This is the NO KNEAD version of my recipe to make an authentic roman PIZZA A TAGLIO (pizza bythecut).
( If you have a stand mixer, you can find the original recipe here:
   • Authentic High Hydration Roman Pizza   )
It uses a high hydration 2448 hrs proofing method for a light crust, that doesn't sit on your stomach for hours (means you can eat more without feeling guilty!)
EASY. TASTY. CRUNCHY. Follow the recipe, you can't go wrong with this fool proof method. Always bake the pizzas in the lowest rack of your oven.

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For a 30*40 Pizza Pan

330 gr FLOUR
260 gr WATER
0.5 gr DRY YEAST
5 gr HONEY
7 gr SALT

Any toppings you prefer.

For the Margherita: bake it for 12 min with tomato sauce on top, then add toppings and return to oven for another 5 min (or until the mozzarella is fully melted. Not brown, just melted.)

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#nokneadpizza #romanpizza #milezerokitchen