The 25 Minute No-Knead Dough

Ingredients

• 350 g warm water (about 95°F/35°C)
• 7 g instant yeast
• 10 g honey
• 500 g all-purpose flour
• 10 g fine sea salt
• 20 g olive oil (plus extra for coating the bowl)

Steps

1. 1

   In a large mixing bowl, combine 350g of warm water (95°F/35°C), 7g of instant yeast, and 10g of honey. Whisk briefly to dissolve the honey and yeast.

2. 2

   Add 500g of all-purpose flour, 10g of fine sea salt, and 20g of olive oil to the water mixture.

3. 3

   Using a sturdy spoon or a bowl scraper, mix the ingredients until no dry flour remains and a shaggy, sticky dough forms.

4. 4

   Cover the bowl with a damp towel or plastic wrap and let the dough rest for 15 minutes in a warm spot. This allows the flour to hydrate.

5. 5

   After 15 minutes, perform a series of 'strength folds'. Wet your hand, grab the edge of the dough, pull it up, and fold it over into the center. Rotate the bowl and repeat this 8-10 times until the dough feels tighter and smoother.

6. 6

   Cover the bowl again and let it rest for another 10 minutes.

7. 7

   The dough is now ready to be used. Turn it out onto a well-floured surface to shape for pizza, or transfer to an oiled pan for focaccia.

Notes

This dough is very high hydration and will be sticky; use wet hands to handle it during folding and plenty of flour or oil during shaping. For best flavor, you can also let this dough rise in the fridge overnight after the strength folds.

Nutrition per serving

• bread
• dough
• no-knead
• pizza
• focaccia
• baking
• vegetarian