No-Knead Pizza Dough

By ClaudiaJan

From the Test KitchenMake Ahead Tip After the dough rises, it can be frozen. The dough balls can be transferred to individual freezer-safe plastic food storage bags along with a drizzle of olive oil; freeze for several months. Thaw in the refrigerator, then allow to rise at room temperature for an hour before making pizza.


Variation

Margherita PizzaPer Pizza: Scatter 2 canned tomatoes on the dough, season with salt and pepper to taste, then quickly add 2 to 3 ounces smoked mozzarella slices. Broil for 5 to 8 minutes, or until the crust has puffed around the edges and blackened in spots. Remove pizza from oven with a wooden or metal peel or baking sheet. Transfer it to a cutting board, and let it rest for a few minutes. Sprinkle the pizza with 5 torn large basil leaves. Drizzle with 1 to 2 teaspoons olive oil.



Note

Reprinted with permission from Serve Yourself:Nightly Adventures in Cooking for One by Joe Yonan copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.

Nutrition Facts

(No-Knead Pizza Dough)
Servings Per Recipe 20,
Calories 111,
Protein (gm) 3,
Carbohydrate (gm) 20,
Fat, total (gm) 2,
Monosaturated fat (gm) 1,
Dietary Fiber, total (gm) 1,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (g) 52,
Sodium (mg) 176,
Potassium (mg) 29,
Iron (DV %) 1,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 4 cups bread flour, plus more as needed and for the work surface
• 1/4 teaspoon instant dry yeast (also known as rapid rise or bread machine yeast)
• 1 1/2 teaspoons salt
• 1 3/4 cups warm water (105 to 115 degrees F)
• Olive oil

Details

Servings 20
Adapted from bhg.com

Preparation

Step 1

Directions

1. Combine the flour, yeast, and salt in a large bowl. Add the water and stir until blended. Cover the bowl with plastic wrap and let it rest 8 to 24 hours at room temperature (about 70 degrees F or cooler).

2. After 8 hours, the dough should have risen and be bubbly on the surface. Transfer the dough to the refrigerator for at least an hour before dividing, so it's easier to work with.

3. Lightly rub your hands and counter with olive oil. Turn out the dough onto the counter in one piece. Lightly dust it with flour and fold the dough on itself a few times, adding more flour if needed, until it comes together and is not so airy. Cut into five equal pieces (for pizza), about 6 ounces a piece.

4. Sprinkle the dough pieces with flour. Transfer to a lightly floured baking sheet. Cover with a towel or plastic wrap and let them rise about 1 hour. Meanwhile gather pizza toppings (See below).

5. Arrange oven racks so the top of the pizza will be 4 inches from heat. If using a baking stone, heat it in a 500 degrees F oven for 1 hour. If using a cast iron skillet or griddle pan, set it over medium-high heat until it gets smoking hot, about 15 minutes. Transfer, upside down, to under the preheated broiler or turn oven to broil setting.

6. Meanwhile, shape the dough. Liberally dust a work surface with flour. Scoop the ball of dough onto it. Sprinkle with flour and knead a few times until no longer sticky, adding more flour as needed. Form an 8-inch round by pressing from center toward edges, leaving a 1-inch border thicker than the rest. If dough is too elastic, springing back rather than stretching, let it rest a few minutes before shaping.

7. Place dough on a pizza peel or a flat baking sheet sprinkled lightly with flour. Add toppings as below.

8. Open the oven or broiler door, quickly slide out the rack with the skillet, griddle pan, or baking stone on it. Carefully slide pizza with toppings onto the stone or skillet. Slide the broiler rack back in and close the door. Broil the pizza until the crust has puffed around the edges and darkened, preferably blackening in several spots, which should take about 5 to 8 minutes. If the top of the pizza starts to burn before the crust seems otherwise fully done, carefully lower it further from the broiler. Cool slightly, cut, and serve.