3 Ingredient PIZZA DOUGH | Easy NO KNEAD Pizza Dough Recipe

In a big bowl, combine lukewarm water, salt, and yeast.

Add high protein bread flour and mix until a shaggy dough forms, ensuring no dry patches of flour remain.

Cover the bowl and let it sit on the countertop for a minimum of 6 hours for gluten development.

For the second method, combine lukewarm water, salt, yeast, and high protein bread flour in a bowl using a fork, mixing until no dry patches remain.

Let the dough rest for 30 minutes, then perform four coil folds using wet hands, rotating the bowl each time.

After the last coil fold, cover the dough and let it rest for another 30 minutes.

Transfer the dough onto an oiled countertop, cut it in half, and shape each half into a dough ball.

Flour a baking tray generously and place the dough balls on it, covering with another tray, and refrigerate for 30 minutes.

After 30 minutes, take the dough out and prepare your toppings while preheating the oven or air fryer.

Lightly oil your baking tray or air fryer basket and dust with semolina (optional).

Transfer one dough ball onto the prepared tray, stretching it gently while keeping air bubbles intact.

If the dough pulls back after stretching, let it rest for 5 minutes before stretching again.

Add your desired toppings and cook in the oven or air fryer.

Equipment Needed

Dietary

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