Upper Crust
Nov. 27th, 2013 10:24 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: No-Knead Pizza Dough.
This can be made ahead of time according to your schedule and should be easy no matter which way.
Overnight: begin between 8-9 PM
All-Day: begin between 6-8 AM
Part-Day: begin around noon
1 1/4 cup lukewarm water, plus an addition Tbsp or two if needed
slightly heaped 1/8, 1/4, or 1/2 tsp dry yeast for overnight, all-day, or part-day respectively
1 1/2 tsp salt
3 cups flour (I used 1/2 cup semolina and white unbleached for the rest)
Whisk the yeast into the water and let activate for 5-10 minutes. Mix in the rest with a spoon. The dough will be craggy and rough. If it feels excessively so, add another spoonful or two of water. Cover bowl with plastic and keep at room temperature for approximately 22, 12, or 6 hours until the dough has more than doubled. This takes longer in a chilly room and less in a very warm one, but don't fret too much over this as the dough is generally forgiving.
Heat oven to 550 or highest temperature. Flour your counter (I used my bread board) very well. Scrape dough out of bowl onto the counter; in the time it has risen it should change from that craggy rough ball to something very loose, soft, sticky, and stretchy. Flour the top of the dough and divide in half. Form them into ball-like shapes. Grab the first round with floured hands and let the loose, soft dough stretch and fall away a few times from your hands (note... this is kneading. Your title is a lie!) before landing the dough on a baking peel dusted with corn meal. Use floured fingers to press and nudge dough into a roughly round shape. Add desired toppings and bake for 10-15 minutes, rotating if baking unevenly, until the top is blistered and the crust is golden. Repeat with the other dough.
What worked: Normally I make a Neapolitan-style thin crust; this was a bready, more standard US-style crust. Both are nice in their own ways. It's good to have a relatively easy alternate available depending on my mood. I liked it.
What didn't: I needed to bake slightly longer (I let them go 12 minutes) to get really blistered on the bottom. Also, this thickness needs a much thicker (e.g. standard US) layer of sauce and topping, so it felt slightly meager.
Will I make it again? Sure.
This can be made ahead of time according to your schedule and should be easy no matter which way.
Overnight: begin between 8-9 PM
All-Day: begin between 6-8 AM
Part-Day: begin around noon
1 1/4 cup lukewarm water, plus an addition Tbsp or two if needed
slightly heaped 1/8, 1/4, or 1/2 tsp dry yeast for overnight, all-day, or part-day respectively
1 1/2 tsp salt
3 cups flour (I used 1/2 cup semolina and white unbleached for the rest)
Whisk the yeast into the water and let activate for 5-10 minutes. Mix in the rest with a spoon. The dough will be craggy and rough. If it feels excessively so, add another spoonful or two of water. Cover bowl with plastic and keep at room temperature for approximately 22, 12, or 6 hours until the dough has more than doubled. This takes longer in a chilly room and less in a very warm one, but don't fret too much over this as the dough is generally forgiving.
Heat oven to 550 or highest temperature. Flour your counter (I used my bread board) very well. Scrape dough out of bowl onto the counter; in the time it has risen it should change from that craggy rough ball to something very loose, soft, sticky, and stretchy. Flour the top of the dough and divide in half. Form them into ball-like shapes. Grab the first round with floured hands and let the loose, soft dough stretch and fall away a few times from your hands (note... this is kneading. Your title is a lie!) before landing the dough on a baking peel dusted with corn meal. Use floured fingers to press and nudge dough into a roughly round shape. Add desired toppings and bake for 10-15 minutes, rotating if baking unevenly, until the top is blistered and the crust is golden. Repeat with the other dough.
What worked: Normally I make a Neapolitan-style thin crust; this was a bready, more standard US-style crust. Both are nice in their own ways. It's good to have a relatively easy alternate available depending on my mood. I liked it.
What didn't: I needed to bake slightly longer (I let them go 12 minutes) to get really blistered on the bottom. Also, this thickness needs a much thicker (e.g. standard US) layer of sauce and topping, so it felt slightly meager.
Will I make it again? Sure.
