No-Knead Pizza ~ Meat Lover's Pizza

Pizza is one of my most favorite comfort foods and I’ve tried almost every recipe for homemade pizza, but  I’ve never been able to find a decent dough recipe.  I’m also one that never seems to get pizza right and I’m struggling to find the perfect recipe that doesn’t require too much effort, being the lazy so and so that I am, untiI I saw Jim Lahey’s no-knead pizza recipe on Foodgawker.  Generally, pizza is almost impossible to make at home correctly because home ovens don’t get nearly hot enough.  But Jim Lahey’s recipe is too good  to be true.  The dough is seriously the best and provides the perfect texture. This is the only recipe that actually creates a neopolitan worthy crust that you don’t need to leave your house to get. It also could not possibly be easier to make.

The idea behind no-knead dough is that you let it rise for an extended period of time, allowing the yeast to do the work and develop the gluten that kneading usually develops.  Yes, the dough doesn’t need to be kneaded and the yeast doesn’t need to be proofed.  You simply dump and stir the whole mess together in one bowl (this will take less than 5 minutes) and go on with your day, it will be ready when you are.  It rises at room temperature, it doesn’t take up space in your fridge or require time to warm up, it doesn’t need to be babysat. The best part is that the dough is very forgiving.  Well, I’ve made a few changes, but it still turned out wonderfully.  I adjusted the yeast level to rising times that I thought would work better for most of our schedules;  I doubled the yeast and I only let the dough rise for  4-5 hours (1 hours in my warm kitchen, 3-4 hours refrigerated); I added olive oil; and I also didn’t let it rest after shapping for as long as the recipe directed.

You must try it if you haven’t already. I’m so glad I did.  Trust me, after trying this ‘no knead’ pizza dough recipe, you may never make pizza dough any other way.  This is the perfect pizza dough recipe for the first timer.  Would I make this again? I’ve already made this 5 times. I don’t know if I’ll ever order pizza again J

This recipe makes enough  no-knead pizza for two 15-inch pizzas or three 10-inch pizzas.

For recipe in Indonesian click HERE

Ingredients: 

1 ½ cup tepid water

¼  tsp dry active yeast (I used 1 tsp)

2 tbsp olive oil (I used 3-4 tbsp)

¼ tsp sugar (I used 1 tsp)

1 ¼ tsp salt

18 ounces (about 4 cups) all purpose flour, plus more as needed

Directions:

1.       Add the water, yeast, olive oil, sugar, salt, and flour into a mixing bowl.  Using a heavy wooden spoon, stir together to form a wet, very sticky dough.  Do not try knead with your hands, as it is too sticky to handle.  The mixture will seem dry at first, but as you continue to stir together  all the flour will be absorbed and it will pull away from the edges of the bowl.  Add more flour if needed to form a very stick, very sticky dough ball.  Once mixed, cover the bowl with a towel, and leave out at room temperature for 12 to 16 hours (I leave out for 4-5 hours: 1 hour in room temperature and 3-4 hours refrigerated).

2.       Flour a work surface very well. Using a spatula scrape the sticky bubbly dough on to the flour.  Flour your hands and pat down to flatten. Cut the dough into 2 (or 3 depends on your pan size) pieces and using plenty of flour to handle, knead each portion for several minutes to form 2 (or 3) smooth and elastic balls of dough.  Allow to rest on a floured board covered for 30 minutes.  Your dough is now ready to be shaped into pizza or whatever else you desire. This dough is even better if kept refrigerated overnight, but let come up to room temperature before shapping pizzas.  The longer you let this dough rise, the better flavor is developes.

The pizza dough works equally well for thin-crust or thick-crust pizza recipes.

Meat Lover’s Pizza

1 pizza dough

Topping:

1 can pizza sauce (I prefer homemade Bolognese sauce)

1 large onion, sliced

1 green bell pepper, chopped

1 red bell pepper, chopped

2 beef sausages

2 sliced pepperoni

100 gr ground beef

100 gr whole button mushroom , thinly sliced

2 cups shredded mozzarella cheese

1 tsp Italian seasoning

Direction:

1.       Cook sausages, ground beef, and  onion over medium heat, stirring occasionally until sausages is no longer pink and onion is tender, drain.

2.       With floured fingers, pat dough into 10 or 15-inch round on cookie sheet. Spread pizza sauce over dough rounds.  Top with sausage mixture, bell pepper, mushroom, pepperoni, Italian seasoning, and cheese.

3.       Baked in preheated oven 200 degree Celcius for 15-20 or until cheese is melted and sauce is bubbly.

Bahasa Indonesia

Bahan:

1 ½ cup air hangat

¼  sdt ragi aktif atau ragi instant (saya memakai 1 sdt)

2 sdm minyak zaitun (saya memakai 3-4 sdm)

¼ sdt gula pasir (saya memakai 1 sdt)

1 ¼ sdt garam

18 ons (sekitar 4 cup) tepung terigu serbaguna

Cara membuat:

1.       Siapkan mangkuk, masukkan ragi, gula, garam, tepung terigu, air, dan minyak zaitun.  Aduk rata dengan spatula.  Jika tidak memakai ragi instant, larutkan ragi dalam air hangat yang telah diberi gula pasir dan biarkan ragi bekerja selama 5 menit. Tambahkan semua bahan kering.  Aduk hingga semua bahan tercampur rata dan menjadi adonan yang kasar, lengket, dan agak basah. Tidak perlu diuleni dengan tangan.  Tutup mangkuk dengan lap dan biarkan di suhu ruang selama 12-16 jam sampai mengembang. (Saya biarkan dalam suhu ruang selama 1 jam lalu dimasukkan ke lemari pendingin selama 3-4 jam).

2.       Keluarkan adonan, taburi kedua tangan dengan tepung terigu lalu kempiskan adonan.  Bagi adonan menjadi 2 (atau 3) bagian sama besar, uleni sebentar. Biarkan dalam wadah tertutup selama 30 menit. Adonan pizza siap dibentuk sesuai selera.  Semakin lama adonan diistirahatkan, semakin sedap roti yang dihasilkan.

Meat Lover’s Pizza

1 adonan pizza dasar

Topping:

1 kaleng saus pizza atau saus tomat (saya memamakai saus Bolognese buatan sendiri)

1 buah bawang bombay, iris melingkar

1 buah paprika hijau, potong dadu

1 buah paprika merah, potong dadu

2 sosis sapi

2 lembar pepperoni atau daging asap

100 gr daging cincang

100 gr jamur kancing, iris tipis

2 cup keju mozzarella, parut

1 sdt bumbu rempah Italia

Cara:

1.       Masak sosis, daging cincang, dan bawang bombay dengan api sedang, aduk sesekali sampai sosis berubah warna dan bawang bombay empuk.  Sisihkan.

2.       Ambil adonan pizza, tekan-tekan dengan jari-jari di atas loyang pizza berdiameter 10-15-inch. Olesi permukaan dengan saus pizza. Taburkan secara bergantian campuran sosis, daging cincang dan bawang bombay, paprika, jamur, pepperoni, bumbu rempah, dan keju mozzarella.  Terakhir taburi kembali seluruh permukaan pizza dengan mozzarella .

3.       Panggang dalam oven yang telah dipanaskan sebelumnya dengan suhu 200 derajat Celcius selama 15-20 menit atau sampai keju meleleh .