Super easy no knead pizza dough 🍕 This basic no-knead pizza dough recipe is very similar to our no-knead bread dough recipe, but it uses a different type of flour and the dough prep is different, so we thought it deserved its own post. Do not knead the dough, just gather it together until it is well combined and soft. Preparation Whisk flour, salt, and yeast in a medium bowl.

Bahan Membuat Super easy no knead pizza dough 🍕

  1. Dough:.
  2. 1 sdt instant dry yeast (me fermipan).
  3. 1 sdt gula.
  4. 250 ml air hangat.
  5. 300 gr terigu protein tinggi/sedang.
  6. 1 sdt garam.
  7. 2 sdm olive oil/ vegetable oil.
  8. Saus:.
  9. 4 sdm saus tomat delmonte.
  10. 1 sdt gula.
  11. Sejumput oregano.
  12. Topping:.
  13. Sesuai selera/yg ada.
  14. Keju 120 gr (utk dua loyang).

Langkah Memasak Super easy no knead pizza dough 🍕

  1. Masukkan gula ke air hangat. Taburkan ragi aduk. Diamkan hingga berbuih, kurleb 5-10 min..
  2. Sambil menunggu timbang tepung terigu. Masukkan garam. Aduk rata. Iris bawang bombay, parut keju dll..
  3. Dalam mangkok kecil campur semua bahan saus..
  4. Jika ragi sudah berbuih, tandanya masih aktif. Maka buat lubang di tengah adonan tepung, masukkan air ragi. Aduk aduk. Masukkan olive oil. Aduk rata dengan spatula. Adonan memang lembek ya. Tutupi baskom dengan cling wrap. Diamkan 5 min. Panaskan oven di suhu 190°..
  5. Oles loyang dengan sedikit minyak. Olesi tangan kita jg dengan minyak (karena adonan lengket) lalu bagi dua adonan, ambil setengah bagian tata di loyang. Tekan2 dengan tangan hingga melebar dan berbentuk bulat. Lakukan hal yg sama utk sisa adonan. Tusuk2 adonan dengan garpu..
  6. Oleskan saus tomat, kemudian tata topping sesuai selera. Oven pizza selama 30-35 min atau hingga matang (beda oven beda waktu memanggangya). Jika perlu,pada 15 min pertama, putar posisi loyang supaya pizza matang merata. Keluarkan dari oven dan dinginkan beberapa saat. Potong jadi 6 bagian dan siap dinikmati..

I make it with all sorts of toppings. You don't have to work hard for your pizza with this no-knead pizza dough. The slow six hours of proofing is what gives this pizza crust its' structure and flavor. Adapted from Jim Lahey's "My Pizza", via several sources. I prefer the smaller size because it is easier to work with when it.

Get Latest Recipe : HOME