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No-Knead Pizza Dough
foodandwine.com · 2020 · Original
Style not identified
DietPossibly vegetarian and vegan: one line could not be resolved (desired toppings). Reviewed: desired toppings unspecified.
Against 5,130 pizza recipes
74% hydration: wetter than 68% 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
482g
Water
356g
Hydration
73.8%
Salt
2.5%
Yeast
0.31%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
851g
Process
Bake temp
500°F / 260°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourall-purpose flour4 cup · 482g
- saltkosher salt2 tsp · 12g
- yeastactive dry yeast1/2 tsp · 1.5g
- waterwater1 1/2 cup · 356g
- oilOlive oiln/a
- sauce tomatoDesired toppingsn/a
Keep exploring
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Do something with it
- Scale this doughStart from 74% hydration and 2.5% salt, then set your own flour weight and ball count.
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