29/11/2023
Let's make the best pizza dough without doing any kneading. This is a simple and a lazy bread making technique. What makes this bread rise and tasty is time not kneading which activates gluten effortlessly. To activate gluten let it proof for a long time, in this case 18 to 24 hours.
Measuring from this recipe :
- 140g water
- 180g flour/maida
- 1/2 tsp dry yeast
- 1/2 tsp salt
- 2 tbsp milk powder
1st proofing/rise : 1 - 1.5 hours
2nd proofing/rise : 18 - 24 hours
Tip -
1. Do not knead dough while shaping.
2. While baking pizza keep an eye otherwise it can burn easily.
3. Do not forget to preheat your oven.
4. Do not over mix the dough at any stage.
5. This makes a large pizza, If you want small pizza make 2 with this dough.
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