No Knead Pizza

No Knead PizzaI want anyone who has not tried to make homemade pizza to try this. I have posted more pics as well. It doesn’t get easier than this.

No Knead Pizza
Recipe source: Liz

2 cups all-purpose flour
1 tsp salt
1 tsp instant yeast
1 tsp sugar
1 tbsp olive oil
¾ cup warm water
4-5 tbsp pizza sauce (I used store bought)
¾ -1 cup mozzarella cheese
2-3 tbsp cornmeal or fine semolina (rava)

Mix flour, sugar, salt and yeast in a large bowl with a spoon.
Make a well in the center and add oil and almost all water (reserve 2 tbsp).

No Knead Pizza 1

Mix with the spoon until combined. Use additional water only if required.

No knead Pizza 2

Now use your hand to bring the dough together. No need to knead.

No Knead Pizza 3

Put 1 tsp oil on the dough and roll around the bowl so bowl is coated with oil.
Cover with a piece of cling wrap and keep in a warm place for 1 hr.
You can start making pizza now, but better if refrigerated for minimum 1 hr or overnight.

No Knead Pizza 4

Preheat oven to 200 degree Celsius. Keep the baking tray inside the oven as well. (lower half).
Oil a big piece of parchment or wax paper and sprinkle cornmeal or fine semolina (I used semolina)

No Knead Pizza 5

Now dust the work surface with flour and place the dough on it.
Punch down to deflate the dough. Using your hands (or rolling pin) push the dough to make a 9-10 inch circle. I find hands work better. If the dough pulls back, keep covered for few mins and roll again.
Use your hands to make a slightly thick rim.
Transfer to the parchment paper and adjust shape.

No Knead Pizza 6

Prick with a fork on few places except rim.
Keep aside for 10 mins while you assemble toppings.
Brush olive oil on the rim to get crusty golden bread.
Spread 4-5 tbsp pizza sauce on top. Add your favorite topping and sprinkle or cover with mozzarella cheese as you prefer.

No Knead Pizza 7

Carefully slide the parchment paper with pizza on to the hot baking tray. (use a chopping board or something sturdy to transfer the pizza to tray)
Bake for 10-15 mins until bottom starts to crisp and brown.
Remove the parchment paper and slide to serving dish.
Slice and serve.

If you bake breads often, I think it’s a good idea to keep instant yeast on stock. Dry yeast works fine, but its little easier and time saving with instant yeast.
This dough is good for thick crust and perfect for thin crust!
Oven should be preheated atleast 15 mins prior to baking. High temperature is very important to get good pizza.

No Knead Pizza 9


Perfect Pizza Dough

Pizza 1

There are many ‘perfect pizza dough’ on the web.  I have had my fair share of trying out many pizza dough recipes, many were good….but I still kept on trying until I found this on whippedtheblog. There is another recipe that uses less yeast which is equally good. I will post that soon.

This works well for thick crust as well as thin crust. Make some extra dough and freeze, or make pizza base and freeze. Some days when you are feeling lazy and don’t feel like cooking, you still have homemade dinner that will be liked by all. Make small pizzas and top with everybody’s individual choices.

Perfect Pizza Dough

2 ½ cups flour
2 ½ tsp yeast
1 tsp honey
1 tbsp olive oil
1 cup warm water
½ tsp salt

Add honey and yeast to warm water and let it rise. (5-10 mins)
Add flour, salt, oil and yeast in a bowl of food processor and knead for 5 minutes. If you are doing by hand, knead for at least 10 minutes.
Keep in an oiled bowl and let it rise for 1 hour.
Deflate and knead again. Divide the dough into 2 big or 8 small balls. Flatten the balls into rounds of ¼ “thickness using your hand or roller pin. Use minimal flour.
Rub olive oil over the surface and prick with a fork.
Preheat the oven to 250 degree Celsius. Slide the pizza on to a parchment paper or pizza pan and bake for 5 -8 minutes. (Pizza will look firm in the center)

Pizza 3

Take out and spread pizza sauce and top with any toppings of your choice, add cheese and bake again for 5 minutes or till the cheese is bubbly.

Pizza 2

The dough can be frozen. Rub olive oil over the dough, wrap in a cling wrap and seal in a ziplock bag. Thaw in the fridge when required. But it’s better to make pizza base and freeze.
Freeze individually wrapped.
Add toppings on the frozen base and bake. (No need to thaw the frozen base).