Post by wilderness on Jan 3, 2017 20:21:17 GMT -5
No knead pizza dough long rise-nybirdy
3 cups bread flour
1 1/2 tsp. table salt (not Kosher or coarse salt)
1/4 tsp. instant or bread-machine yeast
10 1/2 oz. cool tap water
Use the scoop-and-shake method for measuring flour—see video—to measure 3 cups flour into a large bowl (the dough is going to more than double in size while proofing.)
Add salt—this is table salt, not Kosher salt.
Add 1/4 tsp. instant or bread-machine yeast.
Mix dry ingredients with a whisk to make sure everything is evenly distributed.
Add tap water and combine using handle of a wooden spoon.
It will eventually get difficult to mix the ingredients with the spoon handle (because this recipe uses less water than no-knead bread to make it easier to handle.) At that point, use a spatula to form a ball. At the very end, use your hand to press the dough a couple of times, rinse one hand in water, pick up the dough ball and turn it over several times to pick up the last bits with the moistened outside.
Cover the bowl with plastic wrap and allow it to stand on the counter at room temperature away from drafts for at least 8 hours.
8 OR MORE HOURS LATER
The dough will have more than doubled in the bowl.
Dust a Silpat mat lightly with flour. Scrape the dough out of the bowl onto the mat. Have a flour sack kitchen towel off to the side waiting. Knead lightly a few times and form into a ball.
Cut the ball in half and place half on the towel. The other half will be formed into a pizza.
At this point, the choice is up to you. You can stretch, toss, or roll dough into the desired shape now or you can proof the dough for 1 to 2 hours, then shape the dough (for a thicker crust.) Because pizza is a flatbread and I like thin crust, I’m going to roll the dough into shape now.
Drizzle olive oil over the top of the dough and spread with a rolling pin, turn dough over and drizzle with olive oil and roll into a rectangle. Cover with a towel and let rest 15 minutes. Finish rolling out to the size of the silpad. Dust the dough with corn meal. Lift the dough and place on a sheet pan with the corn meal side down. Add topping and bake at 500 degrees for 12-15 minutes.
3 cups bread flour
1 1/2 tsp. table salt (not Kosher or coarse salt)
1/4 tsp. instant or bread-machine yeast
10 1/2 oz. cool tap water
Use the scoop-and-shake method for measuring flour—see video—to measure 3 cups flour into a large bowl (the dough is going to more than double in size while proofing.)
Add salt—this is table salt, not Kosher salt.
Add 1/4 tsp. instant or bread-machine yeast.
Mix dry ingredients with a whisk to make sure everything is evenly distributed.
Add tap water and combine using handle of a wooden spoon.
It will eventually get difficult to mix the ingredients with the spoon handle (because this recipe uses less water than no-knead bread to make it easier to handle.) At that point, use a spatula to form a ball. At the very end, use your hand to press the dough a couple of times, rinse one hand in water, pick up the dough ball and turn it over several times to pick up the last bits with the moistened outside.
Cover the bowl with plastic wrap and allow it to stand on the counter at room temperature away from drafts for at least 8 hours.
8 OR MORE HOURS LATER
The dough will have more than doubled in the bowl.
Dust a Silpat mat lightly with flour. Scrape the dough out of the bowl onto the mat. Have a flour sack kitchen towel off to the side waiting. Knead lightly a few times and form into a ball.
Cut the ball in half and place half on the towel. The other half will be formed into a pizza.
At this point, the choice is up to you. You can stretch, toss, or roll dough into the desired shape now or you can proof the dough for 1 to 2 hours, then shape the dough (for a thicker crust.) Because pizza is a flatbread and I like thin crust, I’m going to roll the dough into shape now.
Drizzle olive oil over the top of the dough and spread with a rolling pin, turn dough over and drizzle with olive oil and roll into a rectangle. Cover with a towel and let rest 15 minutes. Finish rolling out to the size of the silpad. Dust the dough with corn meal. Lift the dough and place on a sheet pan with the corn meal side down. Add topping and bake at 500 degrees for 12-15 minutes.
