* Exported from MasterCook *
Dough, Jim Lahey's No-Knead Pizza
Recipe By :Stephanie
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 cups unbleached all-purpose flour -- plus more
for dusting and shaping dough, (17 1/2 ozs)
1/4 teaspoon active dry yeast
2 teaspoons fine sea salt
1 1/2 cups water
Yields: 4 12" pizzas
In a large bowl, whisk together flour, yeast and salt until
thoroughly combined. Add water and stir with a wooden spoon until a
dough forms. Lightly flour your hands and shape the dough into a
ball; return to bowl. Cover bowl with lightly greased plastic wrap or
a tea towel and let rise until dough is more than doubled, about 18 hours.
When dough is fully risen (it should have a bunch of tiny bubbles on
top), punch down dough and remove from bowl; transfer to a lightly
floured surface. Divide dough into 4 equal pieces. Lightly flour the
tops of each piece of dough; whatever pieces of dough you don't plan
to use right away, shape them into balls, cover them with plastic
wrap and place them in the fridge for later use.*
Pat each piece of dough into a 6 to 8" circle. Fold over top, then
fold up bottom; fold in right side, then left side. Turn dough over
seam-side down. Shape into a round ball and place on a lightly
floured pizza stone or baking sheet. Sprinkle top with flour and
cover with plastic wrap; let rest 30 minutes.
Meanwhile, place a rack in the upper third of your oven; heat oven to
450F for 30 minutes. When dough is fully rested, uncover and press
gently into a 10 to 12" circle (if the dough resists, cover it with
plastic wrap and let it sit another 10 minutes).
Top dough with desired toppings. Place on upper rack of oven and bake
15 to 20 minutes, rotating halfway through, until dough is lightly
brown and cheese is bubbly. Remove from oven; cool 5 minutes before slicing.
*To use refrigerated dough, remove plastic wrap from dough and place
on a lightly floured counter top. Cover dough with a damp towel until
dough comes to room temperature (about 2 to 3 hours). Refrigerated
dough should be used within 3 days.
Review: This is a great dough! Just so everyone knows, it freezes well!
Review: You can probably replace this recipe with whole wheat flour,
but the results may not be as soft and light as they would with regular flour.
Source:
"Adapted from Food52"
S(Internet address):
https://www.girlversusdough.com/no-knead-pizza-dough
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Per Serving (excluding unknown items): 142 Calories; trace Fat (2.5%
calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 315mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat.
NOTES : 2019 - 0502