No-Knead Pizza Dough in a Baking Sheet
A wet, high-hydration pizza dough baked directly in a sheet pan instead of kneading. After a cold overnight rest, it develops a soft, airy, open crumb structure.
- Time
- 15 h
- Serving
- 391 kcal
- Ingredients
- ≈ $0.00
- Protein
- 10 g
Ingredients
- 1 Wheat flour 95 g
- 2 Dry yeast to taste
- 3 Salt 2 g
- 4 Olive oil 8 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, 75 ml cold water, and half the oil until a sticky dough forms.
Let rest for 20 minutes, then fold the dough from edges toward the center 6–8 times using wet hands.
Repeat the folding 2 more times at 20-minute intervals until the dough becomes elastic and bubbly.
Refrigerate the dough overnight for 10–12 hours.
Grease the baking sheet with the remaining oil, place the dough, and stretch it with your fingers—leave large bubbles intact.
Preheat oven to 250 °C (480 °F), add toppings, and bake for 12–16 minutes until the crust is golden and the center is light.
Tips
- Why it works
- Fold the dough 6–8 times to develop the gluten evenly and avoid a dense crust. If you skip this, the base will be tough.
- Substitutions
- Replace the olive oil with 8 g of sunflower oil, but the dough will be less aromatic. You can use 2 g of fresh yeast.
- Common mistakes
- If the dough is still sticky and has no bubbles after folding, it didn't rest long enough. It will be flat and dense.
- Storing and reheating
- Keep in the fridge for 3 days in a bag and reheat in the oven at 180 °C for 5 minutes with the toppings. Don't freeze.
- Serve with
- Serve with a light cucumber and tomato salad for lunch or dinner when you need a quick bite.
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