No knead Pizza Dough – Recipes

  • on October 22, 2021
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I must confess I’ve had my share of failures in the kitchen (and even outside the kitchen) over the years. It’s more of a goal not to remember them more than anything else.

While I find it easy to shrug off some failed recipes, there is one recipe that keeps haunting me all these years.

Even on bad days, on gloomy days, on lonely days, on sad days, on hungry hamster days… Yesterday it hit me! The recipe I am talking about is my first “No knead Pizza Dough” recipe.

No knead Pizza Dough Recipes

No knead Pizza Dough

Brianna
I love homemade pizza, but I sometimes hate making it. Making a traditional pizza dough isn't so bad, but waiting on the dough to rise is a bit of a pain if you want to have a hot pie right on time. That's why I first started making no knead pizza dough. It saves me time and effort.
Prep Time 8 hrs
Cook Time 2 hrs
Course pizza, pizza dough
Cuisine Italian
Servings 2 pizza

Equipment

  • Bowl

Ingredients
  

  • Tipo 00 Flour 2 cups
  • Add 1 cup Water
  • Add 1 Tsp Instant Yeast
  • Need 1 Tbsp Sugar or Honey
  • Prepare 1 Tsp Salt
  • Then Flour for dusting
  • Need Olive oil for hydrating the dough

Instructions
 

  • Mix the Yeast with the Flour in a bowl.
  • Dissolve the Salt & Sugar in the water. Pour everything onto the Flour and mix everything by hand. Form a rough ball. Take the ball out of the bowl, oil the sides of the bowl and put it back. It doesn’t have to be perfect at this point. Leave it for 15-20 mins.
  • After 15 minutes, go back to the dough and make sure everything is thoroughly mixed. You’ll notice that at this point the dough has relaxed and is very soft.
  • You won’t have to knead but you have to work on the dough, do gentle folds to create a smooth surface. Divide the dough into half, keep folding until you form 2 smooth balls. SMOOTH is a must.
  • Place the dough on a tray or bowl lightly dusted with flour, spaced apart. Tap the dough with your fingers drenched with oil. Cover. Let it rise for at least 4 to 5 hours on the counter, room temperature. If it’s cold season, place the container in the oven with a glass of HOT water.
  • If you want extra airy and thin crust, let it rise for 2 hours on the counter and let the remaining 20 hrs cold ferment in the chiller.
  • Thaw the dough for 2 hrs by leaving it on the counter the following day.
  • If you don’t have a pizza stone like me, you can use the butt of a cast iron. Places the cast iron on a rack butt side up, sitting high slightly closer to the heating coil.
  • Dust a clean surface, stretch the dough by hand. Put the dough on a nonstick baking tray. Gently spread your sauce, season with freshly grounded salt & pepper and toppings of your choice. Tip 1: Any soft and fresh cheese has to be added during the last 2 minutes of cooking coz prolonged heat will extract water and make your dough soggy. Tip 2: Choose thin slices of meat or veggies that easily cooks. This recipe cooks in 10mins.
  • Once you’re happy with your toppings, place the pizza in the oven, use a thong to rotate the pizza every minute to ensure the side crust browns evenly. Bake for 10mins or until you’re happy with how the dough looks and depending on the required cooking time of your chosen toppings.
Keyword pizza, pizza dough

Important : Blast the oven to the highest heat setting with both upper and lower heating elements on. After the oven has reached the desired temp, turn on the grill function, to the highest heat setting. This is to heat up the cast iron which acts as your pizza stone.

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