by: Max M Rasmussen

Pizza #4 - Slowly fermented pizza dough - Wet - No Knead

Wet pizza dough - Max M Rasmussen
The best pizza base with the large air holes in the crust and lots of flavor is undoubtedly the wet long-risen dough. It is also easy to make. Do not knead anything. But you need to start your day in advance if you need to reach it.


makes 3-4 pizzas, depending on how thick you prefer them. I make 4

  • 625 g (22 oz) flour
  • 4½ dl (2 cups) water
  • ½ dl (1/4 cup) oil
  • 2 tsp salt
  • fresh yeast the size of a pea (1/4 tsp dry or instant yest)


Pizza day - the night before

Dissolve the yeast in the water, so that there are no lumps of yeast left.

Put in the rest of the ingredients and mix them together quickly until there is no dry flour or lumps.

Leave the dough to rise overnight. 8-12 hours.

Pizza day - in the morning

Fold the dough lightly in the bowl and place in the refrigerator. You can use a spatula to fold with, then there are no dirty fingers.

Pizza day - 2 hours before eating

This is typically when you come home from work.

Put the dough onto a table well covered in flour. Divide into four equal parts.

Fold the 4 parts into balls, as well as it is possible with a wet dough.

Cover with oiled plastic film, or a flour covered tea towel.

Let it rise for two hours. Make sure they are so far apart that they do not stick together. I usually put them on a piece of paper immediately. But it depends on how you intend to bake them.

If you don't shape them directly on the pizza peel, just make sure there is plenty of flour so that you can lift them from the table without it sticking.


Once you have put on the topping you should immediately place the pizza in the oven so the bottom does not get soaked by liquid from the filling.

The oven should be as warm as it can possibly get. With these guidelines for baking times:

  • 600°C (1100°F) brick oven: 2 minutes
  • 300°C (570°F) and metal pizza stone: 3-5 minutes
  • 250°C (480°F) and baking pan: 12-15 minutes

The pizza must be baked until the crust is golden and there are small dark / black peaks on the filling.


The attentive reader will have noticed that it is almost the same dough as the "world's best bread". There's no need to alter a recipe that works :-)

The timing and method are changed a little in the above recipe because it must match the daily life of work and school, and when to eat the pizza.

There is also a little bit of added oil so the dough browns slightly faster in the oven.

A well baked slice - Max M Rasmussen
by: Anonymous

Fantastic result using this guide. Thank you, I've been searching for a long time for a dough like this! Video was very helpful too. 

by: Anonymous

Truly the best

Thank you for this site! Love the videos! I am not much of a cook, but this recipe makes me look really good. If you could do your take on ciabatta bread, I would greatly appreciate it. Vlad from Canada
by: Anonymous

Ok I am not a chef, but I have made ciabatta and has it in Italy. Really just think of it as extra thick pizza with lots fewer toppings,  and lots of great olive oil. The put simple things on it sliced tomatoes,  garlic, a little fresh mozzarella,  or a few shavings of parmesan,  and fresh basil (or dried) this dough should work  great...


by: Anonymous


May I freeze the dough?
by: Anonymous

I have frozen it no problem.  It baked up fine. It is SO EASY to make you really dont need to freeze it, just make it fresh.  That's my 2 cents worth...  However I have frozen it and it was really just as good, I had to wait  for it to thaw out, I let it rise a little, rolled it out and baked it. This is simply THE BEST pizza sought recipe ANYWHERE!!

I froze it

by: Anonymous

How long can the dough sit in the Fridge.  I like a 3 day cold rise.  Is this possible??