ckreef Posted February 4, 2016 Report Posted February 4, 2016 Decided to give this recipe a go. http://www.kingarthurflour.com/recipes/artisan-no-knead-pizza-crust-recipe Here is the dough combined and ready for a 24 hour counter rise. I did have to add a touch more water to get it to combine correctly. This recipe has very specific directions on how to handle and stretch the dough. Fortunately they have a blog entry to go along with the directions. Not sure when I'll form and bake the pies. If not tomorrow night it can store in the refrigerator for an additional 6 days. Charles - Prometheus 16.5", Cassiopeia 19" TT
Rak Posted February 4, 2016 Report Posted February 4, 2016 Looking forward to seeing your pies. That recipe is very specific, but the results looks worth it.
tinyfish Posted February 5, 2016 Report Posted February 5, 2016 Sounds easy. Will be waiting for your comments.
dstr8 Posted February 5, 2016 Report Posted February 5, 2016 Looking forward to your comments and feedback CK! I'm all about cold fermented/poolish/sour dough, autolyze style, in the vein of Neapolitan pies. But I'm intrigued with the KA's higher salt and also sugar content compared to my favorite dough recipe from Jeff Varasano along with zero kneading and how the texture/stretch develops without at least some kneading.
ckreef Posted February 5, 2016 Author Report Posted February 5, 2016 Here it is after the 24 hour counter rise. In the refrigerator it goes. I'll form and cook these pies tomorrow night. Stay tuned. Charles - Prometheus 16.5", Cassiopeia 19" TT
MacKenzie Posted February 6, 2016 Report Posted February 6, 2016 It sure is bubbly, see you tomorrow night:)
ckreef Posted February 6, 2016 Author Report Posted February 6, 2016 It sure is bubbly, see you tomorrow night:)I've never done a 24 counter rise before. This should be interesting if I can pull it off. Charles - Prometheus 16.5", Cassiopeia 19" TT
ckreef Posted February 7, 2016 Author Report Posted February 7, 2016 Dough brought to room temperature, divided, stretched and folded then formed into 2 balls. Ready to be covered for a one hour proof. I've followed the recipe and directions exactly. So far it's going just as the blog shows it should. Be back later. Charles - Prometheus 16.5", Cassiopeia 19" TT
Rak Posted February 7, 2016 Report Posted February 7, 2016 Where's the picture of the finished pies?!
ckreef Posted February 7, 2016 Author Report Posted February 7, 2016 First pie initial stretch. Followed the directions and did the final stretch in the air, fist to fist, being careful not to touch the edge. My son's pizza - black olives. Fully heat soaked at 550*, high up in the dome. Cooked for eight minutes. First pie (my son's) money shot. Second pie on the Komodo Kamado - sliced tomatoes and feta cheese. Second pie money shot. The directions are much harder to read then to actually do. Followed the blog and it worked just as it was supposed to. I've been making kamado pizzas for over 3 years now and I consider this to be the very best I've ever made. Period......End of discussion ...... I learned a good bit about stretching dough with this cook. This will be my goto thin and crispy dough from here out. Rak next time I'm going to use the 00 flour. Charles - Prometheus 16.5", Cassiopeia 19" TT 1
MacKenzie Posted February 7, 2016 Report Posted February 7, 2016 I thought I was going to have to go to bed wondering about that pizza but I'm in luck. What a fantastic pizza, just look at those huge bubbles, awesome.
ckreef Posted February 7, 2016 Author Report Posted February 7, 2016 What a fantastic pizza, just look at those huge bubbles, awesome. I started a little late but wanted the KK fully heat soaked at 550* to get full dome radiant heat. It was worth the extra wait. I was very pleased with the bubbly crust. Crunchy on the outside but soft and airy on the inside. A truly awesome dough. Charles - Prometheus 16.5", Cassiopeia 19" TT
dstr8 Posted February 7, 2016 Report Posted February 7, 2016 Nice test out CK! I'm surprised you got the air trap/development on the outer crust at only 550º. That dough recipe will be next up for me...with 00. Thx!
Rak Posted February 7, 2016 Report Posted February 7, 2016 That pizza looks great. I'm going to give this a try on my next pizza cook! Looking forward to seeing what you think of the 00 Charles.
tony b Posted February 7, 2016 Report Posted February 7, 2016 Gorgeous looking crust there, Charles! Will file this one away for another day!
ckreef Posted February 8, 2016 Author Report Posted February 8, 2016 Nice test out CK! I'm surprised you got the air trap/development on the outer crust at only 550º. That dough recipe will be next up for me...with 00. Thx! That pizza looks great. I'm going to give this a try on my next pizza cook! Looking forward to seeing what you think of the 00 Charles.Tonight I made a double batch using 00 flour (TY Rak). I did add 4 tsp Vital Wheat Gluten to make up for the lower protein content of the 00 flour. Will make these pies later in the week. The normal recipe makes two personal sized pizzas (about 9"). Decided to double the recipe for this second try and then divide it into 3 balls. Double recipe should make 3 pizzas in the 12" range. Charles - Prometheus 16.5", Cassiopeia 19" TT
