Pizza chic, pizza cheap: No-knead pizzas, cheek to cheek

I’m not a person you’d term chic. For instance, shoes. Only recently did I learn the difference between Uggs and Huggies.

Sure, I have many pairs of shoes. Evenly divided between rubber Crocs (blue, pink, purple), and rubber boots (snow this high, snow THIS high, mud season). I’ve never had any desire to wear high heels. My feet and stilettos? Never the twain shall meet.

So I’m tickled on the rare occasions when chic and I cross paths. Like now, with no-knead pizza dough the hottest thing sweeping NYC since… well, since the last hottest thing to sweep NYC, whatever that was. (Foam? I know, SO ’90s…)

Jim Lahey, whose Sullivan St. Bakery has long been a chic-leader in Manhattan foodie circles, recently opened a restaurant named Co. His specialty? Over-the-top pizzas made from an overnight, no-knead dough. Anxious New Yorkers are waiting hours for the chance to sample one of these hot (both literally, and figuratively) pizzas.

No-knead pizza dough? Huh. I can do that.

Lahey’s recipe was printed in the New York Times—straightforward, to the point of confusing minimalism. The first thing I noticed was the flour/liquid ratio (hydration, in baker’s terms), which tells me how sticky the dough’s going to be. Most soft, kneadable bread doughs are about 70% to 75% hydration: the water weight is about ¾ the flour weight.

Lahey’s recipe? 96% hydration, nearly equal parts flour and water.

In other words, flour soup.

I mixed the dough. It was the consistency of cottage cheese—chunky and gloppy. Skeptically, I covered it for its overnight rest. The next day, it looked like a typical starter: bubbly and soft.

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Lahey’s directions said to “place the dough on a lightly floured work surface.” Well I tell you, there was no “placing” this dough anywhere. I heavily floured my silicone rolling mat, and poured the “dough” onto it.

“Lightly sprinkle the top with flour.” I threw a handful of flour atop the dough. “Fold the dough over on itself once or twice.” I took a dough scraper and folded the mess over, and suddenly, it began to look like dough. Hey, maybe this is going to work after all…

Let’s cut to the chase; you’ll see the details below. It DID make dough. Extremely soft dough, dough that I wouldn’t shape into a big round and toss overhead—not that I ever really mastered that trick anyway. But dough that could be pressed into an erratic oval on a piece of parchment.

Dough that, when baked, yielded a crust pocked with airy holes, a crackly exterior, and great chew.

Dough that, when baked and topped with some fairly outlandish ingredients at Co. (Brussels sprouts, anyone?) becomes a $21 pizza. A price, by the way, that New Yorkers are touting as “bargain.”

Dough that, when baked in YOUR kitchen and topped with, say, pepperoni and mozzarella and tomato sauce, becomes a $6 pizza.

Ah, the cost of chic…

Read our No-Knead Pizza Crust recipe as you follow along with these pictures.

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Bread flour, water, yeast, and salt. I actually substituted Hi-maize Fiber for ½ cup of the flour, and tested it side-by-side with a straight all-purpose flour mix. I couldn’t tell the difference, so this is a good place to get some “invisible” fiber into your family.

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Mix. A dough whisk is a great tool here; the gloppy dough doesn’t get stuck in the wires.

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Mix some more…

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…until the flour and water are totally combined.

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Cover with plastic, and let rest at room temperature.

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Lahey’s recipe called for a rest of up to 24 hours. I tried that, and found the dough to be too assertive, too “sour,” at least for my taste. It fought with the pizza toppings. Lahey calls for 12 hours minimum, so I let mine rest for 16 hours. It looked like this. Dough? NO WAY.

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I poured it onto a heavily floured silicone mat.

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After throwing more flour on top, I folded it over on itself.

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Dough? OK… way.

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This would have made about a 14” round, but I figured it’d be much easier to handle cut in half.

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Parchment is the sticky-dough pizza maker’s best friend.

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I floured the top some more…

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…and was able to press it fairly thin, making a rough oval (about 8” x 12”). My pizza peel came in really handy here.

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One piece went onto the hot stone

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…and the other onto the test kitchen’s Armetale bake-and-serve tray I’d been wanting to try. I happen to collect Armetale, and this piece is a beauty.

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About 12 to 16 minutes later (stone vs. Armetale), the crust was beginning to brown. What, no toppings? I like to bake pizza crust pretty thoroughly before topping. Otherwise, I find I often over-cook (read, burn) whatever’s on top, while waiting for the crust to brown.

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First, a layer of cheese. I like to lay down a base of cheese and then cover it with the other stuff, as cheese is more likely to char than many other types of topping.

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On one pizza, roasted potatoes and caramelized onions.

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On the other, pepperoni. Turkey pepperoni, which I find less greasy.

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Eight minutes later, roasted potato, onion, and Brie pizza. I added the chunks of Brie in the final minute or so of baking. See, I can be chic when I want to!

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And America’s #1 pizza, good ol’ pepperoni. Scattering a handful of mozzarella atop the pepperoni once the pizza comes out of the oven makes a beautifully melted topping, without a hint of rubberiness.

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See that interior?

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Just thought I’d show you our “photo studio.” Floor-to-ceiling windows outside our reception area provide beautiful light—for a couple of hours a day, and unless it’s snowing…

Want to see Lahey’s pizza in progress, right in the Co. kitchen? Take a tour.

