Marvels No Knead Pizza Dough Recipes

NO-KNEAD PIZZA DOUGH

Steps:

• Gather the ingredients.
• To a large mixing bowl, add the water, yeast, olive oil, sugar, salt, and flour. Using a heavy wooden spoon (or Danish dough whisk), stir together to form a wet, very sticky dough. Do not try to knead with your hands, as it is too sticky to handle. The mixture will seem dry at first, but as you continue to stir together, all the flour will be absorbed and it will pull away from the edges of the bowl. Add more flour if needed to form a very thick, very sticky dough ball.
• Once well mixed, cover the bowl with a towel, and leave out at room temperature for 12 to 16 hours.
• When ready to form the dough, flour a work surface very well. Using a spatula, scrape the sticky, bubbly dough onto the floured surface. Flour your hands and pat the dough down to flatten it. Cut the dough into 2 pieces and, using plenty of flour to handle, shape and form 2 smooth, elastic, balls of dough.
• Allow the dough balls to rest on a floured board with several inches separating them, covered, for 30 minutes.
• Your pizza dough is ready to use, This dough is even better if the balls are covered and kept refrigerated overnight. When ready to shape into pizzas, let the dough come up to room temperature before using. Note: As with all dough recipes, the amount of flour will vary depending on the weather, the brand of flour used, and other factors. Use as much flour as you need to handle the dough, but keep in mind that the stickier the dough, the better the texture of your pizza crust will be.

MARVEL'S NO-KNEAD PIZZA DOUGH

Steps:

• Mix water, sugar, and yeast together in a bowl. Let stand until yeast is foamy, 5 to 10 minutes.
• Place flour, oil, and salt in a food processor; mix briefly. Add yeast mixture. Mix until a ball forms. Transfer to a bowl. Cover and let rise until doubled, about 1 hour.
• Punch dough gently to deflate. Roll out to form a pizza crust.

NO-KNEAD PIZZA DOUGH

Steps:

• Combine the flour, salt, sugar, and yeast in a large bowl. Whisk them together to thoroughly blend the yeast into the flour. Pour in the water and stir with a rubber spatula or wooden spoon until the water is absorbed and there are no lumps. Cover the bowl with plastic wrap and let rise at room temperature for 4 hours. The dough will rise to approximately one and a half times its initial volume.
• Using a rubber spatula, gently loosen the dough from the bowl. Dampen your hands with cool water and, with the dough still in the bowl, slide one hand under one side of the dough. Fold that side of the dough into the center and press down gently so the dough adheres to itself. Give the bowl a quarter turn and repeat the folding process. Do this two more times. After the fourth fold, flip over the dough so the seams are on the bottom. Cover the bowl with plastic wrap and let it rise at room temperature for 3 to 4 hours until you are ready to make pizza. The dough will double in volume during this time.
• Alternatively, after the first rising you can refrigerate the dough. Gently deflate the dough once it has chilled and then you can leave it in the refrigerator overnight to use the next day. Let it come to room temperature for at least 1 hour before using. To freeze dough, rub it lightly with olive oil, wrap it securely in plastic, and put it in a zip-top bag in the freezer after the first rise. Defrost your dough in the refrigerator overnight and pull it out a few hours before you want to use it. Fold the dough and give it the second rising period before making your pizza.