I have 2 grandson's coming to Granny's for valentine day dinner and I want to make pizza for them. I haven't found a wonderful crust but from what I have been reading I put this together. I think a lot of the suggestions are Tweev's.
No knead bread and pizza dough
BGE - raised direct on a pizza stone at around 550F.
Ingredientsyield: Makes 2 loaves or 4 pizza crusts
300 grams bread flour or all-purpose flour
300 grams semolina flour
9 grams salt
6 grams yeast
420 grams water
Procedure for pizza.
Combine flours, salt, and yeast in a large bowl and whisk to combine. Add water and stir with a wooden spoon until no dry flour remains. Cover bowl tightly with plastic wrap and let sit at room temperature for at least 12 and up to 24 hours.
Transfer container to refrigerator and let sit for at least 3 and up to 5 days.
Remove dough from refrigerator and turn out onto well-floured surface. Turn once or twice and form into loaf shape - divide dough into fourths. Cover with a well-floured kitchen towel and allow to rise at room temperature for at least two hours, and up to four. Form pizza on a well floured surface or parchment paper.
I think the only thing that is missing from some of the other recipes is the ommission of olive oil. Any other suggestions or helpful suggestions?
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Comments
I can't offer anything other than the ingredient proportions seem fine to me. The best pizza maker I've ever met doesn't use any olive oil.
Please post on how your experiment works out from your perspective. I'll bet that if the crust has a little crunch, and the sauce is sweet, the kids will love it.
I'd be worried about 5 days without any sort of sponge or starter being used. Commercial yeast might start to die after that time (they literally eat themselves to death) and when you go to do your final rise before divinding and shaping you won't get any action, which will lead to a dense crust.
Tweev, I'll take out 2T of water and add 2T of olive oil. Have you tried it without olive oil? Some how I just feel it needs the oil.
Mighty Quinn, thanks for the heads up, I'll make it the day before.
Gendby, I think that the fellow you know that makes pizza is probably using a very different flour than I am. That's why I was having a hard time leaving out the oil.
Most importantly, adding fat to a lean dough (one that is just flour, water, and yeast...think baguette) will soften the dough...this will help keep it chewy. Also, the oil will help with the browning of the crust....easier to get that nice golden bottom.
1 1/2 T sugar
1 t active dry yeast
2 t salt
14 oz cool water
3 T olive oil
Combine yeast, sugar, water in mixing bowl. Allow yeast to dissolve and bubble. Add flour and mix completely to combine. Continue mixing and add salt and oil. Mix until dough comes together into a ball adding more water or flour as needed to make a soft, elastic dough. Knead by hand a few times and place in a lightly oiled bowl. Cover and let rise until puffy. Punch down the dough and let rise again until doubled. Divide and shape into a loose round, let rest 15 min. Shape and garnish...cook and enjoy. Makes two pies.
I usually make the night before and let sit in fridge...take out a couple hours before needed...allow to come up to room temp then divide and shape.
Its not no knead, but there is really very little kneading....just enough to get the dough to be smooth.
Do you do all the rising first before putting in the fridge?
It's the fine for making pasta.
I mix/knead everything and then it start to rise.....it will become puffy and if you look closely, the whole mass will be moving a little...looks like it is breathing, which essentially, it is. Then I punch it down and it goes into the fridge. A few hours before I'm ready to use, I take it out and let it come to room temp...proceed with dividing and shaping.
Do you have a Kitchenaid granny? Mixing and kneading is a piece of cake with one...
Gato, what recipe did you use? Let us know how it turns out.
2.5 cups flour (I've used all purpose, bread, white whole wheat, and mixes of those...I currently do 1.5 cups all purpose, 1 cup white whole wheat (both King Arthur brand))
1ts salt
1 envelope regular yeast
1 cup water (warm)
1 ts sugar
2 Tbsp olive oil
Combine warm water, sugar, and yeast. While the yeast gets going, measure out the flour and salt into a separate bowl. Add oil to the liquid and mix in. Then add the flour/salt mix and mix until you have a nice dough. I do this by hand with a dinner fork. Depending on the exact ratio of flour/water I measured out, I usually end up adding flour until the dough ball isn't too sticky to work with.
Once this is mixed, let it sit 10 minutes, and you're ready to stretch/press it out into a pizza. I make one big one. This recipe was touted as being a no kneed / no rise crust. I've found that it is marginally better if you make it the night before and store it loosely covered in the fridge overnight. In the morning, punch it down. I make it for dinner, so in the evening, remove from fridge, punch it down again, and let it sit out 15-30 minutes before using.
I pre-bake the crust 4-5 minutes, top, and bake for 12 minutes, all at 425F. I haven't tried doing this in the egg yet.
@ GrannyX4 I thought the dough was very good. I tried to keep the dome temp in between 550 and 600. Nice crust. Closer to 600 is what I'm guessing might be the number on this crust. I'm sure Mighty Q could add some temp guides for sure. Best of luck with your upcoming cook!