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No Knead Pizza Dough Recipe
adapted by Christina Conte · christinascucina.com · 2022 · Original
Style not identified
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
71% hydration: wetter than 59% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
480g
Water
340g
Hydration
70.9%
Salt
3.1%
Yeast
0.17%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
836g
Process
Bake temp
500°F / 260°C
Bake time
4 to 5 min
Oven
home standard
Surface
stone
Bulk
8h
Ingredients (5)
- flourall purpose flour )4 cup · 480g
- waterwater12 oz · 340g
- yeast¼ tsp dry yeast1/4 tsp · 0.8g
- saltsea salt2 1/2 tsp · 15g
- oilextra virgin olive oiln/a
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Do something with it
- Scale this doughStart from 71% hydration and 3.1% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 71% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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