No-knead pizza dough
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | flour | 200 g | 714 kcal23g protein · 149g carbs · 3g fat · 5g fibre | Buy |
| 2 | instant yeast | 2 g | 3 kcal0g protein · 0g carbs · 0g fat | Buy |
| 3 | salt | 5 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 4 | olive oil | 5 g | 44 kcal0g protein · 0g carbs · 5g fat | Buy |
| 5 | luke warm water | 140 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients761 kcal · 23g protein · 149g carbs · 8g fat · 5g fiber
Per serving761 kcal · 23g protein · 149g carbs · 8g fat · 5g fiber
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Directions
Mix dry ingredients in a bowl.
Mix in olive oil and water. No need for hands or kneading!
Cover bowl air tight, and let it sit in room temperature for at least 7 hours, and up to 24 hours. It should have dramatically increased in size.
The dough can be kept in the refrigerator for some days, so feel free to double/triple the ingredients for more pizzas for the same amount of work and time.
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