Do you have a problem making dough? Consider this No-Knead Pizza

Do you have a problem making dough? Consider this No-Knead Pizza

Are you looking to enjoy a fantastic pizza but don’t want to spend hours mixing the dough? Do I have just the perfect pizza recipe for you? It’s the “No-Knead” pizza recipe from Jim Lahey’s book My Pizza*. “No-Knead” means literally “without kneading,” and this recipe doesn’t require any kneading whatsoever! However, it does result in delicious pizza.

You’re likely to think it sounds too appealing, to be honest! I must say that it’s not as light as pizza made from dough made by kneading – however, due to the lower amount of work and force, I think that’s perfectly right!

In this recipe, it is recommended to make sure to allow at minimum at least 24 hours. If you aren’t in a rush, let the dough sit in the fridge until 72 hours.

Ingredients

(for approx. Four doughballs of 230 grams)

350ml water (cold)

1 gram dried yeast (or 3 gr fresh yeast)

500 grams of wheat flour (with high protein content)

16 g salt

Mixing the dough

In a bowl, combine the yeast, flour, and salt.

Pour in the water, and using a wooden spoon or hands, mix the ingredients thoroughly.

The dough should be covered with cling film, a damp kitchen towel, or a lid. Let it rest for at least 18 hours at room temp. (about 22,0 degrees). The dough will roughly double in volume over this period. It’ll take longer in a colder room and, in turn, less time in warmer rooms.

Below is a before and after images of the dough down.

After 18 hours, dust the work surface, then transfer your dough from the bowl onto the surface.

Cut the dough into equal portions and shape the dough into pieces. (This tutorial video teaches you how to form your dough).

The dough is sat down to rest.

Place the dough balls into the sealable container (alternatively, place them on a baking tray with plenty of space, then brush the dough with some olive oil and then cover with Cling film) and allow them to sit for three hours at room temperature. Then they are ready to bake.

If you don’t intend to use them immediately, you can keep them in the refrigerator for 3 to 5 days. Let them sit on the counter at room temperature for approximately 1.5 hours before baking.

Making, topping, and making the pizza

Preheat the oven to 260°F. If you own an oven pizza stone* this will be more delicious.

Create a bowl or deep plate using semolina (flour can also be used).

The dough should be sprinkled with semolina (especially around areas around the edge), and then take it out from the dough ball box with a spatula*; place it in the bowl or plate with semolina. Turn the dough over.

Then, place your dough on a work surface. Then make it into a shape by hand. If you can, start in the middle, push the air bubbles to the edges, then form it into a circular pizza with a rim. Don’t use the rolling pin to cause the air bubbles to burst.

The pizza should be topped with a topping.

Make sure you carefully place the pizza on its pizza sheet. Then pull it back on the pizza peel, forming an oval shape.

Place pizza in the oven to bake for approximately 7 minutes (a bit shorter or more according to your preferences and browning degree). A pizza stone may reduce the time.

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