No-Knead Brick Oven-style Pizza

Step 4: Making the Dough: Combine and Rise!

1. Pour yeast water mixture into flour mixture
2. Mix together well with your stirring spoon.
3. Cover with plastic wrap. Or a lid, if you have one.
4. Let rise for 2-3 hours in a warm place (~70 F). I set my oven to its "warm" setting and leave it there for 2 hours. Since the rack is on the lowest setting, it's far enough away from the coils to do damage.
5. Move to refrigerator for 18-24 hours. I know, I know. That's a long time. Well, that's how I do it and it's worked out pretty good so far. Something about letting flavors mingle and develop and stuff.

Comments

[theblindferrengi]

without the fridge time when u strech the dough it will go back to its original shape somewhat, but after being in the fridge the dough can be shaped far easier, also makes the dough chewey i think

[sturmey]

What's happening is that the yeast is working on the flour and the bubbling action is doing part of the gluten development. Also the yeast does increase in quantity adding to the flavour. This is part of the reason that you don't need a mixer for this recipe. I use a hand mixer and put half the flour in and let that blend for 5 minutes, then I add the rest of the flour and stir in by hand. It speeds the gluten forming process for when I don't plan ahead. Great recipe. Thanks.

[johnvillar]

The 18-24 hours fridge part is very important as i've confirmed in my own experience. The doug gets a lot tastier if this step is done (However, that only applies to anyone that loves the yeast flavor).