Kenji No Knead Pizza Dough Food
MARVEL'S NO-KNEAD PIZZA DOUGH
A no-fuss, no-knead pizza dough.
Provided by Marvel's Kitchen
Categories Bread Pizza Dough and Crust Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Mix water, sugar, and yeast together in a bowl. Let stand until yeast is foamy, 5 to 10 minutes.
- Place flour, oil, and salt in a food processor; mix briefly. Add yeast mixture. Mix until a ball forms. Transfer to a bowl. Cover and let rise until doubled, about 1 hour.
- Punch dough gently to deflate. Roll out to form a pizza crust.
Nutrition Facts : Calories 441.5 calories, Carbohydrate 86.2 g, Fat 4.6 g, Fiber 3.3 g, Protein 12 g, SaturatedFat 0.7 g, Sodium 1167.6 mg, Sugar 2.4 g
NO-KNEAD PIZZA DOUGH
prep/cooking time does not include time given for dough to rise/relax. taken from http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/ I love the flavor of the dough when it has the chance to chill out in the fridge at least overnight. I also use only half the yeast - the longer you let it sit in the fridge, the less yeast you need to use. So, if I'm looking to make the flatbread same day as I make the dough, I use the full 1 1/2 tbl yeast. If I am making the dough and letting it hang in the fridge, I'll only use half the yeast. Half the yeast will be sufficient when you give it time to do it's thing, and it will taste less "yeasty."
Provided by Allotta
Categories Yeast Breads
Time 15m
Yield 4 1 lb loaves
Number Of Ingredients 6
Steps:
- Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container.
- If using active dry yeast, mix sugar with water till it's 100-110F degrees, then add yeast and let proof for ten minutes. Then mix in the rest of the ingredients.
- Mix in the flour without kneading, using a large wooden spoon.
- Cover (not airtight) and allow to rest at room temperature for about 2 hours. You can use the dough at this point, or refrigerate and use over next 12 days. If you refrigerate at least overnight, you'll develop better flavor in the dough. If you only want to make 1 flatbread, just pinch off a grapefruit sized piece of dough to use -- keep the remaining covered loosely in the refrigerator. You can freeze the dough as well -- but I haven't tried it, because honestly, it's so good that the dough never goes unbaked for more than 4 days.
- This is enough dough for 4 large pizzas.
- Use as you would with any pizza recipe.
Nutrition Facts : Calories 884.2, Fat 15.7, SaturatedFat 2.2, Sodium 2626, Carbohydrate 159.9, Fiber 6.4, Sugar 3.7, Protein 22.7
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