No-knead bread and pizza dough from Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods (page 20) by Tieghan Gerard

Ingredients

all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
instant yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
- King Arthur Baking - United States
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

dan_65pxm6 on March 09, 2026

My copy includes a tablespoon of olive oil. I’ve made it so many times and it’s always great. The crumb depends on the beer and rising times, but it works in two hours and it works overnight. Just don’t count on it being exactly the same tomorrow.
anya_sf on July 31, 2025

Made again for pizza. Recipe says it makes 1 lb dough, i.e. 2 pizzas, but actually made enough for 3, or 2 larger ones. The super sticky dough was difficult to work with - had to use tons of flour for rolling - but I do think a wet dough resulted in a better textured crust.
anya_sf on August 04, 2020

Per the head note, I refrigerated the dough overnight after letting it rise for 2 hours, then baked the next day. The bread had an open crumb, springy, chewy texture, and slightly sour flavor from the beer - almost like mock sourdough. It made great toast.
southerncooker on April 30, 2020

Delicious and fun to make. Son and I had some while it was still warm with butter on it and it was so good. I actually made it a second time and used it for homemade pizza and we loved it. Son said best homemade pizza dough we've tried.
averythingcooks on February 28, 2020

So there are lots of versions of this recipe out there but I chose this one as it is different - it uses beer for the liquid. I did let it rise for longer (maybe closer to 3 1/2 hours compared to her 1-2 hour instructions) and that didn't seem to hurt it. The parchment paper technique worked perfectly in my large oval dutch oven. I did take it out maybe 4 minutes early because it was already a very deep golden brown. I just had a warm chunk with salty butter for breakfast and oh yes - it is good! I would like to compare its taste to the versions without beer - this has a lovely chew and bit of "tang" (maybe wrong word) which I assume is from the beer.