No-Knead Thin Crust Pizza

No-Knead Thin Crust Pizza

00:00 Intro
01:58 Container Prep
02:42 The Dough by Hand and Rising Schedule
04:56 The Dough with a Stand Mixer
05:43 The Sauce
07:51 Preheating the Oven
08:07 How to Buy Mozzarella
09:18 Stretching the Dough
11:30 Topping and Baking
13:47 FAQ

Note about yeast: my recipe is tested with SAF instant yeast (https://amzn.to/2XXCOad). Your rising time might be a little different with active dry. Whichever yeast you use has to be stored in the fridge or freezer immediately after opening. SAF instant will last for a year in the fridge and several years in the freezer. How long active dry will last is unpredictable.

The Dough (make 1 to 5 days before serving )
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for 2 pizzas (about 11” / 28cm in diameter)

226 grams unbleached all-purpose flour (I use King Arthur)
1 tsp SAF instant yeast (or 1 and 1/4 tsp active dry yeast)
1 tsp sugar
1 tsp table salt (or 2 tsp Diamond Crystal Kosher salt) (5.7g on a 0.01g precision scale)
158 grams water at 70-90F (21-32C)
20g olive oil divided between 2 containers of 2 cup capacity each (10g per container)

By hand: In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon and then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth.

With a stand mixer using a paddle attachment: Mix all the dry ingredients by hand in a bowl of a stand mixer. Fit it with a paddle attachment and run on low speed while adding the water. Mix until the dough starts to form. Scrape down the bowl, and mix another few seconds just until no dry flour remains.

Both methods: Cut the dough in half with a pastry scraper. With damp hands, roll each piece into a rough ball and place into a container with oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature for 45 minutes, then refrigerate overnight or up to 5 days. The dough should be roughly doubled in size before shaping.

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The Sauce

For at least 4 pizzas (I like having leftover sauce. If you don’t, you can cut the recipe in half.)

2 Tbsp olive oil
1 yellow onion, diced
A pinch of chili flakes
2 garlic cloves, minced
750g of diced or crushed tomatoes (canned or boxed)
1/2 cup dry white wine
Salt to taste

Set a small saucepan over medium heat. Add olive oil, onions, chili flakes, and a generous pinch of salt. Cook stirring occasionally until translucent. Add the garlic and cook until starting to brown. Add the tomatoes and wine. Bring to a simmer and cook until very thick, about 30 min. Puree with a food processor or blender (I use an immersion blender) until no big chunks remain. Taste and correct for salt. Cool completely. The sauce will keep in the fridge for up to 5 days.

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Stretching and baking

Set a rack in the lowest level of the oven. Place a pizza stone or steel on it. Preheat the oven to 500F (260C) for at least 30 minutes before baking. Stretch the dough out on parchment paper as shown in the video. Top with a very thin layer of tomato sauce and shredded mozzarella (or the toppings of your choice). The best mozzarella option for this style of pizza is low-moisture whole milk. You’ll need about 1/4 Lb (113g) per pizza.
Slide a rimless baking sheet or a peel under the parchment paper and slide the parchment paper with the pizza onto the stone in the oven. Bake until the crust is nicely browned around the edges and underneath, about 8 min. Slide the pizza and parchment back onto the rimless baking sheet to get the pizza out of the oven. Move to a cutting board to slice and serve immediately.

Grilled Pizza Variation: https://youtu.be/OgTHcFNkydk

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Видео No-Knead Thin Crust Pizza канала Helen Rennie