This time, I made a pizza, which is closer to bread than noodles.
Crispy Fluffy Pizza
The appeal of no-knead bread is its crispy outside and soft inside. It would be great if such a pizza could be made without kneading.
I have tried various watering rates. When the watering rate exceeds 90%, the part with the ingredients inevitably becomes moist. I recommend 80% water content.
Choose the Fermentation Time You Want
At 80% water content, the gluten will be quite firm after about 1.5 hours at room temperature. This may not be enough to make bread, but it is enough for pizza.
By changing the amount of dry yeast, you can choose the fermentation time you prefer. Since I make pizzas out of dough that has been over-fermented during bread making, I believe that a rough fermentation is fine for pizzas.
Try this delicious no-knead pizza that can be made easily by simply waiting.
No-Knead Pizza Dough: Easy to Make, Crispy and Fluffy
- bread flour 200 g
- dry yeast 3 g
- salt 3 g
- water 160 g
- olive oil 1 Tbsp
- Electronic scale
- silicone spatula
- plastic wrap
- Cooking sheet
- The amount of dry yeast depends on the fermentation time.1g→8-12 hours, 2g→4-6 hours, 3g→2-3 hours.
- Put the flour, dry yeast, and salt in a bowl and mix well.
- Add water and mix thoroughly until no longer powdery.
- Cover with plastic wrap and leave to ferment at room temperature (15-25℃) for 2-3 hours, or your target time.
- Fermentation is complete when the dough has doubled in size.
- Mix the dough several times by scooping it up from the bottom, being careful not to break the gluten.
- Lay out a cookie sheet and drop the dough in the middle.
- Drizzle olive oil over the dough.
- Gently pat the dough to spread it out. If you want the dough to be fluffy inside like bread, the diameter should be about 20 cm, if you want it crispy, about 30 cm.
- Top with the topping and bake in a 275-300°C oven until well browned.