Our neighbor gave us a gallon sized bag of pepperoni
and load of mozzarella cheese.
So, we decided to make pizza
You want quick and easy no-kneading artisan bread crust?
We use this recipe when making pizza.
It's a breeze!
Five Minutes a Day for Fresh-Baked Bread
This recipe makes 4 1-pound loaves. You can double or half it. You can use a KitchenAid mixer. I mix mine by hand in a large bowl.
- 3 cups warm water
- 1 1/2 T. yeast
- 1 1/2 T. salt
- 1 cup whole wheat flour
- 5 1/2 cups unbleached flour
- whole wheat flour to sprinkle on peel
Mixing and storing the dough:
1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit). Add the yeast and salt with the water in a 5 quart bowl.
2. Mix in remaining dry ingredients without kneading, using a spoon, or kitchenAid with dough hook.
3. Cover, not airtight, and allow to rest at room temperature until the dough rises and collapses (about 2 hours) unlike traditional artisan bread, it will not hurt the dough to sit longer than this.
4. The dough can be used immediately but it will be easier to handle if you refrigerate three hours first. It can now be put in the fridge for up to 14 days.
When you are ready to bake:
5. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (about the size of a grapefruit) piece. If making pizza - Place your ball of dough on to a greased pizza pan or cookie sheet sprinkled with cornmeal. Dust with flour as needed (cooking spray is also handy) to roll-out or press-out with hands. (After rolling, let the dough rest for just a few minutes before adding toppings.) If making bread - Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a cornmeal-covered pan for 40 minutes.
6. Twenty minutes before baking time, preheat the oven to 450 degrees. Place an empty broiler pan on the bottom rack and adjust shelves so that they will not interfere with the dough as it rises during baking (Broiler pan is not necessary for pizza.)
7. For bread, sprinkle loaf liberally with flour and slash a cross, scallop or tic-tac-toe pattern into the top, using serrated bread knife. Leave the flour in place for baking; tap some of it off before slicing.
8. Put bread in oven. Pour 1 cup HOT tap water into the broiler tray and quickly close the oven door. Bake for about 35 minutes, or until deeply brown and firm. Smaller or larger loaves will require adjustments in baking time. For pizza, I skip the hot water and I bake my pizza for 18 minutes at 450 degrees.
9. Allow to cool before slicing or eating.
Double this recipe using The “6-3-3-13” rule: 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour.
Your family is sure to love it!