Pizza With No Knead Dough

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    No Knead Pizza

    My HOWTO created with a bit of trial and error based on several references found on the internet, but

    beginning with the Jim Lahey No Knead pizza dough found here:

    http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

    These are a few rough notes intended to show that it can be quite straight forward to make your own

    pizza from scratch, and to show that all of the things might happen differently each time you do it but it

    doesnt matter. The only thing I suggest you should do is weigh out the ingredients.

    Part 1 The dough

    Recipe

    2 oz Atta (Indian stone ground flour) 7.5 oz plain flour 1 tsp salt 1 tbsp olive oil 1/8 tsp active dry yeast 7 oz water

    Initially the water / flour ratio was 66% with only plain flour. I tried different quality flour as labeled or

    00 flour and didnt see any difference. Using the stone ground flour Ive added more water as it

    absorbs more than regular all purpose flour. A little flour will be added on the way to help handling

    which will change it slightly lower as well.

    1. Weigh out the flour, salt, yeast and mix together. I use an egg whisk, but anything will do.

    2. Weigh out the water, sometimes I do use tepid water, but it doesnt matter as the dough will rise over

    12-18 hours. Add to it the olive oil and mix together with the flour.

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    3. Cover with cling wrap and set aside. I put it into the oven just to keep it out of the way. No light on or

    pre heating.

    For pizza dough it doesnt seem to matter too much about the proofing time. Ive found the bread will

    have no oven rise if proofed too long with sourdough starter but with pizza dough with the yeast Ive

    had no problem up to 24 hrs with getting a second rise.

    Ive also left it as little as 8hrs, before giving it a stretch and fold (flatten out on a floured board and

    folding over itself a couple of times). Repeat at 9 hrs, leave it 1-2 hours before using.

    Typically though I am aiming for the dough to show the bubbles from the fermentation as below.

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    4. Tip out on floured board and sprinkle with flour, re-cover with the cling wrap.

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    5. Flatten out and fold into a boule by removing the cling wrap and patting down. It will become aroundish shape, choose corners and fold them into the centre and tip upside down. Perhaps to form a

    nice boule it is necessary to just spin the dough slowly for a couple of revolutions and tuck the bottom

    under. Place it back into the bowl (so that the four corners are on the bottom).

    Leave for 1-2 hours, or until risen again.

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    6. This mix will make two 12 inch pizza (you can see the base thickness below). Tip out the dough onto

    a floured board and divide into two, you should be getting two grapefruit size pieces.

    To form the pizza base in the tin, flatten out the ball. I add a bit of flour to my fingers to stop it sticking.

    When it is about 5-6 inches across, pick it up and move the disk around between your fingers and

    stretch out a bit further, the disk will increase in size as it hangs down.

    I have varying success in this, but when it appears to have gone as big as it can while still being

    manageable, place it on the tin and smooth over the surface to the edges. Sometimes it comes out

    more like a triangle. It should be still thick enough around the edge to complete this task, and you may

    need to flour your fingers a bit to stop the dough sticking to them.

    Part 2 the topping

    When I started for the sauce I would reduce down tomato with fresh herbs and garlic (dont slice up the

    herbs and garlic, pull them out when finished reducing). It did taste nice, but now I use a cheap tomato

    paste and sprinkle a dried herb and garlic mix lightly over it. Only use a desert spoonful of tomato paste

    otherwise it will overpower the pizza, but you do get a hint of the herbs in the pizza. A lot more

    convenient for nearly the same result.

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    Ive seen you are not meant to overload a pizza with topping, but this is one area where I think at least

    the mistakes are edible.

    If using a shredded mozzarella mix (mine has parmesan and cheddar as well) I put a little over the sauce,

    add the topping (any meat on the bottom of the topping mix) and a little cheese sprinkled on top.

    The one shown here is the current favourite of one of those supermarket antipasto mixes of sundried

    tomato, fetter cheese, olive and Ive put a bit of peperoni, capsicum and mushroom on it.

    Part 3 Cooking

    For this part I use a Primo Grill Oval XL with the Primo pizza glazed pizza stone. Apparently the glazed

    stone heats up better than other stones but I have never tried them side by side. A big variation in

    quality for the base depends on the heat of the pizza stone though. Make sure it has time to heat up so

    that the base cooks faster than the top. My initial attempts didnt completely cook the base as the pizza

    stone wasnt hot enough, and hadnt absorbed the heat of the rest of the grill.

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    For the Primo, I have found as long as the pizza stone is heating up with the grill, as soon as the dome

    temperature is at 450F for at least 15 mins then things will come out okay. I will cook pizza at anythingup to 600F, just the time varies. For example, it might be 10-12 mins at 450, but 6-8 at 600.

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    I hope this helps to get you started!