NO-KNEAD FOOD PROCESSOR THIN CRUST PIZZA DOUGH
Yes, it's a long name for the easiest thin crust pizza dough ever. For a thicker crust let the dough rise for 45 minutes or more. This is extremely quick and the dough is really stretchy and easy to work with. Adapted from the Canadian Living Cookbook.
Provided by CountryMama
Categories Yeast Breads
Time 14m
Yield 12 inch crust, 2-4 serving(s)
Number Of Ingredients 5
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.
NO-KNEAD PIZZA DOUGH
Steps:
- Gather the ingredients.
- To a large mixing bowl, add the water, yeast, olive oil, sugar, salt, and flour. Using a heavy wooden spoon (or Danish dough whisk), stir together to form a wet, very sticky dough. Do not try to knead with your hands, as it is too sticky to handle. The mixture will seem dry at first, but as you continue to stir together, all the flour will be absorbed and it will pull away from the edges of the bowl. Add more flour if needed to form a very thick, very sticky dough ball.
- Once well mixed, cover the bowl with a towel, and leave out at room temperature for 12 to 16 hours.
- When ready to form the dough, flour a work surface very well. Using a spatula, scrape the sticky, bubbly dough onto the floured surface. Flour your hands and pat the dough down to flatten it. Cut the dough into 2 pieces and, using plenty of flour to handle, shape and form 2 smooth, elastic, balls of dough.
- Allow the dough balls to rest on a floured board with several inches separating them, covered, for 30 minutes.
- Your pizza dough is ready to use, This dough is even better if the balls are covered and kept refrigerated overnight. When ready to shape into pizzas, let the dough come up to room temperature before using. Note: As with all dough recipes, the amount of flour will vary depending on the weather, the brand of flour used, and other factors. Use as much flour as you need to handle the dough, but keep in mind that the stickier the dough, the better the texture of your pizza crust will be.
Nutrition Facts : Calories 143 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 632 mg, Fat 6 g, ServingSize 2 crusts (16 servings), UnsaturatedFat 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
NO-KNEAD PIZZA DOUGH
Provided by Jim Lahey
Categories Bread Kid-Friendly Party Bon Appétit Small Plates
Yield Makes six 10"-12" pizzas
Number Of Ingredients 3
Steps:
- Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°F) in a draft- free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
- Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
- Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2-3 hours before shaping.
- To make the pizzas:
- During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°F-550°F, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°F-550°F. (You do not need to preheat the baking sheet.)
- Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"-12" disk.
- If using a pizza stone:
- When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.
- Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5-7 minutes.
- Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.
- If using a baking sheet:
- Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.
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
Categories Side
Yield makes 3 1/2 pounds of dough, enough for 2 large pizzas
Number Of Ingredients 5
Steps:
- Combine the flour, salt, sugar, and yeast in a large bowl. Whisk them together to thoroughly blend the yeast into the flour. Pour in the water and stir with a rubber spatula or wooden spoon until the water is absorbed and there are no lumps. Cover the bowl with plastic wrap and let rise at room temperature for 4 hours. The dough will rise to approximately one and a half times its initial volume.
- Using a rubber spatula, gently loosen the dough from the bowl. Dampen your hands with cool water and, with the dough still in the bowl, slide one hand under one side of the dough. Fold that side of the dough into the center and press down gently so the dough adheres to itself. Give the bowl a quarter turn and repeat the folding process. Do this two more times. After the fourth fold, flip over the dough so the seams are on the bottom. Cover the bowl with plastic wrap and let it rise at room temperature for 3 to 4 hours until you are ready to make pizza. The dough will double in volume during this time.
- Alternatively, after the first rising you can refrigerate the dough. Gently deflate the dough once it has chilled and then you can leave it in the refrigerator overnight to use the next day. Let it come to room temperature for at least 1 hour before using. To freeze dough, rub it lightly with olive oil, wrap it securely in plastic, and put it in a zip-top bag in the freezer after the first rise. Defrost your dough in the refrigerator overnight and pull it out a few hours before you want to use it. Fold the dough and give it the second rising period before making your pizza.
NO-KNEAD PIZZA DOUGH
I've tried several no-knead bread recipes, and wanted to see if the approach would work for pizza. Happily, it does. Start the dough the night before and let it do its thing until you're ready to shape, top, and bake! If not using right away, wrap well in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.
Provided by LauraF
Categories Bread Pizza Dough and Crust Recipes
Time 18h30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 368 calories, Carbohydrate 70.4 g, Fat 4.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 0.6 g, Sodium 876.1 mg, Sugar 0.4 g
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EASY NO KNEAD PIZZA DOUGH RECIPE - FOOD & WINE
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Servings 4Total Time 25 minsCategory Bread + Dough
- Whisk together flour, salt, and yeast in a large bowl. Slowly add water, and stir with a rubber spatula until completely incorporated. Work any remaining flour into dough by hand; dough will be wet and sticky but somewhat firm. Transfer to a large bowl well-greased with olive oil, and cover with plastic wrap or a clean kitchen towel. Let stand at room temperature until doubled in size, about 18 hours.
- Turn dough out onto a well-floured surface, and divide into 4 equal portions. Working with 1 dough portion at a time, gently pull outer surfaces up and toward center, shaping into a ball and pinching edges together as you would do to make a purse or dumpling. Place dough ball, seam side down, on floured surface. Repeat with remaining dough. Cover with a clean dishtowel, and let stand 1 hour.
- Place a pizza stone or inverted rimmed baking sheet on center rack of oven, and preheat oven to 500ºF. Place 1 dough ball on a large sheet of parchment paper, stretch into a 10-inch circle, and quickly add desired toppings. Slide parchment paper and pizza onto hot pizza stone or inverted rimmed baking sheet, and bake until crust is golden, about 10 minutes.
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