Read, rate, and review (please!) our recipe for No-Knead Pizza Crust.

Buy vs. Bake

Buy: Co., New York, NY: 12” pizza: tomato, mushroom, buffalo mozzarella, pork sausage, onion, chili, $17

Bake at home: 14” pizza: pepperoni, tomato sauce, mozzarella, three-cheese pizza blend, $5.47

Made with Hi-maize Fiber, $6.62

PJ Hamel
About

PJ Hamel was born in Wisconsin, grew up in New England, and graduated from Brown University. She was a journalist in Massachusetts and Maine before joining the King Arthur Flour Company in 1990, where she's been ever since. Author or co-author of three King Arthur ...

comments

  1. Bridgett

    I hate to work with sticky doughs. I got about half way through the pics and decided I was not messing with this one… until I got to the picture of the crust. I looks like ciabatta. And the fact that you can start it the day before may make it a “recipes to try” contender. :)

    Bridgett, the nice thing is, you don’t really “work” with this dough; you just kinda shove it around a bit. Oil your hands. Trust me – YOU CAN DO THIS. PJH

    Reply
  2. Lesley

    It looks great, but we like ours with sauce. Would you put the sauce above or below the cheese?

    I’d do the sauce first, then the cheese, then the toppings. More cheese right at the end, when it comes out of the oven. PJH

    Reply
  3. Miranda

    I made this shortly after the recipe was published in the Times. My only complaint was that the crust would probably have been better baked in a hotter (read: commercial) oven. You’ve solved that problem. Of course I should pre-bake the crust! Thank you.

    Reply
  4. Angela

    This looks wonderful and I am going to try it this weekend. We have a family pizza and movie night every Sunday and this will add some variety to the pizza recipes. I looked at the recipe on the website and it calls for the Hi-Maize, but I don’t have any of that. How would I adjust the amount of flour? Just add the 2 or so ounces in flour? Also, I grind my own grain for our bread and have durham wheat that I could grind but have never found a pizza dough (or pasta) recipe using fresh ground durham and substituting one for one doesn’t seem to work. Any suggestions? Thanks for so many great recipes and for trying them out first so that I know they will work! Great job!
    Angela in VA

    Yes, just sub bread flour for the Hi-maize, as it says in the recipe intro. Durum flour is very high protein; and grinding your own will definitely change the absorption. I’ve never done it, so can’t give you any hints, sorry to say… Anyone have any tips for using home-ground durum wheat? PJH

    Reply
  5. D Murphy

    Stumbled into King Arthur Flour site via Peter Reinhart’s The Bread Bakers Apprentice which lists the site as a resource. Have been making Lahey’s no knead bread for quite a while now and struggled with some of the same issues of handling this glop of gluten. Love the bread. Will try the pizza. Appreciate the step by step pictures.

    Murphy http://www.oldsalt-newtack blogspot.com

    Reply
  6. Mike T.

    Yeah, similar to the doughs found in the book “Artisan Bread in 5 Minutes a Day”. They work great and are excellent (I made the rye bread this weekend with the Deli Rye Sour that I got from KAF. EVERYONE raved about the taste. My uncle said it was like what he remembered the bakeries when he was a kid made. They were the real immigrants from Eastern Europe.

    Anyway, looks good and I’ll try it for lunch tomorrow… ;-) Not a big fan of thick crust, but I’ll try most anything once.

    Mike, flatten that dough as much as you can for a thinner crust – works fine. And I LOVE “Artisan Bread in 5 Minutes a Day” – I’ve been using Jeff Hertzberg’s technique for several months to provide my family with homemade bread EVERY day… PJH

    Reply
  7. Jenn

    Oh, this looks fantastic! Now, in Jim Lahey’s recipe, it looks like he lets the dough rise after its overnight rest, where it doesn’t look like there’s any additional rising in the method here—does that mean that your version makes an even more rustic crust?

    Frankly, I didn’t see the need for any more rise – I wanted to stop that flavor profile right where it was. And it doesn’t really rise, anyway; just seems to spread and flatten a little. Not sure what “more rustic” would be, so can’t answer your question! :) PJH

    Reply
  8. marianne

    It’s good to know that second 2 hour raise can be cut–that makes this good for a right-after-work dinner (instead of a “we won’t be eating until 8″ kind of dinner).

    The recipe says it will make 4 12-inchers. We won’t eat that much at once, would the dough freeze? Or better to bake and then freeze to top later (like a homemade Boboli)?

    I’m looking forward to trying this out this week! It would be best to freeze the untopped baked pizza. When you’re ready to use the frozen pizza, put your toppings on them, place them on a parchment lined baking sheet and bake on the lowest rack in the oven (not on a stone) for 8 minutes or until the crust is golden brown and the filling is bubbly. Molly@KAF

    Reply
  9. Julian

    I live in NYC and have been to Lahey’s place. In a word…overpriced.
    I’ve read a few of his recipes lately and I even saw something on TV about him…something on PBS I think. His whole theory on bread is that bread should be simple and goopy. I think he makes everything from a starter he’s had going for 20 years.
    The last recipe of his I found to be rather cryptic…as you said it is minimalistic to reinforce his philosophy, thus difficult to actually follow.
    Thanks for giving it a try and “simplifying” it for the rest of us. :-)

    Reply
  10. Josh E

    I’ve used the no-knead recipe to great success for many things, but not pizza. If I’m not mistaken, the original recipe called for 1/8 t of yeast and 1 5/8 Cups of water (and less salt, but that’s something I changed after the first batch). The smaller amount of yeast would probably make it less “sour”, I will usually let it go for 36 hours that way. I made focaccia that turned out better than any I’d made before.

