Who doesn’t love the aroma of freshly baked pizza wafting through the house? Making pizza dough from scratch might seem daunting, but what if I told you that you can create a perfect, restaurant-quality pizza dough in just three hours? Yes, you read that right! This blog post is here to guide you through a foolproof recipe that’s not only quick but also delivers a crispy, chewy, and flavorful crust that will have your family and friends coming back for more. Plus, this recipe works outstandingly well in an outdoor pizza oven, bringing an authentic pizzeria experience right to your backyard. Let’s dive into the world of homemade pizza and transform your kitchen into an Italian pizzeria!
| Ready in 4 hours | Serves 6 people |
| Yield 6x 290g pizzas | Metrics US, EU |
Ingredients
Dough
- 950g bread flour
- 50g semolina flour
- 4g active dry yeast
- 750g water
- 24g salt
Directions
Prepare the Dough:
- Pour water into a large bowl.
- Sprinkle yeast over the water.
- Add flour and then salt.
- Lightly mix with a dough whisk until the dough is lumpy and not fully combined.
- Cover the bowl and let it rest for 30 minutes at 24°C (75°F).
First Rest and Fold:
- Perform a stretch and fold: Gently stretch one side of the dough up and fold it over the rest of the dough. Rotate the bowl 90 degrees and repeat this process until you’ve stretched and folded all sides.
- Round the dough into a ball.
- Cover the bowl again and let it rest for 1 hour.
Divide and Rest:
- Divide the dough into 6 equal balls, approximately 290 grams each.
- Place each ball into a well-oiled container. This will help during shaping.
- Let the dough ferment at 24°C (75°F) for 1 hour and 30 minutes.
Preheat the Oven:
- For an outdoor pizza oven: Preheat until the temperature of the stone reaches at least 600°F.
- For a home oven: Preheat to 550°F with a pizza stone inside for about 45 minutes.
Shape the Pizza:
- Lightly flour your work surface and your hands.
- Take one dough ball and gently press it into a flat disc with your fingers.
- Pick up the dough and use the backs of your hands and knuckles to stretch it, allowing gravity to help, until it reaches your desired size. Avoid pressing out all the air to maintain a nice, airy crust.
Add Toppings:
- Place the shaped dough on a pizza peel dusted with flour or semolina to prevent sticking.
- Add your favorite toppings.
Bake the Pizza:
- For an outdoor pizza oven: Bake for about 1 to 1 minute and 30 seconds, rotating for even crust coloring.
- For a home oven: Bake for 10-12 minutes, or until the crust is golden and the toppings are cooked.
Enjoy!
I love making pizza, but it’s just for my husband and myself. It looks so light and airy! Can this be made into two pizza crusts? Freezing one for another day?
Hi!
The dough can be frozen for up to 1 week.
I used this recipe today. Did 50% bread flour and 50% 00 flour. The resulting dough was pretty wet but manageable. For The last rest I only let it rest for 30 minutes because my husband, my baby boy and my brother were too hungry already 😅 the crust was delicious anyways!!
Thank you for your feedback, I’m happy to hear that it worked out well. Happy Baking!
what did you preheat your oven to? 450?
Is this dough good for an outdoor Napolitano pizza oven where the pizza cooks for a minute ?
I just purchased 00 flour can I use instead of bread flour?
00 flour works best for pizza recipes.
Hi! Thank you for this smart way of maling pizza!
What is the size of the plastic containers?
Kind regards:)
Thank you.Containers 10x10cm from IKEA
What does the semolina do? I’m not sure I want to buy a bag just for it, but if it’s necessary I will
Semolina flour ads structure to the pizza crust, but you can replace it with whole wheat flour, or just bread flour.
700 “grams” or ml? Just tried 750ml it’s come out pretty wet for first fold. Will add some flour and let it rest again
I was using 750g of water. With strong flour, dough should be not wet at all.
How can you measure water in grams?
You put the bowl on a scale, set the setting to gram, and pour in water until it says 750 🙂
To measure water in grams, you can use a kitchen scale. Simply place a container on the scale, tare it to zero, then pour the water into the container until you reach the desired weight in grams. Water has a density of 1 gram per milliliter, so 1 milliliter of water is equal to 1 gram. This method allows for accurate measurement of water in grams for cooking or other purposes.
Hi Natash,thank you for this no-kneading pizza dough recipe.I made it today.the dough was a little sticky it didn’t has a good shape during making a disc and after baking there wasn’t any hole in the sides of pizza ferthermore it was very easy and had a beautiful crust.
Hi there! I’m glad you tried the no-knead pizza dough recipe and enjoyed the beautiful crust it produced. If the dough was a little sticky, you can try adding a bit more flour next time to help with shaping. As for the lack of holes in the sides of the pizza, this could be due to not letting the dough rest and rise enough before shaping it. Next time, you can try letting the dough rest for a bit longer before shaping to see if that helps. Thank
OK. I will give this a go this weekend. I’m trying out different recipes so I have one to do today and this one on Saturday. Fingers crossed. I will follow up and leave a comment.
That sounds great! Trying out different recipes is always fun. We look forward to hearing about how your cooking adventures go. Feel free to leave a comment with your feedback after trying out the recipe. Good luck and happy baking!
Hi, can I use Caputo Nuvola instead of bread flour?
Thanks 🙂
Absolutely. Capitol is wonderful. Rolling and shaping the dough is a breeze.
Yes, it should work great for pizza
Without oil
Hello, first of all thank you for your awesome recipes 🤗
I wonder if one would like to freeze the dough in which stage is better to do so and how to proceed once you want to thaw and bake it.
Thank you very much!
P.s. my dough ist resting as we speak and my son can t wait for the wonderful pizza 🥰
Can ingredients be cut in half to make half a many dough balls?
I would, it’s just my husband and me. I have to cut a lot of recipes in half. That is what is great about using grams for measuring!
I would like to use my sourdough starter instead. How much levain do you reckon would be needed for this recipe? 🙏🏻
I also have this question!
Bonjour, pour la farine à pain peut-on la remplacer par du type 55 ? Et pour la levure sèche peut-on mettre de la fraîche ? Si oui quelle quantité vous plaît ?
Merciii
I have 2 people that are Diabetics, a T1 and a T2. I need to make a very low carb crust using flour, not a chicken or cauliflower based crust.
Have you made anything like that?
If you have done it or can do it, what is the recipe and method?
How did it compare in taste, texture, etc.?