No-Knead Pizza Dough Recipe
No-Knead Pizza Dough
(makes 4 dough balls for 4 pizzas 30-cm/12-in pizzas)
This go-to pizza dough from Ooni Pizza Ovens is a reliable, no-fuss method. It requires no-kneading and can be ready-to-go in 5 hours. Unused portions can be frozen for future use.
300 grams (1¼ cups) warm water
10g (2 teaspoons) salt
7 grams (1-1/2 teaspoon) active dried yeast
500 grams (4 cups) “00” pizza flour (substitute bread flour)
1. Pour the water into a large mixing bowl. Add the salt and yeast and give it a quick stir.
2. Add the flour and mix well with a spatula, until no dry flour remains on the bottom of the bowl. Cover with towel and let sit at room temperature for 45 minutes to 1 hour.
3. Remove the flour from the bowl. Mix and stretch the dough gently with your hands to bring it together and form into a rough ball. Transfer to a floured work surface (or return to bowl), cover with towel and leave at room temperature for 4 hours.
4. Divide the dough into 4 equal parts. Working with 1 part at a time, turn so the smooth side is up and the seam side down. Form into a dough ball, pressing and smoothing the dough from the top and then pressing up into the bottom, leaving the top smooth. Use the edges of your hands to smooth and seal the bottom.
5. Place unused dough balls in a plastic container and refrigerate or freeze until ready to use.
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