A 4-ingredient homemade pizza dough without having to knead? Yes, it's possible! If you like Neapolitan style pizzas, with fluffy borders but a thin crust, you must try this recipe. The result is incredible!
Nothing beats a homemade pizza dough. Fluffy borders, thin, Neapolitan pizza dough, that leaves your home smelling like a proper trattoria.
Ok, not all of us have one of these amazing wood ovens that cook your pizza a 400ºC in just a couple of minutes.
But I can assure you that if you make this pizza, it will bring you directly to Italy without taking a plane.
That’s because this is not a regular pizza dough. It uses strong wheat flour (if you can get an Italian brand, much better) and a 72-hour fermentation.
I know it sounds like ages. “Waiting 3 days for a pizza? I want it now, and I want it quickly”, you might be thinking.
But please, believe me when I tell you that it’s worth the time. Also because it helps the dough rise with just a little yeast, which makes it easier to digest.
Homemade pizza is great, yes. But kneading can be annoying and exhausting. So if your wrists are not very strong or you simply don’t want to waste time kneading the dough, this pizza is for you.
Here I also bring you my version of the traditional pizza Quattro Stagioni, where I’ve subbed the ham (prosciutto cotto, as they say in Italy) for roasted eggplant.
But feel free to top it with anything you want. Just make sure to use a high-quality mozzarella, whether it’s regular or vegan.
Hope you like this recipe and that it takes your homemade pizzas to the next level! And if you make this recipe please, don’t forget to take a picture and tag me on Instagram as @iambelemgarcia and the hashtag #ThisTulaLife. Happy pizza baking!
Vegan Pizza Quattro Stagioni
Para 2 big pizza crusts or 4 small
375 g strong wheat or bread flour
225 g warm water
1 g fresh yeast o 3 g dry yeast
10 g salt
In a bowl, put together all the ingredients and combine them softly until you get a homogeneous ball.
Transfer the dough to a greased bowl and cover it with plastic film or a kitchen cloth. Let it rise at room temperature (ideally around 20 - 25º C) for 6 or 8 hours.
Cover your table with flour. Divide the dough in smaller balls, depending on the portions you want to make. Knead the balls slightly, keeping their rounded shape, for a couple of minutes.
Put each dough in a separate bowl and store them in the fridge. Let them ferment during a minimum of 24h and a maximum of 5. I find three days the optimal timing.
When you are ready to prepare your pizza, take the dough of the fridge and let it rest around 30 min at room temp.
Cover the table with flour and pull the dough gently, from the inside to the outside. Do not press the borders, or they won’t rise like a proper Neapolitan pizza. Let it sit for 20 min.
Preheat your oven at its maximum temperature. If you have a pizza stone, place it in the oven and heat it too. In the meanwhile, prepare your toppings. Be sure not to use a tomato sauce that is too liquid, or it will soften the dough and it won’t be crispy. You could even use tomato paste.
For the vegan Quattro Stagioni, I simply topped it with roasted eggplant, vegan mozzarella, black olives (I used greek Kalamata ones), canned artichokes, and mushrooms.
Once it’s ready for baking, put it in the oven. Place the pizza directly in the bottom of the oven, without any baking tray (just with a baking paper), or in a pizza stone.
Bake it between 5 and 8 minutes until it raises and looks fully cooked. After this time, you can bake an additional 2 minutes at the highest part of your oven to broil the toppings a little. Enjoy!
Dough recipe adapted from Ideas para cocinar.