100% NO-KNEAD Sourdough Pizza (Home Oven, Sheet Pan Method)

Here's a completely no-knead sourdough pizza recipe that you can make using nothing but a sheet pan and your home oven.
Get the written recipe here:
grantbakes.com/no-knead-sourd...
For my sourdough focaccia recipe, and my sourdough Detroit-style pizza recipe, check out my ebook, No-Nonsense Sourdough:
grantbakes.com/ebook
#noknead #sourdoughpizza #sourdough

[@suzannemoyers6620]

I've made this pizza dough every weekend for a couple of months. The recipe is awesome! in place of covering the pizza dough with plastic wrap, I use wax paper - easier to oil and fits the top of the dough perfectly.

[@user-gt8od4hg1p]

Made this for the first time. It’s wonderful! Could it be made ahead and frozen? Wondering the best way to make some ahead of time. Thank you.

[@cindymccutcheon231]

Made this a few days ago - excellent. Thank you

[@williamjuicebutter6648]

Amazing recipe and channel. Thank you

[@christinearceneaux6558]

Love this recipe! Because it is a great recipe I purchased your ebook. Great looking recipes that I’m excited to try soon.

[@Rye_d_baker]

Simplicity is always the best. Thank

[@br4653]

I made this last night & it was excellent! This has been the easiest sourdough pizza recipe I’ve tried! Thank you! Just purchased your ebook!

[@Kayenne54]

Lovely! Great method and amazing results!

[@Breezan65]

One for the recipe books. Thank you for sharing.

[@susanabdallah8020]

Thanks, Grant. Looks amazing. Bless u

[@iwabrown9003]

Made this tonight - what an amazing pizza base. Thanks Grant!

[@ariainman6691]

Grant thank you for sharing. I make your Easy Twisted Loaf...fantastic. My daughter loves it and It is her faviorite. Your recipes are great.

[@gadrumusafir1966]

Simplest sourdough pizza recipe video I have ever seen :) simple and delicious!!!

[@georgiagal4678]

Making this right now, can’t wait to see how it turns out!

[@GrantBakes]

Enjoy!

[@snowbird6855]

I make my own tomato sauce in large volume, enough for the year, and jar it. This van be used for pizza! Looking forward to trying this recipe!

[@brittanyn9494]

I have made this recipe so many times and love it. Only thing I change is divide the dough into two slightly smaller pans for a thinner crust.

[@patmansz9089]

Please I would like to know how you freeze the pizza dough

[@27kjh]

You’ve made doing sourdough so much earlier and uncomplicated for me. I’ve made 4 loafs using your technique and recipe and they all come out perfect. Thank you.

[@alicjaadamczyk1748]

Just wanted to thank you for your teachings. Thanks to you I baked succesfully my already two breads and I devoured them. Better then bought at Whole Foods ! So thank you again and best of luck with your creativity. Ps. You have really nice calming voice too . 👏🏻

[@justdewitt3758]

..I was actually thinking about this after making sourdough bread well, I'm doing it!

[@ihus9950]

Thanks looks good, 👍🏻

[@justcookwithsha]

Hi my dear friend..wow look good and delicious 😋 yummy ❤😊

[@duosiris34]

great videos

[@VictorYepello]

Grant thank you. Question on this recipe and the no knead sourdough recipe. When you proof on the counter overnight what is the temp of your kitchen. I live in the desert so overnight we're at about 80 degrees. I do have a means to proof in the microwave with a small ice pack. Thanks for the videos and I love the book too!

[@michaelgranlund2506]

Grant, this recipe mixed with your garlic confit sourdough recipe was mind blowing. Definitely subscribing and hoping to learn much more from you. Keep up the great work!

[@GrantBakes]

Did you make a confit garlic pizza? That sounds wonderful.

[@michaelgranlund2506]

@@GrantBakes yessir, with just basil, cooked sauce and cheese and it was phenomenal. Definitely my new go-to pan pizza

[@jeffedmondson-cs8yb]

Best sour doe video I have seen yet good job

[@batoola8277]

Fantastic! Can i leave it in the fridge overnight?

[@user-pk7lh9iy6j]

Grant, I have made your pizza twice and it is AWESOME! I won’t even buy pizza near me anymore because it all stinks! PLEASE help! I really want to make a few at a time to freeze dough for a quick dinner or lunch plan. What’s the best way? And I also want to turn one into two smaller pizzas. If I cut dough in half do I roll into balls ? Afraid I’ll deflate them. Thanks

[@TheCraftsgalore]

I just wanted to say thank you. I made this and it came out amazing 😎😎😎😎

[@GrantBakes]

So glad!

[@JasonSmith-xv9uu]

I don’t have a scale to measure! How do I convert?? Would love to try!

[@petestern3639]

I just made your sourdough good loaf. It’s still a bit gummy. Do you think I didn’t bake long enough?

[@janellepatch9072]

Does this work with gluten free flour and starter?

[@adaclemons5305]

I love that you used scissors to cut the pizza!

[@alicjaadamczyk1748]

Thanks!

[@GrantBakes]

Thank you!

[@paintlover26]

I’ve made this recipe before and it’s great! I’m curious if you have a way to freeze the pizza dough so I can have frozen pizzas ready to bake!

