“Pizza 102”
Pizza (No Knead Dough) Canned crushed tom., fresh tomato, garlic, mozz, Grana Padano, EVOO, arugula topping…
Once you really get into making your own pizza, the next evolutionary step for you to take might be to make your own dough!
No…really! Its easier than you think. Especially now as over the last few years there’s been a kind of revolutionary dough recipe and technique that has caught on like wild fire. I’m referring to “No Knead Dough” which thanks to both its creator, Jim Lahey of the Sullivan Street Bakery, and the internet, which has spread the recipe to an enormous number of people who’ve tried it, has started many, including yours truly on this truly DIY fun and tasty path.
You can learn a lot by watching Jim Lahey show how to make homemade pizza with no knead dough:
More in depth info:
http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html
http://www.bonappetit.com/recipe/no-knead-pizza-dough
http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie
No-Knead Pizza Dough
Adapted from Jim Lahey, Co.
Makes four 12-inch pizza crusts OR 1 large square sheet pan pie
3 cups all-purpose or bread flour, plus some more for dusting {Trader Joe’s White Flour does well}
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water
1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours (If you are doing a square style pizza then keep the dough in one piece)
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone. …Or stretch dough out onto sheet pan, add toppings and bake. Hot oven, 500, until it looks done.
Read more: http://www.tastingtable.com/entry_detail/nyc/99/No_Knead_Pizza_Dough_Recipe_by_Jim_Lahey_from_Co_Pizzeria_i.htm#ixzz2tcZdQqoX
Have you tried this ? Let me know what you think in the comments section!
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