Description
A simple no-knead recipe for crispy, chewy Neapolitan-style pizza crust at home.
Ingredients
- 250 g King Arthur Unbleached Bread Flour or All-Purpose Flour
- 1/8 teaspoon Active Dry Yeast
- 1/2 teaspoon Granulated Sugar
- 1 1/4 teaspoons Salt
- 185 g Lukewarm Water
Instructions
- In a large bowl, mix the flour, active dry yeast, sugar, and salt until combined.
- Pour in the lukewarm water and stir the mixture until a sticky dough forms.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let it sit at room temperature for 12 to 18 hours.
- After the resting period, sprinkle some flour on a clean surface. Turn the dough out onto the floured surface.
- Gently shape the dough into a ball without deflating it too much.
- Place the dough on a floured parchment paper and cover it with a kitchen towel. Let it rest for another 1 to 2 hours.
- During the last 30 minutes of resting, preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- Once the oven is hot, transfer the dough to the stone or sheet, add toppings, and bake for about 8-10 minutes or until golden brown.
Notes
For best results, allow the dough to rest for a full 18 hours. Use a pizza peel for easy transfer to the oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian