No knead pizza dough
18 hours 30 min
This no knead pizza dough takes time to rise but requires very little effort! I like to add some rye flour because it adds good flavour to the dough. You can try using only plain flour or only bread flour instead. The dough is sticky, but resist the urge to add more flour, which results in a tougher pizza base. Handle it gently for best results.
LauraF
3 people made this
Ingredients
Serves: 4
- 120g bread flour
- 200g plain flour
- 50g rye flour
- 1 1/2 teaspoons salt
- 240ml water
- 1 tablespoon olive oil
- 1/8 teaspoon dried active yeast
- 1 tablespoon water (optional)
- 1 1/2 tablespoons cornmeal, or as needed
Method
Prep:20min ›
Cook:10min ›
Extra time:18hr ›
Ready in:18hr30min
- Combine bread flour, plain flour, rye flour and salt in a large bowl. Add water, olive oil and yeast. Mix with a wooden spoon until a sticky dough forms. Mix in 1 tablespoon water if dough appears very dry.
- Cover bowl with cling film and let dough rise at room temperature until more than doubled, about 18 hours.
- Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the centre. Repeat with the top, right and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
- Preheat the oven to 250 C / Gas 9. Line a heavy baking tray with baking parchment;. sprinkle cornmeal on top of parchment.
- Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
- Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.
Cook's Notes:
I like to use rye flour because it adds good flavour to the dough. You can try using only plain flour or only bread flour instead. The dough is sticky, but resist the urge to add more flour, which results in a tougher crust. Handle it gently for best results.
