Saturday, August 20, 2011

No-Knead Pizza Dough

Inspired by my success on making Jim Lahey's No-Knead Bread, I tried to search the net for other no-knead bread recipe which brought me to my neighbor Faye's blog. As I was looking around in her blog, she has several recipes which uses no-knead pizza dough. Naturally, it got my attention so I followed the link she posted which then led me to Steamy Kitchen's blog which has the recipe for the No-Knead Pizza Dough. I just had to try this recipe...even if it meant having to make another trip to the market...

This recipe is by Jeff Hertzberg and Zoe Francois and is included in their book, Artisan Bread in Five Minutes a Day, which is available on Ahhh...I really have to get hold of that book one of these days. In the meantime, here is the recipe:

Makes 4 1lb loaves. This recipe is easily doubled or halved

2 3/4 cups lukewarm water
1 1/2 tbl granulated yeast
1 1/2 tbl salt
1 tbl sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour

1. Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container.

2. Add flour and mix well using a large wooden spoon.

3. Cover (not airtight)then let it rest at room temperature for about 2 hours. You can use the dough at this point, or refrigerate and use over next 12 days. If you refrigerate at least overnight, you’ll develop better flavor in the dough. If you only want to make 1 flatbread, just pinch off a grapefruit sized piece of dough to use…keep the remaining covered loosely in the refrigerator.

MY NOTE: I was a little worried when I finished mixing the dough because it looked and felt really lumpy. I was also worried that it didn't have enough water in it but it was okay the following day.

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