Same Day Pizza (No Pizza Oven)
Same Day Pizza (No Pizza Oven)
Ingredients
For the Pizza Dough
- 350 ml lukewarm water
- 7 g instant yeast
- 1 tablespoon honey, a squeeze, about
- 500 g strong bread flour
- 1 tablespoon salt
For Cooking and Toppings
- as needed olive oil, for cooking
- as needed pizza toppings, your choice
Instructions
- 1
Add the 350 ml of lukewarm water to a large bowl. Stir in the 7 grams of instant yeast until dissolved. Add approximately 1 tablespoon of honey and mix again.
⏱️ 2 min
- 2
Add the 500 grams of strong bread flour and 1 tablespoon of salt to the bowl with the wet ingredients. Mix well until all ingredients are combined and a shaggy dough forms.
⏱️ 3 min
- 3
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 30 minutes.
⏱️ 30 min
- 4
After the first 30-minute rest, wet your hand. Perform 4 'stretch and folds' on the dough. To do this, grab a portion of the dough from one side, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat three more times. You can wet your hands in between each fold if the dough is too sticky.
⏱️ 5 min
- 5
Cover the dough again and let it rest for another 30 minutes at room temperature.
⏱️ 30 min
- 6
After the second 30-minute rest, repeat the process of 4 'stretch and folds' as described in Step 4.
⏱️ 5 min
- 7
Cover the dough and let it rest for 1 to 1.5 hours at room temperature. This is the final bulk fermentation.
⏱️ 90 min
- 8
Generously flour your work surface. Gently turn the dough out onto the floured surface. It may take a minute or two to release from the bowl. Sprinkle a little more flour on top of the dough.
⏱️ 3 min
- 9
Cut the dough into 4 equal portions for small pizzas, or 2 equal portions for large pizzas.
⏱️ 2 min
- 10
For each portion of dough, slightly stretch it out. Then, fold the edges inwards towards the center to create a round shape. Pinch the top closed to seal. Turn the dough over so the seam is on the bottom and gently shape it into a smooth ball.
⏱️ 5 min
- 11
Place the shaped dough balls into a heavily floured dish. Sprinkle a generous amount of flour on top of the dough balls to prevent sticking. Cover the dish with a damp towel and let the dough rest for 45 minutes at room temperature.
⏱️ 45 min
- 12
If you wish to prepare the dough the night before, after shaping and flouring (Step 11), cover the dough balls airtight and store them in the fridge instead of resting at room temperature for 45 minutes. Allow them to come to room temperature for about 30-60 minutes before cooking.
- 13
When ready to cook, heat a frying pan (preferably cast iron or heavy-bottomed) with a drizzle of olive oil over medium-high heat. Simultaneously, turn your oven grill (broiler) to high. Ensure both the frying pan and the grill are very hot.
⏱️ 5 min
- 14
Gently take one dough ball and stretch it out to your desired pizza size and thickness. Be careful not to tear it.
⏱️ 2 min
- 15
Carefully transfer the stretched pizza dough to the hot frying pan. Drizzle and brush some olive oil around the edges of the dough in the pan.
⏱️ 1 min
- 16
Cook the pizza in the frying pan for 5-7 minutes. Once the dough starts puffing up and the base is colored and crunchy, add your desired toppings.
⏱️ 7 min
- 17
Carefully transfer the pizza from the frying pan to the top shelf under the hot grill (broiler). Cook for another 6-8 minutes, or until the toppings are cooked through, the cheese is melted and bubbly, and the crust is golden brown.
⏱️ 8 min
- 18
After cooking each pizza, carefully wipe down the frying pan with a damp cloth to remove any residue and add fresh olive oil before cooking the next pizza.
⏱️ 1 min
- 19
Alternatively, for oven cooking: Preheat your oven to its maximum temperature (usually 250°C / 480°F or higher) with a baking dish or pizza stone inside. Once hot, carefully transfer the shaped pizza dough to the hot dish/stone, add toppings, and cook until the crust is golden and toppings are ready.
