Perfect Easy and Digestible Pizza Dough Without Effort!!. Pizza lovers, gather around! Today I present the ideal solution for a high, soft, and incredibly fluffy pizza that requires no effort. Forget long processes: we’re talking about a no-knead dough!
This preparation is rustic and simple, perfect for those with little time. You won’t need any special tools, just a bowl and a spoon. In only five minutes, you’ll get an excellent base dough, ready for rising and to become a delicious tray pizza.
The beauty of this method is that it is easy and quick, achievable even on the same day. The pizza will be soft on top and crispy at the base, a real joy to top in many ways.
Making such a soft pizza may seem difficult, but with these small tricks, you’ll achieve a result that will amaze everyone.
Curious to know how it’s made? Well, let’s not waste any more time! Let’s move on to the super easy preparation!
Easy and Digestible Pizza Dough can be cooked in a traditional oven, fan oven, or air fryer: all three methods are described in the recipe.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 551.28 (Kcal)
- Carbohydrates 108.39 (g) of which sugars 7.52 (g)
- Proteins 18.43 (g)
- Fat 6.05 (g) of which saturated 0.66 (g)of which unsaturated 0.00 (g)
- Fibers 3.33 (g)
- Sodium 1,345.05 (mg)
Indicative values for a portion of 185 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Easy and Digestible Pizza Dough
- 2 1/2 cups all-purpose flour
- 2 1/2 cups bread flour
- 1 3/4 cups water (slightly warm 69.8°F)
- 1 tsp instant yeast (or 0.6 fresh)
- 1 1/3 tbsp extra virgin olive oil
- 2 1/4 tsp salt
- 1 1/2 tbsp sugar
Tools
- Bowl
Steps
Easy and Digestible Pizza Dough
Get ready: all you need is a bowl and a spoon to bring this extraordinary dough to life.
Pour the dry ingredients into the bowl: the two flours and the instant yeast.
Slowly add the water and start mixing immediately.
Now add the extra virgin olive oil and the salt. If you wish, you can also add a tablespoon of sugar: this is not essential, but it will help activate the yeast and facilitate the rising.
Now, using a wooden spoon, mix vigorously all the ingredients. Work the mixture until you obtain a substantial and soft dough; the important thing is that all elements are well combined.
Immediately cover the bowl with plastic wrap and let the dough rest for about fifteen minutes.
After this short time, wet your hands with water and start making folds.This serves to incorporate air and give structure to your dough without working it: take one end and fold it towards the center.
Repeat this folding cycle 3 or 4 times in total, taking care to let the dough rest for 15 minutes between each series.
Remember to always wet your hands to prevent the dough from sticking.
You will notice that as you proceed, the dough will gradually become firmer and stronger.
Once the folds are complete, cover well the bowl with plastic wrap (a cloth on top can help insulate) and let it rise in a place away from drafts.
Let rise for about 3-4 hours. The exact time may vary depending on external temperature and the amount of yeast used.
The dough will be ready and perfect when it has tripled its initial volume.
For the shaping and baking, see paragraph below.
When the dough has tripled in volume, gently turn it out from the bowl onto a well-oiled baking sheet or lined with parchment paper.
ATTENTION: This is a crucial step! DO NOT KNEAD! Flatten and gently spread it only with your fingertips, trying not to break the rising bubbles.
Let the spread dough rest for another 30 minutes.
Preheat the oven to 482°F in static mode to heat it well.
Top the dough only with tomato.
When the oven is ready, bake the pizza on the lowest shelf and cook for 10 minutes.
After this time, add the diced mozzarella (well-drained).
Move the tray to the middle shelf of the oven and continue baking for another 5 minutes or so.
The pizza is ready when the mozzarella is melted and cooked and the crust is well golden!
Essential Tips and Tricks for a Perfect Dough
The secret for a pizza that doesn’t “come back up” is using very little yeast and respect the long resting times. It’s the time, not the amount of yeast, that makes pizza digestible.
To achieve such a high and hydrated dough with the “no-knead” method, it’s advisable to use strong flour (like Type 0 Flour with a good W value) mixed, if possible, with a small amount of Re-milled Semolina to improve crispness.
During folding and shaping, don’t use additional flour; keep wetting your hands with water and oil the tray. This is essential to maintain high hydration and softness.
The oven must be very hot (482°F static, or even 518°F if your oven allows it) to immediately give the “thermal shock” and make the crust puff up best.
Your baking strategy is perfect and should be emphasized: baking first with only the tomato on the oven’s base ensures a crispy and dry base, avoiding the “rubbery” effect underneath. Only afterward is the mozzarella added on top.
Always use well-drained mozzarella (or Fior di Latte) and dice it well in advance. If it releases too much water during baking, it ruins the base’s crispness.
As your dough is highly hydrated and easy to work with, storing it in the fridge for 24 hours is especially recommended to enhance its lightness and digestibility to the fullest.
Tips for Air Fryer Baking
The pizza should fit comfortably in the basket! Divide the dough into single portions suitable for your air fryer’s size (often 6 to 7 inches in diameter).
Spread the dough on a small disc of parchment paper cut to size, or use a mini-tray or cake mold suitable for the fryer.
Baking Procedure
Preheating: Preheat the air fryer to 356°F for 5 minutes.
Place the spread dough (on parchment paper or tray) in the basket and top only with tomato and a drizzle of oil.
Bake at 356°F for 8-10 minutes. This cooks the base and develops the crust.
Open the fryer, add the mozzarella and other fresh ingredients.
Continue baking at 374°F for 3-5 minutes, or until the cheese is perfectly melted and golden.
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