. You can refrigerate the dough after the first rise for up to 2 days for a tangier flavor.
Watch Video Of How Liquid Pizza Dough Works
This liquid pizza dough recipe is always a good idea for any occasion because it is quick, easy, and forgiving. I make it for family gatherings, sleepovers, or just a regular Tuesday dinner when I want something fun without a lot of work.
To store leftovers, let the pizza cool completely, then wrap it in foil or plastic wrap and keep it in the fridge for up to three days. To reheat, I put slices in a toaster oven or a hot skillet for a few minutes to bring back the crispness.
You can also reheat it in the microwave, but the crust will be softer. For serving, I like to cut it into squares and serve with a side salad or some roasted vegetables.
It works well for parties because you can make several pans with different toppings and everyone can grab a piece. This recipe has become a staple in my home, and I hope it becomes one in yours too.
❓ Frequently Asked Questions About Liquid Pizza Dough
1.
Q: What is liquid pizza dough? A: Liquid pizza dough is a type of pizza dough that is made without yeast, using instead a mixture of flour, water, and olive oil to create a smooth, pliable dough. It’s perfect for making individual pizzas or for using as a base for other toppings.
2.
Q: Can I use this dough for gluten-free pizzas? A: Yes, you can use this dough for gluten-free pizzas by substituting the all-purpose flour with gluten-free flour. Just be sure to adjust the ratio of flour to water accordingly.
3.
Q: How long does this dough take to rise? A: This dough does not require rising time as traditional yeast-based pizza dough does. You can use it immediately after mixing or let it sit at room temperature for up to an hour before using.
4.
Q: Can I store this dough in the fridge or freezer? A: Yes, you can store this dough in the fridge or freezer for later use. Simply wrap it tightly in plastic wrap or aluminum foil and refrigerate or freeze as needed.
5.
Q: What are some good topping combinations for this pizza? A: Some great topping combinations include classic margherita-style with fresh tomatoes and mozzarella cheese, meat-lovers with pepperoni sausage and mushrooms, or more adventurous options like fig jam and prosciutto.
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