Kyra

nokneadpizzadough hashtag performance

Effortless, simple, delicious. Overnight rise, minimal work. Fluffy crust, customizable toppings. Home-baked joy, perfect for beginners. Quick, easy, flavorful pizza awaits!
Poolish No-Knead Pizza Dough (66.7% Hydration / 2% Salt) 1265 g / 45 oz of Dough 1. Start by making a poolish 12 hours in advance • Mix 200 g flour, 200 g water and ¼ tsp instant dry yeast • Let rest at 60-70 degrees F for ~12 hours (use less yeast if temp is warmer) • Poolish is ready when it has doubled in size and is all bubbly (if it has peaked and deflated, use within 1 hour) 2. Mix together: • 400 g / 14 oz of poolish from step 1 • 300 g / 10.5 oz additional water • 550 g / 19.5 oz additional Bread Flour • 15 g / 2 tsp fine sea salt 3. Dump dough and form dough balls 4. Let dough balls rest for at least 2 hours (can be refrigerated for a day or two) 5. I baked this pizza for 8 minutes on a baking steel that was preheated at 525 F for 1 hour #alshomekitchenpizzeria #pizzalover #nokneadpizzadough #pizza #pizzatime #FoodTok #foodtiktok
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Poolish No-Knead Pizza Dough (66.7% Hydration / 2% Salt) 1265 g / 45 oz of Dough 1. Start by making a poolish 12 hours in advance • Mix 200 g flour, 200 g water and ¼ tsp instant dry yeast • Let rest at 60-70 degrees F for ~12 hours (use less yeast if temp is warmer) • Poolish is ready when it has doubled in size and is all bubbly (if it has peaked and deflated, use within 1 hour) 2. Mix together: • 400 g / 14 oz of poolish from step 1 • 300 g / 10.5 oz additional water • 550 g / 19.5 oz additional Bread Flour • 15 g / 2 tsp fine sea salt 3. Dump dough and form dough balls 4. Let dough balls rest for at least 2 hours (can be refrigerated for a day or two) 5. I baked this pizza for 8 minutes on a baking steel that was preheated at 525 F for 1 hour #alshomekitchenpizzeria #pizzalover #nokneadpizzadough #pizza #pizzatime #FoodTok #foodtiktok

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