Pizza lovers, yay! Today I present you a solution for making a high, soft, and fluffy pizza without kneading.
A very simple rustic preparation, which is made in no time, without kneading and without any special equipment, you just need a bowl and a spoon, to have an excellent dough base in 5 minutes, ready for a delicious pizza to top as you like.
A simple recipe that will allow you to get a high and soft pizza that will drive everyone crazy.
Making a soft pizza may seem very difficult, but with a few small tricks, you will get a very soft pizza.
Returning to my pizza, you are probably wondering how it was made, and so I leave you to its preparation, which is very easy.
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Portions: 4/6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 570.08 (Kcal)
- Carbohydrates 76.87 (g) of which sugars 6.39 (g)
- Proteins 21.30 (g)
- Fat 20.80 (g) of which saturated 1.15 (g)of which unsaturated 2.85 (g)
- Fibers 2.78 (g)
- Sodium 1,322.61 (mg)
Indicative values for a portion of 160 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 for the soft pizza without kneading
- 2 1/2 cups all-purpose flour
- 2 1/2 cups Manitoba flour
- 1 3/4 cups water (slightly warm, 70°F)
- 1 tsp dry yeast
- 1 1/3 tbsp olive oil
- 2 1/2 tsp salt
- 1 1/2 tbsp sugar
- to taste tomato pulp (or tomato passata)
- 9 oz pizza mozzarella
- salt
- to taste extra virgin olive oil
- 8 cherry tomatoes
Tools
- Baking tray
- Bowl
- Food scale
- Plastic wrap
Steps for the soft pizza without kneading
Grab a bowl and a spoon because that’s all you’ll need to prepare this extraordinary no-knead focaccia.
The first thing you need to do is place the two flours, the dry yeast, and pour the water slowly into a bowl.
Mix
Add the oil and salt, and if you wish, a tablespoon of sugar, which will facilitate the rising process.
Using a wooden spoon, mix all the ingredients vigorously to create a thick and soft dough.
Cover the bowl with plastic wrap and let the dough rest for a quarter of an hour.
After the time has passed, wet your hands with water and make folds.
(Make a few folds to incorporate air. To make these folds, take each end of the dough and fold it towards the center).
Repeat these folds 3/4 times.
(Spaced 15 minutes apart) always wetting your hands with water.
The dough will start to become firmer.
Cover well with plastic wrap (I also put a cloth on top) and let rise.
In a place protected from drafts.
Let rise for about 3/4 hours; times may vary depending on the season and how much yeast you used.
The dough is ready when it has tripled in volume.
Turn on the oven to maximum.
Grease a baking tray.
Then flip the dough directly into the center of the tray.
The dough is very soft, let it spread by itself until it reaches the edges of the tray; it will take about 40/50 minutes.
Cover the surface of the pizza with tomato pulp and sliced cherry tomatoes, season with salt, drizzle with oil, and bake.
(I previously seasoned the tomato pulp with salt before spreading it on the pizza).
Bake in a preheated static oven at maximum for 15-20 minutes.
(Obviously, check as you know each oven changes heat and cooking mode).
Add the well-drained mozzarella, cut into small cubes, and put back in the oven for another 8/10 minutes.
Your no-knead soft pizza is ready to be served!
Enjoy your meal
Advice
In this recipe, I wanted to show you a classic version with tomato and mozzarella, which is the most popular one at my house, but I assure you that the possibilities are really many.
I used two types of flour: all-purpose flour and Manitoba flour. But it also works well with just all-purpose flour.
If you liked this recipe, click on many stars, thank you so much.
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