Imported from Instagram

No-Knead Eggless Pizza

Name: No-Knead Eggless Pizza
Prep time: 10 min
Cook time: 15 min
Total time: 120 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 300 gm Bread Flour (Maida-free (e.g., whole wheat or millet flour as per video context)); 235 gm Water; 0.8 tsp Yeast; 2 tbsp Olive oil; 1 tsp Salt; 0.8 tsp Sugar

Recipe by Shaurya Sahni @shauryasahni_1 · Instagram

Imported by Disha Madani on SeeMeCook

A simple, no-knead pizza that can be made in an oven or on a gas stovetop. This version is eggless, sugar-free, and maida-free (using alternative flour).

2 servings120 minItalian

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Ingredients

300 gm Bread Flour (Maida-free (e.g., whole wheat or millet flour as per video context))
235 gm Water
0.8 tsp Yeast
2 tbsp Olive oil
1 tsp Salt
0.8 tsp Sugar

Steps

1
In a bowl, combine: * lukewarm water * sugar * yeast * olive oil
2
Mix well for about a minute.
3
Add the flour and salt. Mix everything really well until no dry flour remains. The dough will look sticky
4
Cover and let the dough rest for 20 minutes.
5
Now we'll do the stretch and fold method: * Wet your hands properly first. This is very important so the dough doesn't stick. * Gently pull one side of the dough upward and fold it toward the center. * Rotate the bowl and repeat from all sides until the dough becomes smoother and tighter.
6
Cover and rest again for 20 minutes.
7
Repeat another round of stretch and folds.
8
Now let the dough rise until visibly puffy. Since it's summer, keeping it at room temperature with the fan on for about 1 hour 10 minutes works perfectly.
9
Once risen, transfer the dough onto a VERY well-floured surface. Dust generously with flour so the dough does not stick. This step is extremely important. Keep your hands slightly wet while handling the dough.
10
Divide the dough into 2 equal pieces and gently shape them into round balls. Don't worry if they're not perfectly shaped - just make them roughly round.
11
Divide the dough into 2 equal pieces and gently shape them into round balls. Don't worry if they're not perfectly shaped - just make them roughly round.
12
Once the dough is nicely risen, make sure your tray is VERY WELL dusted with flour and rawa/suji so the pizza does not stick while baking. Don't skip this step.
13
If you have good parchment paper, you can use it. Otherwise, directly bake on the tray. Personally, I recommend using a silicone mat for best results.
14
Gently shape the dough using your hands or lift and rotate it using your knuckles. Don't stress if it tears slightly - it'll still turn out amazing.
15
Meanwhile, preheat your oven at the highest temperature possible for at least 10 minutes.
16
Add your toppings and bake on the upper-lower rack for 10 to 12 mins

Notes

1. Baked for 20 minutes on conventional mode at 250 on 2nd tray - came out well 2. Baked for 20 minutes on forced air mode at 250 on 1st and 4th tray - little uncooked from the middle 3. Dough wasn’t as tight as it should have been.