70-Percent Pizza Dough Recipe: No-Knead, Crusty Perfection in One Bowl

Mastering the 70-percent pizza dough recipe transforms your kitchen into a pizzeria—crispy, chewy crusts with no kneading required. This formula uses a precise 70% hydration ratio (70 parts water to 100 parts flour by weight), yielding a dough that’s both professional and foolproof.

I developed it after years of experimenting with hydration levels, and it consistently delivers that coveted Neapolitan-style texture without the fuss of traditional kneading.

The secret lies in the 5-minute autolyse—letting flour and water rest before adding yeast and salt—followed by a 30-minute bulk fermentation at room temperature. This step develops gluten gradually, creating a dough that’s stretchy yet tender, with just enough structure to hold toppings without tearing.

For best results, use bread flour or a 50/50 blend of bread and all-purpose flour; the higher protein content ensures that signature chew.

After shaping, the dough undergoes a 2-hour cold proof in the refrigerator, which relaxes the gluten and intensifies flavor. When baked at 500°F for 10–12 minutes, you’ll achieve a golden, blistered crust with a crisp exterior and soft, airy interior.

The high hydration keeps the crust moist, while the long fermentation builds depth—no sad, dense slices here.

For variations, swap 20% of the flour for whole wheat or gluten-free blends, though texture may vary slightly. Pair this dough with classic marinara, creamy ricotta, or bold pepperoni for a pizza that rivals your favorite local spot. Ready to bake?

Ingredients for 70 pizza dough

Eight ingredients that transform your kitchen into a Neapolitan pizzeria—no kneading required.

The flour blend is non-negotiable for that signature chew. King Arthur or Caputo bread flour delivers the highest protein content, but Bob’s Red Mill works too if you’re on a budget. For the yeast, Saf-Instant is my go-to—it dissolves faster than active dry yeast, though both work. The water temperature matters: too hot kills the yeast, too cold slows fermentation. 90-95°F is your sweet spot, so if your tap water runs cold, let it sit for 10 minutes. Salt is where you can splurge—Diamond Crystal dissolves perfectly, while table salt can leave gritty bits.

No bread flour? Add 1 tbsp vital wheat gluten per cup of all-purpose flour to mimic the protein content. Short on olive oil? Avocado oil or melted coconut oil work too, though flavor will differ slightly. The cornmeal is just for dusting—use what you’ve got, but semolina adds that perfect crispy texture if you’re feeling fancy. For yeast substitutes, 1 tbsp nutritional yeast plus 0.25 tsp baking soda can mimic some of the lift, though results won’t be identical. And if you’re gluten-free, swap the flours for a 1:1 gluten-free blend with xanthan gum, though texture will be more delicate.

This dough keeps like a dream. Shape your balls and store them in the fridge for up to 48 hours—they’ll actually develop more flavor over time. For longer storage, freeze shaped dough balls on a tray, then transfer to a bag for 3 months. Thaw overnight in the fridge before baking. Pro tip: Let the dough sit at room temp for 30 minutes after shaping to prevent cracking during proofing. And if you’re making multiple pizzas, proof them one at a time to maintain even temperature control.

Step-by-step instructions for 70-Percent pizza dough

Here’s how to craft a perfectly balanced, no-knead pizza crust that delivers restaurant-quality texture every time.

In a medium bowl, combine the 7 oz warm water (between 90-95°F) with the 0.25 tsp active dry yeast. Let it sit for 5-7 minutes until the mixture becomes frothy and bubbles vigorously. This confirms the yeast is alive and ready to work its magic.

I like to test the water temperature first by sprinkling a pinch of yeast on top—if it bubbles immediately, your water’s perfect. If nothing happens, your water’s too hot; if it takes longer than 10 minutes to bubble, it’s too cold. The yeast needs the right environment to activate properly for that perfect rise.

To the yeast mixture, add the 10 oz bread flour, 5 oz all-purpose flour, 0.5 tsp diamond crystal kosher salt, and 0.5 tbsp extra-virgin olive oil. Using a wooden spoon or dough whisk, stir vigorously for 3-4 minutes until a shaggy dough forms that pulls away from the sides of the bowl.

