New Sheriff of Pizza Town
EVERYONE loves pizza. I love pizza. And as you know, recently I have learned to bake bread. If you have been here before you know the bread baking technique that I am crazy about right now is the no- knead technique. It’s too easy , it feels like “cheating”. This simple recipe requires an overnight fermentation.You can read all about it here and here.
Well, another miracle has happened pardners! Jim Lehey has a pizza dough recipe, a no-knead pizza dough! And I’m here to tell you it’s just as wonderful as the no knead bread, maybe even better. Why is it better you may ask? Because it makes you a superhero. Of course, if you’ve got company over and you’re making pizza with homemade dough you’re already a superstar! But when you and your guests bite in to this pizza dough your friends will be your friends for ever! It is simply, AMAZING!
Now don’t worry, it’s just as easy to make as Jim’s bread. Just mix the dough the day ahead let it sit on the counter overnight, then get ready to take a trip to awesome pizza town! (Keep in mind this dough can’t be frozen and used later. But it will keep in the refrigerator for a few days.) The recipe makes enough for 6 medium sized pizzas, but I made even smaller pizzas so i could experiment with toppings and techniques.
Here are a few pointers:
- Definitely use a pizza stone if you have one. I have found that this transforms any pizza into something edible. Yes, even frozen pizza.
- Keep your dough on top of a generous amount of polenta cornmeal while you’re working with it.
- Use an upside down cookie sheet as my pizza peel/ working surface, with the addition of polenta it slides right off onto the stone.
- Gently pull your dough into shape instead of using a rolling pin. The fermentation creates these wonderful gas bubbles that a rolling pin will squish.
- Don’t overuse your toppings. Definitely use less than you think you need because once that pizza starts cooking- you don’t want the crust to get overdone while you’re waiting on your toppings to cook and cheese to melt.
I like to use Heidi Swanson’s recipe for five-minute tomato sauce, I just cook it longer than 5 min. so that it gets thicker. If you have a favorite pizza sauce definitely use that one. I made several different kinds of pizza, and they all came out delicious. What I love about this crust is the way that it bubbles, just like pizza dough is supposed to! You can see here in this photograph how one of the bubbles grew really really tall and sort of looks like a volcano to me! A pizza volcano! Move over chocolate fountain! There’s a new sheriff in town!