Posted by Adam Kuban, December 24, 2008 at 10:00 AM
Jim Lahey rose to internet fame—or at least his no-knead bread dough technique did—in late 2006. I remember joking that the bread dough was a nice trick but that I'd be absolutely impressed with a no-knead pizza dough.And so here comes Chef John with the adaptation.His video recipe, after the jump.
The dough looks pretty damn stretchy and good-to-go, but I'd probably advise building the pizza up on a pizza peel and cooking it on a very hot preheated pizza stone rather than on a sheet pan as Chef John does here. I'll cop to being a pizza snob, too, and would avoid the Jack cheese in favor of mozzarella and a dusting of good Parmesan.
Now if only someone can produce a pizza that kneads, stretches, sauces, and tops itself, then we'll be in business.
It's hard to tell how well that crust handles if they don't give a better closeup of the finished product and the standard slice upskirt shot. The pie they make is really pale in color, suggesting that they either undercooked it or the dough ended up overproofed, running out of sugar and preventing good browning and flavor. Hard to tell.
Not a plug or anything, but Wiley has a cookbook on this subject coming out soon. It's called 'Kneadlessly Simple'. I had to make 35 or so of these kneadless bread dough recipes for the photos, one of which was a pizza. To be honest, with a stand mixer, the kneading of the dough is the least of my concerns.
While I enjoy the novelty of no-knead dough, I really don't think kneading is that much of a chore. And I don't have to wait 12 hours to enjoy the finished product.
That said, I'm probably biased because I tried this last year, and my dog ate the dough off the counter!
Well, I have been making a "Chicago" pizza dough for several years with fantastic results. A couple of tips: After kneading the dough (I use a dough hook and my Kitchenaid Mixer.) I devide it in half and put in lightly oiled Zip bags and put it in the fridge overnight to rise. Have even left it for a couple of days with no probs.
Then I take it out and bring to room temp, devide in half again (making 4 balls) roll out place in 9" cake pan (oiled) and press & stretch up the sides of the pan. Cover w/plastc wrap. Let rise 1/2 hr. Prick all over at 1/2 " intervals. Put into pre heated 475 oven for "exactly 4 minutes". Remove & brush litely w/ olive oil Take out of pan , cool completely on rack.. I
I usually keep several of these parbaked shells in my freezer and pop one out as needed and put on the toppings and bake at 475 for 10 - 15 min.
Makes 4 "personal" pizzas.
3 C AP flour
1/2 C cornmeal
2tsp salt
1 pkg yeast
1/4 C warm water (to disolve yeast with a pinch or two of sugar)
1C water (for dough)
1 Tbsp honey.
Since I've been making this dough, I never make the "standard" dough anymore. This makes a light and crispy crust.
Oh, and I forgot to say I keep a stone in my oven all of the time. Sometimes, I go ahead and put toppings on the shells and put them (unbaked) in the freezer in Zip bags. Then when I want I take one out and put directly (with no pan) on a preheated stone.
When I make pizza I use my KitchenAid mixer. When the dough is proofing (aroun 1hour) I prepare the toppings and maybe a salad and do a good deal of drinking during this time and cook the pizza. I don't think I could drink for 12 hours waiting for the dough. I'll just stick with conventional means.
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15 Comments:
Any chance you could also post the recipe?
doron at 10:52AM on 12/24/08
It's hard to tell how well that crust handles if they don't give a better closeup of the finished product and the standard slice upskirt shot. The pie they make is really pale in color, suggesting that they either undercooked it or the dough ended up overproofed, running out of sugar and preventing good browning and flavor. Hard to tell.
Luther at 11:05AM on 12/24/08
Recipe for my favorite no-knead pizza dough:
Go to pizza shop
Ask for pizza dough
Pay $2.50
Go home and make pizza
Hess5534 at 12:21PM on 12/24/08
Not a plug or anything, but Wiley has a cookbook on this subject coming out soon. It's called 'Kneadlessly Simple'. I had to make 35 or so of these kneadless bread dough recipes for the photos, one of which was a pizza. To be honest, with a stand mixer, the kneading of the dough is the least of my concerns.
BrianPrestonCampbell at 12:43PM on 12/24/08
While I enjoy the novelty of no-knead dough, I really don't think kneading is that much of a chore. And I don't have to wait 12 hours to enjoy the finished product.
That said, I'm probably biased because I tried this last year, and my dog ate the dough off the counter!
www.EatCheapEatWellEatUp.com
AlisonEats at 12:50PM on 12/24/08
Well, I have been making a "Chicago" pizza dough for several years with fantastic results. A couple of tips: After kneading the dough (I use a dough hook and my Kitchenaid Mixer.) I devide it in half and put in lightly oiled Zip bags and put it in the fridge overnight to rise. Have even left it for a couple of days with no probs.
Then I take it out and bring to room temp, devide in half again (making 4 balls) roll out place in 9" cake pan (oiled) and press & stretch up the sides of the pan. Cover w/plastc wrap. Let rise 1/2 hr. Prick all over at 1/2 " intervals. Put into pre heated 475 oven for "exactly 4 minutes". Remove & brush litely w/ olive oil Take out of pan , cool completely on rack.. I
I usually keep several of these parbaked shells in my freezer and pop one out as needed and put on the toppings and bake at 475 for 10 - 15 min.
Makes 4 "personal" pizzas.
3 C AP flour
1/2 C cornmeal
2tsp salt
1 pkg yeast
1/4 C warm water (to disolve yeast with a pinch or two of sugar)
1C water (for dough)
1 Tbsp honey.
Since I've been making this dough, I never make the "standard" dough anymore. This makes a light and crispy crust.
Hope you try this. You won't be sorry....
Taste Matters at 2:52PM on 12/24/08
Oh, and I forgot to say I keep a stone in my oven all of the time. Sometimes, I go ahead and put toppings on the shells and put them (unbaked) in the freezer in Zip bags. Then when I want I take one out and put directly (with no pan) on a preheated stone.
Taste Matters at 3:08PM on 12/24/08
Oops, forgot to add 1/4 C olive oil to the recipe..... Well, so did he, so there.
Taste Matters at 3:58PM on 12/24/08
Really. A KitchenAid with a dough hook does the job. Especially if you hand knead it for 30 seconds before laying it out.
Buy some Saf-Instant yeast and you don't have to all that proofing of your yeast.
TasteMatters, I haven't done the corn meal crust in years. Thanks for the reminder. It is very good, especially in a deep dish.
Mooner at 4:52PM on 12/24/08
tried this today... 4 perfect pizzas: http://echopic.com/39y6/full
almostalwayshungry at 5:12PM on 01/03/09
What pizza shop sells dough? I've never heard of that.
Mooner at 12:59PM on 01/14/09
@Mooner: Ask your local mom-and-pop shop. I'm lucky in that I live in NYC, with independent pizzerias on every corner that are willing to sell dough.
Adam Kuban at 1:13PM on 01/14/09
http://tastingtable.com/entry_detail/99/Jim_Lahey_reveals_his_recipe_for_no-knead_pizza_dough_.htm
foodinmouth at 1:48PM on 01/21/09
thanks for that recipe. i can't wait to try it out..without tossing, of course.
sloppy at 3:04PM on 01/21/09
When I make pizza I use my KitchenAid mixer. When the dough is proofing (aroun 1hour) I prepare the toppings and maybe a salad and do a good deal of drinking during this time and cook the pizza. I don't think I could drink for 12 hours waiting for the dough. I'll just stick with conventional means.
tio tony at 8:10AM on 01/25/09