Recipe: Sullivan Street Bakery No-Knead Pizza Dough
Pizza/FocacciaSULLIVAN STREET BAKERY NO-KNEAD PIZZA DOUGH
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast (such as SAF brand)
1 1/2 teaspoons salt
1 1/2 cups water
In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees F.
Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.
Makes four 12-inch pizza crusts
Source: Tasting Table, NY, Adapted from Jim Lahey, Co.
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast (such as SAF brand)
1 1/2 teaspoons salt
1 1/2 cups water
In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees F.
Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.
Makes four 12-inch pizza crusts
Source: Tasting Table, NY, Adapted from Jim Lahey, Co.
MsgID: 0223824
Shared by: Betsy at Recipelink.com
In reply to: Recipe: No-Knead Pizza Crust (King Arthur Flour)
Board: All Baking at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: No-Knead Pizza Crust (King Arthur Flour)
Board: All Baking at Recipelink.com
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| Reviews and Replies: | |
| 1 | Recipe: No-Knead Pizza Crust (King Arthur Flour) |
| Betsy at Recipelink.com | |
| 2 | Recipe: Sullivan Street Bakery No-Knead Pizza Dough |
| Betsy at Recipelink.com | |
| 3 | Recipe: Sullivan Street Bakery Potato Pizza (no-knead) |
| Betsy at Recipelink.com | |
| 4 | Recipe: Sullivan Street Potato Pizza (from Artisian Baking) |
| Betsy at Recipelink.com | |
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and without prior notification or explanation. Failure to follow the guidelines
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