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Jim Lahey's No Knead Pizza Dough With A Twist

Mix with spoon or by hand One of my favorite pizza dough recipes of all time is Jim Lahey's no-knead.  It's simple, doesn't require any equipment and doesn't make a big mess.  Although, my wife wouldn't agree.  Anytime there is flour involved, I end up covering most everything within a 1-foot radius.

I'm going to take you through the steps to put this dough together, which include an added a twist.  My friend Scott, seattlefoodgeek.com gave me this idea a few weeks back.  I thought it was worth a try.  My two sons love the special ingredient and what's wrong with exploring?

What I love about this pizza dough recipe is that you literally dump all your dry ingredients into a bowl and whisk together.  Next, add the water, or any liquid will do.  In this case, we stuck with H2O.  But remember its fun to explore - do not to be afraid to try other combinations (think champagne, craft beers, cider - have fun).

IMG_0251

Secret ingredient

The recipe:

500 grams (17 1/2 ounces) all-purpose flour, (I used bread flour, this one is killer), plus more for shaping

1 gram (1/4 teaspoon) active dry yeast

16 grams (2 teaspoons) fine sea salt

350 grams (1 1/2 cup) water

 

1. In a medium bowl, thoroughly whisk the flour, yeast, salt and secret ingredient (the cheese pkg from your favorite boxed mac & cheese mix).  Add water, and with a wooden spoon or your hands, mix thoroughly.

2.  Cover the bowl with plastic wrap or a damp kitchen towel and allow it to rise at room temperature (about 72F) for 18 hours, or until it has more than doubled.  It will take longer in a chilly room and less time in a very warm one.

3. Flour work surface and scrape out the dough.  Divide it into 4 equal parts and shape them.  For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom (the order doesn't matter, what you want is four folds).  Shape each portion into a round and turn seam side down.  Mold the dough into a neat circular mound.   The mounds should not be sticky; if they are, dust with more flour.

4.  If you don't intend to use the dough right away, wrap the balls individually in plastic wrap or store in plastic cylinders for up to 3 days.  Return to room temp by leaving them out on the counter,covered in a damp cloth, for 2 to 3 hours before needed.

Dry ingredients, whisk together

Mixing with wooden spoon

 

Mix with spoon or by hand

Putting the dough to sleep for 18 hours

What did you think of the secret ingredient?  Did you come up with any other secret add-ins of your own?  Share your ideas here!

Andris

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Recipe by Jim Lahey of Sullivan Street Bakery in New York.  Source: My Pizza by Jim Lahey.

 

 

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