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No Need to Knead (Olive Oil Pizza Crust) from Artisan Bread in Five Minutes A Day

This is the best crust. It’s from Artisan Bread in Five Minutes a Day. This pizza crust, as with all breads from this book, kneading is not necessary and the wet dough will last in the refrigerator for 12 days. You can bake it when you need it and it is delicious! One batch makes four pounds of dough (2 thick pizzas and 6 bread sticks or possibly 4 thin pizzas.) I’m going to experiment with pre-cooking these crusts and freezing them. I’ll post updates if it’s a success.

This dough takes a little practice handling, this video is a great resource. Here is some suggested equipment for this recipe:
– Lidded 5-quart food bucket for raising the dough, especially if you plan on storing it for later. (Amazon carries them, but a lidded bowl would work too.)
– Pizza Stone (Not absolutely necessary, but ensures the dough cooks on top and bottom evenly.)
– Parchment Paper (I found it easiest way to slide pizza onto the stone, otherwise use cornmeal coating underneath the dough)

Olive Oil Dough (c=cup, T=tablespoon, t=teaspoon)
From Artisan Bread in Five Minutes a Day
Makes four one-pound loaves
Prep Time – 15 minutes or less
Chill Time – 2 hours

2-3/4 c lukewarm water
1-1/2 T granulated yeast  (2 packets)
1-1/2 T Kosher salt
1 T sugar
1/4 c extra virgin olive oil
6-1/2 c unbleached all-purpose flour (bleached will work)

1. Mix the yeast, salt, sugar, olive oil, and water in a 5-quart lidded bucket or bowl.

2. Mix in the flour without kneading, using a spoon to stir…you may need to use wet hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Pizza Steps

On baking day, preheat the oven to 500 degrees. If you’re using the pizza stone, place it into the oven to heat it up. The hot stone ensures that the dough will cook on the bottom, not just on the top. You will prepare the pizza on a pizza peel and slide the uncooked pizza onto the hot stone. I don’t have a pizza peel, I use two un-rimmed cookie sheets lined with parchment. I prep the pizza on the parchment and it slides easily.

Prepare your sauce, cheese and toppings prior to handling the dough.

Dust the surface of the dough with flour and cut off 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. (See video for this process.)

Flatten the dough with your hands and a rolling pin on the peel/parchment to 1/8-inch-thick. Top with sauce, toppings and cheese.

Once oven is preheated, slide the pizza directly onto the stone. Check for doneness for 8-10 minutes; at this time, turn the pizza around in the oven if one side is browning faster than the other. May need 5 minutes more in the oven.

Breadsticks

Use same pre-heating method and pan preparation as above.

Dust the surface of the dough with flour and cut off 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. (See video for this process.)

Flatten the dough with your hands to a half to one inch thick and cut evenly into strips. Shape as desired and place on parchment. Once oven is preheated, slide sticks directly onto the stone. Check for doneness for 8-10 minutes; at this time, turn in the oven if one side is browning faster than the other.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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  1. […] dough, but I recommend the Five-Minutes-A-Day technique (See this earlier post for the Olive Oil Pizza Dough, which can be made ahead and refrigerated.) Once you’re done with this pizza you’ll […]



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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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