Pizza without dough is an infallible procedure for having a good homemade pizza, crispy at the right point and well leavened. It's a recipe for beginners, it just takes a little patience!
Pizza has always been made at home in my family. My mom for Sunday evening, I usually for Saturday. But to tell you that it has always turned out well, no, this would be lying!
My mom's attempts are stoic, different doughs, with the boiled potato, without, long leavening, fast leavening, little yeast, a little more. I remember dough so elastic that to keep it stretched you would need to point it to the table with nails. And sometimes it was so crunchy that as a child you feared for your already rocking teeth. It was still good. Always.
My pizzas, more advanced temptants in the mediums – strong flours, sourdough, 3D ventilated steam oven – but very poor in results. There Homemade Pizza it's not as easy as you think.
Then one day I tried the pizza without dough.
The pizza without dough I discovered it thanks to my previous life as a blogger, because at least a decade ago the pizza without dough by Paoletta, famous food blogger, had become a real trend among online mixers. From then on, my life as a home-made pizza chef has changed.
Here is his recipe, which I also used this last weekend for pizza – with cherry tomatoes, onion and bacon – which you see above in the photo.
Pizza without dough recipe
400 gr of flour 0
300 ml of water
2 tablespoons of extra virgin olive oil
1 tablespoon of potato flakes (those for instant mashed potatoes)
2 teaspoons of salt
1 teaspoon of malt or honey
10 gr of brewer's yeast
The nice thing about pizza without dough is that you really don't need to knead. The only thing you need is a little patience, because it is a slow rising pizza, so you will need 24 hours to prepare it.
Pizza without dough day 1: the dough
First of all mix the dry ingredients together: flour, potato flakes, salt.
In the water, at room temperature, melt the brewer's yeast with the malt (or honey). Let the yeast wake up in a few minutes. Then pour the water on the flour and immediately the oil and mix the ingredients. To do this you have to knead very quickly for one minute, just to mix the ingredients.
You will have a very very soft dough, do not imagine just the ball of pizza dough. The dough is very moist and that's okay. Then cover the bowl with plastic wrap and leave in the refrigerator for 20 hours.
Pizza without dough day 2: the folds
After 20 hours, take the dough out and leave it rest at temperature environment for two hours.
Pour a little semolina flour on your surface, take the dough and divide it into two parts.
With well-floured hands take one part at a time and proceed to do the folds: in practice, the system of folds involves taking the dough and once it is spread slightly fold it over itself three times, as is also done with puff pastry.
I'll put my drawing on it to make the passage more understandable.
Pizza without dough day 2: in the oven!
After making the folds, leave the dough covered with a damp cloth for at least 20 minutes.
Meanwhile, heat the oven – preferably if ventilated – to 250 °. It must be very hot, so really wait for it to be at temperature and while you do it, grease two 33 cm round trays. in diameter and roll out the pizza. Season to taste and bake for 20 minutes.
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