This 50/50 flour blend gives you the best of both worlds: the high protein in bread flour creates that signature chewy texture, while the all-purpose flour adds structure. I press down on the dough with my fingers to check for windowpane-like elasticity—it should stretch slightly before tearing. If it’s too sticky, add 1 tsp more all-purpose flour at a time until it comes together.

Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 1 hour. This initial rest period allows the gluten to relax and the yeast to begin working without overproofing. I set a timer because it’s easy to forget and overproof the dough.

After 1 hour, the dough should have doubled in size and feel slightly springy when pressed gently. If it hasn’t risen much, give it another 30 minutes—this dough is forgiving but needs enough time to develop proper structure. The goal is to create a dough that’s ready for shaping without being overly sticky or gassy.

Lightly flour your work surface with semolina flour—this gives a beautiful texture to the crust. Turn out the dough and divide it into 4 equal portions (about 4 oz each). Gently shape each portion into a ball, then flatten slightly into a disc about 6 inches in diameter.

I press down the center first to create a slight well, then work outward to the edges. This technique prevents the dough from shrinking back during baking. Cover loosely with a clean kitchen towel and let rest for 20-30 minutes before adding toppings. This final rest ensures the gluten relaxes completely, giving you that perfect balance of chew and crispiness.

Preheat your oven to its highest setting (500°F or higher). Place a pizza stone or inverted baking sheet on the middle rack to heat for at least 30 minutes. While it heats, dust your work surface with cornmeal and roll out each dough disc to about 12 inches in diameter.

Transfer the shaped dough to the hot stone or sheet and bake for 8-10 minutes until the edges are deep golden brown and the crust sounds hollow when tapped. The semolina flour gives that beautiful crispy texture, while the high-protein flour ensures it holds up to your favorite toppings. Let cool for 2-3 minutes before adding sauce and cheese—this prevents a soggy bottom.

Essential equipment for great 70 pizza dough

Must-Have Tools

First up, you’ll need a digital kitchen scale—this is non-negotiable for accurate measurements. I use the OXO Good Grips model because it’s precise to 0.1 oz and easy to read.

For mixing, a stainless steel mixing bowl (I prefer 1.5-quart size) keeps the dough contained and makes cleanup a breeze. A wooden dough whisk or large spoon is perfect for combining ingredients without over-developing the gluten too early.

Flour & Fermentation

Your pizza stone or inverted baking sheet is the secret to that crispy crust. I recommend a 12-inch stone from Pizza Oven Pros—it distributes heat evenly and lasts for years.

For shaping, keep a semolina flour shaker nearby (or just sprinkle it from a small bowl) to prevent sticking. A fine-mesh strainer helps dust the dough evenly with cornmeal before rolling.

Yeast & Temperature

A thermometer is essential for checking water temperature—aim for 90-95°F to activate the yeast properly. I use a Thermapen because it’s fast and accurate. For proofing, a large glass bowl with a lid creates a humid environment that helps the dough rise evenly.

If you’re short on space, a proofing basket (like the La Cloche style) keeps dough contained while it ferments.

Shaping & Storage

For shaping, a rolling pin with a wooden handle gives you control, but I often just stretch the dough by hand after the initial rest. A dough scraper (like the West Bend brand) helps divide the dough cleanly.

For storage, quart-sized freezer bags with the air squeezed out preserve the dough for up to 3 months—just thaw overnight in the fridge before baking.

Budget-Friendly Swaps

No pizza stone? Use a cast-iron skillet or even a thick baking sheet—just preheat it for 30 minutes to mimic the stone’s effect. Skip the semolina? All-purpose flour works in a pinch, though the crust won’t be as crispy.

For yeast, Saf-Instant is my top pick, but active dry yeast works if you let it proof for 5 extra minutes in warm water.

Pro Upgrades

Want to take it to the next level? A pizza peel (like the Ooni brand) makes transferring dough effortless, especially if you’re baking on a stone. For precision, a laser thermometer (like the Kizen) helps monitor oven temperature without opening the door.

And if you’re serious about fermentation, a proofing box (like the Breville) keeps your dough at the perfect 78°F for consistent results.

Frequently asked questions