No Knead Crusty Pizza Dough for Pizza Night!

pizza-night-graphicPizza is a favorite around here for most of us.  My kids have had this aversion to “red sauce” and for a long time did not like it on their pizzas.  A few months back my oldest son, who is now a seven-year-old, decided he didn’t mind it and can already eat almost half of a frozen pizza in one meal on his own.  I don’t even want to think about how much pizza he will be able to eat in one sitting when he is a teenager, much less how much all three boys will eat at that age!

I made a simple pizza dough for a long time out of the red and white Better Homes and Garden cookbook.  It was okay … I added spices and used olive oil and it gave it some flavor.  Then one day I was making some of the No Knead Artisan Bread that I discovered off of King Arthur Flour’s Blog and had an epiphany.  Why not use this fabulously flavored dough for pizza?  This dough makes an incredible, crusty, artisan-style bread … so I thought it would probably made a nice crusty pizza crust.  And I was right!  It was wonderful and has been our recipe for pizza crust now for almost two years.

A few things I modified from the recipe below was to add a bit of italian seasoning (probably around 1 tsp).  Also you can make your pizza two ways: Roll out the dough and add your toppings and bake -or- Roll out the dough, bake for about 10 minutes, take out and add your toppings, and bake until done.  The second method is better if you have a lot of toppings on your pizza.  We don’t do a lot of toppings, so I have been doing the first method for our family.

2014-02-11 16.40.37-2I dump all the ingredients for the no-knead bread into my Kitchen Aid Mixer and mix it up until just combined with my flat beater.  I used to do this by hand … it is just as good that way!

2014-02-11 16.49.25Then I transfer my dough into a bowl with olive oil.  I turn the dough so that it is covered.  Then I let it rise for a few hours (2 hours or so).  The recipe says to let it rise in a bigger container … it will get big.  I just watch it and let it rise once and then deflate it so that it will not spill over … then let it continue to rise for about 2 hours.  This long length of time gives it a nice flavor … and if you want a more sour flavor, you can put it in the refrigerator for a day or two after rising for a nice tang.

2014-02-11 18.16.43-2After rising, I roll it out on a bit of flour.

2014-02-11 18.17.58I sprinkle some cornmeal on my pan …

2014-02-11 18.18.26And put my dough on the cornmeal.  I probably used a little too much here.  🙂

2014-02-11 18.20.33Then add your toppings …

2014-02-11 18.21.29and put in a 400 degree oven on the middle or bottom rack.  Bake for about 15 minutes or until bubbly in the middle.

Click here for the No-Knead Crusty Bread post from King Arthur Flour to get the recipe.

The inspiration for this recipe came from Zoë François and Jeff Hertzberg’s wonderful book, “Artisan Bread in Five Minutes a Day.”  Click the image to find it on Amazon!

 

 

 

 

 

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