70% Hydration Pizza Dough Recipe – No Knead

Yields2 Servings
Metric Measurements
 289 g 00 or AP Flour
 203 ml Water (lukewarm)
 9 g Fine Salt
 0.35 g Active dry yeast
 7 g Extra virgin olive oil
 9 g Honey
Imperial Measurements
 2 ¼ cups 00 or AP Flour
 ¾ cup Water (lukewarm)
 2 tsp Fine Salt
  tsp Active dry yeast
 2 ¼ tsp Extra virgin olive oil
 ½ tbsp Honey
1

Measure out water and yeast into mixing bowl. Mix well.

2

Add a spoonful of honey to the water and mix well.

3

Set aside mixing bowl to let the yeast activate and get another bowl to measure the dry ingredients.

4

Measure flour and salt and mix well.

5

Slowly start to incorporate the flour/salt mixture into the water/yeast/honey solution. Start by adding a few spoonfuls of dry ingredients at a time and mix it thoroughly using a stiff spatula or wooden spoon. It might be slower this way but it ensures that the flour is fully hydrated into the water.

6

When you're halfway through the dry ingredients, add a few glugs of olive oil and mix it in well. Continue adding dry ingredients until everything is mixed together.

7

When all the ingredients are incorporated, you should be left with a very wet and sticky ball of shaggy dough. Cover the bowl up and let it sit for 10 minutes.

8

With your spatula, mix the dough ball around again. You should notice the texture of the dough is now much smoother than before with less dough sticking to the spatula.

9

No-knead method: Cover the dough or transport it to a plastic container and let it sit at room temperature over night.

10

Traditional method: Give the dough a quick 10 -15 minute (max) knead then cover it up and let it rise for 1-3 hours, or until it's approximately doubled in size. The time will vary depending on the temperature of your room (Note: For this method to work, you'll need to use 5-7g of yeast)

11

For either method, give the dough a final quick knead (1-2 minutes), then weigh and divide the dough up into tightly rolled individual dough balls. This step is crucial and will have a big impact on your finished product. Check the video above for visual instructions on how to do this.

12

Place the dough ball into a lightly floured (or oiled) container and cover it up tightly. Let the ball proof for 1-2 hours before using it to make pizza.

13

Alternatively, place the floured container with the dough ball in the fridge for up to 3 days. When you're ready to use it, make sure to give it 2-3 hours to reach room temperature before using it. If you live in a warm climate, this might take a lot less time.

Ingredients

Metric Measurements
 289 g 00 or AP Flour
 203 ml Water (lukewarm)
 9 g Fine Salt
 0.35 g Active dry yeast
 7 g Extra virgin olive oil
 9 g Honey
Imperial Measurements
 2 ¼ cups 00 or AP Flour
 ¾ cup Water (lukewarm)
 2 tsp Fine Salt
  tsp Active dry yeast
 2 ¼ tsp Extra virgin olive oil
 ½ tbsp Honey

Directions

1

Measure out water and yeast into mixing bowl. Mix well.

2

Add a spoonful of honey to the water and mix well.

3

Set aside mixing bowl to let the yeast activate and get another bowl to measure the dry ingredients.

4

Measure flour and salt and mix well.

5

Slowly start to incorporate the flour/salt mixture into the water/yeast/honey solution. Start by adding a few spoonfuls of dry ingredients at a time and mix it thoroughly using a stiff spatula or wooden spoon. It might be slower this way but it ensures that the flour is fully hydrated into the water.

6

When you're halfway through the dry ingredients, add a few glugs of olive oil and mix it in well. Continue adding dry ingredients until everything is mixed together.

7

When all the ingredients are incorporated, you should be left with a very wet and sticky ball of shaggy dough. Cover the bowl up and let it sit for 10 minutes.

8

With your spatula, mix the dough ball around again. You should notice the texture of the dough is now much smoother than before with less dough sticking to the spatula.

9

No-knead method: Cover the dough or transport it to a plastic container and let it sit at room temperature over night.

10

Traditional method: Give the dough a quick 10 -15 minute (max) knead then cover it up and let it rise for 1-3 hours, or until it's approximately doubled in size. The time will vary depending on the temperature of your room (Note: For this method to work, you'll need to use 5-7g of yeast)

11

For either method, give the dough a final quick knead (1-2 minutes), then weigh and divide the dough up into tightly rolled individual dough balls. This step is crucial and will have a big impact on your finished product. Check the video above for visual instructions on how to do this.

12

Place the dough ball into a lightly floured (or oiled) container and cover it up tightly. Let the ball proof for 1-2 hours before using it to make pizza.

13

Alternatively, place the floured container with the dough ball in the fridge for up to 3 days. When you're ready to use it, make sure to give it 2-3 hours to reach room temperature before using it. If you live in a warm climate, this might take a lot less time.

70% Hydration Pizza Dough Recipe – No Knead