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No-Knead Pizza Dough

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Introduction

Discover the simplicity and satisfaction of crafting a perfect, no-knead pizza dough. This time-tested recipe allows you to bypass traditional kneading techniques while still achieving a delectable crust that’s chewy on the inside with a delightful golden-brown exterior.

Tips for this Recipe

Ensure your ingredients are at room temperature to aid in creating an airy dough. Utilize the recommended equipment to enhance and simplify the process, while keeping safety in mind when handling hot items.

Why You Will Love This Recipe

The beauty of this no-knead pizza dough lies in its simplicity; it’s a perfect balance between minimal effort and maximum flavor. The result is an authentic, artisanal experience that can be enjoyed by both novice home cooks and seasoned food enthusiasts alike.

Ingredients

  • 7 1/2 cups all-purpose flour (1000 grams)
  • 4 teaspoons fine sea salt
  • 1/2 teaspoon active dry yeast

Adviced Equipments

  • Pizza Stone: Ideal for baking a perfect crust.
  • Oven Mitt: Ensure safety when handling hot equipment.
  • Dough Scraper: A must-have to handle the dough efficiently.
  • Stand Mixer with Dough Hook (optional): Easier mixing for those who prefer a hands-off approach.
  • Silicone Baking Mat: For an alternative, non-stick surface for rolling out your dough.
  • Oven Thermometer (optional): Aiming for precise baking temperatures.
  • Pizza Peel (optional): Essential for transferring the pizza into and onto the oven.

History of the Recipe

The concept of no-knead bread has origins dating back to ancient times when bakers discovered that allowing dough to rest for longer periods results in a richer flavor. This modern adaptation keeps true to those principles, creating an open crumb structure and deeply caramelized base characteristic of artisan pizzas.

Fun Facts about this Recipe

Did you know that the process used in crafting this no-knead dough involves a slow fermentation method? This not only develops flavor but also contributes to the airy texture of the crust. Plus, by avoiding traditional kneading techniques, it saves time while still delivering exceptional results.

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No-Knead Pizza Dough

No-Knead Pizza Dough

amanda

Equipment

  • - Pizza Stone: A durable, flat-surfaced stone designed specifically for baking pizzas in a home oven; made of ceramic or cordierite, it provides even heat distribution and retains heat efficiently to bake no-knead pizza dough perfectly.

  • - Oven Mitt: Essential tool made from heavy-duty cotton for safely handling the hot pizza stone and other baking equipment in a domestic oven; designed to protect against high temperatures while being comfortable to use.

  • - Dough Scraper: A versatile tool used for scraping dough, typically made from sturdy silicone or metal; helps manage homemade pizza dough efficiently without sticking.

  • - Stand Mixer with Dough Hook (optional): Offers powerful motor options suitable for mixing and kneading pizza dough when using a no-knead recipe, simplifying the process if preferred.

  • - Silicone Baking Mat: Useful alternative to baking directly on the stone; made from high-quality silicone that is easy to clean and provides a smooth surface for rolling out dough, ensuring even cooking without sticking.

  • - Oven Thermometer (optional): Aids in achieving ideal baking conditions by accurately monitoring your oven's internal temperatures; essential for accurate temperature settings when baking pizza at home.

  • - Pizza Peel (optional): While not strictly required, a tool specifically designed for moving pizzas onto the stone or sheet with ease; typically made from wood, metal, or composite materials.

Ingredients

  • 7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough

  • 4 teaspoons fine sea salt

  • 1/2 teaspoon active dry yeast

Instructions

1

Instruction 1

Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°F) in a draft- free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
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Instruction 2

Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
3

Instruction 3

Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2-3 hours before shaping.
4

Instruction 4

During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°F-550°F, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°F-550°F. (You do not need to preheat the baking sheet.)
5

Instruction 5

Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"-12" disk.
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Instruction 6

When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.
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Instruction 7

Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5-7 minutes.
8

Instruction 8

Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.
9

Instruction 9

Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.
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