No-Knead Pizza (or Calzone) Dough Recipe
So my dear friend RA (rheumatoid arthritis) has decided to come for an unexpected visit - leaving me looking for simple dinners that I can throw together without hurting too much. Now, before anyone chastises Mr. ValleyWriter - he is more than willing to cook. But after saddling him with the dishes, the garbage and most of the other chores, I feel like the one thing I can do is make dinner.
When I planned my menu last week, I was greatly looking forward to calzones. But, I've kept putting them off all week, hoping my hands would feel better so I could knead my usual dough recipe. Yeah - didn't happen. So, today I started to Google no-knead recipes. And they all seem to need hours of rising time. Uh - again, not going to happen.
I decided to throw caution to the wind a bit and wing it. I figured beating my recipe with an electric hand mixer would probably approximate kneading. And it worked!
It's a little breadier than my usual pizza crust, but the time (and discomfort) saved is worth it on nights like these. If you're pressed for time - give it go!
No-Knead Pizza Dough
- 1 tsp. active yeast
- 1 tsp. sugar
- 1/2 c. warm water
- 1 1/4 c. all purpose flour
- 1/4 tsp. salt
- 2 tsp. olive oil
- 1/2 tsp. oregano
- 1/2 tsp. basil
Mix yeast, sugar and warm water in a mixing bowl. Let sit 5-10 minutes until frothy. Add flour, salt, olive oil and spices. Beat with electric hand mixer for 2-3 minutes until dough comes together in a ball. (If too dry, add a little more water. If too stick, add a little more flour.)
Let sit for 15 minutes while preheating oven to 425 degrees.
For pizza, spread dough onto 12" pizza stone.
For calzones, split dough into 2 and spread out into 2 rounds.
Top or fill with desired toppings. Bake at 425 degrees for 20 minutes.