[@beckystoltzfoos2959]

I’m wondering that too as I scroll through trying to find out how to freeze it

[@paintlover26]

@@beckystoltzfoos2959 okay I tried the letting it proof and freeze it flat method. It worked sort of it was dense when unbaked it. Next I’ll try to slightly bake it and then freeze it. From what I’ve read it makes the best pizzas without having to proof and then bake.

[@user-pk7lh9iy6j]

Me too! I tried it once, it was a fail! Not sure what went wrong. I did let it have its first rise

[@sandyhoff3390]

What is the brick on your lower rack in your oven, please!

[@JayAndEleinne]

Keeps the bottom of whatever is being baked from overcooking/burning. I use a pan similar to the one he's using in this video or some foil wrap. My first loaf ever was a little black on the bottom, found this fix and used it ever since with great success.

[@sj4177]

Well your cinnamon rolls were out of this world, so I'm gonna take the chance that your pizza will be also 😊 I've tried about six or seven sourdough pizza recipes, and I just can't get it right! Next week's pizza - this one right here!

[@GrantBakes]

Thanks for giving them both a try!

[@dee0803]

Im always a fan of grants recipes but idk what i did wrong this time. It came out so dough-y

[@zebrastuhl4515]

Could you try or make a recipe for chocolate buns? :O

[@Yibambe.]

I made this pizza today (started yesterday) and it was wonderful. For some reason, the bottom of the pie stuck to the sheet pan, even though I oiled it. Would using parchment paper next time interfere with the crisping of the crust?

[@GrantBakes]

Parchment paper will work fine. It will maybe be slightly less crisp, but I think it's worth it to avoid sticking.

[@Yibambe.]

@@GrantBakes Thanks so much!

[@Yibambe.]

@@GrantBakes So I made another pizza and used the parchment paper. The pizza came out just as crispy. My family loved it and it didn't stick to the pan. Thanks so much for this go-to recipe!

[@A-G5518]

​@@Yibambe. Did you put oil on top of the parchment to achieve the crispness, or just dough straight onto parchment? Thanks in advance!

[@williamjuicebutter6648]

Grant please help! I followed this exactly and my mozz starts to burn before the bottom starts to get brown and crispy. What am i doing wrong? Thank you!!

[@tracykirkland2032]

Not Grant , but I pre bss as ke my dough about 10 min before adding toppings because of that . Works for me

[@williamjuicebutter6648]

@@tracykirkland2032 thank you Tracy! Do you prebake with sauce on top or just the dough? I actually started doing this as well and the results are much better. Not sure how Grant achieved a crispy bottom without a 10 - 15 min prebake but for me its a must-do step now. Thx

[@negativeprofit]

All is going well but my wife is sick tonight and I want to hold this till tomorrow. I currently holding it in the fridge as in your recipe, should I leave it in the fridge overnight?

[@GrantBakes]

That should be fine. Best of luck!

[@negativeprofit]

@@GrantBakes Grant it was awesome.. Thanks for the help, we’ll be making again.

[@negativeprofit]

@@GrantBakes have you ever Blind baked the dough first?

[@user-mx5wi3pl8l]

What if I want to bake this for dinner and not lunch. Can it sit in the fridge till then?

[@GrantBakes]

Yes!

[@br4653]

I had in the fridge from around 10:30am to 6pm & it was delicious!

[@briannaeavesGFX]

I accidentally overnighted the dough in the fridge! Is this salvageable? 😬

[@GrantBakes]

I hope this worked out for you. It definitely should be salvageable. Pizza dough like this can be very forgiving.

[@briannaeavesGFX]

@@GrantBakes turned out delish! Thx 😎

[@chefhugo2010]

To double the recipe I read that you double the starter, what about all the other ingredients?

[@mike07067]

Yes, because like breads which I also make, the recipes work on % of the flour. Flour and water are important for hydration, but the starter can vary in amount. For example, some use 100g starter/500g flour. I use 50-60g/500g flour. It depends on room and water temp, condition of starter, time, etc. if in a warm climate, don’t double the starter.

[@artgamesforfun]

What is the timeline for making a pizza dinner? if you make the dough the night before, this is a lunch-time pizza.

[@GrantBakes]

You can store the dough on the sheet pan in the fridge until dinner time when you’re ready to bake it 👍🏻

[@artgamesforfun]

@@GrantBakes thank you so much! love your channel.

[@vladant5232]

like

[@annchee1329]

I am surprised this recipe dues not ask for a sourdough starter?

[@GrantBakes]

It does call for 50 grams of sourdough starter 👍🏻

[@thauaneszimanski5734]

Not enough pepperoni!

[@TheUnknownSophy]

Yeah I'm out of the loop. Please give me the tbl and the cup measurements. Thank you very much :)

[@GrantBakes]

I don’t have them unfortunately 🤔

[@actuallywhatimeant2583]

Using a scale for grams measurement really works best. I took awhile to get myself a scale, but it has made such a difference in my baking. Cups and tablespoons can’t get the same quality

[@Titanette]

I bought your Ebook Can email you if I have questions?

[@GrantBakes]

Yes! [e-mail] I hope you enjoy the ebook.