Jim Lahey’s no knead pizza dough has ceased our quest for a pizza dough that we are very, very happy with. It’s chewy, airy, blistered and everything you want from a great pizza dough.
Perhaps the only downside is you have to start a day ahead. No big shakes though as all you’re doing is mixing some flour, yeast, salt and water and covering the bowl and leave the dough to do its thing. The longer fermentation time gives the dough time to further develop flavour.
Using a scale to weigh your flour ensures that you have the right amount. Dipping a cup into flour and measuring by the cup, can inflate the volume, as the flour is compressed.
proving the dough
Depending on the temperature of the room you’re making the dough in, is either chilly, or hot. It will prove faster with heat so you can pop the dough in the refrigerator to ferment and prove slowly.
shaping the dough
When you’re shaping your dough treat it gently so the dough holds its character. Go easy as you stretch it to allow it to retain a bit of ‘bumpiness’, so not all of the gas is smashed out of the fermented dough.
the pumpkin topping
We were introduced to this delicious pumpkin topping from our friend Tracy who thinks it came out of an old Australian Vogue Entertaining magazine. The base is spread with ricotta, parmesan and mozzarella, then topped with grated pumpkin, lots of garlic, lemon zest and parsley and when it’s piping hot, squeezed with fresh lemon juice. What’s not to like?
Watch How To Make No Knead Pizza Dough
Please scroll down below for the No Knead Pizza Dough recipe
check out the recipe for no knead bread
click on the link for the recipe…..Quick No Knead Bread
Have you tried a slow fermenting pizza dough before?
We would love to hear from you in the comments below when you make this fantastic no knead pizza dough recipe.Print
This is a game changer way of making pizza dough. It’s chewy, airy, blistered and everything you want from a great pizza dough.
- 500g (17 1/2 ounces) plain (all purpose) flour, plus more for shaping the dough
- 1 gram 1/4 teaspoon dry active yeast (check your yeasts use by date)
- 16g (2 teaspoons) fine sea salt
- 350g (1 1/2 cups) cold tap water
pumpkin topping for 4 pizzas
- 100g (3 1/2 ounces) grated mozzarella
- 100g (3 1/2 ounces) grated parmesan
- 4 cups grated pumpkin, placed on a clean tea towel, rolled and squeezed to remove any excess moisture
- 100g (3 1/2 ounces) crumbled ricotta
- 1/2 cup finely chopped Italian parsley
- 2 tablespoons finely grated lemon zest
- 1 tablespoon finely chopped garlic
- 2 tablespoons extra virgin olive oil
- salt to taste
- freshly ground pepper to taste
- lemon wedges to serve
- in a medium bowl, thoroughly blend the flour, yeast and salt
- add water and mix thoroughly with a wooden spoon, or your hands
- cover the bowl with plastic wrap or a tea towel and allow it to rise at room temperature (about 22c / 72f) for up to 24 hours, or until it has more than doubled – see notes
- flour a work surface and scrape out the dough
- divide into 4 equal parts and shape them into a round
- for each portion start with the right side of the dough and pull it towards the centre, then do the same with the left, then the top, then the bottom (the order doesn’t matter, what you want is four folds)
- shape each portion into a round and turn seam side down
- note: the dough should not be sticky, if it is simply dust them with a little more flour
- (if you don’t intend to use the dough straight away wrap the dough individually in plastic and refrigerate for up to 3 days and return to room temperature by leaving them on the counter, covered in a damp, rung out tea towel for 2-3 hours before needed)
- place pizza stone into oven
- preheat oven to 260c (500f) or as hot as it will go for one hour
- If you don’t have a pizza paddle don’t worry, just place baking paper onto the underneath side of a tray and fill the pizza there, then slide the paper off the tray onto the pizza stone in the oven
- shape dough gently, making it a little bigger than you want as it will shrink
- add topping
- bake for approximately 5 minutes
- serve and enjoy!
pumpkin topping for 4 pizzas
- mix the 3 cheeses together and tumble over the pizza base
- mix the grated pumpkin, parsley and garlic and season with salt and pepper
- top pizza with pumpkin mixture
- drizzle with olive oil
- bake and serve with lemon wedges
- it will take longer in a chilly room and less time in a very warm room
- Category: dips, salsas and finger food
- Method: bake
- Cuisine: American
Keywords: no knead pizza dough
Cooper the thief…..
Cooper has just stolen this soft toy from a friends babies pram….. and will not give it back.