No-Knead Pizza Dough – a delicious recipe with flour, bread flour, rye flour, salt, water, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.
2
Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.
3
Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
4
Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.
5
Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
6
Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.
365
kcal
Calories
5
g
Fat
68
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 cup bread flour, 1/2 cup rye flour, 1 1/2 teaspoons salt, and more.
Yes, No-Knead Pizza Dough falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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