No-Knead Pizza Dough
My sweet husband has just come in from shoveling our heating system and the Jeep out of four feet of snow, and his relaxation will be watching whatever the football game is called that precedes the Super Bowl. (I am so football literate, aren’t I?)
(The photo is of me, but this gives you an idea of what he had to deal with.)
He usually has pizza with this game, but since I’m guessing not a lot of places deliver today (MegaSnowStorm of 2016), I figured I could use my no-knead crusty bread dough for pizza — same ingredients. (Or Basic Dough – one loaf)
This dough has been in the fridge for about a week, so it should have a sourdough-ish tang to it. If you make the overnight dough from the beginning and want to use it the same day, at least refrigerate it a couple hours.
I used the same process I normally use for my pizza-with-less-mess – just changed up the dough. This dough makes a chewy crust — very Italian-bread-ish. For a more tender or softer crust, try the original pizza dough recipe.
First, I floured a ball of dough and patted it out to rest. Letting it rest helps it to roll out more easily without retracting back, and patting it into the circle first helps the dough’s “memory” to remember it should roll out to a circle.
Other ingredients at the ready. I don’t use a fancy sauce…just tomato sauce and a bit of Italian spices:
This is where it gets interesting for us! I don’t eat black olives, so I make one section without–but it DOES have Parmesan cheese and ham. Anna doesn’t eat ham or Parmesan, but she does eat olives, like her Dad does, so hers has olives like his. And his has ham like mine, but adds bacon……
What a mom doesn’t do for her family, right?
That all bakes on a hot stone (see original pizza recipe for details) for seven minutes, then comes out nice and golden….