This pizza dough recipe has been with me for a while and has never let me down. I always use it when I don't have a spiral mixer handy, like when I'm on vacation or traveling.
How can you make pizza dough without kneading it, you might ask? And I asked myself the same question when I saw Vincencosplate's video on Instagram. Until I tried it and added a few small changes to suit my taste.
Of course, the best pizza dough is best made with a spiral dough mixer. But you don't always have one on hand and you can make it without any kneading. All you need are good ingredients and patience. But see for yourself, I saved this reel for Instagram a long time ago. But I'll write down all the ingredients you need again.
You need
1 kg of pizza flour Tipo 00 or 0 - e.g. from Caputo. Cheap pizza flour from Sofia Mel is not bad either.
1 g dry yeast
650 ml cold water or water with a maximum temperature of 18 degrees
30 g fine sea salt
A dash of olive oil
One teaspoon honey
a little patience :)
Preparation
Mix the pizza flour well with the dry yeast and sea salt in the mixing bowl
Add the water and start stirring everything from the outside in with a wooden spoon until you see a dough start to form
Add the olive oil and honey and mix the dough as in step 2.
Now fold the dough from the outside in with moistened hands until you see a ball of dough and the gluten structure begins to strengthen the dough.
Now cover the dough and let it rest in a cool place (fridge or basement, not warm!) for 18 hours.
You should now be able to tear the dough elastically without it ripping. Take the opportunity to tear it and fold it back from the outside to form a ball. Cover and place back in the fridge for 4 hours.
Now you can shape the dough into balls. Separate 250 - 300 g of the dough and proceed as in step 6, except now you'll be forming small balls (you'll soon find instructions on how to do this here on the blog or on YouTube). Place all the balls in a box and chill them for 12 hours.
On pizza baking day, remove the box from the fridge between 2 and 4 hours in advance, depending on the temperature of the room or room. During this time, the dough balls begin to relax and take on a nice airiness.
Shape each dough ball with your hands into a nice round Neapolitan pizza, coat to taste and bake in a hot pizza oven.
And finally, the best part: eat it with all your senses!
This recipe for dough also works wonderfully as dough for Pizza Romana or Pinsa or Focaccia!
For accessories such as dough ball boxes, visit our shop, we can supply you with everything you need for an authentic pizza.
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