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diff --git a/src/no-knead-pizza-dough.md b/src/no-knead-pizza-dough.md new file mode 100644 index 0000000..d2d4427 --- /dev/null +++ b/src/no-knead-pizza-dough.md @@ -0,0 +1,29 @@ +# No-knead pizza dough + +Perfect for pan pizza in an 11 inch iron skillet. + +- ⏲️ Prep time: 5 min +- 🍳Cook time: 7-24 hours +- 🍽️ Servings: 1 pizza + +## Ingredients + +- 200g flour +- 2g instant yeast (dry) +- 5g salt +- 5g olive oil +- 140g luke warm water + + +## Directions + +1. Mix dry ingrediens in a bowl +2. Mix in olive oil and water. No need for hands or kneading! +3. Cover bowl air tight, and let it sit in room temperature for at least 7 hours, and up to 24 hours. It should have dramatically increased in size. +4. The dough can be kept in the refrigerator for some days, so feel free to double/triple the ingedients for more pizzas for the same amount of work and time. + +## Contribution + +- brox - xmr: `8AaUvC4JPfTVgy66FLd8mVfsPwT7RXJuPK2xySoKnFEhDZPNafpgn6rh8VPBVauyNP17EQQ1HGhMCZdtUJNoD7xnVt1cSLo` + +;tags: basic pizza dough |