Would you like to learn how to make a delicious and easy no-knead pizza dough? Then you've come to the right place! This recipe only requires four ingredients, but it makes the best pizza, all in a regular oven!
What is no-knead pizza dough?
No-knead pizza dough is a high-moisture dough that can be made by hand or in a mixer without kneading. In general, no-knead pizza dough ferments more slowly than other types of dough. The slow fermentation helps it develop more flavor as it rests.
What ingredients do you need to make no-knead pizza dough:
- Flour: You can use either all-purpose or bread flour for this recipe, but if you prefer an extra crispy crust, consider bread flour.
- Salt: The main function of salt is to season the pizza dough. But the salt also plays another role. It also determines the swelling ability of gluten. If you add too little salt, the dough would rise too quickly.
- Yeast: The best yeast for this no-knead pizza dough is instant yeast. The great thing about this is that you can save yourself an extra step – blooming the yeast.
Active dry yeast is also suitable for this recipe. However, you need to add it to the warm water, stir and let it rise for 7-10 minutes or until it starts to bubble and foam. This means that the yeast is activated. Then you can use them for the recipe.
Notice: Note that it takes twice as long for the dough to rise as with instant yeast. - Water: This recipe uses warm water. Using water with a temperature between 35 and 40º C will help the yeast get going.
Why high dough moisture is important when you don't knead
Dough hydration is the amount of water/liquid in the dough. Knowing what the moisture content is is important for several reasons:
- It affects how long the dough takes to rise and how quickly it expands in the oven
- It affects the taste, texture and appearance of the finished product
The lower the moisture content of the dough...
- ...the firmer and harder it becomes, making it harder for you to shape it.
- Gluten development and fermentation take longer
The higher the moisture content of the dough...
- ... the stickier it is
- The ingredients mix more evenly
- Kneading becomes less important! The extra liquid in the dough allows the yeast to move more easily, allowing the gluten to develop more easily (leading to a better crust texture).
Ingredients:
- 500 grams bread flour, plus more for dusting
- 1 ¼ teaspoons instant dry yeast
- 1 ½ teaspoons kosher salt
- 400 grams of warm water (40º C)
Make your own pizza dough without kneading – follow these instructions:
- Slow methode: Mix the flour, ¼ teaspoon instant dry yeast, salt and water with a spatula. Cover the bowl with plastic wrap and let the dough rest at room temperature for 8-9 hours (it might take a little longer if you live in a cold place).
- Quick method: Mix the flour, 1 teaspoon of dry yeast, salt and water with a spatula. Cover the bowl with cling film or a damp tea towel and set aside in a warm place (preferably 27ºC) for 1 ¼ – 1 ½ hours or until the dough has visually doubled in size.
shapes: Place a rack near the top third of the oven. If using a pizza stone/baking steel, place it in the oven before you begin preheating. Preheat the oven to 260º C (remember that preheating takes at least 40-45 minutes). Place the dough on a well-floured surface and divide it into 4 equal balls. Work with one ball of dough at a time. Generously dust your work surface with at least ¼ cup flour. The dough is super moist, so it can handle the flour! If you need more, feel free to use a little more! Using your fingertips, shape the pizza dough on the work surface until you get a 12-inch disk.
Also read:Cleaning the pizza stone: What is allowed and which means are not?
Bake: Dust the pizza tray with cornmeal and place the pizza on top. Drizzle with the sauce, vegetables, cheese or whatever else you want. Shake the pizza tray to ensure the pizza moves easily. If it doesn't, lift the corner that's stuck and sprinkle it with a little more cornmeal. Place the pizza on the baking sheet and bake for 7-10 minutes or until browned and bubbly as desired. Transfer the pizza to a heatproof work surface, slice, and serve!
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