Try this No-Knead Pizza Dough Recipe.
- Carbohydrate 0.573 g
- Cholesterol 0 mg
- Fat 0.069 g
- Fiber 0.315 g
- Protein 0.5745 g
- Saturated Fat 0.008925 g
- Serving Size 1 1 recipe (369g)
- Sodium 4665.93000001202 mg
- Sugar 0.258 g
- Trans Fat 0.021495 g
- Calories 4 calories
Step-by-step
- Ingredients : 1.5 cups water, 3 3/4 cups all-purpose flourâ plus more for shaping dough, 2 teaspoons fine sea salt, 1/4 teaspoon active dry yeast
Fermentation control begins the moment water meets flour, where enzymatic activity starts breaking down complex carbohydrates without physical intervention. Active dry yeast requires precise water temperatures between 105 and 110 degrees Fahrenheit to hydrate properly without thermal shock, ensuring the minimal quantity of one-quarter teaspoon can effectively aerate nearly four cups of all-purpose flour over an extended period. Because this method bypasses manual gluten development through kneading, the dough relies entirely on time and high hydration to restructure its protein matrices into extensible sheets capable of trapping expanding carbon dioxide bubbles. While traditional Neapolitan pizza traditions demand strict adherence to specific regional flours and ambient fermentation rooms, home cooks operating in compact kitchens can achieve comparable results by utilizing a heavy cast-iron skillet or baking steel to compensate for lower domestic oven temperatures. Utilizing unbleached all-purpose flour yields a slightly more tender crumb than high-protein bread flour, though protein content directly influences how much water the mixture can absorb before becoming too slack to shape. Allowing the covered bowl to sit undisturbed at room temperature for at least twelve hours transforms the sticky mass into a bubbly, fragrant matrix that stretches easily under floured fingertips without tearing.
