Wolgast
TVWBB Olympian
Tryed out a new dough today No Knead?.(in the search for the perfect one).
This was a bit strange but worked ok. Loved everything from the easy prep to the finished taste/texture...Exept the Crust. Im looking for more "puff" in the crust. A well here we go:
The dough after the 18h rest in the fridge.
Every pie should start with something like this.
12"
Toppings: Red bell,olives,cheddar,tomatoe sauce,parma,pineapple.
Ready to hit the grill
500-550F
Pulled.
Resting 5 min.
A slice and a beer? Come on its on me! Dig in
The dough is next to perfect for an easy/fast one. I have another one that i have to try. Will report back.
Here is the dough btw...Enjoy!
No Knead Pizza Dough (12 inch pizza)
113 g flour
1.6 g instant yeast
2 g sugar
3.3 g slat
79 g water (70 -90 degrees F)
18 g olive oil
In a small bowl, whisk together the flour, instant yeast, and sugar, after that is done and only then whisk in salt. Make a well in the centre and add water. Use a spatula or wooden spoon, gradually stir in the flour until all the flour is moistened and the dough just begins to form, about 20 seconds. (note it takes me longer than 20 sec?)It should come away from the bowl but still stick to it a little and be a little rough looking, not smooth. Do not over mix as this will make the dough even stickier.
Pour the oil into a 2 C measuring cup. Place the dough into the oiled container. Roll the dough around to cover all sides with the oil. Cover and allow to sit at room temperature for 30 mins. or until slightly puffy. Set the dough in the fridge. 1 hour before using remove the dough from the fridge. The flavour will develop over time. Make the dough at least 6 hours or up to 24 hours ahead of time. Form into a smooth ball, cover and allow the dough to relax for 15 mins.
Use finger tips to press the dough into a 12 inch pizza or two 7 inch pizzas. Brush the surface of the dough with some of the leftover oil, cover and let sit for 30-45 mins. Bake at 475 degrees F.
Thanks for stopping by! Love and Respect...
This was a bit strange but worked ok. Loved everything from the easy prep to the finished taste/texture...Exept the Crust. Im looking for more "puff" in the crust. A well here we go:
The dough after the 18h rest in the fridge.
Every pie should start with something like this.
12"
Toppings: Red bell,olives,cheddar,tomatoe sauce,parma,pineapple.
Ready to hit the grill
500-550F
Pulled.
Resting 5 min.
A slice and a beer? Come on its on me! Dig in
The dough is next to perfect for an easy/fast one. I have another one that i have to try. Will report back.
Here is the dough btw...Enjoy!
No Knead Pizza Dough (12 inch pizza)
113 g flour
1.6 g instant yeast
2 g sugar
3.3 g slat
79 g water (70 -90 degrees F)
18 g olive oil
In a small bowl, whisk together the flour, instant yeast, and sugar, after that is done and only then whisk in salt. Make a well in the centre and add water. Use a spatula or wooden spoon, gradually stir in the flour until all the flour is moistened and the dough just begins to form, about 20 seconds. (note it takes me longer than 20 sec?)It should come away from the bowl but still stick to it a little and be a little rough looking, not smooth. Do not over mix as this will make the dough even stickier.
Pour the oil into a 2 C measuring cup. Place the dough into the oiled container. Roll the dough around to cover all sides with the oil. Cover and allow to sit at room temperature for 30 mins. or until slightly puffy. Set the dough in the fridge. 1 hour before using remove the dough from the fridge. The flavour will develop over time. Make the dough at least 6 hours or up to 24 hours ahead of time. Form into a smooth ball, cover and allow the dough to relax for 15 mins.
Use finger tips to press the dough into a 12 inch pizza or two 7 inch pizzas. Brush the surface of the dough with some of the leftover oil, cover and let sit for 30-45 mins. Bake at 475 degrees F.
Thanks for stopping by! Love and Respect...
