No-Knead Pizza Crust
No-knead yeast bread is a trend with legs. No longer a revolution, it's morphed into evolution: from a simple loaf baked in a Dutch oven, we now have access to recipes for no-knead brioche, cinnamon buns... and pizza crust. Our thanks to Jim Lahey, of New York City's Sullivan St. Bakery, for the inspiration for this version of no-knead pizza.
We add Hi-maize natural fiber to up the fiber in this pizza "invisibly;" no one will ever know they're eating a high-fiber pizza. But leave it out if you like, substituting bread flour for the 1/2 cup of Hi-maize.
Finally, this is not your typical thin-crisp or soft-chewy crust. It's somewhere in between; thin in spots, thicker in others, with crackly-hard edges and lots of chew. this is definitely crust you have to "grip and rip;" an adult-type crust, probably not suitable for little kids.
Read our blog about this pizza, with additional photos, at Bakers' Banter.
Crust
- 2 1/2 cups King Arthur Bread Flour
- 1/2 cup Hi-maize Natural Fiber
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups water, barely lukewarm (about 78°F)
Toppings
- your favorite pizza toppings
Directions
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9) Serve immediately. |
Recipe summary
- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 15 mins. to 20 mins.
- Total time:
- 12 hrs 25 mins. to 1 days 35 mins.
- Yield:
- 2 medium oval pizzas or 1 14" round pizza
Overnight
- Recipe comments (27) »
Reviews
08/28/2009
I would try another recipe for Pizza dough. The bread like dough tasted just like bread. It did strech nice and is not a bad subsitiute.
04/16/2009
This is now the only recipe I will ever use for pizza. It is exactly the way I think pizza should taste and the texture is wonderful. I do have a pizza stone, and would recommend one to anyone who doesn't already have one. It does make a difference in the outcome. But, I think the most important part of this recipe is that you "prebake" the crust before adding the toppings. Brilliant! Otherwise the topping burn and the crust isn't cooked thru all the way. Thanks KA for another great recipe.
04/05/2009
Although easy to mix and very little work, I did not find the crust that good and gave it 3 stars. I will give it another chance and try it one more time. I have had a lot of experience with "no knead" doughs and had excellent results with them. But I can make a better crispy chewy pizza crust in a lot less time than this took. But thanks for the recipe anyway. Keep up the wonderful site.
03/31/2009
This is the best pizza crust I have made. I added 3 tbs. of KAF pizza dough flavoring because I like the flavor it gives to the crust. This crust is finally the consistency of pizza crust that I love. It must be the 20th recipe that I've tried, but it will be the only one from now on. The dough takes a little getting used to, but baking it on parchment makes it so easy to handle. I put the parchment dirctly on my pizza stone. Works great!
03/23/2009
More a topping feedback I wanted to share. I made this again for friends this weekend, with exclamations of the best they'd had ever. An amazing topping selection came out of experimentation. After first bake, brush with melted butter, top with mozzarella, then with balsamic marinated sliced tomatoes, sliced red onions carmelized in marsala wine, and crumbled italian sausage. Even my wife who is a traditionalist for Pizza now believes I've come up with the best topped pizza in california, and doesn't want a sauced version anymore. She even made me write down the toppings so I won't ever forget them. Her other comments is that it is even great cold on day two because it tastes like a good bread underneith the cheesy goodness. Next time I think I'll try making the sponge with sourdough starter and see how that does.
03/13/2009
This is easy and tasty. I did not use the fiber, just another 1/2 c of bread flour and otherwise made the recipe by weight. My Italian husband declared this one of the tastiest pizza crusts he had ever had! It stands up well to whatever topping you wish to put on it. All it requires is a bit of planning ahead and a hot oven. I'm making it again tonight.
03/10/2009
We were not impressed by this recipe. It lacked flavor (even with a 26-hour ferment!) and the dough was VERY messy to handle. The texture was okay, but we can do better with other recipes. Add in the factor of having to plan ahead, and to us it wasn't worth it.
03/05/2009
I am making this again tonight. My whole family loved it! And it was so easy! Yes, the dough is a little different to work with than traditional dough - but not hard at all. And I didn't use parchment - I just used a Silpat and it was fine.
03/03/2009
The crust was fabulous! It was easy to make and had great flavor. It sounded more difficult than it was. This is the only crust I will make as long as I plan it in advance. I made one half with the potato, caramelized onion & brie. It was OK but I thought the potato was a bit bland. Next time I will use mushrooms instead of the potato.
02/23/2009
Do yourself a favor - make your dough the (semi) old fashioed way. I'm an experienced baker and had no trouble working with this dough but the flavor and texture were lacking. Knead your dough in the mixer (or by hand if you have to). Then let it rise all day - punching it down periodically. I add a little olive all to my dough so that probably helps the flavor profile. By dinner time you'll have an easy to work, stretchable dough. Only slightly more time but you do have to be there. So maybe Saturday instead of Tuesday.
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