How to make the easiest pizza dough without kneading
Katastrofa La Cocina Katastrofa La Cocina
732K subscribers
98,805 views
1K

 Published On Premiered Jan 27, 2024

Some time ago I shared a recipe for a quick pizza where I also promised that I would make one that does not require kneading and with a dough that can rest for a few days in the refrigerator and finally here it is, I share with you How to make pizza dough easy and without kneading, come on, I know this recipe will help you a lot 🔎
⏩Quick Homemade Pizza Recipe    • Receta de Pizza casera, como hacer un...  

⏩You can subscribe to my channel Here, IT'S FREE:
https://www.youtube.com/c/KatastrofaL...
⏩Join the channel to get access to benefits:
   / @katastrofalacocina  

Let's be friends in:
⏩FACEBOOK PAGE:
  / katastrofalacocinaoficial  
⏩TIKTOK:
  / katastrofalacocina  

⏩Ingredients (2 to 4 Pizzas):
500 gr of Strong or All-Purpose Flour (3 1/2 Cups).
355 to 400 ml of Water (I needed 375 ml 1 3/4 Cup).
2 gr of dry bakery yeast (1 tsp).
10 gr of Salt (2 Tsp).
10 gr of Sugar (2 tsp).
20 gr of Olive Oil (3
Cdas).
Ketchup:
1 Can/Box (400gr) of Tomato Pulp, Peeled Tomatoes or Passata.
1/2 tsp salt or to taste.
1/2 tsp Italian spices or oregano/basil or rosemary.
1/2 tsp garlic powder (Optional).
1/8 ground black pepper.
1 tsp of Sugar.
Coverage:
Mozarella cheese or for pizza and fresh Mozzarella if you make tomato and cheese.
Salami/ham (optional).
Basil (If you make the tomato and cheese one).
Fried mushrooms or vegetables of your choice (Optional).
Dried oregano.
Parmesan (Optional).
Use whatever ingredients you have at home to cover.

⏩Tips and recommendations:
1. Use strong flour that helps the dough absorb more liquid and thus form more alveoli. You can use all-purpose wheat flour, only because it does not allow the dough to absorb a lot of liquid, many alveoli may not form but your pizza will be very rich.
2. Prepare your pizza with the topping you like the most, get creative and reuse the food from the previous day.
3. Your dough can be in the refrigerator from 24 to 72, but every day make sure to punch the dough and form the balls again, only on the day you will use it you should not punch the dough.

⏩Amazon Affiliate Links:
Kitchen Scale https://amzn.to/33wDgSI
Silicone Spatulas https://amzn.to/3vRaVCg
Kitchen Aid Pedestal https://amzn.to/3MYJ1dj
Kitchen Aid Manual https://amzn.to/3zXwDoC
⏩Equipment used in the videos:
Canon 90D https://amzn.to/3X6aKic
Dji Pocket 2 https://amzn.to/3GkzyNo
Aputure 60 D Light https://amzn.to/3ZGuhWt
Aputure softbox https://amzn.to/3m2rVDs

Katastrofa La Cocina is a member of the Amazon Affiliate Program. If you buy through these links, you pay the same price and Katastrofa La Cocina receives a small commission. This helps the channel and allows me to continue making videos like this. Thank you very much for your support!.

⏩Episodes:
00:00 Intro.
00:25 Preparing the pizza dough without kneading.
02:50 Autolysis process to form pizza dough Without kneading.
05:06 Dividing the dough and pre-forming the pizza portions.
07:04 Dough rest time.
09:20 Baking temperature.
09:44 Preparing the tomato sauce.
10:52 Preparing the salami pizza.
14:19 Preparing the Sauce, Cheese and Basil pizza.


⏩Let's be friends in:
INSTAGRAM:
  / katastrofalacocina  
FACEBOOK GROUP:
  / katastrofalacocina  
PINTREST:
https://www.pinterest.com.mx/katastro...
TWITTER:
  / rossycocina  

#pizza #recipes #food

show more

Share/Embed