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Perfect No Knead Pizza Dough
by
Kait Nolan
Calificación: 4.0
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%20dissolve%20the%20yeast,%20sugar,%20and%20honey%20in%20the%20water.%3C/p%3E%3Cp%3EAdd%20the%20salt,%20flax,%20and%20whole%20wheat%20flour.%20%20Mix%20well.%3C/p%3E%3Cp%3EAdd%20the%20bread%20flour.%20%20%20Mix%20well.%3C/p%3E%3Cp%3ECover%20loosely%20with%20the%20lid%20and%20allow%20to%20rise%20for%202-3%20hours.%3C/p%3E%3Cp%3EYou%20can%20use%20some%20of%20the%20dough%20now%20or%20refrigerate%20it%20for%20up%20to%20two%20weeks.%3C/p%3E%3Cp%3EWhen%20you%E2%80%99re%20ready%20to%20use%20the%20dough,%20dust%20the%20top%20with%20flour%20and%20cut%20off%20however%20much%20you%20want%20(the%20recipe%20as%20listed%20makes%20enough%20dough%20for%203%20large%20pizzas).%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20550%20degrees%20(or%20500%20if%20that%E2%80%99s%20as%20high%20as%20your%20oven%20goes),%20and%20go%20ahead%20and%20pop%20the%20pizza%20stone%20in%20the%20oven.%3C/p%3E%3Cp%3ERoll%20the%20dough%20ball%20around%20itself%20(you%E2%80%99re%20creating%20what%20they%20call%20a%20gluten%20cloak%20in%20the%20book),%20tucking%20the%20ends%20underneath%20itself.%20%20Doesn%E2%80%99t%20matter%20if%20it%E2%80%99s%20perfect,%20as%20this%20won%E2%80%99t%20be%20the%20final%20shape%20anyway.%20%20(Cook%E2%80%99s%20note:%20If%20you%E2%80%99ve%20refrigerated%20the%20dough,%20allow%20it%20to%20rest%20for%2020-30%20minutes%20to%20take%20the%20chill%20off%20first).%3C/p%3E%3Cp%3EFlour%20a%20pizza%20peel%20and%20stretch%20and%20roll%20your%20dough%20into%20the%20preferred%20shape,%20using%20a%20dough%20scraper%20to%20loosen%20anything%20that%20sticks.%3C/p%3E%3Cp%3ECover%20with%20your%20preferred%20toppings.%3C/p%3E%3Cp%3ESlide%20the%20pizza%20onto%20the%20stone%20(it%20may%20take%20several%20shakes%20of%20the%20peel).%3C/p%3E%3Cp%3EBake%20for%208-10%20minutes%20initially,%20adding%20up%20to%20another%209%20minutes%20in%203%20minute%20increments%20(depends%20on%20how%20thick%20your%20crust%20is%20as%20to%20how%20long%20it%20takes%20to%20cook).%3C/p%3E){kind=link}