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This pizza recipe came from spending a whole year trying to perfect homemade Neapolitan pizza. Taking ideas from Jim Lahey's no-knead method, I managed to create a light, airy dough with a crispy crust that works great with any topping you want. It's truly a delight for anyone who loves pizza.
What makes it work
The thing that makes this recipe stand out is how basic yet versatile it is. The no-knead approach takes minimal effort but gives you amazing results with a bubbly crust just like the best pizza shops. Good quality stuff and a pizza stone really make all the difference.
What you'll need
- Flour: 250g of T55 or T65 flour for a tasty, stretchy dough.
- Yeast: 1/8 teaspoon dry yeast for slow rising.
- Salt: 8g for balanced flavor.
- Sugar: 2g to help browning and taste.
- Water: 185g of lukewarm water for just the right moisture.
How to make it
- Mixing everything
- I combine flour, yeast, sugar, and salt in a big bowl. Then I pour in water and stir just enough to mix it all together. I let it sit out for 24 hours at room temperature.
- Getting the oven ready
- I heat my oven to 280°C with my pizza stone inside for 30 minutes.
- Shaping the dough
- I split my dough into two balls on a floured surface and let them rest for 45-60 minutes.
- Stretching it out
- I gently push the dough outward with my fingertips, keeping the edges thicker for a nice rim.
Tips for best results
The trick is getting your oven and stone really hot for that crispy bottom. I suggest using baking paper if you're new to this. Don't pile on too many toppings or your pizza won't cook right and will end up heavy.
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Topping ideas
You can top it with anything you want. Try a classic Margherita, a white pizza with bechamel sauce, or even leftovers like shepherd's pie can turn into an awesome pizza. I often serve it with a small green salad to make it a complete meal.
Frequently Asked Questions
- → Why is a 24-hour dough rest important?
- The long resting time improves flavor and texture. Enzymes break starch into sugars, making the dough tastier and better structured.
- → Can I use less yeast?
- Using less yeast is intentional. Slow fermentation with a small amount adds more flavor and gives the dough a superior texture.
- → Does oven temperature really matter?
- Yes, very high heat is key. It creates a crispy crust on the outside while keeping it soft inside, just like in a pizza shop.
- → Can I prep the dough early?
- You can let it rest for up to 72 hours in the fridge. Longer resting adds even more complex flavors.
- → Why split the dough?
- This makes enough for two medium pizzas. Smaller portions are easier to handle and roll out.