No-Knead Pizza Dough

Name: No-Knead Pizza Dough
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons active dry yeast; 1000 grams 1/2 cups all-purpose flour plus more for shaping dough; 4 teaspoons fine sea salt

No-Knead Pizz From preparation to the plate, this recipe takes approximately 5 hours. If you have active yeast, flour, sea salt, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is a very reasonably priced recipe for fans of Mediterranean food.

Instructions

Whisk flour, salt, and yeast in a mediumbowl. While stirring with a wooden spoon,gradually add 3 cups water; stir until wellincorporated.

Ingredients you will need

All Purpose Flour

Water

Yeast

Salt

Equipment you will use

Wooden Spoon

Whisk

Mix dough gently with yourhands to bring it together and form into arough ball.

Ingredients you will need

Dough

Transfer to a large clean bowl.Cover with plastic wrap and let dough riseat room temperature (about 72°F) in a draft-free area until surface is covered with tinybubbles and dough has more than doubledin size, about 18 hours (time will varydepending on the temperature in the room).

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Transfer dough to a floured work surface.Gently shape into a rough rectangle. Divideinto 6 equal portions. Working with 1 portionat a time, gather 4 corners to center to create4 folds. Turn seam side down and moldgently into a ball. Dust dough with flour; setaside on work surface or a floured bakingsheet. Repeat with remaining portions.

Ingredients you will need

Dough

All Purpose Flour

Let dough rest, covered with plasticwrap or a damp kitchen towel, until soft andpliable, about 1 hour. DO AHEAD: Can bemade 3 days ahead. Wrap each dough ballseparately in plastic wrap and chill. Unwrapand let rest at room temperature on a lightlyfloured work surface, covered with plasticwrap, for 2-3 hours before shaping.

Ingredients you will need

Dough

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

During the last hourof dough's resting, prepare oven: If usinga pizza stone, arrange a rack in upper thirdof oven and place stone on rack; preheatoven to its hottest setting, 500°F-550°F, for1 hour. If using a baking sheet, arrange arack in middle of oven and preheat to itshottest setting, 500°F-550°F. (You do notneed to preheat the baking sheet.)

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Pizza Stone

Oven

Working with 1 dough ball at a time, dustdough generously with flour and place ona floured work surface. Gently shape doughinto a 10"-12" disk.

Ingredients you will need

Dough

All Purpose Flour

When ready to bake, increase oven heat to broil.

Equipment you will use

Oven

Sprinklea pizza peel or rimless (or inverted rimmed)baking sheet lightly with flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Sheet

Place doughdisk on prepared peel and top with desiredtoppings.

Using small, quick back-and-forthmovements, slide pizza from peel onto hotpizza stone. Broil pizza, rotating halfway,until bottom of crust is crisp and top isblistered, 5-7 minutes.

Ingredients you will need

Crust

Using peel, transfer to a work surface toslice. Repeat, allowing pizza stone to reheatunder broiler for 5 minutes between pizzas.

Equipment you will use

Pizza Stone

Broiler

Arrange dough disk on baking sheet; top with desiredtoppings.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Bake pizza until bottom of crust iscrisp and top is blistered, about 10 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Transfer to a work surface to slice. Repeatwith remaining pizzas.

Add this traditionalpizza herb justbefore serving.Arugula:For afresh hit, scattersome over the piewhen it comes outof the oven.Don't Forget…Thinly slicedgarlic, red pepperflakes, and sea saltcan make a goodpizza great.

Ingredients you will need

Arugula

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoons

active dry yeast 1000grams

1/2 cups all-purpose flour plus more for shaping dough 4teaspoons

fine sea salt

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Ama Chianti Classico San Lorenzo Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 48 dollars per bottle.