No-knead pizza dough

This recipe for no-knead pizza with fennel, Italian sausage and burrata is a bit of a leap of faith, but once you get used to the dough, it’s a great method to have up your sleeve.


¼ tsp active dried yeast
½ tsp golden caster sugar
500g plain flour, plus more for dusting
1 tsp salt
for the tray semolina

1 clove garlic, sliced
olive oil
400g tin tinned cherry tomatoes
6 spicy Italian sausages
½ tsp fennel seeds, toasted and crushed
1 large ball burrata
to finish basil leaves


  1. Mix the yeast with 400ml warm water and the sugar, stir and leave for 5 minutes. Put the flour and salt in a bowl. Gradually mix in the liquid and form a claggy, rough dough (there’s no need to knead). Cover with clingfilm and leave in a coolish spot in the kitchen overnight (but not in the fridge).
  2. To make the pizza sauce, sizzle the garlic in 2 tbsp olive oil then tip in the tomatoes. Simmer for 12-15 minutes until the sauce is thick, then leave to cool.
  3. The next day, tip the dough out on to a floured surface. It will be very sticky and bubbly. Bring together in a rough lump by adding a little extra flour – remembering the less flour you add, the puffier the dough will be. Divide into 2 and drop onto 2 baking trays which have been lightly dusted with semolina. Push and stretch into 2 rough pizza shapes with your floured hands (you won’t be able to roll it).
  4. Skin the sausages then mix the meat with the fennel seeds. Roll into little meatballs (about 20).
  5. Heat the oven to 240C/fan 220C/gas 9. Spread a thin layer of sauce over each pizza – not too much otherwise it’ll be soggy (you can freeze the rest to use another time). Drop the meatballs all over, spaced evenly. Bake in the oven for 10-15 minutes until puffed and golden. To finish, tear over the burrata and scatter with fresh basil leaves and seasoning to serve.

Leave a Comment