Post by wilderness on Jan 3, 2017 20:26:05 GMT -5
No-Knead Turbo Pizza Dough for Toaster Oven-nybirder
nokneadbreadcentral.com
Servings: two 9-inch pizzas
My notes--I like to use a pizza stone so I would form these on parchment paper and slide directly onto the preheated stone with the paper. The paper gets brown but does not burn.
I like to prick the crust all over with a fork and prebake the crust for about 5-7 minutes until it is set. I prick the bubbles that form and press them down if necessary. Then I remove the pizza crust from the oven and put on the toppings to finish baking. That way the crust has time to get crispy on the bottom without burning the cheese.
6 oz water
1 tsp table salt
1 tsp instant yeast (bread machine yeast)
1 tsp extra-virgin olive oil
1 1/2 cups bread flour
Stir water, salt, yeast, and olive oil together in a bowl.
Scoop and level bread flour and add to bowl. Stir in circles with the handle of a plastic or wooden spoon until the dough comes together, using a silicone scraper to get dry ingredients off the edges of the bowl. Press together. Cover with plastic wrap.
No-knead “turbo” pizza dough should be proofed for 1 hour and 30 minutes in a warm draft-free environment.
The ideal temperature for proofing is 78 to 85 degrees. In the summer, I proof on the counter or place the bowl in direct sunlight, but on colder days I proof in the toaster oven. Place the dough in the oven— turn the oven on and heat until it reaches 90 to 110 degrees F (mine takes 3 minutes), then turn the oven off. And you’ll have a warm draft-free environment for proofing. (Comment—my oven warms with the elements turned on high until it reaches its temperature so I would not leave the bowl in the oven during this step. I’d bring it up to temperature empty, turn it off, then put the bowl in. Or boil water in a cup in the microwave, put the bowl in and let it sit with the door closed.)
Drizzle EVOO into two 9” pie pans. Using a spatula, stir down the dough. Dust the dough and sides of the bowl with a little sprinkling of flour to make it easier to handle and roll the dough into a ball with the spatula until it comes away from the bowl. Roll onto a work surface and lightly dust dough and work surface with flour. Pat it down to flatten slightly and cut into 2 pieces with a scraper. Take each piece and form into a little ball, press to flatten, and use a roller to shape into a round to fit the pie pan.
For each pizza, top with 1 heaping tbsp. pizza sauce, 4 oz. shredded provolone-mozzarella cheese, sliced pepperoni, or whatever else.
When I bake these in the regular oven, I bake them at 450F for 12-15 minutes but my toaster oven bakes hotter so I’ll bake these at 400 degrees for 8 to 10 minutes. Toaster ovens come in a variety of sizes and you may want to slightly adapt the baking time and temperature to your oven.