    I can’t wait to try this. Is the parchment totally necessary? Normally I’ll construct on my peel with flour and corn meal, but since it’s so sticky, I’d hesitate. Also, no rise before putting it in the oven? My mouth is watering…

    The parchment is essential because the dough is so sticky. As for the no rise before it goes into the oven, with the small amount of yeast, it really has pretty much quit rising by the time it’s shaped; so no sense letting it sit around some more for very little change in texture. Molly@KAF

    Reply
  11. Marcia

    I will try thi. I am allergic to tomatoes and “white” pizza is the only kind I can do. I always bake the crust first too.

    Reply
  12. sandy

    This looks wonderful and easy!! Can’t wait to try it. The dough looks wonderful and so flavorful. Prebaking the crust is a wonderful idea too. Yum….we will have this soon.

    Reply
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  14. Patty

    Looks like a great crust and a real time-saver!! What are your thoughts on using the KA Perfect Pizza flour blend instead of AP?

    Give it a try, Patty – should work just fine, though I haven’t tried it. Tell us how it comes out- PJH

    Reply
  15. Debra

    Could I use high-protein whole wheat flour instead? This sounds awesome. Can’t wait to try it.

    Debra, give it a try. You CAN do anything you want. You won’t get the same result, that’s all – though what you get might be very tasty! PJH

    Reply
  16. Margot

    Looks great! Is there a way to make this dough lower carb? I will definitely buy the Hi-Maize natural fiber when it’s back in stock. (My husband was just diagnosed with Type 1 Diabetes :( so many diet changes are in store for us).

    Would it be possible to substitute some oat or barley flour?

    This is a wonderful blog, and I love your sense of humor PJ!

    Margot, sorry, I don’t know a way to make this lower-carb without totally changing it. You could definitely substitute a bit of lower-carb flours, but I’m not sure how much without making the dough so “flabby” it won’t rise at all. Do some experimenting, see what happens, and let us know. PJH

    Reply
  17. Sugar Duchess

    So cool. I’ve seen a lot of no-knead breads popping up lately–they must be all the rage! I’m also terribly chic-impaired, but this is definitely something I could handle. :) Thanks for sharing!

    Reply
  18. Sarah

    This looks fabulous, although I’m not sure how to time it for dinner if you want the 16 hr flavor rather than the 24 hr flavor.

    I hope you’ll share what you’ve learned from ‘5 minutes a day’. I’ve played around with it some and would like to try more.

    At some point, Sarah, I’m going to blog Jeff Hertzberg’s book. Right now, I’m trying to figure out the “right” amount of water/flour for winter; winter changes that ratio, because the flour is drier. At the moment, I think it’s 31 ounces flour and 26 ounces water…

    Reply
  19. Jen

    That looks great! There are so many different combinations of toppings that could be used!

    Any thoughts on how this would turn out with whole wheat flour? I love the 100% Whole Wheat White flour from King Arthur!

    Thanks for the recipe!

    Go for it, Jen. It won’t be the same, but it’ll definitely be a good version of whole wheat pizza. PJH

    Reply
  20. Emilie

    PJ, I have a question about the bake and serve tray. I also have a number of Armetale pieces that I love. I’m wondering — if I heat this try up in the oven, and then set my filled, hot, Armetale pieces on it, do you think it would make a difference in how long those dishes (and thus the contents) stay warm? I don’t think I’d get enough use out of the tray just for pizza and appetizers, but if it has other uses, it definitely would be a winner.

    Hmmm… haven’t tried it. It might make a bit of difference, but it wouldn’t be like a chafing dish or warming tray. I’ve found this is good for heating bread in the oven – like, reheating baguettes, etc. It does stay warm for awhile, and helps keep the breads warm. PJH

    Reply
  21. Benita

    The comments about how sticky this is makes me wonder…can it be adapted to a bread machine? (I’m not found of handling super sticky doughts, either.)
    I’ve got the Zojiruishi, so could do a very short mix/knead to get to the “cottage cheese stage”. Then cover and let rest in the machine overnight. Then use the knead to mix in just enough flour to make the very soft dough. Any suggestions on roughly how flour that much that might be?

    Yes, use the bread machine, Benita. But at some point, like it or not, you need to turn the dough out of the pan and work with it. So use the machine till you’re ready to shape the crusts, then turn out onto a well floured surface, sprinkle with more flour, and have at it. YOU CAN DO IT! PJH

    Reply
  22. JPalmer

    If hi-maize is only cornstarch can I use cornstarch instead (because I have run out of the hi-maize)!

