No Knead Pizza Dough
User Reviews
4.2
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Prep Time
12 hrs
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Total Time
12 hrs
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Servings
2 pizza
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Calories
465 kcal
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Course
Main Course
No Knead Pizza Dough
Description
The dough is mixed simply by combining water with honey and mixing it into flour, salt, and instant yeast. It is left covered at room temperature for a half day to a full day to allow fermentation and gluten development, eliminating the need for kneading. This slow rise contributes to a tender, well-textured crust.
When ready to bake, the dough is shaped gently with hands or a rolling pin and can be baked on a preheated pizza stone or inverted baking sheet placed in a hot oven. The high temperature helps produce a crisp crust while maintaining a soft, airy interior.
The recipe allows customizing crust texture: thinner rolling and quick topping addition before baking yields a crisp pizza; resting the shaped dough longer before baking gives a softer exterior; adding olive oil during mixing can soften the crust further. The dough can be refrigerated up to three days and brought back to room temperature before baking.
Ingredients
- 1 cup water cool
- 1/2 teaspoon honey
- 2 cups flour
- 1/2 tablespoon kosher salt
- 1/4 teaspoon instant yeast
Notes
- For a crisper crust, roll out the dough thinner, add toppings immediately, and bake promptly without resting.
- Resting rolled dough under a tea towel for 10 minutes before topping and baking yields a softer crust with a good crisp.
- To achieve a softer crust, let the rolled dough rest for 30 minutes before baking, or add 1 tablespoon olive oil during mixing for more softness.
- Use gentle stretching rather than pressing when shaping the dough to maintain airiness in the crust.
- Store leftover dough covered in oiled bowl in the refrigerator for up to 3 days; bring to room temperature before shaping and baking.
User Reviews
Overall Rating
4.2
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