Easy No-Knead Dough for Bread, Baguettes & Pizza

One simple four-ingredient dough, three delicious ways to use it.

This is one of my go-to dough recipes because it is incredibly simple and versatile. With just four ingredients and no kneading, the same basic dough can become a crusty Dutch oven loaf, homemade baguettes or pizza.

I use a Danish dough whisk to mix everything together, let the dough rise, and then decide what I’m making. It’s simple, forgiving and one of those recipes I come back to again and again.

Prep: 10 minutes  |  Rise: 1–3 hours  |  Bake: 15–50 minutes  |  Yield: Varies by use

Ingredients

	600 g	800 g	1000 g	1200 g
All-purpose flour	600 g	800 g	1000 g	1200 g
Salt	9 g	12 g	15 g	18 g
Active dry yeast	7.5 g	10 g	12.5 g	15 g
Water	405 g	540 g	675 g	810 g

Use water that is approximately 100–105°F (38–41°C). I typically use unbleached all-purpose flour, but any all-purpose flour works.

Make the Dough

1. Add the flour, salt and active dry yeast to a large bowl. Add water that is approximately 100–105°F (38–41°C).
2. Mix until everything is combined. I use a Danish dough whisk, which makes it easy to bring the dough together without kneading. The dough does not need to be smooth.
3. Cover the bowl with a tea towel and let the dough rise for 1–3 hours. The longer, the better.
4. Once risen, choose one of the methods below.

Crusty Dutch Oven Bread

1. Preheat the oven to 450°F with the empty Dutch oven and its lid on for 30 minutes. I use my Le Creuset Dutch oven.
2. Shape the risen dough into a round loaf and place it on parchment paper or a silicone bread sling.
3. Using a sharp knife or bread lame, score the top of the loaf with a few cuts.
4. Using the parchment paper or silicone bread sling, carefully lower the dough into the hot Dutch oven.
5. Cover with the lid and bake for 35 minutes.
6. Remove the lid and continue baking for 10–15 minutes, or until the crust is golden brown.
7. Transfer to a wire rack and allow to cool for at least 1 hour before slicing.

Bake time: Approximately 45–50 minutes.

Why Bake It Covered?

Keeping the Dutch oven covered during the first part of baking traps moisture released by the dough, helping the loaf rise and develop a crisp, bakery-style crust.

Homemade Baguettes

Yield: 3 baguettes

I use my Emile Henry Baguette Baker, which makes three baguettes at a time and works wonderfully for this recipe. You can also use a similar baguette pan or a baking sheet if you don’t have a baguette pan.

1. Lightly spray the baguette pan or baking sheet with cooking spray.
2. Divide the risen dough into 3 equal portions.
3. Shape each portion into a baguette, gently stretching it to approximately the length of the channels in the baguette pan. If using a baking sheet, shape each portion into a long baguette and leave some space between them.
4. Cover the shaped baguettes and let them rest about 20 minutes while the oven preheats to 450°F. If using the Emile Henry baker, use its lid.
5. Once the oven is preheated, use a sharp knife or bread lame to make several diagonal scores down the length of each baguette.
6. If using a covered baguette baker: Replace the lid and place the baker in the oven.
7. Bake covered for 20 minutes.
8. Remove the lid and continue baking for 5–10 minutes, until golden brown.

Bake time: Approximately 30–35 minutes.

If using an uncovered baking sheet, baking time may vary. Watch the colour of the crust and use the doneness checks below.

Homemade Pizza

Preheat the oven to 450°F.

800 g dough: My minimum for thin-crust pizzas using regular round pizza pans.

1000 g dough: Great for three regular-size pizzas

1. Grease the pizza pans or baking sheets with vegetable shortening.
2. Divide the dough as needed and shape it directly on the prepared pans, stretching it to your preferred thickness.
3. Add your favourite sauce and toppings.
4. Bake for 15–20 minutes, depending on the thickness of the crust.
5. The pizza is ready when the bottom is golden and crispy and the cheese is bubbly and starting to get some colour.

Family Tip

My Italian mother-in-law taught me to grease pizza pans with vegetable shortening before adding the dough. It gives the pizza a really nice crispy bottom.

How to Know When Your Bread Is Done

Check the temperature. Insert an instant-read thermometer into the thickest part of the bread. It should reach approximately 200–210°F (93–99°C).

Try the tap test. Carefully tap the bottom of the loaf. It should sound hollow rather than dense or dull.

For a large Dutch oven loaf, cool it on a wire rack for at least 1 hour before slicing. Let baguettes cool on a wire rack before slicing or serving.

Tools I Use

• Danish Dough Whisk — for bringing the dough together without kneading.
• Kitchen Scale — for accurately weighing the ingredients and easily changing batch sizes.
• Le Creuset Dutch Oven — what I use for the crusty loaf.
• Emile Henry Baguette Baker — what I use to make three baguettes at a time.
• Parchment Paper or Silicone Bread Sling — makes transferring dough into the hot Dutch oven easier.
• Sharp Knife or Bread Lame — for scoring the loaf and baguettes.