No-Yeast Pizza Dough

Pasta and Pizza | Italian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

This dough turns out very thin and crispy (the thinner you roll it out, the tastier it will be).

Ingredients

Wheat Flour - 17.6 oz
Water - 7 fl oz
Olive Oil - 5 teaspoons
Salt - 1 tablespoon
Herbes de Provence - to taste

Step by Step guide

Step 1

Sift the flour well, preferably twice.

Step 2

Add salt and olive oil, and mix with a wooden spoon (you can also add herbs).

Step 3

Gradually pour in the water and knead the dough. At first, the dough should stick to your hands, then add a little more flour until it becomes soft, smooth, and shiny.

Step 4

Knead the dough by stretching it in your hands and folding it. Then, gently throw it onto the surface, stretch it again, fold it, and toss it. Repeat this several times.

Step 5

Place the dough in a bag and refrigerate for 20–30 minutes.

Step 6

Remove the dough, knead it slightly with your hands, and roll it out on a surface lightly dusted with flour (it shouldn't stick to the surface, but the flour is there just in case).

Step 7

Before making the pizza, place the dough on parchment paper and prick it with a fork. Drizzle with oil and bake in the oven at 200–428°F for 5 minutes. Then spread the sauce, bake for another 2–3 minutes, and add the toppings. Bake the prepared dough for no more than 10 minutes.