    Nope – Hi-maize isn’t “only cornstarch.” It’s a special type of corn starch (as opposed to common cornstarch) that’s a super source of fiber. Without Hi-maize, simply substitute 1/2 cup bread flour. PJH

    Reply
  23. Andrew

    I’m sure this tasted good, but that recipe is absurd. That dough is way to hydrated to make a good pizza dough, which at the very least (IMHO) must be stretchable. I guarantee you that it is not the recipe Lahey uses in his restaurant. No way is he pouring the dough for his pies, which are very clearly round and hand-stretched. Lahey’s no-knead recipe is great when it gets people baking bread, but it really doesn’t take much more effort to get superlative bread and pizza dough.

    Here’s a better recipe (which is a standard 75% hydration):

    280g flour
    210g cool water
    6g salt
    0.5g Instant yeast

    Mix the dry ingredients, add the water and mix until uniform. After 30m, wihtout removing it from the container, fold the dough over itself twice (two criss-crossed “letter folds”.) Cover the container. Repeat once per hour for a total of 3 more sets of folds. Cover and place in the fridge for 24h. Divide in half, shape into balls, cover and allow to come to room temperature before shaping and baking as desired.

    Andrew – absurd? Well, I wouldn’t say that. As you can see from the blog, I made it, and it came out fine, so I wouldn’t exactly call it absurd. And I also linked to Lahey’s recipe, so you can read his and see the hydration. You POUR the dough originally, but then sprinkle with enough flour to make it stretchable. Trust me; it works. As I’m sure your version does, too. To each his own, eh? There are many, MANY paths to great bread. PJH

    Reply
  24. Karen

    Thank you for the directions and the post. We do pizza night every Saturday and this would simplify things if I could make the dough on Friday night or first things Saturday morning. We’ll have to give it a try this weekend. I’ve got a recipe for garlic pizza (a white pizza) from the Stinking Rose Cookbook that I am dying to try. Maybe get rid of our lingering coughs and stuffy noses.

    Reply
  25. PharmWife

    This blog is my favorite thing on the web, though my jeans…not so much! Question 1: If I want to avoid the extra “sour” taste from a longer wait, would refrigerating the dough after I first make it at all help? Otherwise, I’m looking at a brunch pizza instead of a supper one! Question 2: Do you have any idea on the nutrition information for the crust only? My 100-lb. daughter fears to eat anything she can’t run through her points calculator. Wish I had her iron discipline :-)
    Am *loving* the baby bagels–perfect chew, delicious even plain, though I’ve gotta work on getting them pretty now!

    Hi – you could probably figure the nutrition from just looking at the side of the flour bag, since yeast and salt aren’t going to add/subtract anything “nutritious” – it’s all the flour. I’d let the dough rise for 2 hours, then refrigerate till you want to use it; it would be like a Hertzberg dough (“Artisan Bread in 5 Minutes a Day”). It could probably sit in the fridge for up to 4-5 days… PJH

    Reply
  26. Stephanie

    This looks fabulous! Like everyone else, I am eager to get to work on it! One question. I have a big supply of active yeast in the freezer. What’s the best way to convert this recipe so I don’t have to run out for instant yeast. We’re on a super-tight budget! Thanks! I love this blog!

    Just use double the amount of active dry, and dissolve it in some water first. Not a problem – enjoy! PJH

    Reply
  27. Sue

    As someone who has baked the no-knead bread, the almost no knead bread, recipes from Artisan Bread in Five Minutes a Day by Zoe Francois, and Jeff Hertzberger, I can tell you that dough made with this level of hydration works, and it’s GOOD. It’s so easy, and if you have a bench scraper you could probably even make this without touching it, except for the final shaping. And, if you have leftover dough, you can store it in the regrigerator and bake it a few days later, and it’s still good.
    With some corn meal on a pizza peel or a flat baking sheet you can shape the dough and slide it onto the hot stone and do without the parchment paper.
    We’ve fallen head over heels for breads, crusts, etc from Artisan Bread in Five Minutes a Day. So much so that our silly little round pizza stone will no longer do. I know my husband will ask me what I want for Mother’s Day and I’m definitely putting a nice big KA baking stone on my list. :-)

    I know, Sue, I’m having such fun with that book. A nice pizza stone, our little giant spatula, parchment (yes, I love parchment) and a dough-rising bucket – and dough whisk – and it’s a piece of cake! Uh…. slice of bread? :) PJH

    Reply
  28. Ellen

    This looks great, but my kitchen, well my whole house, is usually 78 degrees F or even higher. Would this work at all in the fridge?

    How about a cellar? A breezeway? Heated garage? If not, just let rise at room temperature, assuming it’ll all go more quickly. No big deal. PJH

    Reply
  29. Andrew

    PJH –

    I hope you didn’t think I was suggesting that you or your effort above was absurd, not at all. I apologize if you got that impression. I was saying that the recipe provided by Lahey is absurd as a pizza dough, because it is unnecessarily high in hydration.

    Clearly the method works, and I’m sure that it was tasty (what pizza isn’t?). But pretty it ain’t, through no fault of your own. Anyone who as worked with super high hydration doughs knows they are a pain to work with, especially when you want to shape them at all (ciabattas are shaped like flat shmoos for a reason). Even you had to add a significant amount of flour (bumping down its true hydration level significantly anyway) to make it shapable.

    “My” method is just a middle-of-the-road folded bread dough recipe, provided to show that making decent pizza takes little effort, and one needn’t turn to high hydration doughs to do so. No-knead is fine (though as I said, adding no more than 10 minutes extra work with 4 folds gives one much better gluten development), but it is totally superfluous in this instance, and only adds new complications when it comes to shaping. That is why I suggested that Lahey most likely doesn’t follow this recipe himself.

