Any good 'no knead' dough recipes out there?

[jdefran]

Looking for a no knead dough recipe to try. Often I find it easier to plan a day in advance for the dough instead of a couple hours (rise time).

[randy]

https://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe
I did it for the first time about two years ago, haven't used the bread machine since.


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[jdefran]

Sorry @randy, should have specified for a pizza dough. Have you used this for pizza?

[randy]

Well now I see it's posted in the pizza forum. No I've only made the best white bread with it.


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[ocmulgee2053]

I just put 2 dough balls into the frig for a weber pizza cook tomorrow night. I don't know why anyone would want to shortcut a cooking  process. I enjoy mixing my pizza dough by hand and kneading it. Always turns out great. Just a little planning for the dough and the same for the cook. I went to a wood fired pizza restaurant last week when on vacation. After a bite or two my wife says that this is not as good as your wood fired Weber cooked pizza. I had to agree. Lets not try to make an old time process into a fast food process.
I enjoy my Weber
and pizza
Mike

[jdefran]

@ocmulgee2053 I would have to say this is more of a technique than shortcut. If I wanted shortcuts I wouldn't make my own pizza and sauce let alone the crust. This guys seems to know what he's doing: http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html.

This is like saying wrapping ribs in foil or cooking hot and fast is a shortcut.


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[MikeRocksTheRed]

@jdefran -  Do you really mean no knead?  I don't knead by hand, but I leave the dough in my kitchen aid for a solid 10 minutes.  I think all pizza dough has to be mixed in a kitchenaid type mixer or kneaded by hand so the gluten can do its thing properly.   If you are just looking to make the dough 1-3 days ahead of time try searching for 1,2, or 3 day ferment pizza dough recipes.  I never have enough room in my fridge to do it, but I know a few people who do 3 day pizza dough and its really good.  I think you might even be able to freeze it.

Here is a good article I found:
http://slice.seriouseats.com/2010/09/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment.html

[jdefran]

@MikeRocksTheRed Thank you for following up! Yes I meant no knead. I used this recipe: https://www.bonappetit.com/recipe/no-knead-pizza-dough

It turned out pretty good and I will try it again to ensure I can replicate it. It made so much dough I have enough in the freezer for a couple calzones

I have done a cold fermented dough (http://weberkettleclub.com/forums/pizza-forum/anyone-use-a-cold-fermented-dough/). It didn't seem to develop that gluten structure we love about pizza and was rather dense.

[MikeRocksTheRed]

@MikeRocksTheRed Thank you for following up! Yes I meant no knead. I used this recipe: https://www.bonappetit.com/recipe/no-knead-pizza-dough

It turned out pretty good and I will try it again to ensure I can replicate it. It made so much dough I have enough in the freezer for a couple calzones

I have done a cold fermented dough (http://weberkettleclub.com/forums/pizza-forum/anyone-use-a-cold-fermented-dough/). It didn't seem to develop that gluten structure we love about pizza and was rather dense.

Very interesting.  Especially the dough not having any oil in it.