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No Knead Homemade Pizza

Kraft Memeber Recipe
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Makes: 2 pizzas Total Time: 14 hr
Category: Pizza Sub Category: Pizza

what you need
  • Crust
  • 2 1/2 cups King Arthur Bread Flour
  • 1/2 cup whole wheat
  • 1/4 teaspoon instant yeast
  • 2 teaspoons pizza seasoning or Italian seasoning
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups water, barely lukewarm (about 78°F)
  • Topping:
  • Olive oil or melted butter
  • Shredded mozzarella
  • Cooked Italian sausage
  • Balsamic marinated tomatoes
  • Marsala caramelized red onions
make it
1) Combine all of the dough ingredients in a large bowl, stirring just to combine. The dough will be very loose and sticky, almost like cottage cheese in texture. Cover the bowl and let the dough rest at cool room temperature (preferably not above 72°F) overnight, anywhere from 12 to 24 hours. We prefer a rest of about 16 hours. The dough will rise and develop lots of bubbles.

2) Heavily flour a silicone kneading mat or clean work surface, and pour/scoop the dough out of the bowl. Sprinkle more flour on top. Turn the dough over on itself a few times; a bowl scraper or spatula is a help here. Start preheating the oven to 450°F. If you have a pizza stone, put it on the middle shelf of the oven. Put water pan on lower shelf. Divide the dough in half. Cut a sheet of parchment in half; you should have two pieces of parchment, each about 8" x 12". Gently pat each piece of dough into an oval about 1/4" (or less) thick, right on the parchment. You may also choose to leave the dough in one piece, and pat it into a large (14" to 16") circle, but the larger size makes it more difficult to move around. If you're not using a pizza stone, slide the pizza crusts, with their parchment, onto a baking sheet.

3) Bake for 12 minutes on pizza stone per crust. Brush crusts with olive oil or melted butter. Cover with cheese and top with sausage, tomatoes and onion. Bake an additional 8 minutes till melted.
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