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


Anna said...

Hi Helen:-)
I used Active Dry Yeast in this recipe and did not dissolve it in water. Will this work? It's kind of rising ..
Another thing is I do not have a pizza stone. Can I use a regular baking sheet or is this not going to work at 500 and a regular baking sheet.

Helen Rennie said...

Hi Anna,

It's a baking recipe, which means don't mess with it :) Active Dry Yeast is not the same thing as instant yeast. It needs to be bloomed and the amount is not the same. Unless you have a book that explains how to do this substitution, just don't go there. Buy SAF instant yeast. If you already made the dough, give it a shot, pizza is very forgiving because it's flat. You can preheat an inverted baking sheet instead of the stone, but it won't give you the same level of crispness.


Anna said...

I went ahead with my messed up recipe and it came out surprisingly well. I am sure my crust texture is not in the correct format but I topped it with canned tomatoes that I blended into a sauce, mozzarella, some kind of parmigiano-reggiano from Trader Joe's and basil and it's delicious. I promise to buy the correct yeast next time. Thank you very much Helen!! This is my first pizza ever. I tried it once before with a different recipe and the dough came out so gross looking I did not even bother to bake it. This recipe is so easy and it works very well.

Helen Rennie said...

Yay! Congrats on your pizza. To help you with finding the right yeast for next time -- here is the link to it on amazon. You might not even have to go to the store :)

Anonymous said...

I made the accident of using wax paper, instead of parchment paper.(Don't do it!) My goodness, the crust came out fabulous besides the paper sticking to it. Otherwise this is a fabulous dough recipe. I just have one question. Does the dough have to sit overnight? If you're pressed for time to make dinner, which is all the time for me, could I bake it when it rises in the first 2 hours? Thank you!

Helen Rennie said...

Yes, you can definitely bake it as soon as it doubles. The reason I recommend overnight is that the flavor will be a bit better (you might or might not notice depending on how flavorful the toppings are) and that I find it more convenient. I am terrible at doing something 2 hours before dinner ;) Since the dough can live in the fridge for up to 4 days (maybe even longer, but I've only tried up to 4), I make it whenever I see a pizza in my near future and then use it whenever convenient.

Anonymous said...

I'm having the same problem as the person above but when I used parchment paper, it stuck too! It still tastes amazing, but it's a bit of a pain to peel off the paper. Would foil be an appropriate substitute instead? Any ideas for sticky pizzas in general? Very tasty!

Helen Rennie said...

Hi guys,

I have a feeling your paper is different from what I use. It's not the flimsy paper you get when buying pastries. Here is the parchment paper I use. I also want to make sure you are using oil when shaping. If anything, you'll have more trouble with foil. I use foil when grilling and then it does indeed stick. I have also had good results with Reynolds parchment paper available on amazon and at Target. If you are still having trouble with sticking, check my pizza grilling video for how to deal with pizza that sticks. It's a slightly different workflow.

jennifer said...

Hi Helen,

Great blog and YouTube videos! :) Have you tried this pizza dough recipe with bread flour?

Helen Rennie said...

haven't tried bread flour, but I don't think that will work as well as all-purpose. Bread flour will shrink back more as you try to stretch it out. At least that's my intuition. Of course, it might not be a problem because it's not kneaded much. Let me know if you try it.

Ken Remine said...

Could whole wheat flour be used in this recipe?

Helen Rennie said...

Yes, you can definitely give whole wheat a try, but you might need to adjust the proportions. It also depends on how finely ground your whole where flour is. I would start by replacing 25% of all-purpose flour by weight with whole wheat and see how you like the results. And of course before you do that, you should make the recipe as is to know what things should look and feel like.

Richard Bertram said...

Hi Helen, thank you for your no-kneed pizza dough recipe. We made some for friends last week and the crust was awesome. As far as whole wheat flour I have not tried your recipe with it, but have done standard pizza dough with Montana Wheat's Praire Gold Whole Wheat Flour and it comes out great. That is not to say I do not prefer white flour, but the Montana Wheat solution is not a bad choice. Besides, a trip to Three Forks, Montana to get some could be quite an adventure. Just kidding, check your store and if not here's the Amazon link.

Rachel said...

Hi Helen, can you use Tipo 00 flour in this recipe, rather than All Purpose Flour? I have heard that is the best flour for making pizza. Thank you!

Helen Rennie said...

I haven't tried Tipo 00. Generally with dough recipes, I suggest you make them as written the first time and then you can try to make substitutions.

Patricia Brown said...

Hi there are no instructions what to do with dough before going in the fridge how much oil added ect, thank you.

Helen Rennie said...

Patricia Brown, watch the whole video. At 2:45, I explain how to store, and rise. It's 14g oil (1 Tbsp) per pizza.

Ken Remine said...

Hi Helen: can the finished dough be frozen? Thanks,Ken

Helen Rennie said...

it freezes ok, not great, and you'll need to remember to move it to the fridge 24 hours before using. it's really just easier to make this dough when you need it.

Stephen Young said...

Have you ever made this pizza dough recipe in a food processor?

Helen Rennie said...

I haven't made it in the food processor, but I think it would work just fine. Try it and let me know how it works out :)

Maria said...

Hi Helen! I just made it and it's great, thank you. Question: could you use the double batch for one thicker crust pizza instead of 2 thin ones? Or would it not bake through properly? Thanks!

Helen Rennie said...

For thicker crust, don't stretch quite as much. After stretching (before topping), cover with plastic and let sit at room temp for 45 min. Bake empty for 2-3 minutes. When it's puffy, remove from the oven, add toppings, and bake until done.

JP63 said...

I purchased the SAF - instant yeast as you suggested. I now have concerns:
When following OTHER recipes requiring active dry yeast, do I add the same measurements using the saf yeast. If not, how do I convert the amount? I how have a pound of SAF yeast that I’m beginning to think I will never be able to use outside of this pizza dough recipe.....
I would appreciate a reply.
Thank you.

Helen Rennie said...

1 tsp SAF instant yeast = 1 and 1/4 tsp active dry. But for instant, you can put it into the dry ingredients without blooming in warm liquid. Also, if you ever get into yeast breads, everyone who is at all serious about it uses SAF instant yeast. So just start using the right books and they'll give you measurements in SAF. I highly recommend Rose Levy Beranbaum's The Bread Bible and King Arthur's website.

Unknown said...

Hi Helen can i use regular cooking oil instead of olive oil? because its kinda hard to find olive oil in my country.

Helen Rennie said...

Sure! Any neutral oil is fine (canola, safflower, grapeseed, etc).

Unknown said...

Great im so happy to know that. Will it still give a flavor?

Helen Rennie said...

The main point of the oil here is not flavor, but better browning on the crust.

Unknown said...

Ok thank you i will try it.