Italian

No-Knead bread and pizza crust dough takes 360 minutes to prepare.

No-Knead bread and pizza crust dough takes 15 minutes to cook.

No-Knead bread and pizza crust dough makes 12 servings.

The ingredients for No-Knead bread and pizza crust dough are:

6 cup Bread Flour - Unbleached, King Arthur Flour (by SWEETMAMAHARR)
1 tbsp Extra Virgin Olive Oil
0.5 tsp Morton Iodized Salt
3 cups water
2 tsp dry yeast

Here is how you make No-Knead bread and pizza crust dough:

In a very large bowl or plastic food bucket, combine water, salt, and yeast. Add olive oil and gradually mix in flour to form a somewhat shaggy dough. Cover bowl tightly. Allow to rise at room temperature at least 6 hours. If not using immediately, dough may be refrigerated up to 5 days before baking. (It will develop a sourdough-like flavor the longer you leave it refrigerated. ) To make pizza, let the dough come to room temperature, punch down, and gently stretch and press into shape on a large greased or non-stick pizza pan. top with desired sauce and toppings, and bake at 425 degrees for 10-15 minutes, depending on your pan. Edges whould be deep golden brown and center of pizza shold be cooked through. To make bread, dust your hands with flour and divide dough in half. You can either return half the dough to the refirerator for later use, or make two loaves at once. Deflate dough, shape into a ball or a an oblong log, and place on a baking sheet that has been dusted with cornmeal, semolina flour, or bread flour. Dust top of loaf with bread flour to help prevent it drying fout . Allow dough to come to room temperature and rise until doubled in bulk - it will tend to spread out, rather than rising upward - this is fine. immediately before baking, make several slashes in the top of the loaf with a lame or very sharp knife. Bake at 400 F for about an hour , until the crust is golden brown and the loaf sounds hollow when the bottom is tapped. For a more artisan-style bread, place a heavy metal pan in the bottom of the oven while it is pre-heating, and pour 2 cups of boiling water into it just after you place the bread in the oven, and close the oven immediately. Serving Size: Makes 1 large pizza (12 slices) or 2 loaves of artisan-style breadNumber of Servings: 12Recipe submitted by SparkPeople user ACULADY.

The nutritional information for No-Knead bread and pizza crust dough is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 230.0

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 98.3 mg
• Total Carbs: 44.0 g
• Dietary Fiber: 2.0 g
• Protein: 8.0 g

No-Knead bread and pizza crust dough is Italian cuisine.

The dietary needs meet for No-Knead bread and pizza crust dough is Vegan