No Knead Pizza Dough:
In a large bowl combine the flours, yeast, and malt powder
(or sugar). Then stir in the
salt. Make a well in the center of the dry ingredients and pour in the water. With a
bowl scraper or wooden spoon, gradually work the flour into the
Then using your bench scraper cut a piece of the dough from the edge and then
place it on top of the dough. Turn your bowl and cut off another small chunk of
dough and place it on top of the dough. Keep turning your bowl, and cutting off
chunks of dough, stacking it on top, until all the flour has been moistened.
(The object is just to moisten all the flour. You don't want to knead the
Then lightly oil a large bowl.
Place the dough into the bowl and then flip it over so the top of the dough has
a light coating of oil. Cover with plastic wrap and let it sit (ferment/ proof)
at room temperature (about 72 degrees F (22 degrees C)) for about 14 to 16 hours
(the time will depend on your room temperature - the cooler the room the longer
it will take) or until the dough has more than doubled in size and the top of
the dough has air bubbles.
Next, turn out your dough onto
a lightly floured surface. You want the top of the dough to now be on the
bottom. Lightly flour the top of your dough and divide into four equal sized
pieces (about 215 grams each). When you divide the dough use a
bench scraper or knife to
cut the dough (try not to pull or stretch the dough). Then, working with one
piece of dough at a time, gently flatten into a 4 inch (10 cm) round. Then take
the edges of the dough and fold them into the center and gently seal. Flip the
dough over so the smooth side is facing up. With the palm of your hand gently
rotate the ball of dough on your counter to create surface tension and to seal
the edges of the dough completely. If the rounds of dough are sticky, lightly
dust with flour. Cover with plastic wrap while you preheat your oven. If not
using the dough right away, wrap each round in plastic wrap and refrigerate for
up to three days. Bring the dough to room temperature before using (this will
take about 1 - 2 hours). The dough can also be frozen. Defrost in the
At least 45 minutes
before baking your pizza, preheat your oven to 500 or 550
degrees F (260 - 290 degrees C), or to the highest temperature your oven will go
to. Put a pizza stone on your oven rack
that has been placed about 8 inches (20 cm) from the top Broiler (top heating
element). After 45 minutes, switch the oven setting to Broil (turn on the top
heating element) for 10 minutes (this will really heat up the pizza stone and
ensure that the pizza dough browns on top).
Have ready a
pizza peel (or the back of
a baking sheet) that has been generously sprinkled with flour or fine cornmeal.
Working with one round of dough
at a time, place on a well floured surface. Using your fingertips, gently press
the ball of dough into a round flat disk. Then with your floured fingertips and
knuckles, gently stretch the dough into a 10 inch (25 cm) round. Another way is
to pick up the round flat disk of dough and place your floured knuckles at the
edges of the dough. Rotate the dough, using your knuckles, letting gravity
stretch the dough downward until you have a 10 inch (25 cm) round (see video).
Try not to handle the dough too much as you want air bubbles in the dough.
Gently place the dough on the
floured pizza peel. Spread about 1/4 cup (60 grams) of tomato sauce over the
dough, leaving about a one inch (2.5 cm) border with no sauce. If you like you
can brush the edges of the dough with olive oil. Evenly scatter (about 2 1/2
ounces or 75 grams) large pieces of mozzarella cheese on the tomato sauce.
Gently shake your pizza peel back and forth to make sure the pizza isn't
sticking to the peel. Then with a quick jerking motion transfer the
pizza onto the hot pizza stone. With the oven setting still on Broil (top
heating element turned on) cook the pizza for about 5 - 7
minutes or until the top
is bubbling and the edges of the pizza are nicely browned, but not burnt. Using
your pizza peel, remove the pizza from the oven and place on your serving
platter. Sprinkle the top of the pizza with some grated parmesan and a small
handful of fresh basil. Then, using a
pizza cutter or sharp
knife, cut into slices. Serve right away.
Tomato Sauce: Place the
crushed tomatoes in a container. Add the red wine vinegar, salt and pepper,
sugar, and crushed red pepper flakes. Can add some finely chopped garlic and/or
fresh or dried herbs to taste. The sauce can be covered and stored in the
refrigerator for about a one week or frozen for a couple of months.
Makes 4 -
10 inch (25 cm) pizzas.
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