No Knead Pizza Dough (with photos) Recipe
Ingredients
- 3 1/4 cups all-purpose flour (500 grams) plus more for shaping dough
- 2 teaspoons fine sea salt
- scant 1/2 teaspoon active dry yeast
View Full Recipe at Madison House Chef
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 420g | |
| Calories 1485 | |
| Calories from Fat 34 | 2% |
| Total Fat 4.07g | 5% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4660mg | 194% |
| Potassium 476mg | 14% |
| Total Carbs 310.77g | 83% |
| Dietary Fiber 11.4g | 38% |
| Sugars 1.1g | 1% |
| Protein 42.73g | 68% |
%20and%20this%20week%20Ken%20has%20prepared%20the%20pizza%20dough%20using%20the%20Bon%20Appetite%20No%20Knead%20Pizza%20Dough%20(inserted%20below%20for%20convenience).%20This%20crust%20is%20classified%20as%20a%20chewy%20crust.%3C/p%3E%3Cp%3Echewy%20crust,%20pepperoni,%20green%20onion,%20mozzarella%20and%20blue%20cheese%3C/p%3E%3Cp%3EOf%20note%E2%80%A6%20Ken%20made%20a%20smaller%20amount%20(a%20half%20recipe)%20based%20on%20500g%20of%20all%20purpose%20flour%20and%202%20tsp%20of%20sea%20salt.%20For%20yeast%20he%20measured%20a%20scant%201/2%20teaspoon.%20This%20amount%20made%204%20pizzas.%3C/p%3E%3Cp%3EAs%20the%20dough%20came%20together%20in%20a%20bowl%20there%20was%20a%20moment%20of%20trepidation%20as%20Ken%20said,%20%E2%80%9CI%20have%20less%20faith%20in%20this%20dough%20than%20usual.%20If%20this%20works,%20it%E2%80%99ll%20be%20nice%20since%20it%E2%80%99s%20so%20easy,%20but%20%E2%80%A6%E2%80%9D%20%20I%20guess%20we%E2%80%99ll%20see%20what%20happens%20in%20the%20next%2018%20hours!%3C/p%3E%3Cp%3EOf%20note%E2%80%A6%20The%20Bon%20Appetite%20recipe%20calls%20for%20using%20the%20broiler%20to%20cook%20the%20pizza%20when%20on%20a%20pizza%20stone.%20Ken%20kept%20with%20his%20usual%20method%20of%20a%20pinch%20of%20corn%20meal%20on%20the%20stone%20and%20peel%20and%20baked%20in%20a%20hot%20495%20degree%20oven.%3C/p%3E%3Cp%3ENo%20Knead%20Pizza%20Dough%3C/p%3E%3Cp%3EINGREDIENTS%3C/p%3E%3Cp%3EPREPARATION%3C/p%3E%3Cp%3EWhisk%20flour,%20salt,%20and%20yeast%20in%20a%20medium%20bowl.%3C/p%3E%3Cp%3EWhile%20stirring%20with%20a%20wooden%20spoon,%20gradually%20add%201%201/2%20cups%20water;%20stir%20until%20well%20incorporated.%3C/p%3E%3Cp%3EMix%20dough%20gently%20with%20your%20hands%20to%20bring%20it%20together%20and%20form%20into%20a%20rough%20ball.%3C/p%3E%3Cp%3ETransfer%20to%20a%20large%20clean%20bowl.%20Cover%20with%20plastic%20wrap%20and%20let%20dough%20rise%20at%20room%20temperature%20(about%2072%C2%B0)%20in%20a%20draft-free%20area.%3C/p%3E%3Cp%3Ecomment%E2%80%A6%20This%20was%20the%20point%20at%20which%20Ken%20was%20uncertain%20about%20the%20dough.%20Would%20it%20rise?%20Would%20it%20bubble?%20Would%20really%20work?%20We%20waited%20and%20checked%20it%20each%20hour%20or%20two.%20Finally%20at%20bed%20time,%20about%205%20or%206%20hours%20into%20the%20rise%20time%20there%20was%20some%20movement%20and%20then%20...%3C/p%3E%3Cp%3EFINALLY%E2%80%A6%20at%20morning,%20bubbles!%3C/p%3E%3Cp%3EWhen%20the%20surface%20is%20covered%20with%20tiny%20bubbles%20and%20dough%20has%20more%20than%20doubled%20in%20size,%20about%2018%20hours%20(time%20will%20vary%20depending%20on%20the%20temperature%20in%20the%20room),%20transfer%20dough%20to%20a%20floured%20work%20surface.%3C/p%3E%3Cp%3EGently%20shape%20into%20a%20rough%20rectangle.%3C/p%3E%3Cp%3EDivide%20into%204%20equal%20portions.%20Working%20with%201%20portion%20at%20a%20time,%20gather%204%20corners%20to%20center%20to%20create%204%20folds.%20Turn%20seam%20side%20down%20and%20mold%20gently%20into%20a%20ball.%20Dust%20dough%20with%20flour;%20set%20aside%20on%20work%20surface%20or%20a%20floured%20baking%20sheet.%20Repeat%20with%20remaining%20portions.%3C/p%3E%3Cp%3ELet%20dough%20rest,%20covered%20with%20plastic%20wrap%20or%20a%20damp%20kitchen%20towel,%20until%20soft%20and%20pliable,%20about%201%20hour.%3C/p%3E%3Cp%3EDO%20AHEAD:%20Can%20be%20made%203%20days%20ahead.%20Wrap%20each%20dough%20ball%20separately%20in%20plastic%20wrap%20and%20chill.%20Unwrap%20and%20let%20rest%20at%20room%20temperature%20on%20a%20lightly%20floured%20work%20surface,%20covered%20with%20plastic%20wrap,%20for%202%E2%80%933%20hours%20before%20shaping.%3C/p%3E%3Cp%3ETO%20MAKE%20THE%20PIZZA%3C/p%3E%3Cp%3EDuring%20the%20last%20hour%20of%20dough's%20resting,%20prepare%20oven:%20If%20using%20a%20pizza%20stone,%20arrange%20a%20rack%20in%20upper%20third%20of%20oven%20and%20place%20stone%20on%20rack;%20preheat%20oven%20to%20its%20hottest%20setting,%20485-500%C2%B0,%20for%201%20hour.%20If%20using%20a%20baking%20sheet,%20arrange%20a%20rack%20in%20middle%20of%20oven%20and%20preheat%20to%20its%20hottest%20setting,%20500%C2%B0.%20(You%20do%20not%20need%20to%20preheat%20the%20baking%20sheet.)%3C/p%3E%3Cp%3EWorking%20with%201%20dough%20ball%20at%20a%20time,%20dust%20dough%20generously%20with%20flour%20and%20place%20on%20a%20floured%20work%20surface.%20Gently%20shape%20dough%20into%20a%2010%22%E2%80%9312%22%20disk.%3C/p%3E%3Cp%3Emozzarella%20(fresh%20and%20shredded),%20blue%20cheese,%20goat%20cheese%20white%20pizza%3C/p%3E%3Cp%3ETransfer%20to%20peel%20and%20then%20to%20stone%20to%20cook%20until%20crust%20is%20solidly%20baked%20and%20cheese%20is%20bubbly.%3C/p%3E%3Cp%3E(chewy%20crust,%20fresh%20mozzarella,%20goat%20cheese,%20green%20onion%20on%20a%20roasted%20garlic%20%E2%80%98sauce%E2%80%99)%3C/p%3E%3Cp%3EA%20few%20more%20notes%20about%20this%20crust:%3C/p%3E%3Cp%3EThe%20crust%20tastes%20delicious%20and%20is%20a%20nice%20change%20of%20pace.%3C/p%3E%3Cp%3EThe%20crust%20saves%20time%20when%20it%E2%80%99s%20important%20to%20have%20crust%20made%20ahead.%3C/p%3E%3Cp%3EThis%20crust%E2%80%99s%20texture%20and%20chewiness%20are%20delightful.%3C/p%3E%3Cp%3E~Enjoy!%3C/p%3E){kind=link}