Did you know you can make your own pizza dough without kneading? And without the need for a magic wand ... With the trick that I am going to give you, there are no more excuses to make your own homemade pizza. Actually, this trick without kneading, also serves to make breads. And it can be done without any complication and with objects that we all have at home. Let's see how to make a pizza without kneading:
INGREDIENTS FOR AN UNASSICATED PIZZA FOR 2 PEOPLE:
The ingredients come to be the same as a conventional pizza, that is:
2 glasses or 12 tablespoons filled with conventional wheat flour
2 spoons of olive oil
1 teaspoon salt
10g of fresh baker's yeast or, 3g of dried yeophilized yeast (1 teaspoon)
100-125ml of water. The exact amount varies according to flours.
RECIPE OF PIZZA MASS WITHOUT AMASAR
1.- The first step is the same as if it were a pizza with kneading. In a bowl we mix all the ingredients. The exact amount of water will vary since, not all brands of flour absorb exactly the same amount of water. The idea is that the dough sticks a little to the hands. If it is very dry, once baked the dough will be hard. Neither should it be very liquid. That sticks just a little to the hands ...
2.- We remove all the ingredients with a spoon. To integrate them and mix them well together.
3.- Cover the bowl. And now comes the step of "not kneaded". We put the dough in the refrigerator and leave it there in a minimum 24 hours and a maximum of 48 hours. The dough, almost as if by magic, will have been kneaded ONLY.
4.- When we go to make the pizza, we remove the mass from the refrigerator 2 hours before shaping it. Thus, it ends up fermenting outside the refrigerator and also, it is tempered a little since, at such a low temperature, it would be impossible to shape it.
and with these very simple steps, we can prepare a pizza dough without kneading. Keep in mind that the pizza dough, once spent the time of rest in the refrigerator will have grown but, it will be somewhat rough and not as "glossy" as if it had been kneaded by hand, but that is not a problem. The important thing is that it will be fermented and that it will not break when we stretch it. We crush it a bit with our hands and give it a rest of 15 minutes, before giving it shape and everything solved.
