The last thing I thought I would end up doing this summer is to go back to no-knead doughs. I had been there, done that, not been convinced that it was really for me and moved on. But here we are in our little camp by the river with a flock of kids and grandkids and, despite the long list of breads I’d like to try making, I have actually much less time than anticipated for mixing, folding, proofing and experimenting.
- Whisk together the flour, yeast, salt and gluten in a 5-quart bowl
- Add the liquid ingredients and mix without kneading using a spoon. You might need to use wet hands to get the last bit of flour to incorporate
- Cover (not airtight) and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours
- Refrigerate it in a lidded container and use it over the next 7 days
- On baking day, preheat the oven to 400 F/204 C with a baking stone in it
- Take the dough out of the fridge, dust its surface with flour and scoop out a 450g (grapefruit size) piece. Dust the piece with more flour, knead it for a few seconds (to make it more cohesive) and quickly shape it into a ball
- Slightly oil a pizza pan (preferably with olive oil) or a baking sheet
- Using your hands, flatten the ball of dough onto the pan, making sure it is about the same thickness all around
- Add the desired toppings and bake for 20 to 25 minutes minutes or so (putting the pizza pan directly on the baking stone, checking after 15 minutes and turning the pizza around if necessary)
- Allow to cool on a rack.
We were sharing the pizza with our 5-year old grand-daughter who doesn’t tolerate anything but sauce and cheese on her pizza. So I painted the whole pizza with pizza sauce (store-bought) and went about 50-50 with the toppings. On our side, I used raw portobello mushrooms, thinly sliced, and fresh sweet red peppers topped with Parmesan shavings and smoked Spanish paprika. On hers, just store-bought shredded mozzarella. She ended up eating most of her half (she kindly allowed her grandfather to have the last small slice).
Great! I would love to try this recipe.
Thanks for visiting, Anulka! Let me know how it turns out if you try it.
I made it today. It turned out very well, dough is easy to work with and tasty. I baked one pizza for dinner and the bread shaped like focaccia for later.
Thank You very much for the recipe and for Your blog which is my inspiration.
If You would like to see it I will posting about it on my blog – Wednesday 16th.
I`m sorry – Wednesday 18th – of course.
Thanks for your kind words, Anulka. I am looking forward to reading your post tomorrow.