Pizza: Day One

I’m making the no-knead pizza dough, but I’m not sure why, since kneading is one of the rewarding parts of making any bread dough. I can see, however, that one benefit is that you do 1/3 of the work on one day, giving you a break from some of the kitchen chaos that goes with any cooking project. So, here the dough sits until 24 hours from now when it will go into two pans, rise, and be dressed for dinner:

pizzadough

Foolproof Pan Pizza Dough

  • Servings: 2 10-inch pizzas
  • Difficulty: easy
  • Print

This is the “Foolproof Pan Pizza” dough recipe you can find here: http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html

I followed the weight/volume measurements just to see if that works out. It sure seems like a kind of dry dough, but we’ll see what happens. The ingredients and steps below are verbatim from the original site. Go there to see images and the rest of the author’s steps.

400 grams (14 ounces, about 2 1/2 cups) bread flour

10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling

4 grams (.15 ounces, about 1/2 teaspoon) instant yeast

275 grams (9.5 ounces, about 1 cup plus 3 tablespoons) water

8 grams (.25 ounces, about 2 teaspoons) extra-virgin olive oil, plus more to coat pans and drizzle

  1. Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising.
  2. Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl.

Tomorrow, I’m making the pizza, but not like the ones at Serious Eats. I’m making white pizza with roasted garlic, arugula, sausage and peppers.

Author: Barbara

I have a PhD in American Literature and taught in higher education for over twenty years and directed two Centers for Instructional Technology before retiring.

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