No-knead pizza! The easiest and fastest recipe

Total: 20 min Diners: 2

Take note, because when you learn how to make this no-knead pizza, there won’t be a week when you won’t feel like having a delicious pizza like this Joselito ham and arugula pizza.

Ingredients

For the dough

Wheat flour, 200 g Water, 140 ml Salt, 4 g Fresh baker’s yeast, 10 g (or 4 g of dry yeast) Extra virgin olive oil, 1 tablespoon

For the dough

Wheat flour, 200 g Water, 140 ml Salt, 4 g Fresh baker’s yeast, 10 g (or 4 g of dry yeast) Extra virgin olive oil, 1 tablespoon

For the pizza

Tomato concentrate or tomato sauce for pizza Melting cheese (mozzarella, Havarti,…), 100 g Joselito ham, 70 g Arugula

Step 1

In a plastic bowl or in a glass container put the flour, salt, crumbled fresh yeast and oil. Add the water and mix everything with a fork until all the flour is wet. We cover with a clean cloth or with the lid of the tupper if it has and we keep it in the refrigerator for at least 12 hours, although it does not pass anything if it stays there one or two whole days. In case of using dry yeast, we slightly heat 40 ml – not exceeding 50ºC- mix with the yeast, let stand about ten minutes and then proceed identically to what has been explained for fresh yeast, but taking into account that now only remain to add 100 ml of water.

Step 2

When we go to prepare the pizza, the dough will have risen considerably. To shape the pizza we pour a good handful of flour on the countertop, we turn the dough over well battering the walls of the tub, we flour it by folding the dough over itself a couple of times until it is not sticky and we make a ball if we want a large pizza or smaller balls if we want to make individual pizzas.

Step 3

You can either make the pizza bases on baking paper or grease a baking pan with a teaspoon of olive oil. In any case, we place our ball of pizza dough and flatten it with our hands until we get a circle of less than 1 cm thick. Cover with a cloth and let stand 1 hour.

Step 4

If we want a very crispy pizza bake it for 5 minutes before baking./strong> before putting the rest of the ingredients, if we want it softer type “bread dough”, we put them directly on the raw dough tomato and cheese.

Step 5

Bake for about 15 minutes at 250ºC until the cheese is melted and the edges are golden brown. The first time it is best to be aware of the oven because not all ovens work identically and it is better not to risk the first time.

Step 6

After removing the pizza from the oven, cover it with slices of Joselito ham and some fresh arugula leaves.