sina0%6 [Arisan No-Knead Pizza Crust King Arthur Flour Artisan No-Knead Pizza Crust ‘This Roman-style pizza is reminiscent of the artisan wood-fired pies that are all the rage on the West Coast. The pizza is light but not flat; substantial but far from bready, with alight and pillowy crust thats equal parts chewy gluten and air. In short, it's pizza perfection. Our thanks to Julia Reed, King Arthur Flour's visual media producer, for this delightful recipe. 2 cups + 4 tablespoon King Arthur Unbleached All-Purpose Flour 1/8 teaspoon active dry yeast or instant yeast 1/2 teaspoon sugar 11/4 teaspoons salt 314 cup + 1 tablespoon lukewarm water Directions 1. Mix the dry ingredients, then add the water. Stir until just combined 2. Cover and allow the dough to rise at room temperature for 24 hours. To make dough with a longer rise, see “tips,” below. 3. Place your oven rack on the center rung, and preheat the oven to 500°F to ATA GLANCE '550°F (if your oven goes to 550°F) with a baking steel or stone inside. The PREP position of the rack inside the oven is especially important, particularly if you'e using parchment paper — too close to the broiler (you need atleast 18 mins. to 25 mins. clearance) and the top of your pizza (and the parchment) will burn before BAKE the bottom has had time to cook through, 4 mins. to 8 mins. 4, Allow the oven to sit at temperature for 30 minutes before baking your pizza, TOTAL in order for the steel or stone to fully preheat, 4 deys 30 mins. to 6 days 1 hrs 33 5, Divide the dough in half, Working with one piece of dough ata time, use a mins. bowl scraper to transfer itto a well-loured surface. Stretch and fold it, as follows: holding onto the dough at both ends, pull one end away from the NIELD other, then fold it back onto itself. Repeat on the other side. The dough will two 10" to 12" pizzas likely be sticky — don't worry aboutit looking neat as you fold, Be sure to © OVERNIGHT keep your hands floured as you work, 6. Repeat this process for the other side of the dough, so that all four comers ofthe dough have been stretched and folded. WE'RE HERE TO HELP 7. Gently pull the ends towards the middle ofthe dough, then turn itover. Using your fingers, pull the dough under itself unti the top is smooth, and the seams have been worked into the bottom of the dough 8. Repeat with the second piece of dough, and place each ball seam down into a floured bowl ide 9. Cover the bowls and allow the dough to proof (ise) for 45 minutes to an hour, while your oven preheats. In colder weather, place the bowls on the stove top to stay warm BAKER'S HOTLINE 10. Generously foura wooden peel, rubbing four into the board to completely coat. fyouro using a metal posi, or ithis is your frst tempt athomemade pizza, place a piece of parchmenton your peel instead ofusing four 855-371-BAKE (2253) 11. Scoop the proofed (risen) dough onto a wellsfoured work surface, using fava raumanua coueeeoncr care to pool the dough in as round a shape as possible for easier stretching your dough feels wet, use a generous dusting of four ontop. Fora dough that feels drier, use slightly less Nour. 12. Using your fingertips, gently depress the dough, being careful not to touch the outer edge of the crust, This step is important — leaving the circumference untouched at this stage will result in a beautiful bubbly outer crust, post-bake. ipuhwww kingarturou comirecipes/PriniRecipe?R ID=STASBradio= 18sina0%6 [Arisan No-Knead Pizza Crust King Arthur Flour 13. Again, using care to not touch the outermost edge of the crust, litthe pizza from the work surface and use your knuckles to gently stretch the dough. ifthe dough is atall sticky, use more flour, Use two hands at once to gently move the dough in a circle, allowing gravity to perform the stretch. Gravity is your friend! Lett do most of the work for you, as pulling will stretch the center more than the edges. If you find your dough is difficult to stretch, set it down on a floured surface for 5 to 10 minutes to allow the gluten to relax. 414, Stretch the dough untl is approximately 10” to 12" in diameter, Move itto your well-floured peel (or floured sheet of parchment) and adjust the dough to fit the surface. Remember — ifthe dough is sticky when you putit on the peel, it will sick to the peel! Make sure it's well loured. 16. If you're using parchment, trim the excess around the dough to preventit from burning. We generally leave an inch around the dough, but to be safe we recommend trimming the paper flush with the dough. 16. Lightly sauce the dough, then top with the cheese of your choice. Add the rest of your toppings. 17. Turn on the top broiler in your preheated oven, and transfer the pie to your preheated steel or stone. If you only have a bottom broiler (in a drawer underneath the oven), don't use it— there's nat enough clearance (see "tips," above lett). Butno worries; without using a broiler you may need to bake your pie for a few minutes longer, butwith a steel or stone, itwill stil turn out ust fine. 18. It you're using a wooden peel, jiggle the uncooked pizza back and forth untl it ‘moves easily on the peel before quickly transferring itto the steel, you're using parchment, gently slide pizza and parchment onto the steel or stone. The parchment will blacken around the edges, but remain intact under the pizza. 19. Bake the pizza for approximately 6 minutes on the steel, 7 minutes on the stone (give or take), until bubbly and charred on the edges. Remove the pizza from the oven, and top itwith freshly grated Parmesan, if desired 20, Repeat with the remaining dough and toppings. 21, Yield: two 10" to 1 pizzas. Tips from our bakers + To make dough with a longer rise (and more flavor), after letting itrest on the counter for 24 hours, refrigerate it for up to 6 days. Letit come to room temperature before shaping and baking + Why use parchment instead of flour on a metal peel? Releasing the dough from ‘a wooden board (even a generously floured one) takes some practice, and is, ‘even more difficult using a metal peel. Parchmentis easier to use while you perfect your dough, and renders equally delicious crusts. ‘+ Parchment paper is rated to 50°F, so at 550°F the edges will char. We've never had any trouble with parchment catching fire when baking on the center ‘oven rack, but be sure to keep a close eye on pizzas being cooked on, parchment, just to be safe. “+ fyou're using a wooden peel, be sure to apply your toppings quickly. The longer the dough sits on the peel, the more dificult it will become to release. ‘+ Make absolutely sure the pizza moves easily on the peel before you transfer it to the stone or steel. You want to be sure itisn' sticking before opening the ‘oven; we learned the hard way that jiggling the pizza over a steel usually ‘causes toppings to fly onto the steel, buming immediately and setting off smoke alarms, ‘+ Warning: DO NOT place your pizza under a broiler with less than 8° of space between it and the cooking surface (as is often found with bottom broilers.) This could cause a fire, Broiling instructions for this recipe are writen for an oven ‘equipped with a top broiler. if you have an oven where the broiler is on the ipuhwww kingarturtou comirecipes/PriniRecipe?RID=STASKradio= 1sina0%6 [Arisan No-Knead Pizza Crust King Arthur Flour bottom (usually in the bottom compartment of the oven) or on top in a smaller, separate compartment, make sure there's at least 8" between the broiler and the cooking surface. If there isn't, don't use the broiler. Your pizza will stil be great without being broiled, though it may take a few more minutes to bake. ipskwww kingarbariou com/recipes/PrinRecipe?Rl