As our long standing tradition continues, Ken makes pizza for us most Sunday afternoons. We’ve used the CIA Pizza Dough recipe for ages and enjoy the flavor of the crust plus it’s versatility in creating both thin and crispy crust and a chewy thick crust.
We’ve been experimenting with crusts as of late (including cauliflower crust) and this week Ken has prepared the pizza dough using the Bon Appetite No Knead Pizza Dough (inserted below for convenience). This crust is classified as a chewy crust.
chewy crust, pepperoni, green onion, mozzarella and blue cheese
Of note… Ken made a smaller amount (a half recipe) based on 500g of all purpose flour and 2 tsp of sea salt. For yeast he measured a scant 1/2 teaspoon. This amount made 4 pizzas.
As the dough came together in a bowl there was a moment of trepidation as Ken said, “I have less faith in this dough than usual. If this works, it’ll be nice since it’s so easy, but …” I guess we’ll see what happens in the next 18 hours!
Of note… The Bon Appetite recipe calls for using the broiler to cook the pizza when on a pizza stone. Ken kept with his usual method of a pinch of corn meal on the stone and peel and baked in a hot 495 degree oven.
No Knead Pizza Dough
- 3 1/4 cups all-purpose flour (500 grams) plus more for shaping dough
- 2 teaspoons fine sea salt
- scant 1/2 teaspoon active dry yeast
Whisk flour, salt, and yeast in a medium bowl.
While stirring with a wooden spoon, gradually add 1 1/2 cups water; stir until well incorporated.
Mix dough gently with your hands to bring it together and form into a rough ball.
Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area.
comment… This was the point at which Ken was uncertain about the dough. Would it rise? Would it bubble? Would really work? We waited and checked it each hour or two. Finally at bed time, about 5 or 6 hours into the rise time there was some movement and then ...
FINALLY… at morning, bubbles!
When the surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room), transfer dough to a floured work surface.
Gently shape into a rough rectangle.
Divide into 4 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.
DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.
TO MAKE THE PIZZA
During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 485-500°, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°. (You do not need to preheat the baking sheet.)
Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"–12" disk.
mozzarella (fresh and shredded), blue cheese, goat cheese white pizza
Transfer to peel and then to stone to cook until crust is solidly baked and cheese is bubbly.
A few more notes about this crust:
The crust tastes delicious and is a nice change of pace.
The crust saves time when it’s important to have crust made ahead.
This crust’s texture and chewiness are delightful.