Directions: |
Directions:Mix the dough. Add 500g flour, 1 teaspoon of instant yeast, 2 teaspoons of salt and 375g lukewarm water to a large mixing bowl. Give it a good mix with a large wooden spoon or spatula, until it combines into a rough, shaggy, floury dough.
Stretch and fold the dough. Here comes the one piece of work you’ll give to the dough (I love no knead bread so much!) Start by wetting your hands, then with one hand in a ‘C’ shape, scoop your hand down the edge of your bowl, to reach underneath the dough. Pull the dough up with your hand, then fold it down back onto itself. Give the bowl a quarter turn, and repeat this process. Cover the bowl with cling film and let it rest for 10 minutes. After this time, repeat the stretch and fold process one more time, then cover the bowl again with cling film and leave to rise until doubled in size. PRO TIP: Take a photo of your dough as you cover it so you can easily see how much it’s risen. The time is just a guide – rising time will depend on the temperature of your kitchen. At this point, you can put the dough in the fridge for up to 2 days, then continue with the recipe when you’re ready to cook.
Shape your dough into balls. Turn the dough out onto a lightly floured surface (about 2 tablespoons of flour). Divide the dough based on the size of the pizza you’re after – cut it in half for 2 large pizzas, or in 3 for smaller pizzas. Using as much flour as you need, shape each piece into a ball. The easiest way to do this is to gently pull up one side of the dough a little, then fold it back on itself. Repeat with the other 3 sides, then flip the dough over. With floured hands, cup your hands around the dough and rotate the dough in a circle so that it forms into a ball, gently pulling the dough against the surface of the bench to create a little resistance so that it tightens up. You can see how I do this in the post above the recipe. PRO TIP: You can now either use the dough, or pop the balls in the fridge to use them later (keep them in there for 2 days).
Stretch your pizzas. About 45 minutes before you want to cook your pizza, turn your oven to its highest setting (that’s 250C for me) and put whatever you’re cooking your pizza on in the oven too (whether that’s a pizza stone, cast iron pan or an oven tray). To make sure you get a super puffy and bubbly crust, you want to handle the dough gently when you’re shaping it into a circle. DON’T use a rolling pin for this – if you do, you’re just deflating all the lovely, airiness you’ve worked so hard to create. Start by adding a couple of tablespoons of flour to your surface, then gently press the middle of the ball out into a small circle, leaving about 1.5cm for the crust (don’t touch it!) At this point, with floured hands, pick up the dough and let it hang off your hands. You’re using gravity here to help the dough naturally stretch. Carefully rotate the dough through your hands, moving all the way around the dough. As you do so, the dough will stretch further. I like to then place the dough on a piece of baking paper to top it, for a super easy transfer to the oven.
Top and cook your pizzas. Top your pizzas with your favourite toppings, then transfer, on the baking paper, to your pizza stone/cast iron pan/oven tray. Cook at the top of your oven for 10 – 15 minutes, until the crust is golden and puffy and the toppings are bubbling. Remove from the oven, add any fresh garnishes, then cut and serve while the pizzas are hot and the cheese is lovely and oozy. |
This recipe for Easy Pizza Dough is from