Directions: |
Directions:In a large mixing bowl, thoroughly combine all dry ingredients. Create a well in the middle of the dry mixture and add oil and water. Stir until almost all dry ingredients are combined. Gently knead dough a few times in the bowl until completely mixed. Cover bowl with lid or plastic wrap and let rise on countertop for 8 to 24 hrs. After a minimum of 8 hours, scrape the dough out of the bowl onto a lightly floured surface. Punch down the dough, and then form into a ball. Divide into 2 or 3 dough balls depending on whether you want a thick or thin crust. Let dough rest for at least 10 – 15 minutes to allow glutens to relax. (Can be left up to 2 hours) The longer it rests, the looser the dough becomes. Either hand-stretch or roll out the dough into desired shape. Place dough on parchment paper to make it easier to transport. Lightly top with sauce and your favorite toppings. The more toppings and sauce you use the soggier you crust will be after cooking. When making pizza, less is more is a good rule to follow. Using a pizza peel or a pizza pan with no lip, move pizza, still on the parchment paper, onto your baking stone in the oven. The paper will turn slightly brown but will not burn. Bake on baking stone until crust is golden brown, cheese is melted, and toppings are cooked.
Oven Preparation:
Pizza Stone prep – preheat oven with stone in it for at least 2 hours at the highest temp your stone can withstand. Some stones are only rated at 450º. You can also use unglazed quarry tiles. These can take all the heat a conventional oven can give without breaking, and are super cheap. Cooking time will vary depending on the temperature of the oven and cooking surface.
Pizza Pan – preheat oven to 425º and bake until crust is done and toppings are cooked.
Hand stretched dough:
There are many tutorials on how to hand stretch dough on Youtube. You do not have to toss the dough in the air to stretch it. That’s just for fun and showing off!
*Options: You can use all Bread Flour or adjust your ratio of Bread Flour to Whole Wheat Flour to your liking as long as it weighs 22 oz. Also, in a pinch, you could substitute All Purpose Flour if you don’t have Bread Flour. Bread Flour has a higher protein content which is better for baking bread.
Another source of no-knead bread recipes is Artisan Bread with Steve on Youtube. He has lots of great recipes and does a great job of demonstrating the no-knead process. |
This recipe for No-Knead Pizza Dough is from