|Print Recipe||Yield: 30 ounces|
Easy to Make ItalyMax No-Knead Pizza Dough Recipe For Delicious Artisan Pizza!
Use your own oven or outdoor grill to easily make rustic artisan pizzas that even most pizzerias can’t duplicate. This versatile recipe delivers incredible flavor using only four ingredients, and also makes delicious artisan bread!
• 3 1/2 cups (18.5-oz wt) bread flour
• 1 teaspoon fine salt
(use fine sea salt, kosher, or table salt)
• 1/4 teaspoon active dry yeast
• 1 1/2 cups water (room temp)
• additional flour for dusting
The key to success for any good recipe is to always use the freshest ingredients.
Use This Dough For:
You Might Also Like:
(click images below to enlarge)
Tools For the Dough: You’ll need a 9″x5″ round bowl, 2 and 4-cup measuring cups, 1 teaspoon and 1/4 teaspoon spoons, a large plastic or wooden spoon, a fork, and 12″ wide plastic wrap to cover the bowl.
Using a fork, thoroughly mix the salt with the flour.
Note: It is important to thoroughly mix the salt with the flour before adding the yeast. Salt retards yeast growth, so you want it thoroughly combined with the flour before mixing in the active dry yeast.
Slowly pour in 1 1/2 cups of water (at room temperature). Using a plastic or wooden spoon, stir and fold the flour into the water. Note: You can also substitute the 1 1/2 cups of water with a combination of 1 cup of water and 1/2 cup of lager beer. Use any mild lager beer (pale/light) such as Heineken, Amstel lager, Molson, Busch beer, Miller high life.
Thoroughly mix for a minute or two until all of the dry flour is absorbed into the sticky dough. Don’t over mix, but if the dough is dry, add a tablespoon of water or spray from a water bottle and continue to mix until the flour is moist (not soupy) and fully incorporated into the dough.
With your spoon, scrape the sides of the bowl to clean as much of the dough as possible, then form a rough, shaggy dough ball in the middle of the bowl. Don’t overwork the dough. At this stage, it doesn’t need to look pretty. The no-knead fermentation process will now go to work to create the delicious dough you’re looking for without kneading.
Double seal the bowl with plastic wrap by tightly wrapping one way, then wrapping a second piece 90 degrees across the previous wrap. It is important that the edges of the bowl seal tightly, as considerable pressure builds up during the fermentation process.
Place a kitchen towel over the plastic wrap to cover, then set the bowl aside at room temperature (about 72°) or higher for 10 to 18 hours.
Depending on the room temperature, after only 4 to 6 hours, the dough will almost double in size, and condensation will form inside the plastic wrap “bubble.” Cover with the kitchen towel again and continue the fermentation process for at least another 8 hours.
After about 12 hours total time, the dough will more than double in size, will be very loose when you shake the bowl, and have lots of air bubbles. This indicates the initial fermentation is now complete.
Note: Fermentation time depends on a number of factors, especially the room temperature. A cooler environment takes longer (18 to 24 hours), while warmer temperatures may take as little as 8 to 10 hours. Salt is also a factor. The more salt that is added to the dough, the slower the yeast develops and longer the fermentation time. To determine when the first fermentation is finished and the gluten has developed, the dough should have more than doubled in size with lots of bubbles and will cling in long strands on the side of the bowl when you tilt it. To speed up the fermentation time, use warm or hot water (never boiling), a touch more yeast, a little less salt, then set the bowl aside to proof in a warmer room where the temperature is 78 to 80 degrees rather than the typical 72 to 74 degree room temperature. If you accelerate the fermentation, keep in mind that more aroma and flavor is developed with longer rise times at room temperature.
Dust the dough lightly, and with floured hands, fold under each of the four sides of the dough toward the center. Nudge and tuck in the edges of the dough to shape it into a long loaf, then place with the tucked seam side down to proof on the lightly floured surface. The dough loaf should weigh about 30 ounces.
A 30 ounce loaf that is ready to be cut into 3 equal-sized 10-ounce pieces to make pizzas, or keep the loaf whole and use the same dough to make a loaf of delicious homemade bread. See How to Make Bread.
30 ounces of dough for a (thin crust) pizza will make:
6 – 8 inch pizzas (50sq” – 5-oz each)
4 – 10 inch pizzas (78sq” – 8-oz dough each)
3 – 12 inch pizzas (113sq” – 10-oz dough each)
2 – 14 inch pizzas (154sq” – 15-oz dough each)
Fold under the four sides for each 10 ounce dough ball toward the center. Nudge and tuck in the bottom corners of the dough toward the center to shape it into a round ball, then place on the lightly floured surface with the tucked seam side down.
For Pizza Now
At this point, if you want to make pizzas, loosely cover the pizza dough balls with a moist cotton kitchen towel (not terry cloth) to keep them from drying out. Let them proof (rise) at room temperature or a warmer area for about an hour. The dough balls will be ready when they double in size. Then form them into a pizza shape, add toppings, and place on a preheated pizza stone. See link below:
• How to Make Pizza
To Refrigerate For Later Use
Don’t let the dough balls proof if you are going to refrigerate the pizza dough for later use. After the initial (long) fermentation, pour out the 30 ounces of dough, cut into three equal 10-oz pieces, nudge and tuck in the bottom corners of the dough toward the center to shape it into a round ball, then place on the lightly floured surface with the tucked seam side down, then immediately double wrap each piece with plastic wrap.
Double seal each pizza dough pack with plastic wrap by tightly wrapping one way, then wrapping a second piece 90 degrees across the previous wrap. It is important that the dough is sealed tightly, as considerable pressure builds up while it is being refrigerated. Each 10 ounce pizza dough pack is the perfect size for 12″ thin-crust pizza.
Three pizza dough packs cut from a single 30 ounce loaf, marked with the date. It’s always a good idea to use a Sharpie and mark each 10-oz pizza dough pack with a date, to easily remind you when it was made and how long it’s been in the refrigerator.
Pizza Dough Is Good For Up To One Week in the Refrigerator
Always keep a few pizza dough packs in the frig so they’re always available when you want it!
The pizza dough will continue to proof while in the refrigerator and develop even more flavor and aroma. Three days seems to be the sweet spot, but we often keep pizza dough in the refrigerator for as long as a week and the pizza always tastes great!
When you’re ready to make a pizza, pull out a pizza dough pack and let it sit on the counter wrapped for 30 to 45 minutes to get close to room temperature before unwrapping, covering with a damp cloth, and letting it rise again for another 45 minutes before forming the dough into a pizza and adding your ingredients (click below to make a pizza).
• How to Make Pizza