Pizza Dough Knead vs. No Knead

EGGARY

I am itching to make my first pizza. I have recipes for no knead pizza dough and have looked at pizza dough recipes on the forum. What is the difference ? Taste ?
Texture ? I also read about Autolyse. Does that help ?

Any info and advice appreciated.

Thanks.

Gary

Willie Lump Lump

I have never used the no-knead method but don't see why it won't make pizza dough. It forces you to retard the dough, I feel that that makes a much more flavorful dough so why not!
Autolese is used for helping to increase the hydration (the amount of water the flour will hold) the no knead and autolese are contradictions.
I like a high hydration dough. I usually use my food processor. Total time from measure to having it in the fridge for retardation is very small. Like five minutes.
recipe is simple:
lb bread flour
11.5 oz water
1/2 tsp yeast
2 tsp salt

the only oil is for the inside of the bowl that the dough rests in.

mkc

I found most no-knead recipes to be challenging to handle if you're just getting started with your own dough. Once you get the hang of things, they're not so bad.

For a great pizza dough that's very easy to work with and gives fantastic results, try Fidel's Mellow Mushroom, here is the text of his post. I have made it with honey and with barley syrup in place of the molasses. And it works pretty well with King Arthur bread flour if you don't have high gluten (or just add about a tablespoon of vital wheat gluten to the bread flour to approximate the Sir Lancelot):



"Pizza, Dough, Mellow Mushroom, Fidel

This one is really good i used a 7 day rise but i did not mean to i tried to do a 4 day but things happened ****************************************I have been working on this recipe for quite some time. It mixes and matches a few different recipes and a few different techniques - trying to match the crust of my favorite pizza joint. This place, the Mellow Mushroom, has a pretty good cult following in the Atlanta area. They turn out some awesome pies. The technique comes from a variety of sources, but for the most part it is from "Secrets from Inside the Pizzeria" by Bev Collins. I have changed or altered a couple of steps. Anyway, here is the technique and recipe. I hope some of you find it useful and delicious.

1/2 cup spring water at 105-110
1 tsp fast acting yeast
1 1/4 tsp molasses
1 tsp salt
1 1/2 tsp olive oil
3/4 cup cold spring water
3 1/2 to 3 3/4 cup high gluten flour (I use KA Sir Lancelot)

1. Add the yeast to the hot water, mix thoroughly until yeast is dissolved, then add the molasses and stir again to dissolve the molasses.

2. Allow to bloom for a few minutes. You don't want a full bloom, but allow the beginning bubbles to appear. Add the cold water to bring the temperature down to slow the fermentation process. Spring water is important for proper mineral content, taste, and lack of chlorine.

3. Chlorine is a natural enemy of the yeast and is purported to inhibit the proper rise. Put all the liquid into a mixer bowl. Add the salt and olive oil and using the beater attachment stir to combine.

4. Slowly begin adding flour a tablespoon or two at a time with the beater paddle spinning. the idea is to make something resembling a thick batter and beat for a few minutes. The idea is to fully combine and distribute all the ingredients. Begin adding flour again, slowly, until the batter comes together into a dough ball.

5. Switch to a dough hook and continue adding flour, little by little, until the dough ball is the proper consistency. Knead for 4-5 minutes,

6. turning the dough over at least once during the kneading.

7. Form into two balls of equal sizes. Roll the balls tightly and place seam down on oiled cookie sheet. Lightly spray the balls with cooking spray, cover, and place in the fridge for at least 12 hours. Longer is better.

8. Once the dough balls have doubled in size they are ready to go. You can expedite this by allowing to rise at room temperature after the 12 hour rest in the fridge"