I am so into this no Knead method so I had to try pizza dough and wow, it was amazing.
No Knead Pizza Dough
Servings
Ingredients
- 7 1/2 cups all-purpose flour 1000 grams plus more for shaping dough
- • 4 teaspoons fine sea salt
- • 1/2 teaspoon active dry yeast
- 3 cups water
Instructions
- 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 18 hours, dough should have doubled and will look bubbly.
- 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. During the last hour of dough’s resting, preheat oven to 500.
- 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. 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.
Yes, at least a few months should be fine. I have one dough ball left in my freezer and it has been close to three months, will let you know if I have any problems.
Yes, it says that in the instructions, go ahead make a bit batch and freeze some for the next time, the dough works well for bread sticks too.
Great question. So far I have only made it with 50/50 white whole wheat and all purpose and I usually add about 2 tablespoons wheat gluten. I like to try new recipes with just white first then each time I try a bit more whole wheat. Not sure I can get away with more than 50/50, but let me know if you try it. I think it just won’t have quite the same texture and may need a bit more liquid.
Can you freeze the dough? If so, how long?
Must all purpose flour be used? When I normally make pizza dough, I use white whole wheat flour… will this work? or maybe a mix of flours?
Can the “balls” be frozen to use at another time?