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No-Knead Pizza Dough
Unknown · thespruceeats.com · 2008 · Original
other (asserted)
Baker's percentages
Flour
510g
Water
356g
Hydration
69.7%
Salt
1.5%
Yeast
0.16%
Oil
5.3%
Sauce
—
Cheese
—
Dough weight
902g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (6)
- waterwater1.5 cup · 355.5g
- yeastactive dry yeast0.25 tsp · 0.8g
- oilolive oil2 tbsp · 27.2g
- sugarsugar0.25 tsp · 1.1g
- saltsalt1.25 tsp · 7.5g
- flour/18 ounces all-purpose flour4 cup · 510.3g