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man.. i wish i knew someone else that loved pizza as much as u
so that i could tell them.. you dont even know……
this girl i know.. eats family costco pizza 
and she makes pizza
like twice a week
and researches pizza at work
and makes her own dough
and it would put the other person who thought they loved pizza to shame
— A-pusher (a friend)
It’s true.  I really like pizza.  No, you don’t understand.  I REALLY like pizza.  So much so that my A-pushing friend felt like she had to write the above statement(s) about me.
So recently, I decided to make pizza again.  I’ve actually made pizza a lot since the first post about making pizza.  And I’ve made the yogurt crust pizza several times.  It’s really good for when you don’t want to plan ahead for pizza.  But the taste and texture of the yogurt crust just isn’t the same as a good, yeast risen pizza crust.  I’ve seen posts and articles about the no-knead pizza crust for a long time now and I thought maybe I’d give it a try.  I was fairly familiar with the technique anyway, since my mother went through a phase in which she really liked making no-knead bread.
I followed the procedure from King Arthur Flour to see what kind of results I would get.  And…the results were DELICIOUS.  The texture was really great with the right amount of chew.  It’s not like the pizzas were you feel like you’re chewing gum after biting into the crust.  Flavor was good too, but I’m still experimenting with that.  I allowed the dough to proof at room temp for 24hr and then I divided and refrigerated for another 24ish hours before using.  Mostly because of time constraints.
IMAG00180IMAG00181
Notes:
  • Toppings were a reduced jarred marinara sauce, fresh mozz (because I had to get rid of it, but I would definitely use an aged mozz next time), some type of salami, green bell, red onion, and button mushrooms.
  • The dough is harder to work with than what I’m used to, so…the pizzas are kind of a funny shape.  It’s a really wet dough.  The first one stuck a little and I got some weird holes toward the edge and also this giant tumor of a crust on one side.
  • I really like the idea of parchment paper.  It’s so easy to transfer pizza.  But I don’t like the idea of parchment paper.  That’s so much parchment paper that I’m using each time I want to make pizza.  I really need to get the flour/cornmeal technique down with this crust.
  • Baking pizzas by way of the broiler is a really good idea.  And I’m also thinking about getting a pizza steel now because while the stone is giving me much better results than just baking on the rack or on a pan, I still sometimes struggle with sog center, even when being the most careful about topping placement and preheating the stone.
  • I’m also looking into pan pizzas with my cast iron skillet.  Exciting.
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