No-Knead Pizza Crust
Main Course ~ Baking ~ Basics
Pizza dough with no kneading required? Awesome! Although this pizza dough does not really require any work, it does require some planning. But not much. You can mix up the dough in the morning before you leave for work.
The reason you do not need to knead? A cool technique called autolyse. Typically you do not add the salt as part of an autolyse, only the flour, water, and small amount of yeast. When water is added to flour, the enzymes in the flour begin to break down the starch and proteins in the flour. The broken down proteins reform as gluten (the thing you are trying to develop while kneading). The gluten molecules form chains, which gives you the elastic dough you expect from a bread dough. Awesome indeed!
I think I might rename this to no-work pizza crust. :-)
10 minutes (Quick Recipe)
Serves 12 inch pizza crust
1 1/2 cups bread flour
1 teaspoon salt
1/4 teaspoon yeast
2/3 cup warm water
In a medium bowl, combine the flour and salt. Add the yeast mixture to the flour and mix them together. The dough will be rather shaggy, but that is just fine. Just mix so that all of the flour has been mixed in.
Cover the bowl with a lid or plate, just something to keep it from drying out. Allow the dough to rise for about 10 hours or so. The dough will be rather wet, which is just fine.
When you are ready to bake your pizza, scrape the dough out of the bowl and place it on a well floured surface. Spread the dough out into whatever shape you like. Place on your baking sheet, add your toppings and bake for about 10 minutes at 500F (or as hot as your oven will go).
Source: Adapted from Smitten Kitchen
Added by Julia on January 5, 2014