No-knead pizza dough

Making pizza at home can be a daunting task, especially when it comes to preparing the dough. Traditional recipes often require extensive kneading and create a mess in the kitchen. However, with this no-knead pizza dough recipe, you can enjoy homemade pizza with minimal effort and cleanup. This method is perfect for beginners and seasoned cooks alike, offering a simple way to achieve a flavorful and airy crust.​

Cooking Time

• Preparation Time: 10 minutes

• Resting Time: 1 hour 30 minutes

• Cooking Time: 15 minutes

• Total Time: 1 hour 55 minutes​

Ingredients

• 500g (4 cups) all-purpose flour

• 1 tablespoon instant yeast

• 1 tablespoon sugar

• 1 teaspoon salt

• 1/4 cup (60ml) vegetable oil

• 360ml (1 1/2 cups) warm water (not exceeding 40°C)​The Clever Meal+2Simply Recipes+2Allrecipes+2

Step-by-Step Cooking Directions

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt until well combined.​

2. Add Wet Ingredients: Pour in the vegetable oil and warm water. Using a spatula or wooden spoon, mix until a sticky dough forms.​

3. First Rest: Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest at room temperature for 10 minutes to allow the flour to fully hydrate.​

4. Fold the Dough: After resting, use a spatula to fold the dough over itself from the edges towards the center. Rotate the bowl and repeat this folding process for about 5 minutes. The dough should become more elastic.​

5. Second Rest: Lightly dust the top of the dough with flour. Cover the bowl again and let it rise in a warm, draft-free area for 1 hour, or until it doubles in size.​

6. Divide and Shape: Once risen, gently deflate the dough and divide it into 2 or 3 equal portions, depending on your desired pizza size.​

7. Prepare Baking Pans: Lightly grease your baking pans with oil. Place a portion of dough onto each pan and gently press and stretch it to fit the pan, creating a slight edge for the crust.​

8. Final Rest: Cover the shaped dough with a towel and let it rest for an additional 30 minutes to allow for a final rise.​

9. Add Toppings: Preheat your oven to 230°C (450°F). Add your desired sauce, cheese, and toppings to the dough.​

10. Bake: Place the pizzas in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and melted.​

11. Serve: Remove the pizzas from the oven and let them cool for a few minutes before slicing and serving.​

Nutritional Information (Per Serving)

• Calories: 398 kcal

• Carbohydrates: 92g

• Protein: 5g

• Fat: 1g

• Saturated Fat: 0.3g

• Polyunsaturated Fat: 0.3g

• Monounsaturated Fat: 0.4g

• Sodium: 9mg

• Potassium: 68mg

• Fiber: 2g

• Sugar: 0.1g

• Calcium: 14mg​Mangia Bedda+1Epicurious+1

Origins and Popularity of the Recipe

The no-knead pizza dough method gained popularity as home cooks sought easier ways to make homemade pizza without the labor-intensive kneading process. This approach simplifies the dough-making process, making it more accessible to everyone. Its popularity has surged due to its simplicity and the quality of the crust it produces.​

Reasons Why You’ll Love the Recipe

• Simplicity: No kneading required, making it perfect for beginners.

• Minimal Cleanup: Prepared in a single bowl, reducing mess.

• Versatility: Can be used for various pizza styles and toppings.

• Time-Saving: Requires less active preparation time.​Mangia Bedda+1Uncle Jerry’s Kitchen+1

Health Benefits

While pizza is often considered indulgent, making it at home allows you to control the ingredients. Using whole-grain flour can increase fiber content, and adding vegetables as toppings boosts nutritional value. Additionally, controlling the amount of cheese and oil can reduce saturated fat intake.​

Serving Suggestions

• Classic Margherita: Tomato sauce, fresh mozzarella, and basil leaves.

• Vegetarian Delight: Assorted grilled vegetables with feta cheese.

• Meat Lovers: Pepperoni, sausage, and bacon with mozzarella.

• Seafood Special: Shrimp, garlic, and parsley with a white sauce base.​

Common Mistakes to Avoid

• Using Hot Water: Water that’s too hot can kill the yeast. Ensure it’s warm but not hot.

• Skipping Resting Time: Allowing the dough to rest is crucial for gluten development and flavor.

• Overloading Toppings: Too many toppings can make the crust soggy. Use them sparingly.

• Not Preheating the Oven: A hot oven ensures a crispy crust. Always preheat before baking.​

Pairing Recommendations

• Beverages: Pair with a light red wine like Pinot Noir or a crisp lager.

• Sides: Serve with a fresh green salad or garlic bread.

• Dessert: Finish with a light sorbet or fruit salad to cleanse the palate.​

Cooking Tips

• Use a Pizza Stone: For a crispier crust, bake the pizza on a preheated pizza stone.

• Experiment with Flours: Try using bread flour for a chewier texture or whole wheat flour for added nutrition.

• Cold Fermentation: Letting the dough ferment in the refrigerator overnight can enhance flavor.​

Similar Recipes to Try

• No-Knead Focaccia: A fluffy, olive oil-rich bread perfect for sandwiches.

• Flatbread: Quick and easy, ideal for wraps or as a side.

• Calzones: Stuffed pizza pockets filled with your favorite ingredients.​

Variations to Try

• Herb-Infused Dough: Add dried herbs like oregano or basil to the dough for extra flavor.

• Cheese-Stuffed Crust: Incorporate cheese into the crust edges for a gooey surprise.

• Spicy Kick: Mix chili flakes into the dough for a subtle heat.​

Ingredient Spotlight

• Yeast: Essential for fermentation, providing the dough with its rise and airy texture.

• Flour: The foundation of the dough; using high-quality flour can impact the crust’s texture and flavor.

• Oil: Adds richness and helps in achieving a tender crumb.​

Conclusion

This no-knead pizza dough recipe revolutionizes homemade pizza-making by simplifying the process without compromising on taste or texture. Whether you’re a novice cook or a seasoned chef, this method offers a hassle-free way to enjoy delicious, homemade pizza. Experiment with different toppings and variations to make it your own, and enjoy the satisfaction of creating a pizzeria-quality pizza in your kitchen.​An Italian in my Kitchen+5Little Spice Jar+5Bon Appétit+5

FAQ

1. Can I use whole wheat flour instead of all-purpose flour?
   Yes, but it may result in a denser crust. You might need to adjust the water content slightly.

2. How do I store leftover dough?
   Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to a month.

3. Can I make the dough ahead of time?
   Absolutely. Preparing the dough a day in advance and refrigerating it can enhance its flavor.

4. What if I don’t have instant yeast?
   You can use active dry yeast; just activate it in warm water with a pinch of sugar before adding to the flour.

5. Can I bake this pizza on a grill?
   Yes, preheat the grill and use a pizza stone or grill-safe pan for best results.