    Do you know what ISN’T absurd? People anywhere, anytime, making and eating pizza!

    Ah, thanks, Andrew. I misunderstood you. I think perhaps to survive as a NYC restaurateur, you need to be constantly fiddling with proven stuff to find the next hot thing, the new method, the quirky adjustment… in order to remain “front page.” I’m sure most of us are glad we’re not under such constant pressure to succeed, and can simply bake what we like, by our favorite method, even if we’ve done it a million times before. Thanks for writing back- PJH

    Reply
  30. Jan

    Instead of parchment, why not use a silicone baking mat?

    Jan, I think silicone insulates the bottom crust of the pizza too much. I like it to get that fast, hot contact from the hot stone; parchment is a whisper-thin barrier, as opposed to silicone, and the heat blasts on through the parchment to the crust nicely. PJH

    Reply
  31. Teresa

    Thanks for testing this out for us! I’ve used Peter Reinhart’s pizza dough recipe, which I really enjoy. But this recipe is even faster. The pictures of the finished pizzas and the studio shot really look great. I sense that this pizza recipe is going to be put into use around the country this weekend!

    Well, Teresa, it should be interesting, anyway. Not sure it’s my favorite pizza crust – I really prefer a less-chewy crust – but if you like a challenging chew, this one is probably it! PJH

    Reply
  32. Al

    How long can the precooked dough sit before adding the cheese and final toppings? Can these be make ahead for a party and the final 10 minutes with toppings right before serving?

    Par-baked dough can sit at room temperature for several days… so long as the dough is set (and the yeast killed), it’s pretty stable. PJH

    Reply
  33. Kimberly D

    Can you use all purpose flour? KA’s of course! I don’t care for crust baked first than toppings added, what if I cook the crust half the time you say than add my toppings and cook the rest of the way? Also can the recipe be cut and half and bake on a pizza pan? Lined with parchment paper?

    Yes, to all, Kimberly. Sounds like you already have a method and recipe you like – why not stick with it? Or if you REALLY want to try this method, you’ll have to experiment. For all-purpose flour, use 1 tablespoon less water per cup of flour. Cut in half; bake on a pizza pan (greased, not with parchment). Bake and top as you like – go for it! PJH

    Reply
  34. Karen Thompson

    I used to make pizza at least once a week,22 years ago!I can’t wait to try this.I LOVE PIZZA!!!!!!!!!This sounds wonderful!I’m also interested in the no kneed Bread recipes that you all are talking about,Can I get a few recipes or where can I find the Book?
    From NJ–Karen
    Thanks for the PIZZA!

    Hi Karen – It’s “Artisan Bread in 5 Minutes a Day,” by Jeff Hertzberg – you should be able to get it at any bookstore, or on Amazon. Have fun! PJH

    Reply
  35. Kim

    I’ve been making a pizza dough almost identical to this for about a year. I read an article in the local rag about a book written by Jeff Hertzberg and Zoe Francois entitled ” Artisan Bread in Five Minutes a Day”. I love the rustic bread and pizza crusts that come from this book. The master recipe is very similar to this one.

    I love the Hertzberg book, too – use it a LOT here. PJH

    Reply
  36. cindy leigh

    this looks great- AND I just invested in A KA baking stone and peel this week.
    Can I use my sourdough starter- perhaps using 3 cups- to represent 1 1/2 c water and 1 1/2 cup flour, and then adding the balance of the ingredients?

    Yes, you can try that – let us know how it works! PJH

    Reply
  37. cindy leigh

    oh- my other question- I thought the reason for the baking stone is to draw moisture out of the bottom crust, making it more crisp and chewy. Does the parchment interfere with that?

    No, doesn’t seem to interfere. I use parchment on a stone all the time. PJH

    Reply
  38. Carol

    Wow, does this look like a fun recipe to try! I hate working with sticky doughs too, and I wouldn’t have the nerve to try it without your encouraging words and the great photos!! Thanks.

    I note you told someone to substitute double the amount of active dry yeast for the instant yeast in this recipe. I use SAF instant yeast, and I purchased one of your great yeast measuring spoons that I always use. When I make a bread recipe that just calls for “1 pkg yeast”, should I be using less than the 2-1/4 tsp. that spoon holds because I’m using instant yeast? Maybe recipes calling for the “1 pkg yeast” were written before instant yeast was widely available. Now I’m confused.

    Thanks for your help.

    You’re not confused, just not confident…..yet! You are doing exactly the right thing by using 2 1/4 t. for 1 package of yeast – whether it is instant or active dry. View the sticky dough as a fun challenge and permission to play a bit with your food…..remember those mud pies? Irene at KAF

    Reply
  39. Evelyn Lawrence

    The recipe calls for hi-maize natural fiber which I cannot find in the catalog on line.

    Thank you for the inquiry on hi-maize fiber. It is not available right now, we are hoping to have it in stock in a week or so. It’s item number 1587. Please check back or call a customer service rep. at 800-827-6836 to check on availability. Irene at KAF

    Reply
  40. stacy

    Wow! The taste and texture is amazing. My official taste testers, my 5-year-old and 2-year-old, love it. It is supposed to be dinner this evening, but I suspect they may polish off the crust without toppings long before dinner arrives. Thanks for the detailed instructions and the recipe. I would not have ever tried this on my own. I had no know yeast, flour, salt and water could produce such complex flavor without some special “starter” or magic touch. Thank you!

