Simple, nearly hands free, and easy to make ahead.
Thats why I love this dough recipe.
Or even the day after that.
Emma Christensen
Or even freeze it for a few weeks.
It’s a very forgiving dough!
Furthermore, an overnight rise in the refrigerator helps develop fantastic flavor.
Emma Christensen
The dough is soft and full of delicious air bubbles.
Use it to make any pizza recipe you like!
This pizza recipe was based on their no-knead techniques.
Emma Christensen
It all has to do with the amount of gluten in the flour.
Getting the Right Pizza Dough Consistency
To get the right consistency, measure your flour by weight.
The dough should be slack or loose (see below).
Emma Christensen
If the dough feels too dry, sprinkle some water on top before leaving to rise.
With the right amount of water and flour, the dough should rise to be elastic and pliable.
Working With Loose Dough
This recipe makes a dough thats soft and a bit wet.
Emma Christensen
It’s what bakers call a slack dough.
They produce lots of bubbles in the crust, which is great for pizza!
you might’t shape slack dough like other doughs.
Emma Christensen
Instead of drooping it over your fist, try gently stretching it or pressing outward as you shape.
Flour your work surface well and go with the flow.
These doughs give you imperfect circles, but we’ve come to embrace the rustic shapes they make.
Emma Christensen
We think it adds to that beautiful handmade feeling of our pizzas.
Then, shape out the dough by stretching or using a flour-dusted rolling pin on a lightly dusted surface.
Allow the dough to thaw in the fridge overnight before using.
Instant or rapid-rise yeastis actually a different strain of yeast from the usual granulated yeast.
It is designed to be mixed directly into the flour.
You don’t need to knead it, just get all the ingredients mixed together.
The dough will be soft and slightly sticky, with no more visible streaks of flour on the surface.
To mix by hand, follow the same procedure using a large bowl and a wooden spoon.
Drizzle a large, clean mixing bowl with oil.
Flour your hands and form the dough into a rough ball.
Transfer it to the oiled bowl and twirl it around a few times to coat it with oil.
After rising, it’s possible for you to refrigerate the dough for up to 48 hours.
Take the dough out of the refrigerator about 1 hour before shaping.
Once risen, the dough is ready to be shaped into pizzas and baked.
