Last year I dabbled with some no-knead pizzas with a couple of friends on a bread forum but I have just been informed that the forum is calling it quits. I decided to post some of our work from that forum here to preserve it.
We had so much fun making no-knead pizza and they turned out great. I have included some pictures of our adventures in no-knead pizza throughout this article. I have also included 3 recipes for pizza crusts that we used.
3 No-Knead Pizza Crust Recipes
Ingredients for No-Knead Potato Pizza Crust:
- 4 cups all-purpose flour or bread flour
- 1/2 cup instant potato flakes
- 1/2 teaspoon instant yeast
- 2 teaspoons salt
- 1 3/4 cups water
- 2 tablespoons olive oil
Ingredients for No-Knead Durum Pizza Crust:
- 1 cup durum wheat flour
- 3 cups white bread flour
- 1/2 teaspoon yeast
- 2 tablespoons salt
- 1 3/4 cups water
- 2 tablespoons olive oil
Ingredients for No-Knead White Bread Pizza Crust:
- 4 cups all-purpose flour or bread flour
- 1/2 teaspoon instant yeast
- 2 teaspoons salt
- 2 1/4 cups water
- 3 Tablespoons Olive Oil
Instructions for All Recipes:
- Mix all dry ingredients in a 3+ quart bowl.
- Stir water and olive oil together in a separate container (some people put the yeast in the wet ingredients but I don’t).
- Add wet ingredients to dry ingredients and mix together till all dry ingredients are combined, you may have to add another 1/8 cup of water if it doesn’t pickup all the flour.
- Loosely put a plastic wrap over the top and let it sit overnight (10-20 hours).
- Flour counter top, pour dough on the floured surface, and sprinkle flour on top of the dough.
- Press out dough to a thick rectangle shape. Fold the left and right sides over each other. Fold it in half from bottom to top.
- While letting the dough rest there for about 10 minutes, place the pizza stone in the oven and set oven to 500 degrees and prepare the parchment paper.
- Spray to pieces of parchment paper with oil (preferable light olive oil).
- Cut the dough in half.
- Slowly stretch, without tearing, one of the dough pieces as long the pizza stone and place it on the oiled parchment paper. Let the dough rest on the parchment paper for 1 minute.
- Slowly stretch the dough out into a rectangle shape, letting it rest here and there to keep from tearing it.
- Repeat steps 10-11 with the other dough piece.
- Once the oven has been pre-heating for about 30+ minutes, slide one of the parchment paper with dough onto a cookie sheet (or something similar) to transfer to the oven. Open oven and pull the pizza stone rack out. Grab the edge of the parchment paper and slide it off onto the pizza stone. Slide rack back in and bake crust for 4 minutes at 500 degrees.
- To remove from the oven, grab the edge of the parchment paper again and slide it back onto the cookie sheet.
- Add sauce and toppings to your half baked pizza crust and place back on the pizza stone, using the same methods as before. Reduce heat to 450 degrees and bake for 7 minutes. First pizza is done.
- Set oven back to 500 degrees and let it heat back up for 5-10 minutes.
- Repeat steps 13-15 with second pizza.
- Eat up, its dang good.
