Pizza with no knead crust

By • June 4, 2011 • 6 Comments


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Author Notes: There are so many wonderful street foods but I can't forget what was probably the original street food, you can't walk around NYC without seeing someone walking around with a slice. This recipe is simple no frills pizza. I adapted this super easy no knead dough that is kind of a cross between focaccia and pizza dough. The dough only has one rise and is so easy you can literally make the dough in the morning let rise in the refrigerator while you are gone and when you get home throw a pizza in the oven. This is not your thin crispy pizza it's a thick, chewy crust. Add your favorite toppings In this pizza I used peppers, sausage and mushrooms. sdebrango

Serves 4-6 (depends on serving size)

The Dough

  • 1 1/4 teaspoon instant yeast
  • 1 tsp Sugar
  • 1 cup warm water
  • 2 1/2 cups All purpose flour
  • 1 teaspoon Salt
  • 2 tablespoons Olive Oil
  1. In large mixing bowl add all of the ingredients and stir with a fork until dough comes together, It will be a little sticky thats ok. Prepare a bowl or ziplock bag (I use ziplock bag)coated with olive oil, plop the dough in either cover with plastic wrap if it's a bowl or zip up the bag and leave in a warm place to rise for 60 minutes. Sometimes I make the dough in the morning, zip it up and put in the refrigerator to rise until I get home. Works really well.
  2. While your pizza is rising make your sauce and prepare your toppings. Or make ahead. I often make the sauce and toppings before I make the dough and have them ready to top the pizza. Organize however you like what works best for you.

The sauce and putting pizza together

  • 1 Can San Marzano tomato's (pulse in cuisinart for smooth or break up with your hands for chunky)
  • Fresh Basil, 4 leaves
  • 2 Cloves Garlic sliced very thinly
  • Olive Oil to coat saucepan
  • 1 tablespoon Pecorino Romano cheese grated to add to sauce
  • Salt and pepper to taste
  • 8-10 ounces Grated Mozzarella or one whole fresh mozzarella
  • Pecorino romano cheese (no specified amount)
  • 3 Italian pepper cleaned and julianned
  • 1 pound Italian sausage (sweet or hot)
  • 1 cup Sliced mushroom (I use organic stuffer mushrooms)
  1. Add some olive oil to a medium saucepan let it get hot. Add your garlic and saute just for a minute don't let it burn, add your tomato's, the grated pecorino, and the basil leaves. Let come to a boil on high then reduce to medium and let cook for about 30 minutes to an hour. When its done remove from heat add some chiffonade basil and a drizzle of olive oil. Let cool.
  2. To skillet coated with olive oil fry your peppers, then your mushrooms then your sausage meat. Pre-heat your oven to 500 degrees
  3. Get your pizza pan ready, coat with olive oil, put your dough on the pizza pan and using your hands stretch until it covers the entire pan brush with olive oil. Spoon the sauce on then add the toppings, mozzarella and a generous sprinkling of grated pecorino.
  4. Slide your pizza in the pre heated oven bake until browned and bubbly approx. 15-20 minutes.

Tags: Pizza

Comments (6) Questions (0)

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almost 3 years ago lapadia

Thanks for sharing, this is a great recipe, sdebrango!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much lapadia, I'm all about home made but also love when a recipe is so easy to make.

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

sounds yummy! perfect street food.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, btw the cake was AMAZING!! Good le Hersheys. Thanks for the advice.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, yes this crust is so easy it is a breeze. Its adapted from an old Betty Crocker recipe from the 60's.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

My ideal street is pizza, too. Love the refrigerator rise.