Wednesday, January 28, 2009

The no knead revolution: recipes!

Here is the link to the recipe from the genius behind it all Jim Lahey, at Sullivan Street Bakery here in NYC.

Here is the recipe that I found for no knead pizza dough, from Mr. Lahey's new pizza restaurant in Chelsea called Co.

No-Knead Pizza Dough

1. In a large bowl, mix 3 cups all purpose or bread flour with 1/4 teaspoon yeast and 1 1/2 teaspoons salt. Add 1 1/2 cups 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°.

2. 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.

3. 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.

4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.

(He suggests dividing the dough into 4, this makes small individual 12" pizzas, I doubled the recipe and made bigger pizzas, play around and see what works best for you. Also feel free to add other types of flour, Alice Waters is a big fan of using some Rye Flour in her pizza dough, and I'm all for upping the fiber if you can find some whole grain local flour).

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