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Inspired by videopizzano knead

No-Knead Liquid Dough Pizza

A soft, airy pizza crust made from a simple liquid dough that requires no kneading or rolling. Instead of tomato sauce, it's topped with vibrant basil pesto, sweet cherry tomatoes, and melty mozzarella. The dough comes together in minutes and bakes into a crisp-bottomed, fluffy-crumbed pizza that's perfect for a quick dinner.

Inspired by Alta Cooking Recipes
May 8, 2026
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A soft, airy pizza crust made from a simple liquid dough that requires no kneading or rolling. Instead of tomato sauce, it's topped with vibrant basil pesto, sweet cherry tomatoes, and melty mozzarella. The dough comes together in minutes and bakes into a crisp-bottomed, fluffy-crumbed pizza that's perfect for a quick dinner.

10 min
Prep time
22 min
Cook time
1 hr 2 min
Total time
1 x 28×28 cm pizza
Yield

Ingredients

12 ingredients

Adjust servings

Servings: 42 to 8

Ingredients and nutrition update together

Per serving620 kcal
Fat
32g
Carbs
58g
Protein
24g

Whole recipe (4 servings): 2480 kcal

  • 1 1/4 tsp (4 g) instant yeast
  • 3/4 tsp (3 g) granulated sugar
  • 3/4 cup + 1 tbsp (200 ml) warm water (about 110°F)
  • 1 tbsp (15 ml) olive oil, plus extra for greasing and drizzling
  • 2 cups (250 g) all-purpose flour
  • 1/2 tsp (3 g) fine salt
  • 1/2 cup (120 g) basil pesto
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1 tsp dried oregano
  • Fresh basil leaves, for garnish (optional)

Method

8 steps
  1. In a large bowl, whisk together the yeast, sugar, and warm water. Let stand for 5 minutes until foamy.
  2. Add the olive oil, flour, and salt. Stir with a wooden spoon until a sticky, wet dough forms. Cover the bowl with a clean kitchen towel and let rise in a warm place for 30 minutes.
  3. Meanwhile, preheat the oven to 480°F (250°C) with a rack in the middle. Grease a 11x11-inch (28x28 cm) baking pan with olive oil.
  4. Pour the risen dough into the prepared pan. Using oiled hands or a spatula, gently spread the dough to the edges. It will be sticky; do not knead.
  5. Bake the crust on the middle rack for 12 minutes, until it is set and just beginning to turn golden. Remove from the oven and set aside. Leave the oven on.
  6. Spread the pesto evenly over the partially baked crust, leaving a 1/2-inch border. Scatter the cherry tomatoes and mozzarella over the pesto. Sprinkle with Parmesan and oregano. Drizzle lightly with olive oil.
  7. Return the pizza to the oven and bake for 8–10 minutes, until the cheese is melted and bubbly and the crust is golden brown.
  8. Remove from the oven and let cool for 2 minutes. Garnish with fresh basil if desired, then slice and serve.

Recipe notes

Helpful tips

  • For a crisper bottom, preheat the baking pan in the oven before pouring in the dough.
  • Swap pesto for sun-dried tomato pesto or olive tapenade for a different flavor.
  • Add a pinch of red pepper flakes for heat.

Equipment

  • Large mixing bowl
  • Whisk
  • Wooden spoon
  • 11x11-inch (28x28 cm) baking pan
  • Measuring cups and spoons
  • Kitchen towel

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until warm and crisp.

Additional tips

  • The dough is very sticky; use oiled hands or a spatula to handle it. Ensure the oven is fully preheated for the best crust. Do not let the dough rise longer than 30 minutes or it may become too bubbly and difficult to spread.

Estimated nutrition

Per serving: 620 calories

Fat: 32 g · Carbs: 58 g · Protein: 24 g