This is my first post having just found this site. What a great place to learn about pizza!
Anyway, I recently discovered no-knead bread and wondered how it would do as pizza dough. Well, I have made five pizzas so far and it has been fantastic. The night that I put my first batch together I was just about out of APF so I made due with some other flour that I had on hand just for some fun. The attached pictures are of the first batch. This was a crust experiment so I didn't do anything special for the sauce or toppings.
The mix is:
1 ½ Cups Flour total
¾ cup all purpose flour
¼ cup rye flour
¼ cup minus ½ tsp bread flour
¼ cup minus ½ tsp cake flour
1 tsp gluten flour
¾ Cup Water
1 tsp salt
1/8 tsp instant yeast
After mix up (per no-knead methodology), it sat covered at room temp for 18 hours, then carefully formed a ball, and let it rest for 2 hours. Then I stretched it out, trying not to degas the edge too much. Then it was off to the recently modified self-cleaning oven
. On the last five I made, I was keeping them in the oven a bit longer to get them even more crisp while keeping a nice moist crumb.
I have been trying to make good pizzas for years. This was the closest I've come to thinking I've arrived at something worth talking about even with the yucky sauce
.
Give it a shot. It's very, very easy.
Jason
