No Knead Bread & Pizza Crust
This is the same recipe I use to make the pizza crust.
This is very easy. The fermentation or proofing of the dough makes it very digestible and is not prone to blocking vital minerals and vitamins as regular breads.
This recipe can be used to make artisan loaves and pizza crust.
This bread can be baked in cast iron skillets, dutch ovens, pyrex dishes, pizza stones, cloche, pie pan, clay vessel, aluminum sheet or loaf pan.
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- 4 c
- all purpose unbleached white flour or 00 flour
- 1/2 c
- semolina flour
- 1 1/4 tsp
- 1/2 tsp
- rapid rise yeast
- 1 3/4 c
- tepid or room temperature water
- 3-5 Tbsp
- olive oil or melted butter (optional)
- 1 tsp
- sugar (not honey or agave)
1Mix the flour,sugar, salt and yeast, add the water and (op. olive oil), mix well.
That's it, no kneading!
2I use my Cuisinart stand mixer but mixing can be done by hand if possible.
The dough should be rather damp and sticky, not smooth and dry.
It is mixed when all the dry flour has been incorporated.
Scrape the dough into a very large bowl and cover with plastic wrap.
The covered dough can be put in the refrigerator to rise or a warm room in the house. (My bedroom is warmest so I put mine there.)
This bread can proof 4 to 24 hours. I proof mine about 14 to 16 hours. The longer it is left the better the flavor and the more the gluten has broken down. It will smell like sourdough so don't be alarmed. It will be delicious.
I make the dough before bedtime and it is then ready about 5 p.m. the next day.
(A handful of this dough can be pinched off and placed into a clean jar to grow into a sourdough starter.)
The bread will have risen 3 to 4 times its original size and be very bubbly if left in a warm area. If left in the fridge, take it out about 3 hours to come to room temperature before baking.
3Once, happy with the proofing time, flour your counter or a board and scrape the dough down onto it. Flour your hands well, this dough is super wet and sticky.
Preheat the oven to 450 degrees or high if using a Dutch oven (preheat) or bread/pizza stone (preheat) for about 45 minutes.
If making Bread:
Turn the sides of the dough under to form a seam, place the dough in the cooking vessel with or without parchment. Slash the top a couple of times. Bake in a preheated oven.
Make a ball of the dough and cut it into fourths. I use a metal spatula. This will make four fairly large thin crust pizzas or 2 medium thicker crust.
Take each quarter and make a ball and smash it down into a circle. Let it rest while your oven in preheating. It will be easier to shape after it has rested.
Make two fists, bend your elbow having placed the dough over the knuckles, then rotate it round and round until you have the desired shape. Let gravity do the work, this way you won't have holes.
Let the dough stretch, never pull on it.
Once the desired shape is acheived, top with whatever you want and bake until it is dark golden brown.