Food recipes
No-Knead Pizza Dough with Spelt
No-Knead Pizza Dough with Spelt Ingredients: wheat flour, white, all-purpose, unenriched wheat flours, bread, unenriched salt, table wheat flours, bread, unenriched water, bottled, generic oil, olive, salad or cooking...
No-Knead Pizza Dough with Spelt
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched
water, bottled, generic
oil, olive, salad or cooking
Directions:
Combine the flours, salt, and yeast in a large bowl.
Pour the water and oil into another bowl or measuring cup, pour the liquid into the flour mixture, and stir until blended.
Lightly coat a large clean bowl with olive oil and transfer the dough to the oiled bowl.
Turn the dough to coat with oil.
Cover with plastic wrap and let the dough rise for 8 to 12 hours at room temperature (about 70F).
After 8 hours, the dough should have risen and be bubbly on the surface.
The timing is very forgiving here; you can let it continue bubbling and very slowly expanding for several more hours if you like.
Transfer the dough to the refrigerator for about an hour before dividing, so its easier to work with.
Lightly rub your hands and work counter with olive oil.
Turn out the dough onto the counter in one piece.
Lightly dust it with flour and fold it onto itself a few times, adding more flour if necessary, until the dough comes together and holds its shape when you form it into a ball.
Cut into 5 equal pieces (for pizza), about 6 ounces apiece, or 10 equal pieces (for flatbread), about 3 ounces apiece.
Refrigerate or freeze what youre not going to use right away.
Transfer the balls to individual freezer-safe plastic food storage bags, drizzle with olive oil, and turn the dough to coat it in the oil.
Refrigerate for up to 3 days or freeze for up to 3 months.
Sprinkle the piece(s) you are going to use immediately with flour and transfer to a lightly floured baking sheet.
Cover with a towel or plastic wrap and let rise for about 1 hour.
Proceed with one of the pizza recipes on pages 106 to 118 or the flatbread recipe on page 115.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched
water, bottled, generic
oil, olive, salad or cooking
Directions:
Combine the flours, salt, and yeast in a large bowl.
Pour the water and oil into another bowl or measuring cup, pour the liquid into the flour mixture, and stir until blended.
Lightly coat a large clean bowl with olive oil and transfer the dough to the oiled bowl.
Turn the dough to coat with oil.
Cover with plastic wrap and let the dough rise for 8 to 12 hours at room temperature (about 70F).
After 8 hours, the dough should have risen and be bubbly on the surface.
The timing is very forgiving here; you can let it continue bubbling and very slowly expanding for several more hours if you like.
Transfer the dough to the refrigerator for about an hour before dividing, so its easier to work with.
Lightly rub your hands and work counter with olive oil.
Turn out the dough onto the counter in one piece.
Lightly dust it with flour and fold it onto itself a few times, adding more flour if necessary, until the dough comes together and holds its shape when you form it into a ball.
Cut into 5 equal pieces (for pizza), about 6 ounces apiece, or 10 equal pieces (for flatbread), about 3 ounces apiece.
Refrigerate or freeze what youre not going to use right away.
Transfer the balls to individual freezer-safe plastic food storage bags, drizzle with olive oil, and turn the dough to coat it in the oil.
Refrigerate for up to 3 days or freeze for up to 3 months.
Sprinkle the piece(s) you are going to use immediately with flour and transfer to a lightly floured baking sheet.
Cover with a towel or plastic wrap and let rise for about 1 hour.
Proceed with one of the pizza recipes on pages 106 to 118 or the flatbread recipe on page 115.