The dough should be tacky, that is, when you press into the dough it leaves your fingers without actually sticking.
Form the dough into a ball and rub the outside with olive oil. Put it in a bowl, cover with a towel and place on the counter for approximately 2 to 2.5 hours to leaven.
After the dough has leavened, punch one of your fingers into the dough; the depression should give away. Then, it is ready.
Knead the dough again for a minute or two before using to make pizza.
Use the no yeast pizza dough as required. To know how to store, swipe up!