Imported from Instagram
No-Knead Pizza
A high-hydration pizza dough that requires no kneading, using a folding technique and slow cold fermentation to achieve an incredible, bubbly texture.
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Ingredients
- 650 g water (at room temperature)
- 1 g dry yeast
- 1 kg bread flour
- 25 g salt
- olive oil (to handle the dough if it sticks)
Steps
- 1
In a large bowl, pour 650 g of water and add 1 g of dry yeast.
- 2
Mix well until the yeast is completely dissolved in the water.
- 3
Add 1 kg of bread flour and 25 g of salt to the bowl.
- 4
Mix the ingredients as well as possible with a spoon or spatula until no dry flour remains; no kneading is necessary.
- 5
Cover the bowl and let the dough rest for 20 minutes at room temperature.
- 6
After 20 minutes, perform a series of folds on the dough within the same bowl, stretching the edges toward the center.
- 7
Cover again and let rest for another 20 minutes at room temperature.
- 8
Perform a second round of folds. If the dough is very sticky, you can add a bit of olive oil to facilitate the process.
- 9
Cover the bowl and let it ferment for 1 hour at room temperature.
- 10
Place the bowl in the refrigerator and let it cold ferment for 24 hours.
- 11
After 24 hours, remove the dough and divide it into portions to form individual dough balls.
- 12
Shape each portion into a ball and place them in a covered container to ferment at room temperature for a couple of hours, or until they double in size, before stretching and baking.
Notes
This dough is high hydration (65%). The prolonged rest in the refrigerator is fundamental for the development of flavor and dough structure without the need for mechanical kneading.
Nutrition per serving
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