⏱️ 15 min•🌡️ 250
- 20
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Same Day Pizza (No Pizza Oven)
For the Pizza Dough
- 350 ml lukewarm water
- 7 g instant yeast
- 1 tablespoon honey, a squeeze, about
- 500 g strong bread flour
- 1 tablespoon salt
For Cooking and Toppings
- as needed olive oil, for cooking
- as needed pizza toppings, your choice
Instructions
- 1
Add the 350 ml of lukewarm water to a large bowl. Stir in the 7 grams of instant yeast until dissolved. Add approximately 1 tablespoon of honey and mix again.
⏱️ 2 min - 2
Add the 500 grams of strong bread flour and 1 tablespoon of salt to the bowl with the wet ingredients. Mix well until all ingredients are combined and a shaggy dough forms.
⏱️ 3 min - 3
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 30 minutes.
⏱️ 30 min - 4
After the first 30-minute rest, wet your hand. Perform 4 'stretch and folds' on the dough. To do this, grab a portion of the dough from one side, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat three more times. You can wet your hands in between each fold if the dough is too sticky.
⏱️ 5 min - 5
Cover the dough again and let it rest for another 30 minutes at room temperature.
⏱️ 30 min - 6
After the second 30-minute rest, repeat the process of 4 'stretch and folds' as described in Step 4.
⏱️ 5 min - 7
Cover the dough and let it rest for 1 to 1.5 hours at room temperature. This is the final bulk fermentation.
⏱️ 90 min - 8
Generously flour your work surface. Gently turn the dough out onto the floured surface. It may take a minute or two to release from the bowl. Sprinkle a little more flour on top of the dough.
⏱️ 3 min - 9
Cut the dough into 4 equal portions for small pizzas, or 2 equal portions for large pizzas.
⏱️ 2 min - 10
For each portion of dough, slightly stretch it out. Then, fold the edges inwards towards the center to create a round shape. Pinch the top closed to seal. Turn the dough over so the seam is on the bottom and gently shape it into a smooth ball.
⏱️ 5 min - 11
Place the shaped dough balls into a heavily floured dish. Sprinkle a generous amount of flour on top of the dough balls to prevent sticking. Cover the dish with a damp towel and let the dough rest for 45 minutes at room temperature.
⏱️ 45 min - 12
If you wish to prepare the dough the night before, after shaping and flouring (Step 11), cover the dough balls airtight and store them in the fridge instead of resting at room temperature for 45 minutes. Allow them to come to room temperature for about 30-60 minutes before cooking.
- 13
When ready to cook, heat a frying pan (preferably cast iron or heavy-bottomed) with a drizzle of olive oil over medium-high heat. Simultaneously, turn your oven grill (broiler) to high. Ensure both the frying pan and the grill are very hot.
⏱️ 5 min - 14
Gently take one dough ball and stretch it out to your desired pizza size and thickness. Be careful not to tear it.
⏱️ 2 min - 15
Carefully transfer the stretched pizza dough to the hot frying pan. Drizzle and brush some olive oil around the edges of the dough in the pan.
⏱️ 1 min - 16
Cook the pizza in the frying pan for 5-7 minutes. Once the dough starts puffing up and the base is colored and crunchy, add your desired toppings.
⏱️ 7 min - 17
Carefully transfer the pizza from the frying pan to the top shelf under the hot grill (broiler). Cook for another 6-8 minutes, or until the toppings are cooked through, the cheese is melted and bubbly, and the crust is golden brown.
⏱️ 8 min - 18
After cooking each pizza, carefully wipe down the frying pan with a damp cloth to remove any residue and add fresh olive oil before cooking the next pizza.
⏱️ 1 min - 19
Alternatively, for oven cooking: Preheat your oven to its maximum temperature (usually 250°C / 480°F or higher) with a baking dish or pizza stone inside. Once hot, carefully transfer the shaped pizza dough to the hot dish/stone, add toppings, and cook until the crust is golden and toppings are ready.
⏱️ 15 min•🌡️ 250 - 20
Serve immediately and enjoy!