No-Knead Pizza Crust
No-Knead Pizza Crust
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| dairy free, quick-n-easy | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | Overnight, |
| Yield: | 2 medium oval pizzas or 1 14" round pizza |
Ingredients
Crust
- 2 1/2 cups King Arthur Bread Flour
- 1/2 cup Hi-maize 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
1) Combine all of the dough ingredients in a large bowl, stirring just to combine. The dough will be very loose and sticky, almost like cottage cheese in texture.
2) Cover the bowl and let the dough rest at cool room temperature (preferably not above 72°F) overnight, anywhere from 12 to 24 hours. We prefer a rest of about 16 hours. The dough will rise and develop lots of bubbles.
3) Heavily flour a silicone kneading mat or clean work surface, and pour/scoop the dough out of the bowl. Sprinkle more flour on top. Turn the dough over on itself a few times; a bowl scraper or spatula is a help here. Start preheating the oven to 450°F. If you have a pizza stone, put it on the middle shelf of the oven.
4) Divide the dough in half. Cut a sheet of parchment in half; you should have two pieces of parchment, each about 8" x 12".
5) Gently pat each piece of dough into an oval about 1/4" (or less) thick, right on the parchment. You may also choose to leave the dough in one piece, and pat it into a large (14" to 16") circle, but the larger size makes it more difficult to move around. If you're not using a pizza stone, slide the pizza crusts, with their parchment, onto a baking sheet.
6) Spray the crusts with water. Bake them in a preheated 450°F oven for about 12 minutes on a pizza stone, or about 16 minutes on a baking sheet. If the crusts puff up, prick them with a cake tester or toothpick. Remove them from the oven when they're just beginning to brown on top.
7) Add toppings. They should be pre-cooked; e.g., no raw meat, no crunchy onions, etc. We like to lay down a bed of cheese first, then toppings, then more cheese.
8) Bake for an additional 4 to 8 minutes, or until the toppings are hot and the cheese is melted.
9) Serve immediately.
Reviews
03/25/2012- I make a batch of this every Sunday & by Saturday it's gone. It's easy enough for my son to pull out & make dinner on those nights when I get stuck longer at work or when he has a bunch of hungry friends over.
- 02/12/2012
- I used the additional half cup of flour instead of the fiber. The dough sat refrigerated for an extra day. I brought it out of the fridge a few hours before baking. I used a pizza stone and parchment. The dough was very easy to work with. Although the baked crust didn't look like much at first, I added toppings (vegetables and ham) and baked on. Because it was topping heavy, I had to bake it a much longer than suggested. I was really impressed by the tender crunch of the crust. Yeah! I will no longer be at the mercy of the pizzeria! This was a welcome surprise. Thank you KAF!
02/04/2012- I liked this but I could not get it to stretch thin. Not sure what I did wrong. I rested it only 12 hrs. Could that be why?
Sorry to hear of the difficulty. We really need a bit more info. Exactly how thin is "thin"? For help trouble shooting this one, please send our bakers an email with the details: bakers@kingarthurflour.com Frank @ KAF.
- 01/09/2012
- Is the high maize necessary? How does the use/non-use affect taste and texture?
The hi-maize fiber is not necessary. You can just use that same amount in bread flour. The hi-maize fiber just adds additional fiber to the recipe. Happy Baking! ~Mel
09/05/2011- Preparation doesn't seem that difficult - as long as you have all the warnings! I love the airy look and I love a crisp thin pizza. Bookmarking this one!
- 02/02/2010
- This is the same recipe for no-knead bread made famous by the NYT EXCEPT for the salt: in the original recipe it is only 1 and 1/4 tsp. I actually used less than 1.5 tsp the first time I made this and had perfect results. When I used the full 1.5 tsp the 2nd time, I had trouble with the bread rising. I used regular yeast. I thought this was delicious and I was thrilled how easy the dough was to work with when covered with flour. This recipe is a keeper! PS. to make the regular bread you turn it out onto a floured towel, cover with another towel and let it rise an additional 2 hours. Then back in a 4qt covered casserole for 30 min and uncover for last 30 min.
- 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!
