No-knead pizza dough
This recipe makes 4 medium pizzas, enough for 4 people.
It's important to use bread flour instead of cake flour, for the higher protein content. I also often mix 50/50 white and brown bread flour, although it's a more difficult dough to stretch and manage.
This dough is around 66% hydration, so it's easier to work with and make in a home oven.
Ingredients
18g salt
750g bread flour
1/2 tsp yeast
500ml water
Method
Mix together the dry ingredients. Add the water and mix together. There's no kneading required, but ensure that it's mixed evenly.
Cover with a wet tea towel, and leave overnight, for up to 24 hours.
If you don't want to use it immediately, transfer to a sealed container in the fridge.
Divide the dough into 4, and form into balls. Cover with a wet tea towel and leave to rest for 30 minutes before stretching it out.
It's important to work quickly, otherwise the pizza will start to stick to the floured surface before you get it in the oven, and it will tear.
When cooking in the oven, put the oven on the highest temperature it supports, with the trays in so that everything gets hot. Put the pizza directly on the hot pizza tray, it will come free once cooked.