Pizza Dough

Adapted from King Arthur

We needed pizza dough a bit more quickly than the original King Arthur recipe allows for. I took a number of shortcuts: I didn’t do the 15 minute rise after rolling out the dough or the second 90 minute rise. I also didn’t precook the crust before adding toppings. And it still turned out fluffy and delicious!  Here’s my quicker version.

Ingredients

  • 2 teaspoons instant yeast
  • 1 cup lukewarm water
  • 2 tablespoons olive oil
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons salt

Directions

  1. Mix and all the ingredients together until they form a smooth dough. I used a stand mixer with a dough hook for ~4 minutes.
  2. Cover and leave the dough to rise for one hour.
  3. Preheat oven to 450°F.
  4. Roll out the pizza dough into whatever shape/thickness you like. I used the dough to make two rectangular(ish)pizzas around 12″x6″ with a crust that wasn’t really thin or thick–right in the middle. It puffs up more as it cooks!
  5.  Add your sauce and toppings! We used tomato sauce, fresh and shredded mozzarella, green pepper, mushrooms, onions, and fresh basil. Bake for 12-14 minutes at 450°F.

No-Knead Crusty Bread

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Adapted from King Arthur

I love this recipe because it is so simple. Not factoring in wait time or bake time, it’s about 5 minutes of work. Oh, and it yields enough dough to make two loaves, so you can bake one loaf today and another one later in the week!

Ingredients

  • 7 1/2 cups flour*
  • 3 cups lukewarm water
  • 1 tablespoon salt
  • 1 1/2 tablespoons instant yeast or active dry yeast

*I like to use a mix of all-purpose flour and wheat flour. I change up the ratio, but most recently used 5 cups all-purpose flour and 2 1/2 cups whole wheat flour. But feel free to use just all-purpose if you’d like!

Directions

1. Combine all the ingredients in a large (at least 6qt) mixing bowl. Mix everything together until you have a sticky dough. If you’re using a stand mixer, beat on medium speed for 60 seconds.

2. Now it’s time to let the dough rise. Cover the bowl (again it’s got to be at least 6 qts because it’s going to rise a lot!). I use a great silicone cover that my mom gave me, but use a lid or plastic wrap or whatever you’ve got!

3. Stick the bowl in the fridge and let it rise for at least 4 hours or as long as 7 days. Don’t be worried if it rises and falls–it will do that!

4. When you’re read to bake, grab half of the dough. Put some flour on the dough and shape into a round loaf or a log. Put the dough onto a parchment or silcone lined baking sheet. Sprinkle some flour on top and leave the bread to rest for 1 hour (or longer if your house is cool).

5. While the bread is resting, heat your oven to 450°F. Fill a shallow metal or cast iron pan on the bottom shelf with 1″ of water. Put on the bottom rack of the oven. This is essential for getting a nice brown crust.

6. When it’s time to bake, use a knife to slash the bread a couple of times about 1/2″ deep. I like to make an X on top of the loaf. It’s pretty!

7. Bake the bread for 25-35 minutes, until golden brown.

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