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No-Knead 10-Day Semolina Olive Oil Pizza Dough Fancy-Pants Bacon Jam, Spinach, Egg and Asiago Breakfast Pizza

Rebecca Lindamood
Prep Time 15 mins
Total Time 15 mins
This is, without a doubt, the best pizza dough I've ever made and eaten. The fact that it is no-knead and incredibly simple to make adds to its already ample charms. It bakes up as a beautifully crisp bottomed, chewy pizza crust but can also be made into pita bread and focaccia. It's like the bass-o-matic of pizza doughs! Inspired by Artisan Bread in Five Minutes a Day by Zoë François and Jeff Hertzberg.


  • 5 1/2 cups room temperature water
  • 3 tablespoons instant yeast
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar raw or granulated
  • 1/2 cup extra virgin olive oil
  • 11 cups all-purpose flour 2 pounds, 15 3/4 ounces by weight
  • 2 cups semolina flour 11 ounces by weight

Per Pizza:

  • 1 navel-orange sized piece of Semolina Olive Oil Dough or favourite pizza dough see following recipe
  • 2 tablespoons Bacon Jam warmed to slightly over room temperature
  • 1/4 cup cooked spinach squeezed to remove most of the liquid
  • 2 tablespoons finely grated asiago cheese divided
  • 1 egg cracked into a shallow bowl or measuring cup

Optional, but tasty:

  • hot sauce


  • Mix the yeast, salt, sugar, olive oil and water in a 12 quart capacity bucket. (This recipe can be halved if you do not have a large enough container.)
  • Stir in the flour until no dry pockets remain. You do not have to knead it, but I find the easiest way to have it thoroughly mixed is to wet one hand and forearm and use that one to mix it in completely.
  • Cover lightly (Do not put a lid on tight. Trust me.) and let rest at room temperature until the dough has doubled and collapsed. (Or at least until dough is very, very puffy.) This takes a less than 2 hours in warm weather and more than 2 hours in cool or cold temperatures.
  • You can use the dough immediately. If you have leftovers, you can store them in the container, lightly covered (again, do not use a tight lid!) for up to 10 days. If you need to store the dough beyond that time, divide into individual pizza sized servings. Freeze in re-sealable plastic bags that have about a teaspoon of olive oil smeared around inside each for up to 3 months.
  • Preheat oven to 475°F with a pizza stone in place (if you have one.)
  • On a clean, floured surface, roll or press out pizza dough until it is about 1/4-inch thick in the center and slightly thicker around the edges.
  • Gently spread the bacon jam from the center of the dough to within 1/2-inch of the edges, taking care not to stretch the dough. (Heating the jam ahead of time helps it to spread more easily.)
  • Sprinkle 1 tablespoon of the asiago over the bacon jam and scatter the spinach over the top.
  • Sprinkle semolina or cornmeal over a pizza peel (if using a pizza stone) or a baking sheet (if no stone is available.) Transfer the dough, carefully, to the dusted peel or pan. If using the stone, slide the pizza directly onto the stone, if using the sheet, slide the sheet directly into the center of the oven.
  • Bake for 4 minutes then open the door of the oven and pour the cracked egg directly into the center of the pizza. This is easiest if the bowl or measuring cup is held right next to the pizza to minimize the egg running.
  • Bake an additional 8-14 minutes or until the egg is done to your liking. I pulled mine when the whites were firmly set and the yolk was still mostly runny.
  • Transfer the pizza to a cutting board, sprinkle with the remaining asiago cheese.
  • Serve hot or cold with hot sauce, if desired.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

did you make this recipe?

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