Friday, 25 May 2012


One of our very best friends from British Columbia shared this recipe with us recently and honestly this is the best pizza dough we have ever made. This dough creates a pizza that is chewy, bubbly, and quite frankly better than what you'll get at most pizza places, plus easy to make. It bakes wonderfully in a home oven, on a pizza stone or a baking sheet. Thanks to the brilliant no-knead method of Jim Lahey—owner of New York's Sullivan Street Bakery and Pizza Spot Co.—it's easy to prepare, deriving its character from overnight fermentation, not laborious kneading. Just remember to start at least 1 day ahead. Then the dough can be stored in your fridge for up to three days or frozen for later use.  The secret to this recipe is having a really, really hot oven (550 F), and if you have a pizza stone, preheating it prior to cooking the pizza. Have friends and family over for a pizza party, add a salad and the meal is complete!!

Pizza Dough (No Knead)

Makes six 10"–12" pizzas
Active time: 90 minutes total time: 20 1/2 hours


7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
4 teaspoons fine sea salt or kosher salt
1/2 teaspoon active dry yeast


Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water, stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to centre to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.

DO AHEAD: Wrap each dough ball separately in plastic wrap and store in the fridge for up to three days. When ready unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.
OR freeze wrapped pizza balls for up to three months.
To Make the Pizzas

While dough is resting, prepare oven:

If using a pizza stone, preheat oven to its hottest setting, 500°–550°, for approximately 30-60 minutes.

If using a baking sheet preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.)

Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"–12" disk. Do not roll out as the less you handle this dough the better and the more air bubbles.

We like to use canned Italian plum tomatoes and crush them with our hands or you can puree them in a blender. Try to buy a brand with no added salt. You can use canned crushed tomatoes but they must still be crushed a little bit more. Add some fresh garlic, red pepper flakes (a must) and fresh cracked black pepper to the sauce. Use good quality mozzarella (NOT LOW FAT).

Topping ideas: yellow, red or green peppers, purple onions, ham, pepperoni,sauteed mushrooms, fresh chopped basil or oregano etc. When the pizza comes out of the oven its nice to grate some fresh Parmesan cheese, silvered fresh basil and cracked pepper on top. 

If Using Pizza Stone
When ready to bake, in. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour or cornmeal. Place dough disk on prepared peel and top with desired toppings.
Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Bake pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5–7 minutes.
Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat for 5 minutes between pizzas.

If Using a Baking Sheet
Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.

Link to Recipe: PIZZA DOUGH (NO KNEAD)
Combine flour salt and yeast in a bowl.

Gradually add 3 Cups of water and combine to form a rough ball.
Place dough into a clean bowl.

Cover and rise at room temperature for approximately 18 hours
After approximately 18 hours dough will have more than doubled and the surface will be covered with tiny bubbles.

Transfer to floured surface, form into rectangle and divide into 6 equal portions.

Let dough rest for approximately 1 hour covered if you plan to use right away.
Dough can be wrapped and stored in the fridge for up to 3 days or wrapped and freeze for later use.
We love the simplicity of  crushed tomatoes for the pizza sauce but you can use prepared if you wish.

Crush the canned tomatoes with your hand or puree in blender.

Stretch the dough in a 10-12 inch rough circle.
Remember to heat pizza stone in the oven before baking the pizza.

If using a pizza stone prepare peel or inverted baking pan to transfer pizza to stone.

Time to add toppings.
If using a baking sheet arrange dough to fit the pan.

Spread crushed tomatoes on the dough.

Sprinkle fresh garlic, red pepper flakes and fresh cracked pepper.

Add toppings.

Top with cheese.

If using a pizza stone transfer cooked pizza from oven to peel. Slice and serve.

If using a baking pan bake until bottom of crust is crisp and toppings are blister and bubbling.

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