Pizza Dough Recipe

No-Knead Pizza Dough recipe

 

●     500 grams bread flour

●     350 grams of water (room temperature)

●     1 ½ tsp kosher salt

●     1/2 tsp active dry yeast

1.   In a large bowl, whisk together the bread flour, salt, and yeast.

2.   Slowly add the water and mix just to combine.

3.   Remove dough from the bowl and knead for 2-3 minutes to remove clumps. The dough won't become elastic but should be ‘wet and sticky’.

4.   Place the dough in a container and cover with an airtight lid or plastic wrap.

5.   Place the dough container in the refrigerator for bulk fermentation for a minimum of 24 hours and up to 5 days.

6.   Remove portions as needed for pizza making and go to the next step.

7.   Lightly flour a large cutting board or your kitchen countertop and place the dough portion on it. Lightly flour the dough and your hands.

8.   Make the dough balls.

9.   Place the dough balls on a sheet tray and lightly flour and cover. Let proof for 2-3 hours to allow the gluten to relax prior to shaping the pizza.