Tuesday, April 23, 2013

Pizza no knead style

Looks good, right?
My version of the Jim Lahey no knead pizza -

500 grams AP
1 1/2 cup water
1/4 tsp active dry
1 1/2 tsp kosher salt.

Mix it all up in one bowl, dump it into another that's been greased and will allow for it to double in size over the next 24 hours. Leave it on the counter covered with plastic wrap.

Pull the dough out the following day, work it on a floured board just enough to shape it into a not-sticky oblong lump. Chop into about 4 balls, shape with some of the flour on the board.

Crank the oven up all the way with a pizza stone on the lowest rack - or floor if you have a gas range that will allow it. Shape the first piece into a thin disk on peal or something similar that was sprinkled with semolina and top as you want.

The below was topped with a few crushed san marzano canned tomatoes, some sliced mozzarella and basil (at the end). Bake till it looks like that around the edges.

BTW, you can get a case of the tomatoes from amazon really cheap.
"Carmelina 'e San Marzano Italian Peeled Tomatoes"

So what to do with dough that you don't plan on using - rather than shaping it, put it in the fridge in a greased ziploc bag and take it out a couple hours before you're going to want to use it.  Shape it when it's room temp on a floured board.
The flavor gets even better over the next couple days in the fridge.  ALSO, you can make really nice mini loaves buy pressing the dough into like like rectangles maybe 3/4 inch at their thickest, poking it down with your fingers.
Rub with a little olive oil and some salt before baking.  Leave thicker for ... thicker loaves.