Wednesday, April 16, 2008

No Knead Pizza Crust

Recipe: No Knead Pizza Crust

Look! Two posts in one day!! :)

I have recently received 2 requests to please publish the no-knead pizza dough recipe which I mentioned in a late-February post. I always do what I'm told.


Anyway, this dough takes about 21 hours from start to when you can add toppings. Yes, the tradeoff to not kneading is the waiting! But time allows the gluten to develop slowly, giving this dough an incredible texture and flavor. Be patient. It will be worth the wait.

The recipe makes a rather thick 15" crust. If you like thin crusts on your pizza, roll it out to be larger, or divide the dough into two pieces.

I love crust (of course, since I love bread!) and always make a nice, thick crust around the perimeter. After a few pieces, Jack will usually save his crusts for me, preferring to eat the rest before filling up too much. It's a symbiotic relationship we have in that way-- he prefers the actual toppings, I slog through the toppings to get to the crust! So we trade...

The pizza above is Jack's favorite Thai Chicken Pizza and soon I will remember to write down the sauce ingredients so I can post this recipe as well.

* Exported from MasterCook *

No Knead Pizza Crust

Recipe By: Vicci
Servings: 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1/4 teaspooon active dry yeast
1/2 teaspoon salt
8 ounces lukewarm water

In a medium bowl, mix the dry ingredients thoroughly. Add the water and mix with a wooden spoon until the flour is no longer visible and is incorporated into the dough. This may take a little time and effort. Flour your hands well and play with (knead) the dough for about 30 seconds (you won't be actually "kneading it" in the traditional way, just moving the dough around a bit with your hands to ensure a thorough mixing). The dough is quite sticky.

Place the dough in a medium bowl (no need to oil or prepare the bowl). Cover with plastic wrap and allow to rise is a coolish place (about 65-68F) for 18-19 hours.

Sprinkle the dough with 2 tablespoons of flour and "knead" it again (keeping your hands well-floured), making certain that the flour is totally incorporated into the dough. Place in another medium bowl, cover with the same plastic wrap, and allow to rise in a cool area for 2 additional hours.

Prepare a pizza sheet by spraying it well with cooking spray. Lift the pizza dough onto the sheet and deflate it further. Sprinkle some flour on top and form into a 15" diameter crust. Cover again with plastic and allow to rise in a warm place for 30 minutes.

Preheat oven to 450-475F. Remove plastic from crust and add toppings to pizza; place in the oven. Bake for 7 minutes, turn sheet 180 degrees, and bake for another 2-3 minutes or until bottom of the crust is lightly browned.

Start to Finish Time:

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Per serving: 257 Calories (kcal); 1g Total Fat; (2% calories from fat); 7g Protein; 54g Carbohydrate; 0mg Cholesterol; 268mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates