No-Knead Thin Crust Pizza Dough

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_4019

  • Ingredients
  • 250g (9oz, 2 cups) all-purpose flour or bread flour
  • ½-1 teaspoon salt
  • 5ml (1 teaspoon) sugar
  • 3.75ml (¾ teaspoon) Fleischmann’s instant yeast
  • 15ml (1 tablespoon) olive oil
  • 180ml (¾ cup) warm water (100-105°F/ 38-40°C)

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3827

Please always remember to assemble all ingredients before you start

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3829

Sift the flour, salt, sugar and yeast in a large bowl. Make a well in the centre.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3982

Add the warm water and olive oil

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3830

and stir with a spoon until combined. Use wet hands or 2 teaspoons water to quickly work in any remaining flour

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3832

and gather the dough into a ball. (Do not knead the dough).

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3991

Put the dough in a lightly oiled small bowl and cover with a cling film, place in the fridge and chill  for 2-24 hours. I usually chill mine for only 2-3 hours but sometimes I leave it overnight for the next day.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3994

Turn the dough onto a well-floured surface. Knock it back and shape into a ball. Cover with a towel and let stand 20 minutes.

No-Knead Thin Crust Pizza Dough myfavouritepastime.com_3995

Roll out the rested ball of dough to a 12-14 inch circle or a 12 x 8 rectangle, if it gets a little sticky, sprinkle some flour.

No-Knead Thin Crust Pizza Dough

Preparation time: 5 minutes + 2-24 hours resting time; Makes: 14-16 inch thin pizza base

Ingredients

  • 250g (9oz, 2 cups) all-purpose flour or bread flour
  • ½-1 teaspoon salt
  • 5ml (1 teaspoon) sugar
  • 3.75ml (¾ teaspoon) Fleischmann’s instant yeast (1 teaspoon active dry yeast)
  • 15ml (1 tablespoon) olive oil
  • 180ml (¾ cup) warm water (100-105°F/ 38-40°C)

Instructions

  1. Sift the flour, salt, sugar and yeast in a large bowl. Make a well in the centre. Add the warm water and olive oil and stir with a spoon until combined. Use wet hands or 2 teaspoons water to quickly work in the remaining flour and gather the dough into a ball. (Do not knead the dough).
  2. Put the dough in a lightly oiled small bowl and cover with a cling film. Place in the fridge and chill for 2-24 hours. (You can use it after 2 hours)
  3. Turn the rested dough into a well-floured surface. Shape into a ball. Cover with a towel and let stand 20 minutes before rolling or stretching.
  4.  Roll out dough to a 12-14 inch circle or a 12 x 8 rectangle, if it gets a little sticky, sprinkle some flour. Use for your pizza.
  5. For cup measures: spoon the flour into a 240ml American cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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