Pizza has always been one of my favorite foods, and this recipe is definitely one of the best I’ve tried. Seeing as this is a no-knead pizza dough recipe, and does not require a machine, it needs to rest for a long amount of time; it is, therefore, perfect if you are trying to plan in advance as it can simply be left to sit overnight and rolled out the next day. It can even sit in the fridge for up to 5 days or be frozen.
This no-knead method gives a deeply developed flavor and bubbly texture to your pizza dough, and it also extremely easy to prepare whilst still yielding a delicious pizza. Top your rolled out dough with some delicious tomato sauce, mozzarella cheese, and your favorite toppings; then bake and enjoy!
The recipe is as follows:
PREP TIME: 10 mins
COOK TIME: 10 mins (per pizza)
INACTIVE: 12-18 hrs
TOTAL TIME: Approx. 1 hr (not including inactive)
MAKES: Four 10-inch pizzas
For the pizza dough:
- 1⅓ cup (300g) water, at blood temperature
- ¼ teaspoon dried yeast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 3½ cups (525g) unbleached all-purpose flour
For the tomato sauce:
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 2 tsp ground oregano
- 2 tsp dried basil
- 1/2 tsp sugar
- 2 tsp minced garlic
- 1 tsp ground paprika
For the dough:
In a large bowl, add the flour, salt, and yeast. Do not add the yeast and salt directly on each other as this can deactivate the yeast. Mix all dry ingredients together well. Mix the oil into the water and pour into the dry ingredients all at once. Stir with a wooden spoon or your hand. Mix until all the flour is incorporated.
Adjust the water to your flour, do not over-wet it. With a spatula scrape the dough off the sides of the container to join the dough. Cover your bowl with plastic wrap, ensuring that no air gets into your dough as it rests. Allow the dough to sit at room temperature for about 12-18 hours, keeping it out of direct sunlight.
After 18 hours if you are not planning on baking off the dough you can refrigerate the dough. The dough can be kept in the fridge for up to 5 days and baked off anytime; while in the fridge the flavor will deepen over that time, developing sourdough characteristics.
The next day the dough will have more than doubled in size with lots of the bubbles on top. Dust your hands and the surface of the dough with a little flour. Gently turn out the dough onto a floured surface. Don’t knock out the air from the dough. Cut the dough into 4 pieces and use extra flour to handle if needed
Lightly knead each portion of dough just to form a ball. Let rest on a floured board covered for 30 minutes.
On a flat baking tray or pizza peel, dust it with flour or semolina. With floured hands gently stretch your pizza dough to 10 inches. You can also use a rolling pin to stretch it out. If you find the dough is springing back and it hard to stretch then let it rest for 10 minutes on the board.
Once you have gotten your desired thickness spread on your sauce and add your topping. Remember that less is more – if you add too many heavy toppings, you will not be able to slide it off the baking tray onto the cast-iron tray. Bake at 225°C (450°F) for roughly 10 minutes or until the base is crisp and golden brown.
For the sauce:
In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, basil, sugar, garlic and paprika.
– Elena ☆