No-Knead Pizza
Thin, airy, and crispy crust
64% hydration
Homemade no-knead pizza recipe with room temperature fermentation, resulting in a thin, airy, and crispy crust.
This authentic pizza recipe uses w270 flour with 64% hydration for perfect texture. Created by expert pizzaiolo Professeur Pizza.
Ingredients
150 g
W270 Flour
97 ml
Room Temperature Water
3 g
Salt
0.2 g
Fresh Yeast
(CY)
1 tsp
Olive Oil
Recipe Parameters
Hydration
64%
Salt
3%
Yeast
0.2%
CY
Flour Type
W270
Ball Weight
250g
Servings
1 pizzas
Recipe Tags
Categories
french
maestro
Created by
PR
Professeur Pizza
France
Pizza maker with over 15 years of experience who focuses on teaching the exact methods and techniques that lead to real progress in pizza making, emphasizing the harmony between fermentation, technique mastery, and proper cooking.
Specialties
neapolitan
beginner-friendly