No Need

Sometimes in life there is simply no need to knead pizza dough. I have proof. Lets get right to this recipe, shall we? PS – start planning now to make this for dinner tonight!

It starts out with the usual suspects in a pizza dough recipe. Whole wheat flour, bread flour, sugar, salt, and warm water.

The origin of this recipe is from Jim Lahey. You can find an interesting article here on the science behind his technique. After you get the ingredients in the bowl you simply mix it up (I started with a wooden spoon and quickly ditched it using my hands instead). I did this partly because I did not want to overmix the dough and also because I like ‘feeling’ what this dough is supposed to become. Does this make sense?

I realize this recipe is so 2012…and, yes, I also realize that we are now in 2013. Shutterbean, Joy the Baker and many others have already tackled this recipe. It is ok that I am a little late to this pizza dough party as you will soon see why. Truth be told I was a little skeptical of this recipe (I am always nervous when working with yeast) but figured I had nothing to lose (but for a few cups of flour). I covered the bowl with plastic wrap, followed by a kitchen towel and let it sit on the counter for a few hours. Really?

Really

This recipe had me doing a happy dance all around the kitchen. Wait, this may have had me dancing around…

Maple Bourbon Apple Cider Cocktails with a dash (or 5) of cayenne.

The dough was patted out onto a well oiled sheet pan and topped. The toppings on this night included things such as caramelized onions, artichokes, a little pepperoni, and gorgonzola cheese. A slowly simmered pizza sauce was created as well.

The thin crust pizza was baked off in a hot oven for 15 – 18 minutes. Dishes were gathered.

How did the pizza taste, you ask? So flipping good…please make this soon!

Though I am bit behind the times on the no knead pizza dough revolution…I was not behind the times in having a girls night. A low key night with lots of laughs, pizza making, apple cider cocktail sipping, and this game…

Foodie Fight Trivia Game…so difficult and so fun!

If you have not been a part of this no knead revolution…get on it today! It is a game changer! Thanks for reading and have a great weekend!

No-Knead Whole Wheat Pizza Dough:

2 3/4 Cup Bread Flour
1 Cup Whole Wheat Flour
2 1/2 teaspoons active dry yeast
3/4 teaspoons salt
3/4 teaspoons sugar
1 1/2 warm water

This recipe yields 2 pizza doughs. Perfect for a party!

In a large bowl whisk together the flours, yeast, salt and sugar. Add in the warm water at once and mix. You may choose to mix this together with a wooden spoon but I opted to use my hands. Mix until all of the flour is incorporated. The dough will look a bit shaggy and imperfect. That is ok.

Cover the bowl with saran wrap and a kitchen towel. Let this sit on the counter (in a warm, draft free place) and rise for at least 2 hours, until doubled in size.

When the resting period is over, divide the dough into two parts. If you are planning on freezing half – wrap the dough in saran wrap and put in a freezer safe bag. When ready to use plan ahead to defrost the dough: set the dough in the refrigerator overnight and allow the dough to come to room temperature before pressing out into a crust. If the crust springs back when you are working with it let it rest for another 5 minutes and try again. Even pizza dough needs a time out every now and then.

Generously oil a baking sheet (rimmed) and press out the dough with your hands into a rectangle shape. I was amazed at how pliable and soft the dough was!

Top with your desired toppings. I used artichoke hearts, black olives, pepperoni (but I really wanted spicy sausage), spinach, caramelized onions, mozzarella cheese and gorgonzola cheese.

The sauce: I improvised my’pizza sauce’. I used about 14 ounces of diced San Marzano tomatoes, about 2 Tablespoons or so of tomato paste and simmered this on low for a few hours. I added in some dried oregano, basil, salt and pepper. A sprinkle of sugar was added to the mix. If you wanted a smooth sauce I would have taken the immersion blender and helped it along. I wanted a more rustic sauce.

Bake this in a preheated 500* oven for 18-20 minutes until the edges are a little charred and your pizza is happily bubbling away.

 

 

 

 

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