No-knead pizza dough

Name: No-knead pizza dough
Cook time: 20 min
Ingredients: 450 each bread or pizza flour; 2.4 each m table salt; 0.5 tsp dried yeast; 310 each warm water; 18.2 each m extra virgin olive oil; 0 each Tomato pasta sauce or passata; 0 each Sliced mozzarella

Alison Adams · taste.com.au · 2020 · Original

other (asserted)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

450g

Water

—

Hydration

—

Salt

—

Yeast

0.47%

Oil

—

Sauce

—

Cheese

—

Dough weight

452g

Process

Bake temp

482°F / 250°C

Bake time

15-20 min

Oven

home standard

Surface

stone

Ingredients (7)

flourbread or pizza flour450g
saltm table salt—
yeastdried yeast0.5 tsp · 2.1g
waterwarm water—
oilm extra virgin olive oil—
sauce tomatoTomato pasta sauce or passata—
cheese mozzarellaSliced mozzarella—

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseSliced pepperoni
post bakeFresh oregano or basil leaves

Pizza Lab

Baker's percentages

Process

Ingredients (7)

Toppings (2)