Wednesday, August 26, 2020

A super basic recipe for No-Knead Pizza Dough that makes a crust so yummy that the youngest kiddo will even eat her ‘pizza bones’. I include a brief to-do on the ‘pizza’ part as well, but this also makes a great loaf of bread. (notes at the end)


3 3/4 Cups of Flour (I use Bob’s Red Mill)
1 1/2 Cups of Water (bottled or filtered if you have it!)
1/4 tsp Active Dry Yeast
1/4 tsp Salt
1 tsp Sugar (optional)
Pizza toppings of choice

Add the water to a large bowl, or super awesome food storage container (got mine at Smart & Final). Add yeast and swirl it around a bit so it starts to dissolve. Now add flour, salt, and sugar (optional). At this time you can add in garlic powder, pepper, dried or fresh herbs, even grated parmesan.

Get in there with your clean hands and mix it up into a shaggy dough. Cover with plastic wrap, and then a clean kitchen towel (or the lid of your super awesome container). Place in a warm spot in your house for 18-24 hours.

Note: If for some reason you can’t get to making pizza right away, you can put the dough into the fridge at this point – just let it come to room temp before the next step. The No-Knead Pizza Dough can hang out in the fridge for up to a week!

About an hour before you want pizza, lightly flour your clean countertop or large cutting board. Get your now-bubbly-and-risen yeasty beast out and knead it until it’s smooth, just a bit to shape it up. Cut the dough into two pieces, and cover each ball o’ dough with an inverted mixing bowl. Let it sit for another 30 mins.

Meanwhile preheat your oven (bonus if you have a pizza stone) to 450 degrees. Prep your pizza fixins – we like to use marinara sauce, a mix of mozzarella and parmesan cheeses, and a sprinkle of garlic powder and herbs (yeah my youngest is picky).

Gently roll and then stretch your dough into a pizza-ish shape, then place on a piece of parchment paper for easy transfer to the oven.

Add your toppings of choice (I brush my dough with olive oil before I add the goodies) and slide the parchment onto a cookie sheet and then into the oven – or if you have a pizza stone, onto the back of a sheet and then onto the now-blazing-hot pizza stone. Bake for 15-18 minutes (depending on your toppings).

For bread – this is how I do it (by all means use whatever works for you):

Knead/shape dough into a ball, sprinkle with flour, cover with an inverted bowl (oiled) and let it rise for about an hour.

Place a piece of parchment paper in a cast iron dutch oven. Add a couple slashes to the top of the loaf, snuggle into the dutch oven, cover with the lid, and place in the oven.

Set temp to 425 degrees. When the oven reaches it’s temp (mine beeps), set a timer for 25 minutes. When that timer goes off, carefully remove the lid, and let it bak for another 20 mins or so.

Remove from the oven and cool on a rack for at least an hour, it’s still got bread-business to do and you don’t want to eat it right away.


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