The No Knead Pizza Dough I Fell I Love With Instantly
Ingredients:
275 g to 282 g flour (ap, bread, unbleached)
185 g warm water 110 degrees
3 grams active dry yeast
13 g oil and a splash for the bowl when proofing
4 g sugar
Pinch kosher salt
Black pepper
Tools needed:
Large mixing bowl
Digital scale
Cling film or a lid that will fit your bowl
Wire whisk
Saute Pan
Food Processor
Rubber Spatula
Measuring Cups
Cast Iron Skillet
How to make it:
Warm water to 100-110 F.
Mix warm water, sugar and yeast. Let sit for 10 minutes until foamy. Mix all ingredients gently just until all incorporated. Lightly wet hands with water if needed. This dough is a sticky, high hydration dough that required no kneading. Place in a lightly oiled bowl and let proof for 48-72 hours in the refrigerator.
Once the cold fermentation time frame is done, remove the dough from the refrigerator.
Preheat oven to 425 F
Let rest for 15-30 minutes on the counter top. Oil a cast iron pan or pizza pan and spread the dough flat with hands. If the dough tries to retract, let it rest for a few more minutes. I like to sprinkle the top of the dough with flakey sea salt and freshly cracked black pepper. Layer sauce and cheese. Bake 425 for 20-25 minutes.
I made a delicious parmesan cream sauce and spicy jalapeno cilantro pesto for mine. Of course, you can go with tomato sauce and cheese with toppings of your liking too.
Here’s how to make the cream sauce and pesto.
Cream sauce:
1 c heavy cream
1 clove garlic
2 oz shredded parmesan
Salt
Pepper
1/2 tsp white distilled vinegar
For the pesto:
2 jalapenos
2 oz sliced almonds
2 garlic cloves, minced
1/4 c oil
2 oz shredded parmesan cheese
1 lime juiced and zested
1 bunch cilantro
How to make it:
-For the cream sauce
Warm up a small saute pan over medium low heat. Add 1 tbsp oil and 1 tbsp butter to the pan. Melt the butter and add in the minced garlic. Sweat the garlic for 1 minute or until fragrant. We don’t need to get any browning on the garlic. Once the garlic is cooked and fragrant, add the cream and 1 tsp salt and 1/2 tsp pepper. Continue over medium low heat, bring the cream to a simmer and reduce by half. This should only take a few minutes. The color in the cream will change and it will leave streak on the bottom of the pan when a spoon is run across it. Once reduced, turn off the heat and add the vinegar and parmesan. Stir to incorporate and taste the sauce. Add more seasoning if desired. Set aside to cool while we make the pesto.
-For the pesto
Cut the stem end off the jalapeños and cut into 1/2 inch thick medallions. Seed removal is optional. Rough mince the garlic.
Add all ingredients to a food processor. Pulse a few times to fully break down the ingredients. Don’t blend too long or the green color will pale too much. If you don’t have a food processor, a mortar and pestle will do the trick also. You will need to rough chop the jalapeños.
Allow the cream sauce to cool for 10-15 minutes before topping the pizza. Add more cream or a splash of water if it got too thick during the resting period.
Top the dough with the cream sauce and drop spoonfuls of the pesto around the top of the cream sauce. Bake at 425 F for 20-25 minutes.
