Jim Laheys No Knead Pizza Dough Recipes

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JIM LAHEY'S NO KNEAD PIZZA DOUGH RECIPE



Jim Lahey's No Knead Pizza Dough Recipe image

This recipe works well with Jim Lahey's No Knead Broccoli Rabe, Garlic, Ginger, and Thai Chili Pizza.

Provided by J. Kenji López-Alt

Categories     Pizza     Bread

Time 18h5m

Number Of Ingredients 4

500 grams (17 ½ ounces or about 3 ¾ cups) all-purpose flour, plus more for shaping the dough
1 gram (1/4 teaspoon) active dry yeast
16 grams (2 teaspoons) fine sea salt
350 grams (1 ½ cups) water

Steps:

  • In a medium bowl, thoroughly blend flour, yeast, and salt. Add water and, with a wooden spoon or your hands, mix thoroughly.
  • Cover bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F/22°C) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
  • Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
  • If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

Nutrition Facts : Calories 304 kcal, Carbohydrate 64 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, Sodium 1038 mg, Sugar 0 g, Fat 1 g, ServingSize makes 4 balls of dough, enough for 4 pizzas, UnsaturatedFat 0 g

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA



Jim Lahey's No-Knead Pizza Margherita image

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.

Provided by blucoat

Categories     Lunch/Snacks

Time 36m

Yield 3-4 10-inch pizzas

Number Of Ingredients 12

3 cups all-purpose flour or 3 cups bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/4 cups water
1 vine-ripened tomatoes (about 5 oz.) or 1 heirloom tomato (about 5 oz.)
1 pinch salt
1/4 teaspoon extra virgin olive oil
5 tablespoons tomato sauce
2 ounces buffalo mozzarella (about 1/4 ball)
basil leaves
1 tablespoon extra virgin olive oil
salt

Steps:

  • To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
  • Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
  • Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
  • To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
  • To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9

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