No-Knead Neapolitan Pizza Dough

Ingredients

Tick them off as you go. Quantities are for 4 servings.

• 500 g 00 or bread flour
• 325 g cool water
• 10 g fine sea salt
• 2 g instant yeast (½ tsp)
• 1 can (14 oz) San Marzano tomatoes, crushed
• 8 oz fresh mozzarella, torn
• fresh basil, olive oil

Method

1. MixStir the flour, water, salt and yeast in a bowl until no dry flour remains. Cover and rest 30 minutes.

2. FoldWet your hand and fold the dough over itself from four sides. Cover and refrigerate 24 to 72 hours.

3. ShapeDivide into 4 balls, cover, and let come to room temperature for 2 hours.

4. BakeHeat the oven with a steel or stone at its highest setting for 45 minutes. Stretch a ball to 10 inches, top with crushed tomato, mozzarella and a drizzle of oil, and bake 6 to 8 minutes until blistered. Finish with basil.

Nutrition per serving

Approximate values calculated for the ingredients listed. They vary with brands and portion sizes; see our disclaimer.

Tags