“No Knead” Dough-Hooked Pizza Dough Recipe
Wow, I can’t believe it but I am actually reading the current issue of Bon Appetit before the end of the month. (Actually, it is usually two or three months later before I get around to reading any of my foodie mags.)
The March issue has a rustic, delicious looking pizza on the cover. I flipped to that article quickly, I can tell you! (There are all sorts of interesting toppings suggested in this month’s issue as well. Check it out.)
What I found was No-Knead Pizza Dough.
I have yet another confession to make—all of my bread is “No-Knead.” I will be up a creek if my Kitchen Aide with my dough hook ever dies. The recipe said to mix it all up with a spoon.
Too much work—I used the Kitchen Aide.
The original recipe called for 7 1/2 cups of flour and made something like six pizzas. I halved the recipe for just the two of us and I also reworked the directions to include my dough-hook!
My “No-Knead” Dough-Hooked Pizza dough
- 3 1/4 c. flour
- 2 t. fine sea salt
- 1/4 t. yeast
- 1 1/2 c. water
Place the dry ingredients in the bowl of a stand mixing and using a hand whisk, combine. Place mixing bowl in mixer and add the dough hook attachment. With the mixer running, add the water. Mix until incorporated.
Transfer to a large clean bowl. (I have a dough raising bowl which is perfect.) Cover with plastic wrap and let dough rise at room temperature until the surface is covered with tiny bubbles and the dough has more than doubled in size, about 18 hours. (Yes, that is correct—18 hours.)
I was really amazed that this dough had so many bubbles the next day.
Tiny Bubbles (in my wine).....Make me happy (all the time). Sorry, channeling Don Ho a bit there.
Transfer the dough to a floured work surface and divide unto two portions. Knead each dough briefly and form into balls. (Dough is VERY sticky so you will use some more flour here.) Dust dough with flour, set aside on a floured baking sheet. Repeat with remaining two portions. Cover with a damp kitchen towel.
Let dough rest until soft and pliable about 1 hour.
While dough rests, preheat oven to hottest setting (500-550 degrees) and put in pizza stone. Let stone and oven preheat for 1 hour. (This is a great tip I learned from Saveur as well. I use it when baking all my pizzas.)
After dough has rested, work with one dough portion at a time, dust dough generously with flour and place back on floured work surface. Shape into desired shape.
This is a very pliable dough.
Top with favorite toppings and bake 5-7 minutes. (If baking all portions, reheat oven 5 minutes between baking times.)
Dough can be made ahead of time and can be kept for three days in refrigerator. (If using refrigerated dough, let return to room temperature around 2-3 hours before using.)
Since (of course) I am still on our Clean Out kick, I used what was on hand for our pizza toppings. This recipe should make three pizzas, but I made two. I made a traditional pizza for The Hubs and a not-so-traditional one for me.
I found some German sausage in the freezer that I had bought on a whim from our local meat vendor/family farmer. It is a bulk sausage and has a very mild and fresh taste. In fact, I think that pepper might have been the only seasoning. I browned it up, topped it with cheese and threw some Pomi tomatoes from the pantry on top.
The Hubs' favorite toppings.
For my pizza, I found a jar of grilled and marinated artichokes in the pantry and a log of goat cheese in the freezer. (Expiration dates are more of a suggestion than an absolute, right?)
My favorite.
I really liked this pizza dough, one that I think would be classified as a New York Style crust. It was crisp on the outside but chewy and soft. I really enjoyed the taste as well.
Hubby? Not so much. He is a pizza traditionalist. What can I say? Don’t mess with his tried-and-true, old fashioned, expected pizza crust.
(However, I just reheated the leftovers on a hot pizza stone in the oven. The pizza became super crispy and The Hubs did say it might not be too bad!)