Best Thin Crusty Pizza Crust No Knead Bakers S Recipes

NO-KNEAD PIZZA DOUGH

Steps:

• In a large bowl or a plastic container with a lid, add in the flour, salt and yeast. Do not add the yeast and salt directly on each other as this can deactivate the yeast.
• Mix all of your dry ingredients together well
• Mix the oil into the water.
• Pour the blood temperature water/oil mixture in all at once and stir with a wooden spoon or your hand, which is what I prefer so you can tell by the feel of the dough if you need more water early on. Adjust the water to your flour, do not over-wet it.
• Mix it until all of the flour is incorporated into the dough and is hydrated. You don't want any lumps of flour left dry. You can see it will be a wet, saggy dough.
• With a spatula scrape the dough off the sides of the container to join the dough. Put the lid on the container tightly or cover your bowl with plastic wrap ensuring that no air gets into your dough as it rests. Air can cause the dough to form a skin which is not good for a dough.
• Allow the dough to sit at room temperature and ferment for about 12-18 hours at cool room temperature. Or you can proof it for about one hour to get it moving and refrigerate it until you wish to use it.
• After18 hours in a cool place, if you are not planning on baking off the dough you can refrigerate it. The dough can be kept in the fridge for up to 5 days at this stage and baked off any time. While in the fridge the flavor will deepen over that time, developing sourdough characteristics.
• The next day the dough will have more than doubled in size with lots of the bubbles on top. Also it will smell boozy and fermented. This is exactly what you want.
• Dust your hands and the surface of the dough with a little flour, just enough to prevent it from sticking to your hands. Gently turn out the dough onto a floured surface. Don't knock out the air from the dough.
• Cut the dough into 4 pieces and using extra flour to handle if needed. If you are using it from the fridge this action will wake up the dough for you.
• Lightly knead each portion of dough just to form a ball. Allow the dough to rest on a floured board covered for 30 minutes. Your pizza dough is ready to use!
• On a flat baking tray or pizza peel, dust it with flour or semolina. With floured hands gently stretch your pizza dough to 10 inches. You can also use a rolling pin to stretch it out. If you find the dough is springing back and is hard to stretch then let it rest for 10 minutes on the board.
• Once you have gotten your desired thickness spread on your sauce and add your topping.
• Important note: Less is more. You don't want to add too many heavy topping on your pizza otherwise you won't be able to slide it off the baking tray onto the cast iron tray.
• Bake at 450oF (225oC) for roughly 10 minutes or until the base is crisp and golden brown
• Any dough that does not get used can be refrigerated or even frozen
• NOTE: As with all dough recipes, the amount of flour will vary depending on weather, brand of flour, etc. Use as much flour as you need to handle the dough, but keep in mind that the stickier the dough, the better the texture of your pizza crust will be.

JIM LAHEY'S NO KNEAD PIZZA DOUGH RECIPE

Steps:

• In a medium bowl, thoroughly blend flour, yeast, and salt. Add water and, with a wooden spoon or your hands, mix thoroughly.
• Cover bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F/22°C) 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.
• Flour a 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 actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
• If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

THIN & CRUSTY PIZZA CRUST - NO-KNEAD & BAKER'S %S

Steps:

• Place a small bowl on a digital kitchen scale and tare to zero. Separately Mmeasure each dry ingredient (flour, sugar, salt and yeast) into the small bowl, transferring one-at-a-time to a large mixing bowl. Stir the dry ingredients until evenly mixed.
• With the scale tared to zero, measure the oil into the small bowl. Since oil is difficult to measure exactly, add enough water to come to a total of 180 grams of liquid. Use filtered water if your tap water is highly chlorinated.
• Pour the oil and water onto the dry ingredients and mix, first with a spoon, later with your hand, until all the flour is incorporated and the mixture forms a consistent ball of dough. It will not be totally smooth at this point.
• Lift the ball. At this point the bowl should be fairly clean. Lightly oil the inside of the bowl and roll the ball of dough around until it is lightly coated with oil. Cover the bowl with plastic wrap or an air-tight lid. Let rest 45 minutes (50 minutes if water or room are particularly cold).
• At the end of the 45 minute rest, stretch the dough into a rectangle about 10" by 12". Pinch any remaining flour lumps to incorporate the loose flour into the dough.
• Fold the rectangle of dough in third, turn 90 degrees and fold in thirds again. Place back in the bowl and cover with plastic wrap. Rest for a second 45 minutes; stretch and fold again. Rest for a third 45 minutes; stretch and fold again. Rest for a fourth 45 minutes. Preheat the oven to 475F. Use a baking stone if you have one. If not prepare the pizza on a sheet pan.
• On a piece of parchment paper, stretch the dough out to the desired pizza size. Try to handle the dough as little as possible because the more it is worked, the more it will want to shrink back into a ball. If the dough is resisting being stretched, let it relax 15 minutes and then gently finish stretching. When it is the size you wish, dock the center all over with a fork. This will prevent the center from forming bubbles. Trim off excess parchment paper, leaving a little for you to grab if you need help positioning the pizza in the oven.
• Par-bake the pizza crust for 6 minutes. If you are using a peel and baking stone and the parchment paper comes off at this point, discard it but make sure the pizza moves easily on the peel.
• Brush olive oil on the edge of the pizza to get a lovely golden crust. Top the pizza and return to the oven for an additional 6 minutes of baking. Let rest 2 to 5 minutes before cutting and serving.

NO-KNEAD FOOD PROCESSOR THIN CRUST PIZZA DOUGH

Steps:

• Pulse flour, yeast, and salt in food processor until blended.
• With motor running, add water and oil. Process for 1 minute, or until a ball forms.
• With floured hands, remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around.
• Let rise for 10 minutes for thin crust.
• Stretch into pizza pan and top as desired.
• Bake for 10-12 minutes or until browned.