Pizza base

This is a recipe for a no-knead pizza dough

Pizza crust from scratch –

This is not just a no-knead dough, its a zero efforts dough altogether! And yet it makes a crunchy crust with beautiful air holes, its too good to be true!

Another beautiful feature of this recipe is that you can make both thin and thick crust pizzas with the same dough!

And if you aren’t sold yet, you can make the dough and marinara sauce (from my recipe) in bulk and store both in the fridge for up to two weeks. Isn’t it a savior to make especially during quarantine? once the dough and sauce are ready, you can fix yourself a pizza in a matter of minutes, any time you crave it!

1. In a large bowl, Mix 3 cups of all purpose flour, 1/2 a cup of whole wheat flour, 2 tsp salt and 1/4 tsp yeast
2. Mix 1 and 1/3 cup of body temperature water and 2 tbsp EVOO
3. Add the water+oil mixture to the dry ingredients and mix with a spatula till well combined
4. Cover with a cling film and keep in a warm spot for 18-20 hours
5. After 20 hours, remove the fermented dough on a lightly dusted surface and divide into 4 portions
6. Smoothen each portion into a ball by pulling and tucking the dough in the palms of your hand – do that to each of the 4 portions
7. Cover with a towel and let rest for half an hour
8. Preheat your oven to 550 F
9. Sprinkle some semolina or cornmeal on a baking sheet and flatten the dough to the thickness you like
10. Pre-bake the crust for 5 minutes in the preheated oven

You can make the crust as thin or thick as you like. Thicker the pizza, longer the pre-bake time
This recipe makes four 9-10 inch medium thick crusts.