How to Make No-Knead Pizza Dough

How to Make No-Knead Pizza Dough Hello this is Chef John from Foodwishes.com with no-knead pizza dough. The pizza dough video on the site which I did million years ago has been one of the most popular videos. And so I thought I would repost it using the no-knead technique that I’ve fallen in love with. This is so easy. You got to try this. Quarter teaspoons of yeast, dried active yeast, one and half cups of tepid water. It’s just as over room temperature, just barely warm. One teaspoon and a quarter of salt, four teaspoons of sugar, a half of cup of wheat flour and then two and half cups of white flour. So we’re going to just have a little bit of wheat in there just to give it a little bit of extra something and then the white flour. This is regular all-purpose flour, unbleached of course. Now you should put in two tablespoons of olive oil here. But I was too busy stirring and I totally forgot. It doesn’t really matter as long as it is in there. But just put in it when you put in all the other liquid ingredients and things will be little easier for you, which you’ll see I worked that in and it was no big deal. And you see that texture. We want you to pay attention to that texture sheaths. It’s kind of stiff but extremely sticky. Alright, it’s not runny. So if you have added a little more flour, feel free. I’m going to cover that with plastic wrap. I’m going to put few small holes in it. Alright we don’t leave that. I just left mine in an empty oven for 12 hours and that’s what it looks like when it’s done. I’m going to scrape in to well flour board, very well floured. And you’ll see it’s so glutinous. That will scrape right of the board pretty much clean because you really want is to stick to it self. So it’s on the floured board. You’re going to flour the top of it generously and just pat it down like kind of presses out all the air bubbles. I’m going to cut it into four with metal pastry cutter here. And I’m going to take each quarter and I’m just kind of roll it up. I’m going to fold them in to this like round little gloves. You’re going to put it seam side down on the board and you’re ready to make pizza. Now I’m going to put of couple of whey here. You can easily just keep it on the fridge for couple of days in a plastic wrap like that. Not a problem. Alright now to make pizza, pretty easy, we’re going to press that out to like a round shape. You can spin it if you want, lot of people like stretching it over their backs to their hands like this. But you know just a grab a roller. Roll it out, big deal. Alright from one of those quarters of this dough recipe, you’re going to get about nine or ten inch diameter pizza crust. This is a little six inches ruler on this cutter. It says about nine inches. Alright, here is the trick. You want to sprinkler cornmeal and pat it in on the dough itself. We’re also going to sprinkle cornmeal a lot of it on to this baking sheath because this pizza dough will stick. You want to put a really good amount of cornmeal down like you’ll see they’re almost covered. Then you can flip it over, put the cornmeal side down on to the pan and that’s going to be perfect. I’m making a white garlic pizza so no tomatoes will be harmed in the making of this pizza. I’m simply going to take two cloves of garlic. Crush them, mix it with a butter tablespoon of olive oil and spread that all over this crust. Already, you can tell it’s going to be great. Everybody got have a mint? I’m going to put some black pepper on there. You might want to give a little sprinkler of salt. It was a good idea. Some dry oregano. You can certainly use fresh herbs if you want of course. Then I’m going to take Pepper Jack cheese, use any cheese you want. But I like pick Pepper Jack, there is a little kick, it’s great melting cheese. Alright, we’re going to top that with just a nice, dusting of parmesan and that’s it. This is going to be in preheated 450 degree oven. We’re going to put it right on the bottom of the oven for about six minutes and that’s going to kind of get that bottom crust nice and toasty and charred a little bit. So after the six minutes you’re going to take it off the bottom of the oven. You can the see the bottom is performing there nicely. Move it to the middle of the oven. It’s going to go three or four more minutes, right? The outside is going to be nice and crispy and crusty. The inside is chewy and delicious. I’m going to top it with some green onions because it’s a garlic pizza. So anyway, there it is. Look at it. The bottom’s crisp, nicely browned, the center has those beautiful air bubbles and chewy top. What a great pizza dough recipe. So would I do the other pizza there? Egg pizza, oh yeah! For those of you still following the old pizza style recipe on the side, just forget that. Delete it, use this new one. It’s fantastic, it’s easy, it’s delicious. You’re going to love it. You’re going to be able to make pizza dough on a regular basis. So sorry local pizzerias, your days are numbered. Anyway, I hope you give that a try, go to the site. The ingredients are there and as always, enjoy.