"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

No-Knead Pizza Crust Recipe

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This recipe for No-Knead Pizza Crust, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, February 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust
2 1/2 cups King Arthur Bread Flour
1/2 cup Hi-maize Natural Fiber
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/2 cups water, barely lukewarm (about 78F)

Directions:
Directions:
1) Combine all of the dough ingredients in a large bowl, stirring just to combine. The dough will be very loose and sticky, almost like cottage cheese in texture.

2) Cover the bowl and let the dough rest at cool room temperature (preferably not above 72F) overnight, anywhere from 12 to 24 hours. We prefer a rest of about 16 hours. The dough will rise and develop lots of bubbles.

3) Heavily flour a silicone kneading mat or clean work surface, and pour/scoop the dough out of the bowl. Sprinkle more flour on top. Turn the dough over on itself a few times; a bowl scraper or spatula is a help here. Start preheating the oven to 450F. If you have a pizza stone, put it on the middle shelf of the oven.

4) Divide the dough in half. Cut a sheet of parchment in half; you should have two pieces of parchment, each about 8" x 12".

5) Gently pat each piece of dough into an oval about 1/4" (or less) thick, right on the parchment. You may also choose to leave the dough in one piece, and pat it into a large (14" to 16") circle, but the larger size makes it more difficult to move around. If you're not using a pizza stone, slide the pizza crusts, with their parchment, onto a baking sheet.

6) Spray the crusts with water. Bake them for about 12 minutes on a pizza stone, or about 16 minutes on a baking sheet. If the crusts puff up, prick them with a cake tester or toothpick. Remove them from the oven when they're just beginning to brown on top.

7) Add toppings. They should be pre-cooked; e.g., no raw meat, no crunchy onions, etc. We like to lay down a bed of cheese first, then toppings, then more cheese.

8) Bake for an additional 4 to 8 minutes, or until the toppings are hot and the cheese is melted.

9) Serve immediately.

Number Of Servings:
Number Of Servings:
2 small or 1 large crusts
Personal Notes:
Personal Notes:
I got this recipe from www.kingarthurflour.com

 

 

 

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