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; 2 tablespoons finely grated lemon zest; salt to taste; 100g grated mozzarella; lemon wedges to serve; 100g crumbled ricotta; 16g fine sea salt; 1 tablespoon finely chopped garlic; 2 tablespoons extra virgin olive oil; 4 cups grated pumpkin, placed on a clean tea towel, rolled and squeezed to remove any excess moisture; 1 gram 1/4 teaspoon dry active yeast; 500g plain flour, plus more for shaping the dough; 1/2 cup finely chopped Italian parsley

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

black pepper

Cheese

grated parmesan cheese

Fresh Fruit

lemon

salt

part skim shredded mozzarella cheese

ricotta cheese

sea salt

Fresh Vegetables

garlic

Oils

extra virgin olive oil

pumpkin

Rising Agents

active dry yeast

Flour & Meal

all purpose flour

fresh parsley

Calories from Fat

Calories

Folic Acid (B9)

Vitamins

Total monounsaturated fatty acids

Saturated Fat

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Minerals

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Sugar

Carbohydrates

Protein

Vitamin A

Total polyunsaturated fatty acids

Beta-cryptoxanthin

Lycopene

Trans fatty acids

Lactose

Pantothenic acid (B5)

Niacin (B3)

Lutein+zeaxanthin

Alpha-carotene

Beta-carotene

Vitamin K

Choline

Dietary Folate Equivalents

Vitamin B6

Magnesium

Iron

Calcium

Dietary Fiber

Cholesterol

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No Knead Pizza Dough

Beverages

Baking Goods

Dairy

Produce

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