No Knead No Rise Pizza Dough Food

EASY NO-KNEAD PIZZA DOUGH

Steps:

• Make the dough: In a stand mixer with the paddle attachment, combine the flour, yeast, and salt on low speed. Add the water all at once and mix until the dough comes together and cleans the sides of the bowl, about 30 to 60 seconds. You don't need to knead it, just get all the ingredients mixed together. The dough will be soft and slightly sticky, with no more visible streaks of flour on the surface. To mix by hand , follow the same procedure using a large bowl and a wooden spoon.
• Let the dough rise: Drizzle a large, clean mixing bowl with oil. Flour your hands and form the dough into a rough ball. Transfer it to the oiled bowl and twirl it around a few times to coat it with oil. Cover the bowl with plastic wrap and leave to rise for 2 to 3 hours at room temperature, until doubled in bulk. After rising, you can refrigerate the dough for up to 48 hours. Take the dough out of the refrigerator about 1 hour before shaping.
• Shape and use the dough: Once risen, the dough is ready to be shaped into pizzas and baked. Use this dough for any pizza recipe you want to make and follow recipe instructions for shaping and baking times.

NO-KNEAD PIZZA DOUGH

Steps:

• Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.
• Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.
• Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
• Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.
• Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
• Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.

NO-KNEAD, NO-RISE PIZZA DOUGH RECIPE

Steps:

• Pre-heat oven to 450 degrees.
• In large bowl, stir yeast and sugar in the warm water and let it sit for 5-10 minutes until it looks creamy and frothy.
• Add flour, salt and oil, and stir until well mixed.(Will be loose and messy looking).
• Let it rest for 5 minutes.
• Turn out on to a lightly floured surface and roll or pat into one 12" crust or 4 individual crusts.
• Transfer to a pizza stone or a lightly oiled pizza pan.
• Spread pizza sauce over crust.
• Top with a handful of mozzarella cheese and various other pizza toppings
• Bake at 450 for 15-20 minutes (large pizza) or 10-15 minutes (smaller pizzas).

NO-KNEAD PIZZA DOUGH

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.

NO-KNEAD FOOD PROCESSOR THIN CRUST PIZZA DOUGH

Steps:

• Pulse flour, yeast, and salt in food processor until blended.
• With motor running, add water and oil. Process for 1 minute, or until a ball forms.
• With floured hands, remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around.
• Let rise for 10 minutes for thin crust.
• Stretch into pizza pan and top as desired.
• Bake for 10-12 minutes or until browned.