Pizza without kneading: keys and tips for incredible pizza without much effort

Welcome Friends of Paulina Kitchen! Today we are going to do pizza, but not any pizza, but a pizza without kneading . The dream of every homemade pizza lover but taguito? Something like that, but it is a technique that has its trick but results in an airy and tasty mass.

Nothing to fight with the dough, nor with sore arms the next day. This technique is going to be the best saved secret of those who want to enjoy a homemade pizza without kneading, with a crunchy, aerated and delicious base, effortlessly.

Today we bring you the key points about this magical preparation: how to make pizza mass without kneading, what ingredients use , the necessary rest time and even if it is possible to cook it in a pan instead of oven. In addition, as always, we leave some tips and advice so that the pizza recipe without kneading is your new favorite pizza.

About the pizza recipe without kneading

The pizza without kneading is a perfect option for those who love a good homemade pizza but they don't feel like fighting with the dough, or feel frustrated in the art of the kneading because they do not have as they would like.

This technique, in addition to saving the kneading, allows you to obtain a spongy and airy base, simply mixing the ingredients and letting time do its magic. His secret is at the long rest , which activates gluten without stretching and tightening as if there were no tomorrow.

The interesting thing is that this pizza without kneading is not only easy, but is also delicious . When resting for several hours, like the Neapolitan pizza , the dough develops more complex flavors , with a texture that has nothing to envy to other pizzas recipes .

What is special for the pizza recipe without kneading?

The magic of the pizza without kneading is in the fermentation process. The dough is not stunned here, you do not work hard or need any special utensil. Good flour, yeast and time are the true protagonists.

The mass of the pizza without kneading, by fermenting for several hours, develops elasticity and an airy structure without manipulating it too much . In addition, its flavor improves over time, achieving a pizza with a slight I leave fermentation that gives it a gourmet touch.

Another point in favor is versatility: pizza without kneading can be done in a traditional oven or, if there is no desire to turn it on, it can also be cooked in a pan . And best of all: it is infallible. Although they have never made homemade pizza dough in their lives, with this pizza recipe without kneading success is guaranteed.

The keys to homemade pizza without kneading

• Prolonged rest time: The dough needs to rest in the refrigerator at least 24 hours so that it can develop gluten. There are even those who leave it 48 hours before using.
• High hydration: having more water than a traditional mass, the final texture of the pizza without kneading is lighter and lighter. 70 % hydration (700 ml of water per kilo of flour) is calculated
• Dry yeast use: it is easier to calculate the amount necessary for good fermentation. Anyway you can also do pizza without kneading with fresh yeast .
• Proper flour: strength flours, such as 0 or 00, are the best option for this pizza recipe without kneading.
• This pizza without kneading has double fermentation: first it has two lifts outside the refrigerator, and then cold fermentation.
• Good duration: The unbunaking pizza buns can be kept in the refrigerator until the time of use, for about a week.
• Stretch with your hands : Nothing of Palote, you just have to spread it gently on the tray or pan .
• Crying cortex: Thanks to high hydration and cooking in a very hot oven, a well aerated cortex is formed that crosses when bite.

10 tips to make the best pizza without kneading

1. Use warm water to activate yeast: 1 teaspoon of sugar can be added too.
2. Do not add more flour: even if it seems sticky.
3. Use little yeast: let the yeast do your job without hurrying. 6 g of dry yeast or 15 g of fresh yeast are calculated, per kilo of flour.
4. Using a large container for fermentation: because the mass of the pizza without kneading grows, even if it is in the refrigerator.
5. Divide into blocks: The dough can be divided into smaller buns, stored in a film or bag, with little oil so that they do not stick.
6. Do not stretch the dough too much so that you do not lose air: always do it from the center to the edges, and with your hands.
7. Cook in a strong oven: it is important that the oven is preheated before putting the pizza . The temperature has to be to the maximum, at about 240º .
8. Cooking time: The pizza without kneading is cooking about 5/7 minutes before putting the cheese, at the bottom of the oven; and another 5/7 minutes at the top, to gratin the cheese .
9. If it is cooked in pan : cook the pizza without kneading covered so that it is cooking very couple, about 10/15 minutes.
10. Try different topings to customize it at ease: a good pizza sauce , a rich mozzarella and, why not , a little homemade pesto above .

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Pizza recipe without kneading

Yield: 7 or 8 girl pizzas

Preparation time: 50 minutes (plus 24/48 hours of fermentation)

Ingredients

For the dough

• 1 kg of flour 
• 700 (3 cups) of water
• 1 tablespoon of salt
• 15 g of fresh yeast or 6 gr. of dry yeast (a small teaspoon)
• 1 tablespoon of sugar
• 3 or 4 tablespoons of olive oil

For pizza assembly

• Mozzarella cheese
• Pizza sauce: 1 can of cubet tomato (or crushed, or whole and chopped)
• Oregano to taste (optional)
• Olive oil
• Salt to taste
• 2 chopped garlic cloves (optional)

How to make pizza without kneading step by step

1. Dissolve yeast in a large container with water, if possible warm, and a spoonful of sugar.
2. Add the tablespoons of olive oil, flour and salt. Integrate with a fork or spoon, to prevent lumps into the flour .
3. Then with the hands integrate everything until the mass bun is formed . Cover and let stand 20 minutes.
4. After that time and with wet hands, make some folds in the dough , bending it on itself about 4 or 5 times.
5. Cover and let another 20 minutes stand again and repeat the fold process. Cover with a film or a review and take the refrigerator for 24 hours. 
6. After the time, this dough can already be used, but if a better taste is desired, wear it crushing with the fist of the hand in the middle of the rest. Cover and take the refrigerator for 24 hours more.
7. The next day. Preheat the oven to the fullest, about 15/20 minutes before putting the pizza. Divide the dough into portions, place one on the table with flour and gently stretch the pizza dough, from the center to the edges. 
8. Place on a pizzera with a little oil and above the tomato sauce. Bake and cook about 5/7 minutes until the base is cooked. 
9. Place the mozzarella cheese, and take to the top to melt the mozzarella. Remove the pizza without kneading and sprinkle with chopped (optional) garlic and dry oregano. Enjoy!