Marvels No Knead Pizza Dough Recipes
EASY NO-KNEAD PIZZA DOUGH
Love homemade pizza dough but hate the work to make it? This no-knead pizza dough recipe is simple and nearly hands free. Plus, you can make it ahead so it's ready when you want.
Provided by Sally Vargas
Categories Baking Make-ahead Quick and Easy
Time 2h10m
Number Of Ingredients 5
Steps:
- Make the dough: In a stand mixer with the paddle attachment, combine the flour, yeast, and salt on low speed. Add the water all at once and mix until the dough comes together and cleans the sides of the bowl, about 30 to 60 seconds. You don't need to knead it, just get all the ingredients mixed together. The dough will be soft and slightly sticky, with no more visible streaks of flour on the surface. To mix by hand , follow the same procedure using a large bowl and a wooden spoon.
- Let the dough rise: Drizzle a large, clean mixing bowl with oil. Flour your hands and form the dough into a rough ball. Transfer it to the oiled bowl and twirl it around a few times to coat it with oil. Cover the bowl with plastic wrap and leave to rise for 2 to 3 hours at room temperature, until doubled in bulk. After rising, you can refrigerate the dough for up to 48 hours. Take the dough out of the refrigerator about 1 hour before shaping.
- Shape and use the dough: Once risen, the dough is ready to be shaped into pizzas and baked. Use this dough for any pizza recipe you want to make and follow recipe instructions for shaping and baking times.
Nutrition Facts : Calories 235 kcal, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 2 g, Protein 7 g, SaturatedFat 0 g, Sodium 400 mg, Sugar 0 g, Fat 1 g, ServingSize 2 1-pound balls of dough (enough for 4 10-inch pizzas), UnsaturatedFat 0 g
NO-KNEAD PIZZA DOUGH
I've tried several no-knead bread recipes, and wanted to see if the approach would work for pizza. Happily, it does. Start the dough the night before and let it do its thing until you're ready to shape, top, and bake! If not using right away, wrap well in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.
Provided by LauraF
Categories Bread Pizza Dough and Crust Recipes
Time 18h30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.
- Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.
- Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
- Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.
- Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
- Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 368 calories, Carbohydrate 70.4 g, Fat 4.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 0.6 g, Sodium 876.1 mg, Sugar 0.4 g
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