Bread and Pizza Made Easy with Anita’s
No-Knead Recipe

Looking for a simple recipe that makes both bread and pizza? Anita’s no-knead dough is the answer! This easy recipe turns out delicious, chewy pizza crust and fluffy bread using just pantry staples—and no kneading required.

Follow along as I share my tips, flubs, and fixes from baking it myself.

Pinterest pizza crust on paddle

Get Anita’s Super Easy Bread and Pizza Dough Recipe

Anita kindly shared her bread recipe right here!

How My Bread and Pizza Attempt Turned Out

Anita did ask me later how the pizza making went, and I told her to have a look at the page you're reading now. She kindly pointed out that I had not followed her directions properly—see below!

You see, I was having problems getting the pizza pie off the spatula!

Why Your Pizza Sticks—and the Fix That Works

The trick to getting the pizza off the spatula is this: Anita uses non-stick parchment paper!!! I DO WISH I'd read that earlier.

She cuts paper to fit the baking stone, puts the raw dough on it, and lets it rest for 20 minutes.

THEN Anita bakes the EMPTY crust shell for about 2 to 3 minutes... and then removes the parchment paper from underneath the crust. This means the dough isn't raw and won't stick to the spatula. To be on the safe side, I dusted the spatula with some ground-up oatmeal.

Bear in mind my spatula is metal; I'm pretty sure you wouldn't have the same sticking issue if you used a wooden pizza paddle.

Remember to add the water at this point in the oven!

I need to add this here: be careful what container you use to hold the water...

I shattered my Pyrex glass dish due to NOT having water in it and letting it heat up empty (sigh) so now I've got a tin-foil (aluminum foil!) pie crust pan in there for the water!

I think that the Pyrex glass dish WOULD HAVE BEEN OK if I'd remembered to add the water to it first, before turning on the oven.

When to Add Sauce, Cheese, and Toppings for Best Results

Now it's time to add the toppings after the crust has finished baking. I can't wait to report back to let you know how the spatula remedy worked this time!

My hubby just walked by and said "That was your baseline pizza, Susan!" :-)

Also, Anita says to add the sauce first, then the cheeses, then the toppings! I'll get it right next time! Look here! I did it right this time: Anita's Pizza Take-Two!

Here's the dough. See the pictures below, just after mixing - and then two hours later.

bread dough in a mixing bowl before, and two hours later

What the Dough Looks Like After 2 Hours of Proofing

Not only are Anita and James excellent cooks, but they also modify campers. Check out Anita's hubby James' newfound passion: quirky camper modifications!

A trio of pics showing bread dough on a spatula

The photo above shows the rolled-out dough for the pizza crust, then the spatula dusted with ground-up oatmeal, and then the crust with the edges rolled up a tad to keep the sauce from spilling out!

Pizza, ready for cheeses to be added - and done!

Almost ready for the oven! Just need to add three cheeses.

I added about 4 oz. of grated medium Cheddar, maybe 2 oz. of grated Parmesan, and about 3 oz. of Mozzarella. This is what I had on hand in the refrigerator.

I put lots of homemade sauce, with some rehydrated peppers, and mushrooms on the pastry BEFORE I added the cheese. Of course, you can use fresh peppers and mushrooms too! :-)

Into the oven it went... with a bit of a battle, but eventually, I won. But it wasn't a pretty sight. And the photo on the right (above) is what it looked like 20 minutes later! Remember, THIS was BEFORE I learned the trick of pre-baking the crust, and lightly flouring the metal spatula.

My husband ate all that for his lunch—he deserved it, though. He'd been out mowing the grass for hours on end.

I ate the scrunched/messed up part from forcing it OFF the darned spatula... I'm not brave enough to show that mess here! :-)


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Why Anita’s No-Knead Bread Is So Easy (Even for First-Timers)

Bread dough after a two-hour wait for proofing

Here's Anita's bread recipe. I wrote and asked her if I should have kneaded the bread at all. Her answer: "No"—so how easy is that? She said to just "mix it well, and then let it sit for two hours." 

Now, even I can do that!

Here is the bread after its two-hour wait, then lightly floured on top so I could score it. It's now ready for the oven! I decided to "bake" the stone for a short while so it could get really warmed up.

Please note: I only used HALF of the ingredient amounts from Anita's recipe, as it was my first time making it. Half of the ingredient amounts made this one loaf AND the pizza! Yummy.

Bread, baked, cooling on wire rack
A slice of homemade pizza on a plate

Bread and Pizza with Anita’s Dough – FAQs

Can I use Anita’s dough for both bread and pizza?

Yes! The same no-knead dough works beautifully for both a crusty loaf of bread and a chewy pizza base.

What’s the trick to keeping pizza dough from sticking?

Use parchment paper during the initial bake, or dust your paddle with flour or fine oatmeal. Avoid using metal spatulas without prep.

Do I need to knead Anita’s dough?

No kneading required! Just mix the ingredients, let it sit for 2 hours, and it's ready to shape and bake.

Can I freeze the leftover dough?

Yes. You can freeze the unused portion of dough in an airtight bag. Let it thaw and rise before baking.

Thanks for joining me on this bread-and-pizza adventure! Whether you’re baking for the first time or just want an easy win in the kitchen, Anita’s recipe is a keeper. My husband still calls it the best pizza I’ve ever made—and that’s saying something. 🍕

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