I apologize in advance if this post is somewhat incoherent. No, it’s not due to any sassy pre-holiday drinks, it’s all because of a near-Mommy melt down. My sweet little two year old, who, for the last eight months has gone to bed like an angel, has refused to nap [when it is very needed] and then decided five-thirty a.m would be a perfect time to wake up on a daily basis. I’ve taken to looking like mad Madam Mim, muttering to myself at the grocery store while I pace up and down the aisle, looking for items right in front of me.
So here’s where I thank my lucky stars for no-knead pizza dough. It’s another gem from the Artisan in Five Minutes series, and it’s a lifesaver. It can be made days in advance, stored in the refrigerator, and pulled out in pieces as needed. A perfect dinner for those trying days; dinner is easy, but quality is not sacrificed. And then, when those sweet littles are [finally] fast asleep, I may call it a day and go help myself to that drink.
no-knead pizza dough
Artisan Pizza and Flatbread in Five Minutes A Day
This dough makes eight 1/2 pound pizzas, about 12 inches across. This recipe can be cut in half, or doubled.
3 1/2 cups lukewarm water [about 100 degrees F]
1 tablespoon granulated yeast
1 1/2 tablespoons kosher salt
7 1/2 cups unbleached all purpose flour
1/3 cup tomato topping of your choice
3 ounces fresh mozzarella, cut into 1/2 inch chunks, or other cheeses of your choice
Mix the yeast and salt with the water in a 5 quart bowl, or lidded [not airtight] food container. Mix in the flour without kneading, using a spoon or a standing mixer [with paddle attachment].
Cover [not airtight] and allow to rest at room temperature until the dough rises and collapses [or flattens on top], about 2 hours.
The dough can be used immediately after its initial rise, though it will be easier to work with if cold. Refrigerate it in a lidded container [not airtight] and use over the next 14 days.
On pizza day, prepare your toppings in advance. Thirty minutes before you’re ready to bake, preheat a baking stone, placed in the bottom third of your oven, at 500 degrees. Sprinkle a piece of parchment paper with flour, and then pull up and cut off your dough [about the size of an orange. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter turn as you go to form a ball. Roll out or stretch out the dough into a thin round, about 1/8 inch thick, on the parchment paper. Add your toppings, and bake pizza for 8-12 minutes, until crust is golden brown and cheese has melted. Allow to cool slightly.