Tuesday, May 27, 2014

No-knead Thin Crust Pizza Dough (Video)

I first wrote about this dough 6 years ago and this treasure of a recipe from Rose Levy Beranbaum's The Bread Bible is still the best thin crust pizza I've ever had.

I've scaled this recipe for 1-4 pizzas so that you can easily look up the amounts of ingredients.

1 pizza (by hand only -- too small for a stand mixer)
113 grams (4 oz) unbleached all-purpose flour
1/2 tsp SAF instant yeast
1/2 tsp sugar
1/2 tsp table salt (or 1 tsp Diamond Crystal Kosher salt)
79 grams (1/3 liquid cup) water at 70-90F

2 pizzas (by hand or with a stand mixer)
226 grams (8 oz) unbleached all-purpose flour
1 tsp SAF instant yeast
1 tsp sugar
1 tsp table salt (or 2 tsp Diamond Crystal Kosher salt)
158 grams (2/3 liquid cup) water at 70-90F

3 pizzas (with a mixer only)
339 grams (12 oz) unbleached all-purpose flour
1.5 tsp SAF instant yeast
1.5 tsp sugar
1.5 tsp table salt (or 3 tsp Diamond Crystal Kosher salt)
237 grams (1 liquid cup) water at 70-90F

4 pizzas (with a mixer only)
452 grams (16 oz) unbleached all-purpose flour
2 tsp SAF instant yeast
2 tsp sugar
2 tsp table salt (or 4 tsp Diamond Crystal Kosher salt)
316 grams (1 and 1/3 liquid cup) water at 70-90F

How to store the dough:
If you have enough 2 cup containers, it's most convenient to divide the dough into balls (1 ball per pizza) and store each dough in a container with 14 g (1 Tbsp) of oil. 

If you don't have enough 2 cup containers, don't divide your dough into balls.  Lightly oil a large bowl (it should be at least 3 times as large as the dough) and place the dough into it.  Cover with plastic and proceed with rising.  When ready to bake, lightly oil the top of the dough and gently dislodge it from the sides of the bowl.  Turn the bowl upside down over a cutting board (or piece of foil) and let the dough drop.  Don't pull -- try to keep the shape of the dough.  Cut the dough into pieces and shape each one into a pizza.  You'll need to add 14 g (1 Tbsp) oil onto the parchment paper for each pizza when shaping.

Rising schedule:
The goal is to double your dough in volume and to let it sit in the fridge overnight to develop flavor.  How you accomplish this depends on the temperature of your kitchen and your personal schedule.  I find that the easiest thing to do is to make this dough at night a few hours before I am going to bed.  Within 1-2 hours it should start to rise and can be put in the fridge overnight and up to 5 days.  But sometimes life intervenes and you won't be around in 1-2 hours after making the dough.  In that case, put it in the fridge right away.  At some point before baking, get it out of the fridge and allow it to double at room temperature.  This might take a while as the dough won't start to rise until it warms back up, so plan on 3-4 hours.

Shaping and baking:
Pizza in the oven
Pizza on the grill

Wednesday, May 7, 2014

Soft Boiled Egg (Video)

This Mother's day, surprise your Mom with the most stunning soft boiled eggs.  As any mother will tell you, it's not how much time you spend in the kitchen that counts, it's how wisely you'll spend it.  The eggs take 5 minutes, during this time you can hollow out a few brioche rolls and load them with smoked salmon, pea shoots, or whatever goodies you have on hand.  It takes another 5 minutes to peel the eggs and plop them into these nests.  Voila -- Mother's Day brunch in 10 minutes!

YouTube Link: Soft Boiled Eggs
More Videos: Helen's Kitchen Channel

It's not wrong color balance (though I am guilty of that at times) -- the eggs in the video are indeed blue.  In the Boston area, they are available at Whole Foods.  They peel like a charm and have huge, delightfully rich yolks.