No-Knead Brick Oven-style Pizza

Step 7 In Conclusion

And that's how I make my pizzas. You could also try calzones and/or strombolis and/or whatever else pizza dough is used for. Use your imagination!

I should add that, in my experience, the dough turns out even better if you double the recipe. I mean, theoretically there should be no difference, but this is something science is going to have to step back on and take my word for.

Happy Baking, everybody!

Comments

[surfdude]

Looks like a great recipe, can't wait to try it.

[rufusgerm]

I've done this recipe, and it is soooooo good! I love it. I was just curious what kind of timeline do the three extra dough balls have? How long can they be in the fridge and still be good? Also, the longer they stay in the fridge, the less the dough wants to stretch out when I'm shaping the pizza. Is there any "cure" for this? Thanks for the great recipe and any further help you can offer.

[bombmaker2]

Sorry about the friment thing. It should say firment, like what alcohol does.

[bombmaker2]

I don't know about this specific dough, but I'd say ~1-2 weeks or so in the fridge. If it sits too long, the dough will friment and become half goo and half liquid. Dough can be frozen for a couple months. To fix the shaping issue, let the dough warm up to room temperature before working with it.

[rams666]

i think you meant ferment. not trying to be a jerk or anything sorry if it sounds that way.

[Stonehenge541]

You know, this is going to sound really weird, I just made some pizza following this recipe, I added some herbs to the dough, and I added another big twist. After I put my cheese and pep on the pizza, I sprinkled some cinnamon and sugar on it. I was curious so I only put it on one corner of the pizza, and it was DELICIOUS! It tasted like italian pizza pastry. I also took a tip from Macaroni Grill, and dipped it in some oil and vinegar. I may not have the most normal taste in food, but this was good. Thought you should give it a go.

[Booyaka3]

Talk about being weird. :P I'm joking I think ill give those suggestions a try! :D

[cobydallas]

I love this dough! So easy and tasty, I even make it when we go camping. I have gotten my whole family hooked on this pizza dough! Thank you.

[johnvillar]

I think that the "double ingredients" dough thing is because the yeast produces more CO2 and the dough gets softer. However, that's just my opinion :D

[jeff-o]

Looks fantastic!