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Author Notes: Pizza is pretty serious business around these parts. Artichokes are serious business here too; I always have fresh ones on hand from the farm in the Spring or a bag of flash-frozen artichokes (the Greek kind are the best) in the freezer year round. What a surprise when both the pizza and artichoke contests were announced simultaneously! Over the years, I've developed a few different recipes for my pizza dough - all of which involve a standing mixer of some kind. Since not everyone has a mixer, I decided to share a super easy no-knead dough recipe adapted from Jim Lahey's No-Knead Dough Recipe. This combo of the two cheeses and tender artichokes really makes me so happy. - eatboutique
Serves 1 small pizza
Doppio Zero No-Knead Pizza Dough
- 3 cups Doppio Zero “00” flour, more for dusting
- 1/4 teaspoon instant yeast
- 1 teaspoon kosher salt
- 1 1/4 cups water
- In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be sticky). Cover the bowl loosely with plastic wrap (it needs to breath!) and let rest for 18 hours in a warm spot, about 70 degrees.
- Place the dough on a lightly floured work surface and lightly sprinkle the top with more flour. Fold the dough over on itself a few times, cover loosely with plastic wrap and let rest for 15 minutes.
- Divide the dough into 3 pieces and shape each piece into a ball. Generously sprinkle the dough balls with flour and cover with a clean cotton towel. Let the dough rise for at least 2 hours, but 3-4 hours is better.
- The dough balls will keep in the fridge, wrapped in plastic wrap, for 3-4 days.
Spring Artichoke Pizza
- 1 ball of pizza dough
- 1 small handful of Doppio Zero “00” flour for dusting
- 2 tablespoons olive oil
- 1/4 cup shredded mozzarella
- 1 small ball (about 2 ounces or ¼ of large ball) whole milk mozzarella, thinly sliced into 4-6 slices
- 2 artichoke hearts, either freshly cleaned/steamed or thawed from frozen, sliced thinly
- 1/2 tablespoon either dried oregano or 1 heaping tablespoon of fresh thyme leaves (one or the other, not both)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt
- Set an oven rack on the bottom rung of the oven. Pre-heat the oven to 500 degrees.
- Dust a clean surface with a little flour. With a lightly dusted rolling pin, roll the pizza dough out into a flat disk, no more than ¼ inch thick, and about 12 inches in diameter.
- Coat a baking sheet with 1 tablespoon of olive oil. Gently lift and place the rolled dough onto the baking sheet. Drizzle the dough with the remaining tablespoon of olive oil.
- Sprinkle the dough with the shredded mozzarella cheese. Place the whole milk mozzarella slices across the pizza, as you wish. Fit the artichoke heart slices into spaces not filled with the whole milk mozzarella. Sprinkle the entire pizza with your chosen herbs, black pepper and salt.
- Place the baking sheet on the rack in the bottom of the oven. Bake for 6-7 minutes, watching closely, as oven temperatures vary. The pizza is ready when all the toppings are melted beautifully and the bottom of the pizza has slightly browned when you look underneath with a spatula.
- Remove the pizza from the oven and slide onto a large cutting board. Slice as you wish and serve. Remind folks to let the slices cool before digging in.
- This recipe was entered in the contest for Your Best Pizza
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