How to Make Easy No Knead NEAPOLITAN PIZZA DOUGH with Dry Yeast

By Vincenzo's Plate · 480 min

Ingredients

Instructions

1. Put the flour, yeast and salt in a bowl and mix them together.
2. Add all the water and mix with a wooden spoon, folding the outer edges into the middle until everything is combined.
3. Continue mixing by hand inside the bowl until the ingredients are thoroughly combined. The dough will be loose and lack structure at this stage.
4. Cover the bowl with a plate or plastic wrap and refrigerate overnight, 10 to 16 hours.
5. The next day the dough should be pliable and workable. Stretch it out and fold it like a letter twice.
6. Fold it in half and then again, twisting it slowly until it forms a smooth ball.
7. Cover with an upside-down mixing bowl and rest for 15 minutes.
8. Cut and weigh the dough into pieces of 250 to 260 grams each.
9. Shape each piece back into a round ball by folding and pinching the edges closed.
10. Rub a few drops of oil over the dough balls in airtight containers and rest them for 4 hours.
11. Dust the work surface with semolina or flour and sprinkle the dough edges too. Turn the dough over onto the flour so it falls into the pile.
12. Flip the dough twice, shaping it each time, then press it outward from the centre with your fingertips, working away from you. Turn and repeat until you have a thin centre with a thicker edge.
13. Brush off all excess flour before topping, so no flour goes into the oven. Work quickly so the dough does not stick to the surface.
14. Bake in an oven at 432°C (810°F), turning once halfway through, for 60 to 90 seconds.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

Semolina