    Wow, thank YOU, Stacy, for this great feedback. I was thinking kids might not like this, as it’s so chewy… guess your kids are testament to the power of DELICIOUSNESS. Thanks for connecting- PJH

    Reply
  41. Deb Devo

    Any hint as to how you roasted the potatoes and carmelized the onions for that FABULOUS looking pizza?

    These were pan roasted with a little oil. Voila! Frank from KAF.

    Reply
  42. Luciano

    First, I’m a novice cook and baker. Anyway, with that said, with pizza, I’ve noticed various recipes suggesting the use of parchment paper with a pizza stone and home oven set at 500 degrees, or even 550 degrees. Looking at the boxed parchment paper that I’ve bought from the supermarket in addition to visiting a web site of a manufacturer of parchment, I’ve noted that parchment is for use only at temperatures below 450 degrees. (Paper burns at 451 degrees???) Should I use caution when using parchment above 450 degrees?

    Depends on your parchment, I guess, Luciano. I’ve never seen parchment catch on fire; but our ovens here in the test kitchen don’t go above 475°F, so who knows. I’ve definitely charred parchment, but it doesn’t seem to flame; just turn dark brown. I’d say, experiment – see what happens at various temps., while keeping an eye on it. PJH

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  43. Mary JJ

    I have made more traditional pizza dough using KAF Pizza flour ( fantastic!). Would you recommend using KAF’s pizza flour in this recipe?

    Just an FYI – the reason the parchment browns is that 450F is very close to the autoignition temperature of paper. The following info. comes NationMaster.com “The commonly accepted autoignition temperature of paper, 451 °F (233 °C), is well known because of the popular novel Fahrenheit 451 by author Ray Bradbury (although the actual autoignition temperature depends on the type of pulp used in the paper’s manufacture, chemical content, paper thickness, etc.)”

    During baking the parchment under the pizza is probably cooled a bit by the moisture evaporating from the baking bread dough. The parchment not under the dough doesn’t get this cooling, gets hotter and closer to the autoignition temperature.

    Ah, Mary, I NEVER knew that about Fahrenheit 451 – used to read Ray Bradbury avidly as a kid. And you must be right, the dough insulates the parchment, though the edges can burn. That’s why I usually trim the parchment pretty much even with the outline of the bread, to avoid those charred edges. And yes – try the pizza flour. It should work fine. PJH

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  44. David

    I’ve been baking Sullivan St. style breads for a few years now, everything from simple country whites to sour ryes made with sour starters, to whole grains with malt syrup or honey and molasses, etc. Andrew is correct in pointing out that the pizza recipe does NOT require as high a hydration level as the breads, which are baked in closed vessels and require the steam from the excess moisture content to produce the artisanal style hard crusts and soft crumb. I suggest folks try the recipe as printed for the first time around, and then gradually reduce the amount of water to get a more “workable” crust that they feel comfortable with. At a certain point, depending on the flour and the ambient humidity, they’ll hit a point where the result no longer works with the long rise, no knead method. The genius of this method is that it is very, very tolerant of variation.

    Absolutely true, David, everything you said (and you said it so well…) Esp. the point about no-knead, lonnnnnng rise, and wet dough. It’s all a balance but, as you say, a balance with many different places to place the fulcrum. Thanks – PJH

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  45. Jane

    Just wondering if you have any idea if this dough could be adapted to calzones. Since it’s so wet, I’m wondering if it can be separated into smaller portions, rolled out, and folded over the filling in the same way as normal calzone dough.

    I know you’ll say to try it and let you know the results – and I will! :-) – but I just wondered if you had any initial thoughts.

    I think it would be fine, Jane – just keep everything well-floured at first, when the dough is really sticky.

    Boy, you recognize my style -“Try it and see.” Really, we’re pretty good bakers here at King Arthur, but there’s no way I or anyone else can pre-test and verify every variation folks want to pursue. As a baking community here, online, we need to teach each other. Thus – “Try it and see and let us know how it came out.” :) PJH

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  46. Shirley

    I have been using KA pizza flour for several years now and continue to use the recipe on the bag. It is easy and tastes is fine for the folks I feed. I haven’t been tempted to try another since I think it is a winner. I also use the pizza dough flavor in the dough. I ususually bake them for 8 minutes or so and then either fix the pizza then or freeze the crust. I also use parchment paper on the pizza stone with no fires. I have the oven at 450.
    I think the new recipe would increase my anxiety level and guess I’ll stick with what I know works…

    No reason to change if you’re completely satisfied, Shirley – thanks for adding your input here. PJH

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  47. Kim

    I made this pizza yesterday and it was a hit with everyone! I got comments like “best ever” and “much better than you can buy”. And believe me, my guys know pizza. I made mine with sauce, cheese and sauteed vegges. I baked the crust on a pizza stone about 10 minutes and then put a thin layer of cheese on and left it melt. Then I added the sauce, vegetables and more cheese. It was wonderful.

