Up your pizza game with this simple, no-knead homemade pizza dough recipe. Made with 4 ingredients — flour, water, salt, and yeast — this dough is a snap to throw together, and you can use it the same day you mix it or store it in the fridge for up to 5 days (or freeze it!). If you love pizza with ballooned edges and crisp but pliable crusts, this is the pizza dough recipe you’ll come back to again and again. 🍕🍕🍕🍕🍕
Listen up: Don’t let anyone tell you you can’t make great pizza from start to finish in three hours. This is a simple 4-ingredient pizza dough recipe. The proportions are based on my mother’s peasant bread recipe, a high-hydration, no-knead, quick-to-stir together dough. It is the simplest of the simple homemade pizza recipes and, in my opinion, the tastiest, too.
The first step to making excellent pizza at home is to get comfortable working with high-hydration pizza doughs. High-hydration doughs, such as Jim Lahey’s popular no-knead dough, this simple sourdough pizza crust, or the one from my cookbook, Bread Toast Crumbs (which is the recipe below), are doughs made with a high proportion of water relative to the flour. The high proportion of water allows these types of doughs to be mixed together quickly and easily — no kneading or stand mixer required — and it also creates a pizza crust that stays crisp but moist during the cooking process with beautiful air pockets throughout.
Pan Pizza Recipe: Easy Step By Step Guide For Delicious Homemade Pizza — Eightify
In your search for the perfect pizza dough recipe, you may have come across very promising-looking recipes for Neapolitan-style pizza with photos depicting crusts with beautifully ballooned outer edges. Contrary to what you might think, Neapolitan-style pizza dough is actually on the lower end of the hydration spectrum. If you compare those recipes to the one you find below, you’ll notice that those Neapolitan-style pizza crust recipes call for significantly less water relative to the amount of flour with hydration percentages ranging from 60 to 65 as opposed to the 88 percent hydration dough recipe below.
Stay with me here: When you bake in a super-hot oven, the cooking time will be reduced, which means there will be less time for the water in the dough to evaporate. In other words, when the cooking time is brief, the dough will be able to retain a lot of its moisture.
So, despite the low hydration, a baked Neapolitan crust is light and airy because the dough is able to retain its moisture during its brief time in the oven.
Veg Pizza Recipe
If you were to bake a 65% hydration Neapolitan pizza dough in your home oven, which can only get up to 550ºF at the most, which will in turn require a longer baking time, you likely will be disappointed with the result because the longer cooking time will allow too much water to evaporate, leaving you with a dry, tough crust.
(Incidentally, a high hydration dough is also the key to making excellent focaccia, like this simple sourdough focaccia or this overnight, refrigerator focaccia.)
OK, so now that we’re on the same page — a home oven requires a high-hydration dough for best results — let’s talk about how to make this simple dough.
Simple, 4 Ingredient Homemade Pizza Dough
The recipe below calls for flour, salt, water, and yeast, all of which we will discuss in more detail below. What you will not find in this recipe is olive oil, sugar or honey, or diastatic malt. Why? For one, simplicity. But more importantly, for this style of pizza, these ingredients do not help. Here’s why:
Olive Oil: Olive oil is added to dough recipes that call for long bakes because olive oil helps keep dough tender by “shortening” the gluten network. But for a short bake, such as the 5- to 6-minute bake called for here, olive oil mostly helps transfer heat from the cooking surface to the dough, which can result in too much browning.
Sweetener: Simply stated, a sweetener is not needed — the yeast, contrary to popular belief, does not need sugar to activate or thrive. Sweeteners, moreover, can cause the dough to ferment too quickly and they can also cause the dough to burn when baked at hot temperatures.
Hausgemachte Pizza Rezept Online Youtube Thumbnail Vorlage
Diastatic Malt: Diastatic malt, an enzyme that converts the starches in flour to sugar, is added to pizza dough to promote good browning in the crust. Truthfully, I’ve never used it because I don’t like running around for odd ingredients that I don’t believe to be necessary. Ideally, with this recipe, the dough will spend some time in the fridge (see below: How to Make the Best Pizza Dough at Home: Two Tips), during which time enzymes in both the flour and the yeast will break down the starches in the flour into simple sugars, which will contribute both to flavor and to browning.
To make this dough, you’ll whisk together flour, salt, and instant yeast. Then you’ll add water and stir with a spatula until the water is absorbed and you have a wet, sticky dough ball. That’s it. That is the beauty of a no-knead dough. Let’s take a look at the ingredients in more depth:
Yeast is what will make your pizza rise, and my preference for all pizza and bread recipes is SAF Instant Yeast. The beauty of instant yeast is that you can stir it directly into the flour — no need to “proof” or “bloom” it.
Schnell Und Einfach Hausgemachte Pizza Rezeptbroschüre Vorlage
Active Dry Yeast works here, too: Red Star Active Dry is my preference. To use active dry yeast instead, simply sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients.
Tipo 00 flour is the flour requisite in the production of D.O.C. Neapolitan pizza. Contrary to popular belief, the “00” is not an indicator of protein content. It refers, rather, to the fineness of the milling, “00” being the finest grade in the Italian classification system.
There was a period during which I used tipo 00 flour exclusively, but today I find I get just as good results when I use bread flour or all-purpose flour, King Arthur Flour being my favorite brand.
What is the difference between the two? Mostly the protein content. KAF bread flour has a higher protein content (12.7% protein) than the all-purpose flour (11.7% protein).
A dough made with bread flour as opposed to all-purpose flour will absorb slightly more liquid and will therefore be slightly stiffer. If you live in a humid environment and often find your dough to be too wet, using bread flour may help.
I must confess I am constantly changing my opinion about what type of flour makes the best pizza and this, I’ve learned, is because the flour itself is constantly changing from season to season and from year to year.
Moreover, every brand of flour absorbs water differently. For instance, King Arthur Flour’s 00 flour will absorb water differently than Giusto’s 00 Flour and Caputo’s 00 flour. Each of these varieties of 00 flour will taste differently, too. Same goes for different brands of all-purpose and bread flours.
In sum, the key is to use good flour: unbleached and unbromated flour. And I encourage you to experiment. What works best for me in my environment might not work as well for you in yours.
For finishing, I love Maldon sea salt. I finish nearly every pizza dough round I top with a drizzle of olive oil and a sprinkle of sea salt.
I have no trouble using cold water from my tap, which I mix with boiling water to create perfectly lukewarm water (see recipe box for details). That said, if you suspect your water is adversely affecting your pizza dough, here are two tips:
OK, let’s review: to make great pizza at home, a high-hydration dough made with four good ingredients is best. Now let’s talk about how to deal with this super wet dough.
“As soon as I began really paying attention to how I shaped my pizza rounds by taking care to use a gentle hand, I noticed a difference in the finished product. The air pockets pervading the unbaked round really affect the texture of the baked pizza.”
During the shaping process — the point at which you are stretching your ball of dough into a 10- to 12-inch round — take care to use a light touch (see the video above for reference). When you handle the dough minimally, you preserve the bubbles created during the rising. See these bubbles? …
The single best and easiest/most affordable step you can take to make better pizza at home is to invest in a Baking Steel. In short, steel is a more conductive cooking surface than stone. This means heat transfers more quickly from steel to food than it does from stone to food. Why is this important for pizza? Serious Eats’Kenji J Lopez Alt offersthis explanation:
“How does the baking surface affect hole structure? Well those crust holes develop when air and water vapor trapped inside the dough matrix suddenly expand upon heating in a phenomenon known as oven spring. The faster you
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