This pizza dough recipe requires no kneading and takes very little yeast. This is not a dough you can make quickly as it will take a good five hours to rise. However, this is one of the most flavorful and exquisite pizza dough recipes that you will encounter. It is full of bubbles and simply perfect.
This pizza dough recipe will render you enough dough for four or five pizzas depending on how thick you like your crust. It freezes nicely so make it a project for your next free day. I promise you it is absolutely worth the time. You can also keep the dough in the fridge for two to three days before baking it.
The whole point of this dough is to keep all the gas that it produces in it so it will puff up when you bake it. This is why you need to treat it carefully and you do not need to punch it down and knead it like other dough.
This is what you need for this amazing pizza dough recipe:
Makes enough dough for four pizzas
1000 grams ( 1 kilo; 2.2 lbs; 7 3/4 cups) of plain white flour
2 grams (1/2 tsp) of instant active yeast
20 grams (1 TBS+3/4 tsp) of salt
700 grams (3 cups; 750 ml) of water at 90 to 95 degrees F (32-35 C)
Take 2 TBS of water from the measured water and place on top of the yeast. Swirl the container and let it sit.
Add the rest of water to the flour and mix it with your hands until all the flour is wet. You don’t need to knead it. Simply mix it. Don’t worry if the mixture seems a little dry. You will be adding the wet yeast and this will make it fine.
Cover the bowl and let the flour and water mixture rest for 20 minutes. This will allow the gluten to relax and will allow the dough to stretch.
Prep some water in a bowl to wet your hands. You will need to wet them two to three times. When you do simply wet them and shake off the excess. Do not scoop water onto the dough. A little extra water will make it too sticky.
Add the salt and the yeast. Wet your hands and break a little piece of the dough and wipe out all the yeast from the container. Grab an end of the dough and stretch it over to the other. Repeat this process. Using your index finger and thumb pinch the dough lengthwise for a couple of times.
Wet your hands and fold and pinch again. Fold for a third time. Wet your hands again if necessary. Cover the bowl and allow the dough to rest for 45 minutes. Fold it for a last time.
Lightly oil a bowl with some olive oil and transfer the dough into it. Dab some olive oil on the top. Cover the bowl and place it in a warm, draft-free place. Let it double is size. This will take about five hours.
Flour a board and carefully dump the dough on to it. Use the palms of your hands to help you release it from the bowl. Cut the dough into four of five pieces depending on how thick you like the crust on your pizza.
Grab the pieces and squeeze the end at the bottom to form a ball. Place the balls of dough on the board and let them rest for about fifteen minutes. Don’t place them too close to each other as they will expand a bit. Cover the dough with a clean dish rag.
You can now either store or cook your pizza. To cook it you can roll it out with a rolling pin or pull it out with your hands. If doing it by hand stretch it and place your fist under an edge. Shake the dough a bit and let it stretch with its own weight. Turn it and continue stretching.
Lightly oil a pizza pan or dust it with cornmeal. Place the stretched dough in it and pull it to cover the pan completely. Top it with sauce if you like and your favorite toppings.
Bake it in a very hot oven – 450 to 475 degrees F for 9 to 12 minutes or until the dough is cooked.
If you are going to store it place each ball of dough in the middle of a generous piece of plastic. Carefully fold the plastic over it making sure to seal all ends. Carefully transfer it to the fridge and store it for a couple of days. You can also freeze the dough for up to two months.