No-Knead Pizza Dough
An easy pizza dough made with just 6 ingredients, no mixer, no kneading, and incredible flavor every time. The perfect make-ahead crust for any pizza night.
Ingredients
No Knead Pizza Dough:
- 250 g Flour 00
- 8 g Instant Yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 250 g Warn Water
- 1 tablespoon Extra Virgin Olive Oil
Pizza Topping:
- 100 g Passata
- ⅛ teaspoon Salt
- ⅛ teaspoon White Pepper
- ½ teaspoon Oregano
- 1 tablespoon Extra Virgin Olive Oil
- 100 g Grated Mozzarella
- 1 tablespoon Oregano
- 8 Basil Leaves
Instructions
- In a large mixing bowl, combine the flour, yeast, sugar, salt, and warm water. Mix with a spatula until a dough forms.
- Add the extra virgin olive oil and stir until smooth and well combined.
- Cover the bowl with cling film and let it rise in a warm place for 2 hours, or until doubled in size.
- Once risen, transfer the dough onto a parchment-lined baking sheet and spread it out evenly.
- In a separate bowl, mix the passata with salt, white pepper, oregano, and extra virgin olive oil.
- Spread a thin layer of the tomato sauce evenly over the dough.
- Bake in a preheated air fryer at 430°F ( 220°C) for 15 minutes or until the crust is golden.
- Remove from the air fryer and sprinkle the grated mozzarella and extra oregano evenly over the top.
- Return to the air fryer and bake @ 430°F ( 220°C) for 5 more minutes, or until the cheese is melted and slightly browned.
- Top with fresh basil, slice, and serve hot.
Notes
Mix the Dough Thoroughly: I like to stir until the dough is nice and smooth; just enough so everything comes together without kneading.
Give It Time to Rise: I always let it sit the full 2 hours so the dough gets light and fluffy; it’s worth the wait.
Nutrition
Calories: 1544kcal | Carbohydrates: 206g | Protein: 59g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Cholesterol: 65mg | Sodium: 3367mg | Potassium: 958mg | Fiber: 13g | Sugar: 12g | Vitamin A: 1222IU | Vitamin C: 11mg | Calcium: 857mg | Iron: 7mg