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  48. grace Ehrman

    I would like to reply to Shirley. I too, have made pizza dough from scratch for years. But, this one sounded interesting to me. I made it last night for our dinner, and I will never use any other recipe in the future. There is nothing scary about it………..it isn’t nearly as “gooey” as some have inferred. I dumped the dough onto a silpat that had a good cover of flour, and then sprinkled more flour over. Used a bench scraper, and realized that I didn’t need that. Just my hands did the job in no time. I too always use parchment, and never a problem with the heat. Even at 500F. So Shirley, and those of you who think your recipe is good, give this one a try. You won’t be sorry. We loved it……….

    Thanks, Grace – good to hear your success story! PJH

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  49. Juliana

    I’ll definitely try this recipe. The reason that most people don’t want to bake bread or pizza from scratch is due to the kneading part and what you demonstrated is just great. And the texture (from the pictures) seems yummy almost like ciabatta bread, which I love!

    I’ll let you know…

    Reply
  50. Kim

    We had the potato, onion (we used shallots), and brie pizza the last two nights and it was awesome! Thanks so much for pointing us to this new, fancy, and easy variation on pizza!

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  51. cindy leigh

    I made 2 tonight- one chicken, potato, carmelied onion, brie and bleu cheese, and the other traditional sauce/cheese.
    I did not bake mine first- I topped and baked.
    I used my sourdough for equal parts of water and flour, then added the extra 1 cup of water and other ingredients.
    Mine was not as puffy as yours, I guess because yours was partly prebaked.
    I used parchment and the KA baking stone.
    The crust was chewy and moderately thin, crispy on the edges.
    It ws sweaty on the bottom whenI pulled it out. I removed the parchment and put the dough back on the stone in hopes it would dry out some. It did.
    the chicken potato version was my favorite.

    Sounding good, Cindy – you’re very creative! Glad the sourdough worked. PJH

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  52. Donna

    I made pizza with this dough for supper tonight, and I love the texture–crisp and chewy but light. I tried the potato and brie version, with roasted shallots and sauteed mushrooms, since they were on hand. Yummy! I had one problem, though. I slid the first pizza crust (on parchment) onto the hot baking stone, shut the oven door, and heard a popping sound. When I checked, my large rectangular baking stone had broken in two. I was wondering if the wetness of the dough had anything to do with this? The dampness did soak into the parchment.

    By the way, I just discovered your blog about a week ago and have been reading it avidly. I love it! The pictures are very helpful–and mouthwatering to look at! Am planning on doing the brownies soon.

    Oh Donna, SO sorry about your baking stone! The dampness should have had nothing to do with it; dough is always going to be damp, to some degree. I’m guessing perhaps your stone was just at the end of its life, unfortunately… Thanks for discovering us by the way. Tell your friends! I hope you enjoy the brownies – PJH

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  53. Debra

    Made the crust with my high-protein whole wheat flour tonight. Came out AWESOME. just topped with some good sauce, mozzarella, and prosciutto. Maybe it was the whole wheat flour or maybe the dryness of living in the San Fernando Valley, but I didn’t have trouble with this dough at all. It didn’t rise that much overnight (think my yeast may not be great even though it’s got a 2010 date on it), but it didn’t seem that wet and I had no problem using a well-floured rolling pin, which allowed me to get it nice and thin. really delicious and so easy! Thank you!

    Good show, Debra – glad it worked out well for you. Whole wheat does make a nice, thinn, tasty crust. And congrats on something else – spelling “prosciutto” right.. AMAZING the number of menus that have it spelled wrong – that’s how I judge the quality of a menu, by how they spell prosciutto. (Can’t help it, I was an English major…) :) PJH

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  54. Debra

    What kind of bona fide italophile would I be if I couldn’t spell prosciutto right! ;) Of course part of the reason for making my own pizza instead of going and buying it (besides the fact that it tastes a thousand times better) is so I can afford to go back there this fall!

    thanks again for this great recipe, I sent it along to several people I know and I hope they enjoy it as much as I did, with whichever flour they use :D It’s almost too easy to be true, but it is!

    Great endorsement, Debra – glad you found a winner here. PJH

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  55. Josh E

    Wow, this was fantastic. Pricking the dough early on is a must. I did this with olive oil, chopped garlic (1 large clove), red pepper flakes and three kinds of cheese (mozzarella, gruyere, and hard chevre), finished with fresh chopped herbs from my garden. Outstanding, one of the best pizzas I’ve ever made…and I’ve made quite a few.

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  56. Sarah

    This was AMAZING. It was kind of reminiscent of our very favorite pizza crust that I grill. It had that same tender interior and perfect crunchy outside. But I didn’t have to go outside in the mixed precipitation to get it.

    We did a make your own pizza bar, I roasted some garlic ahead of time and also had Bar-B-Q chicken on hand. It was quite a hit with the kids and a very fast meal.

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  57. Kimberly D

    Do you have to bake the dough first? Or can you put toppings on the uncooked dough?

