Ana's Passion - No-Knead Pizza Dough

DESCRIPTION

Today's Pizza is perfect for those who are craving homemade pizzas but struggling to knead or have no time to pull and roll the dough until smooth, soft, and elastic.
In this recipe, you only need a bowl, spatula, and a little bit of effort to get that amazing pizza.

INGREDIENTS

For the dough:
350g flour
250g water
8g salt
4g Instant dry yeast /8g fresh yeast
1tsp sugar
(for 32cm baking pan)

For the sauce:
Tomato sauce
oregano
salt
olive oil

For the toppings:
canned tuna
onion

PREPARATION

Step 1
In a bowl pour the water, sugar, and yeast. Melt the yeast then add half of the flour. Combine well and add the salt.

Step 2
Gradually add the remaining flour. Continue mixing until completely absorbed.

Step 3
Transfer into another bowl with a little bit of oil. Cover and rest for 45 minutes.
Uncover and fold 8-10 times from bottom to top. Cover and rest for 1 hour.

Step 4
After 2nd fermentation, take the bowl again and fold 8-10 times. Cover and rest for another 1 hour.

Step 5
After 1 hour, get the baking pan, sprinkle with a little bit of semola remacinata flour, or grease with oil.

Step 6
Uncover the bowl. Grease well your hands and carefully unattached the dough from the sides of the bowl.
Gently and carefully grab the dough from the middle, then fold gently until you form a circle. Be gentle not to damage the surface and make sure the top is always on the top.

Step 7
Transfer the dough to the pan with semola or oil. Cover again and rest for the last time for 30 minutes.

Step 8
Meanwhile, you may start to preheat the oven and prepare the sauce and toppings. Drain the canned tuna using a strainer. Cut the onion, put it in a bowl, and drizzle a bit of oil so it won't get dry and easily burn inside the oven.

Step 9
Stretch the dough and put a good amount of pizza sauce.
Bake in preheated oven at maximum heat for 5-6 minutes. In the middle rack level.

Step 10
Unload from the oven and put the mozzarella and toppings.
Back into the oven and bake for 4-5 minutes or until the cheese is bubbly and nicely golden brown on the edges.

TIPS AND TRICKS

Here I used canned tuna and onion, but of course you can use the toppings you prefer.

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