Name: No Knead Pizza Dough
Cook time: 5 min
Total time: 5 min
Ingredients: 350g cold tap water; freshly ground pepper to taste; 100g grated parmesan; salt to taste; 2 tablespoons finely grated lemon zest; lemon wedges to serve; 1 gram 1/4 teaspoon dry active yeast; 100g grated mozzarella; 100g crumbled ricotta; 16g fine sea salt; 4 cups grated pumpkin, placed on a clean tea towel, rolled and squeezed to remove any excess moisture; 500g plain flour, plus more for shaping the dough; 1/2 cup finely chopped Italian parsley; 1 tablespoon finely chopped garlic; 2 tablespoons extra virgin olive oil

pizza dough

Can I use all-purpose flour for pizza dough?

How long should pizza dough rise for the best results?

Do I need to oil my pizza dough before baking?

How thin should I stretch my pizza dough?

This is a game changer way of making pizza dough. It's chewy, airy, blistered and everything you want from a great pizza dough.

Milk

Wheat

Vegetarian

Water

milliliter

water

Seasonings

gram

pepper

Cheese

grated parmesan cheese

salt

Fresh Fruit

lemon

Rising Agents

active dry yeast

part skim shredded mozzarella cheese

ricotta cheese

sea salt

Fresh Vegetables

pumpkin

Flour & Meal

all purpose flour

fresh parsley

garlic

Oils

extra virgin olive oil

Calories from Fat

Calories

Zinc

Minerals

Sodium

Potassium

Phosphorus

Sugar

Carbohydrates

Total polyunsaturated fatty acids

Beta-cryptoxanthin

Vitamins

Lycopene

Trans fatty acids

Lactose

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Manganese

Copper

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Vitamin A

Alpha-carotene

Beta-carotene

Vitamin C

Vitamin K

Choline

Dietary Folate Equivalents

Vitamin B6

Magnesium

Iron

Calcium

Protein

Dietary Fiber

Cholesterol

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No Knead Pizza Dough

Beverages

Baking Goods

Dairy

Produce

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