Thin Crusty Pizza Crust No Knead Bakers S Recipes

OLIVE OIL PIZZA DOUGH -- NO KNEADING NEEDED! --

Steps:

• Mix the yeast, salt, sugar and olive oil with the water in a 5-quart bowl or a lidded (not air-tight) food container.
• Mix in the flour without kneading using a spoon, a large capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. I use the spoon/hands combination.
• Cover (not air-tight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (again, not air-tight) container and use over the next 12 days.
• HERE ARE SOME BASIC COOKING INSTRUCTIONS TO COMPLETE YOUR OWN PIZZA USING THIS DOUGH:.
• Thirty minutes before baking, preheat a baking stone in your oven to 500°F.
• Instead of kneading this dough, you're going to "cloak" it, which (and this is VERY important), should take no more than 30 seconds for the whole process from grabbing off a hunk of dough to the end of cloaking. This is done after the 2-hour rest. Sprinkle a little flour on the surface of the dough you've made and pull or cut off a grapefruit-sized ball. This will be for one pizza. Sprinkle a bit more flour on the top of that ball and with the entire length of the sides of your thumbs, gently stretch the top surface around to the under part of the ball. Gently! You're not actually tearing the dough, but think of it as lengthening the fibers on the very top surface of the ball by stretching it just a bit. Then go ahead and roll out the dough for your pizza.
• Brush the thinly rolled out dough with garlic oil, sprinkle on your favorite prepared toppings and bake for 6 minutes. Give it a 1/2 turn and continue baking for another 6 minutes being careful that the crust doesn't burn. Remove from oven, let rest for 1 minute, slice and serve.

NO-KNEAD FOOD PROCESSOR THIN CRUST PIZZA DOUGH

Steps:

• Pulse flour, yeast, and salt in food processor until blended.
• With motor running, add water and oil. Process for 1 minute, or until a ball forms.
• With floured hands, remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around.
• Let rise for 10 minutes for thin crust.
• Stretch into pizza pan and top as desired.
• Bake for 10-12 minutes or until browned.

THIN & CRUSTY PIZZA CRUST - NO-KNEAD & BAKER'S %S

Steps:

• Place a small bowl on a digital kitchen scale and tare to zero. Separately Mmeasure each dry ingredient (flour, sugar, salt and yeast) into the small bowl, transferring one-at-a-time to a large mixing bowl. Stir the dry ingredients until evenly mixed.
• With the scale tared to zero, measure the oil into the small bowl. Since oil is difficult to measure exactly, add enough water to come to a total of 180 grams of liquid. Use filtered water if your tap water is highly chlorinated.
• Pour the oil and water onto the dry ingredients and mix, first with a spoon, later with your hand, until all the flour is incorporated and the mixture forms a consistent ball of dough. It will not be totally smooth at this point.
• Lift the ball. At this point the bowl should be fairly clean. Lightly oil the inside of the bowl and roll the ball of dough around until it is lightly coated with oil. Cover the bowl with plastic wrap or an air-tight lid. Let rest 45 minutes (50 minutes if water or room are particularly cold).
• At the end of the 45 minute rest, stretch the dough into a rectangle about 10" by 12". Pinch any remaining flour lumps to incorporate the loose flour into the dough.
• Fold the rectangle of dough in third, turn 90 degrees and fold in thirds again. Place back in the bowl and cover with plastic wrap. Rest for a second 45 minutes; stretch and fold again. Rest for a third 45 minutes; stretch and fold again. Rest for a fourth 45 minutes. Preheat the oven to 475F. Use a baking stone if you have one. If not prepare the pizza on a sheet pan.
• On a piece of parchment paper, stretch the dough out to the desired pizza size. Try to handle the dough as little as possible because the more it is worked, the more it will want to shrink back into a ball. If the dough is resisting being stretched, let it relax 15 minutes and then gently finish stretching. When it is the size you wish, dock the center all over with a fork. This will prevent the center from forming bubbles. Trim off excess parchment paper, leaving a little for you to grab if you need help positioning the pizza in the oven.
• Par-bake the pizza crust for 6 minutes. If you are using a peel and baking stone and the parchment paper comes off at this point, discard it but make sure the pizza moves easily on the peel.
• Brush olive oil on the edge of the pizza to get a lovely golden crust. Top the pizza and return to the oven for an additional 6 minutes of baking. Let rest 2 to 5 minutes before cutting and serving.