Every year, I try to develop new recipes for the kiddies that can be easily duplicated in class as well as at home with minimal tools and equipment. Who doesn’t like pizza right? With a no-knead approach, they don’t have to worry about a lack of equipment at home or even know the basic bread theory (gluten development, DDT, …). They can just enjoy a pizza that can easily be duplicated at home for friends and family. Fun fact: I often get stories about students’ parents asking them to take care of dinner multiple nights a week after gaining some experience in my class. It brings a smile to my face every single time.
- 200g bread flour (1-1/4 cup)
- 200g all purpose flour (1-1/4 cup)
- 4g yeast (1 tsp)
- 12g salt ( 1-1/2 tsp)
- 1g malt powder (1/4 tsp)
- 300g water (1-1/4 cup)
- 14g oil (1 tbsp)
- whisk/spatula/wooden spoon
- 2 x 9″ ring moulds
- 2 half trays lined with parchment
- In a large stainless steel bowl, whisk together bread flour, all purpose flour, salt, yeast, malt powder.
- In a separate bowl, scale out water and oil.
- Using a whisk to make a well in the flour mix, slowly pour in water/oil mixture.
- Mix with a spatula until the dough comes together.
- Rest at room temperature for 12 – 24 hours.
- After resting, scale and divide dough into 2 equal parts.
- Place each dough in a lined half tray with 9″ round ring sprayed generously with oil and rest for another 2 hours. After one hour, preheat oven to 450°F.
- After 30 minutes rest, using your fingers, gently press the dough out towards the edge of the ring mould.
- Repeat step 8, one or two more times, until the dough is close to the ring mould.
- Once the dough is close to the ring mould, add sauce, cheese and toppings of your choice.
- After the 2 hours of rest, bake pizza for roughly 15 minutes.
- We have tried using other pans to make this pizza and all have yielded similar results: for a half tray, simply multiply the recipe by 1.5x.
FAQs, Tips, Troubleshooting:
- On flour: We use both flours for the ideal final texture, but because we are using a mould, if you don’t have both types, using just one will do.
- On hydration – This pizza dough is 75% hydration
- On measurement – we strongly recommend using the weight measurements over volumetric for better accuracy. Results may vary depending on your volumetric tools.
- On bowl selection – please ensure that stainless steel bowl is big enough since the dough will double in size overnight.
- On ring moulds – these aren’t absolutely necessary (you can also bake straight on the lined baking sheet), but they are nice to give the pizzas a uniform shape and a bit more height.
- On oiling the ring moulds – if the ring moulds aren’t sprayed with enough oil, the pizza will get stuck to the edge. To avoid this, you can ring a butter knife around the edges halfway during the cooking process (or make sure you use enough oil). If it does get stuck, you can always cut the pizza away and a good soaking of the moulds in soapy water usually does the trick to remove the stuck-on bits.