    You can put on uncooked dough, Kimberly – see what happens. Hope cheese doesn’t burn, but should be OK if there’s enough sauce and other stuff to insulate it. PJH
    It also works to put on toppings, bake most of the way, and just put on the cheese during the last 5 to 10 minutes of bake time. Susan

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  58. Gail

    I have made a no knead pizza dough for years. I dont even measure. I put 1 packet of yeast in 1 cup of warm water, add a smidge of salt and sugar and let it set, later add a little olive oil a few cups of flour to make a soft dough, stir the dough use then or cover and let it set until ready to use,an hour or hours later. I like to use a cast iron griddle. I coat with olive oil, add dough and heat on top of the stove while I am adding all toppings except the cheese. I use pesto instead of a tomato based sauce. When you can see the dough starting to puff up around the edge its time for the oven. This makes a great bottom crust. I bake and add the cheese at the last. This works great using a pizza stone also.

    Hi Gail, Thanks for sharing your techniques. I love pesto on pizza too, especially as the end of the summer. Enjoy! ~ MaryJane

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  59. Karen

    We tried the pizza this past weekend and will keep trying till we get it right. I try to use as much whole wheat as I can get away with, so I’ll keep experimenting till we find something everyone likes. I topped one with roasted cherry tomatoes (frozen from our garden), mozzarella, oil and garlic and we loved it. We always have one sauce, pepperoni and olive pizza for our little one. My husband I loved the chewy texture and crust but I think it was a bit too much for our 4 year old. I have some 30 jars of tomato sauce from the garden (I started with 50) waiting to be used for our movie and pizza nights.
    Thank you for injecting some variety into or pizza repertory.

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  60. Mike F.

    Will you guys ever carry the Hartstone Pottery baking stones? My wife threw away all of our Pampered Chef ones this weekend in favor of a Hartstone Pottery stone she bought online. The thing is soap and dishwasher safe, unlike every other one I’ve seen. They are made in the US (Ohio, I think). Just a thought. Thanks for all your tips! Mike and Kathie

    Mike, we used to carry a nice range of Hartstone, and since have carried it off and on over the years. It was always a tough sell, as it’s more expensive than most, albeit, as you say, great quality. I’ll pass this along to our merchandise team. Thanks for you input – PJH

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  61. Jeremy

    How would a sourdough version of this work, or would it?

    Give it a try, Jeremy – sourdough is just about half and half flour and water, so you can figure it out pretty easily. Let us know how it goes! PJH

    Reply
  62. Dorian

    Posted under the review before I realized this was also here. I make the dough with whole wheat instead of the maize. I’m thinking of trying this with some sourdough starter next time. After this weekend, I don’t think I’ll ever use a tomato sauce again. My wife’s new favorite was just an odd experiment I tried. After first bake, I brush the crust with butter, spread the mozzarella, then top with sliced tomatoes marinated in balsamic vinegar, sliced onions caramelized in marsala wine, and sliced Italian sausage that I grilled on the Weber. Not sure we’ll ever order out for pizza again. Made this for friends and they couldn’t believe how good the crust was!

    Oh, Dorian… what a great “odd experiment”! I’ll have to try the butter option for sure, and those toppings… OOH-la-la! PJH

    Reply
  63. Science Chick

    I got a dough docker and a pizza peel late last winter and I’ve never looked back! This dough is exceptional.

    Reply
  64. "Jack & Mary Ditlove"

    Once again KAF is trying to fatten us up. The pizza dough was exactly as described. For toppings I used Brie, Elk Sausage, Fresh Mushrooms, and roasted Garlic. Truly dangerous. The crust was Crispy, Soft and delicious. Most of all it was easy. Thank You

    Wow – that sounds like an interesting pizza. Very “earthy.” Thanks for sharing here – PJH

    Reply
  65. Jay

    Good blog, although salt does inhibit microorganisms including yeast (that’s why its used as a preservative). Why not wait until the next day before then adding the salt? For a more robust culture, let it rise overnight without the salt…
    Also, adding a teaspoon each of mild chili powder, garlic and onion powder, allspice; and a table-spoon of olive oil for more distinctive crust :-)

    Thanks for the great tips!-Jon

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  66. brien

    Lahey’s recipe in his book My Pizza is only 70% hydration as it calls for 500 grams of flour and 350 grams of water with 1/4 teaspoon of yeast and 2 teaspoons of FINE sea salt. Did you find his recipe 100% hydration because it was published in cups and KAF has a light cup of flour at 4.25 ounces.

    We found the 96% hydration from his published recipe here: http://www.tastingtable.com/entry_detail/99/Jim_Lahey_reveals_his_recipe_for_no-knead_pizza_dough_.htm And yes, this is based on a 4.25oz of flour per cup. If you scoop your measuring cup into the flour bag, you may wind up with closer to 5oz of flour per cup; in this case, the recipe would be closer to 80% hydration. Thank you for sharing the other recipe! It certainly is much closer to normal percentages. Kim@KAF

    Reply
  67. Marvin Hoffman

    I have tried this method twice. The first time I roughly followed the instructions given on this page. The crusts turned out quite well but I found it a bit difficult.

    The second time I made the dough as per recipe and left it overnight for around 16 hours. The “dough” was extremely sticky at this stage. I dumped a lot of sifted flour into my bread maker and turned on the dough cycle. I kept adding sifted flour as the mixer was working until the dough lost its stickiness. I then divided the dough up into 4 equal parts and let the dough rise for another 2 hours in plastic bags.

    I placed the flattened dough between two floured pieces of parchment and used a rolling pin to make the crusts,

    It worked really well and I found it much easier than the first method.

    Reply

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