No-knead pizza dough
Food Wishes · ♥ 4.6K likes · 151.9K views · 38 min video
Timestamp
Ingredients
Method
Techniques
- 2 oz whole wheat flour
- 16 oz white flour
- ¼ tsp dry active yeast
- 1½ tsp fine salt
- ¼ tsp sugar
- 2 tbsp regular olive oil
- 1½ cup warm water
Stir the flours, yeast, salt, sugar, olive oil and warm water with a spatula for three or four minutes to a sticky, firm ball of dough that pulls away from the sides of the bowl.
No-knead dough by weight
Cover with plastic and leave in the oven with the light on for 18 to 20 hours, until about doubled, bubbly and yeasty.
- flour
Flour the work surface well and scrape the dough out with a spatula; it is elastic although it was never kneaded.
Flour the top and your hands and pat it out into a rectangle, easy to cut into four equal pieces.
Form each piece into a ball with a little extra flour and do the rotate, stretch and tuck: rotate it in your hands while stretching the dough from the top down and tucking it under, five or six times.
Flour it and spin, stretch or roll out to about a 9 inch round.
Rolling, topping and the bottom-of-the-oven bake
- cornmeal
- pizza sauce
Put a little cornmeal on a sheet pan, lay the dough on it and top with barely enough sauce to cover.
- hot pepper flakes
- fresh basil
- oregano
- mozzarella
Add hot pepper flakes, fresh basil and oregano and cubed mozzarella, all sparingly.
Bake on the bottom of the oven as hot as it will go, 550F, for four minutes to crisp the base.
Move to the middle rack for another five or six minutes until golden, the bottom slightly charred and crispy.