Pepperoni Pizza made with no-knead dough
This is a variation of Overnight Pizza Dough for those without stand mixers, kitchen scales, pizza peels or a work ethic. Time does all the work. No-Knead Pizza Dough is so easy, you’ll shake your head at those bags of pre made pizza dough they sell in fancy markets these days. Makes 4 personal pizzas.
Ingredients:
1 1/2 c lukewarm water (340 g)
1/8 or 1/4 t rapid-rise yeast*
3 1/2 c all purpose flour, unsifted (500 g)
1 1/2 t kosher salt
silicon pad or parchment paper
Method: Add yeast* to warm water in a bowl and allow to bloom 5 min. Add flour and mix with a spoon until all water is absorbed. Allow to rest (autolyse) 30 minutes. This step hydrates the flour and is the beginning of the autopilot dough development. Add salt and mix with moistened hands to smooth out dough and work out any lumps of dry flour. Cover and rest in a 70 degree room until doubled: 4 hours for 1/4 t yeast, overnight if using 1/8 t. Punch down the dough and divide it into four balls; dust with flour then wrap in plastic wrap and refrigerate. (You can also put the wrapped dough in a freezer bag at this pooint and freeze for future use.)
Approximately 2 hours before baking, take dough out of refrigerator. 1/2 hour before baking, heat oven to 500 degrees with a pizza stone or overturned cookie sheet on center rack. Form the pizzas by flattening one ball on a silicon pad or parchment paper; press flat with the heel of hour hands then work the dough out from center till you have a thin, uniform circle or rectangle.
Allow to rest 10 minutes and push outward again to expand the size of the pizza; while resting the dough will gather tensile strength so it’s easy to expand. Rub the top surface with olive oil then add your preferred sauce (I like a good jarred tomato sauce–I used one of Uncle Steve’s) and mixed cheese and possibly some meat or veggies. Transfer pizza on its mat or parchment paper directly onto the hot stone or cookie sheet. (Begin to prep the next pizza while the first one is cooking.) Bake 10 minutes or until cheese is bubbly and edges are browned but not burned. Serve hot.
*Use 1/8 t yeast for an overnight ferment, 1/4 t if you’re making in the morning to bake that night.
