Pizza pizza pizza

Tonight is Liam’s Italian Cookery class, and although he isn’t making pizza, we couldn’t resist sharing this recipe.

From iamafoodblog.com, this is a no knead pizza. It takes a little planning, but is well worth the effort.

No-Knead Pizza Dough Recipe

yield: 4 pizzas

3 3/4 cups all-purpose flour  plus more for shaping dough

2 teaspoons fine sea salt

1/4 teaspoon active dry yeast

1.5 cups water

Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 1.5 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 in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours. 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.

To Make the Pizzas

During the last hour of dough’s resting, prepare oven: arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. 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″ disk.

Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10-12 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.

See more fantastic recipes at: http://iamafoodblog.com/