"Scheisegal" Pizzateig (No-Knead Pizza Dough)

Name: "Scheisegal" Pizzateig (No-Knead Pizza Dough)
Prep time: 17 min
Cook time: 8 min
Total time: 1465 min
Yield: 2
Cuisine: Italian
Ingredients: 500 g Type 00 Flour (Or high-quality bread flour); 400 ml Water (Room temperature); 10 g Salt; 1 g Fresh Yeast (Alternatively, 0.5g of active dry yeast)

This 'Scheisegal' (I don't care) pizza dough recipe is incredibly simple and foolproof, perfect for beginners and pros alike. It requires no kneading and minimal effort, with the dough practically making itself. Featuring a long fermentation period of 24 to 48 hours, this recipe ensures a light, airy crust with a fantastic flavor profile, as the gluten develops naturally without direct strengthening. Enjoy stress-free pizza making!

#Pizza

#Dough

#No-Knead

#Easy

#Fermentation

#Italian

#Homemade

Ingredients for the No-Knead Pizza Dough

Recipe Information

17m

Prep Time

Cook Time

24h 25m

Total Time

Servings

Easy

Italian

German

Nutrition (per serving)

900

Calories

50g

Protein

360g

Carbs

Fat

Freshly Mixed Shaggy Dough

Ingredients

Type 00 Flour
(Or high-quality bread flour)
500 g
Water
(Room temperature)
400 ml
Salt
10 g
Fresh Yeast
(Alternatively, 0.5g of active dry yeast)
1 g

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Dough After Long Bulk Fermentation

Instructions

0/9 completed

1
In a small bowl, dissolve the fresh yeast in the room temperature water. Stir gently until fully dissolved.
Preview
1m
Preview
In a small bowl, dissolve the fresh yeast in the room temperature water. Stir gently until fully dissolved.
1m
Ensure water is not too hot, as it can kill the yeast.
2
In a large mixing bowl, combine the flour and salt. Whisk them together briefly to ensure the salt is evenly distributed.
Preview
1m
Preview
In a large mixing bowl, combine the flour and salt. Whisk them together briefly to ensure the salt is evenly distributed.
1m
3
Pour the yeast-water mixture into the dry ingredients. Mix briefly with a spoon or spatula until just combined and a shaggy dough forms. Do not knead; simply ensure no dry flour remains.
Preview
2m
Preview
Pour the yeast-water mixture into the dry ingredients. Mix briefly with a spoon or spatula until just combined and a shaggy dough forms. Do not knead; simply ensure no dry flour remains.
2m
Overmixing will develop gluten too much, which we want to avoid for this no-knead method.
4
Cover the bowl with a lid or plastic wrap and let the dough rise (bulk fermentation) at room temperature for 24 to 48 hours. The longer the fermentation, the more flavor will develop.
Preview
24h
Preview
Cover the bowl with a lid or plastic wrap and let the dough rise (bulk fermentation) at room temperature for 24 to 48 hours. The longer the fermentation, the more flavor will develop.
24h
For colder environments, a slightly longer fermentation might be needed. For a 48-hour fermentation, consider refrigerating for part of the time after the initial room temp rise.
5
Gently transfer the fermented dough onto a lightly floured surface. Divide it into 2 to 3 equal portions (approximately 250-330g each). Shape each portion into a loose ball, handling the dough as little as possible to retain air.
Preview
5m
Preview
Gently transfer the fermented dough onto a lightly floured surface. Divide it into 2 to 3 equal portions (approximately 250-330g each). Shape each portion into a loose ball, handling the dough as little as possible to retain air.
5m
Use a dough scraper to divide cleanly without tearing.
6
Place the dough balls on a lightly floured tray or into individual proofing containers. Cover them loosely and let them proof (bench rest/second fermentation) at room temperature for an additional 2 to 3 hours before shaping.
Preview
2h
Preview
Place the dough balls on a lightly floured tray or into individual proofing containers. Cover them loosely and let them proof (bench rest/second fermentation) at room temperature for an additional 2 to 3 hours before shaping.
2h
This second proofing allows the dough to relax and become easier to stretch.
7
Preheat your oven with a pizza stone or steel to the highest possible temperature (e.g., 250-300°C / 480-575°F). Gently stretch each dough ball by hand from the center outwards to form your pizza base, leaving the edges slightly thicker for the crust. Avoid using a rolling pin if possible, as it can de-gas the dough too much.
Preview
3m
Preview
Preheat your oven with a pizza stone or steel to the highest possible temperature (e.g., 250-300°C / 480-575°F). Gently stretch each dough ball by hand from the center outwards to form your pizza base, leaving the edges slightly thicker for the crust. Avoid using a rolling pin if possible, as it can de-gas the dough too much.
3m
Work from the center outwards, gently pushing air to the edges. If the dough resists, let it rest for 5 minutes and try again.
8
Transfer the shaped pizza base to a lightly floured pizza peel or parchment paper. Add your desired sauce and toppings.
Preview
5m
Preview
Transfer the shaped pizza base to a lightly floured pizza peel or parchment paper. Add your desired sauce and toppings.
5m
Don't overload your pizza with toppings, as this can make the crust soggy.
9
Carefully slide the topped pizza onto the preheated pizza stone or steel in the oven. Bake for 5-10 minutes, or until the crust is golden brown and puffy, and the cheese is bubbly and slightly charred.
Preview
8m
Preview
Carefully slide the topped pizza onto the preheated pizza stone or steel in the oven. Bake for 5-10 minutes, or until the crust is golden brown and puffy, and the cheese is bubbly and slightly charred.
8m
For a crispier crust, consider baking the pizza on the lowest rack first for a few minutes, then moving it to the middle rack to finish cooking the toppings.