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

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

Seasonings

gram

black pepper

Rising Agents

active dry yeast

Fresh Fruit

lemon

Cheese

grated parmesan cheese

Water

milliliter

water

salt

ricotta cheese

part skim shredded mozzarella cheese

sea salt

Fresh Vegetables

garlic

fresh parsley

pumpkin

Oils

extra virgin olive oil

Flour & Meal

all purpose flour

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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Baking Goods

Produce

Dairy

Beverages

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