Jim Lahey's No-Knead Pizza Dough

• 분량: 6 servings
• 활동 시간: 10 minutes
• 총 시간: 18 hours 10 minutes

재료

500 grams (17 ½ ounces or about 3 ¾ cups) all-purpose flour, plus more for shaping the dough

1 gram (1/4 teaspoon) active dry yeast

16 grams (2 teaspoons) fine sea salt

350 grams (1 ½ cups) water

방향

In a medium bowl, thoroughly blend flour, yeast, and salt. Add water and, with a wooden spoon or your hands, mix thoroughly.

Cover bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F/22°C) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.

Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

영양 정보

• 1회 제공량: makes 4 balls of dough,
• 칼로리: 304 kcal
• 지방 전체: 1 g
• 포화 지방: 0 g
• 불포화 지방: 0 g
• 콜레스테롤: 0 mg
• 나트륨: 1038 mg
• 탄수화물 전체: 64 g
• 식이섬유: 2 g
• 총 당류: 0 g
• 단백질: 9 g