Thin & Crusty Pizza Crust - No-knead & Baker's %s
Most of the 4-hour preparation time is spent ignoring the dough as it develops.
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- 300 g
- italian 00 flour (or all-purpose flour) (100%)
- 15 g
- sugar (5%)
- 9 g
- salt (3%)
- 6 g
- instant yeast (2%)
- 18 g
- olive oil (6%) plus additional for brushing the edges
- 162 g
- water (54%)
6Fold the rectangle of dough in third, turn 90 degrees and fold in thirds again. Place back in the bowl and cover with plastic wrap.
Rest for a second 45 minutes; stretch and fold again. Rest for a third 45 minutes; stretch and fold again. Rest for a fourth 45 minutes.
Preheat the oven to 475F. Use a baking stone if you have one. If not prepare the pizza on a sheet pan.
7On a piece of parchment paper, stretch the dough out to the desired pizza size. Try to handle the dough as little as possible because the more it is worked, the more it will want to shrink back into a ball. If the dough is resisting being stretched, let it relax 15 minutes and then gently finish stretching.
When it is the size you wish, dock the center all over with a fork. This will prevent the center from forming bubbles.
Trim off excess parchment paper, leaving a little for you to grab if you need help positioning the pizza in the oven.