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/