In 2007 Jeff Hertzberg and Zoe Francois, authored, “Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking” and it does just that!
You simply mix the recipe ingredients in a large bucket, cover and let the dough rise at room temperature for about 2 hours; then refrigerate for up to 2 weeks. You will have enough dough to make 3-4 loaves of bread or 3-4 pizzas with very little work. Once I discovered the Artisan Bread method, I have been making most of my breads following their process.
If you would like to know more about this method visit their website: http://www.artisanbreadinfive.com/. The authors have recently written a book on how to make gluten-free bread with this method.
I like to use Italian “00” flour for making pizza. Italian “00” flour is lower in protein and makes a supple, smooth and easy dough to shape.The “00” refers to the grind of the flour and this flour is fine-textured. The resulting baked goods are light, airy and have a crisp snap to the crust. It’s ideal for pizza, flatbread, focaccia and crackers.
I purchase the flour from King Arthur. Of course, you can use other types of flour but the ingredient amounts will vary slightly.
Homemade Pizza with Oven Dried Tomatoes and Pesto
No Knead Pizza Dough
I use the method and recipe for the dough from “Artisan Pizza and Flatbread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois. The bucket should not be airtight, so leave the lid ajar or, do what I did, drill a tiny hole in the top center of the lid.
Ingredients for the dough
- 3 cups warm water (about 100 degrees F)
- 1 tablespoon instant yeast
- 1 tablespoon Kosher salt
- 7 ½ cups 00 Italian Style flour
Ingredients for Oven Dried Tomatoes:
- 2 pints grape tomatoes, halved
- 2 garlic cloves, finely minced
- 1/4 cup extra virgin olive oil
- Salt & pepper
Ingredients for the topping:
- 1 lb sliced mozzarella cheese
- 1 recipe oven dried tomatoes
- 1/4 cup homemade or store-bought basil pesto
- Crushed black pepper
- 1/2 cup grated Parmesan cheese
Directions for making the oven dried tomatoes:
Heat the oven to 300 degrees F.
Pour the oil into a rimmed baking sheet and sprinkle the minced garlic over the oil in the pan. Place the tomatoes in an even layer on the baking pan and sprinkle with salt and pepper.
Bake for about 90 minutes until the juices have stopped running, the tomato edges are shriveled and the tomato pieces have shrunken slightly. Make ahead and store in the refrigerator.
Directions for making the pizza dough:
Pour the water into a 5 quart bowl or lidded food container. Add yeast and salt to the water.
Measure the flour with the “scoop and sweep” method. (Dip cup into flour and scoop it up. Level the cup with the back of a knife.)
Add all the flour and mix with a wooden spoon. You only need to mix it until all ingredients are combined. No kneading is necessary. (The dough will be very moist and will actually conform to the shape of the container you put it in.)
Cover, but don’t seal the lid tightly, and let the dough rise at room temperature until it begins to flatten on the top (about 2 hours).
DO NOT PUNCH DOWN THE DOUGH! This method is designed to retain as much gas in the dough as possible. After rising, refrigerate the dough in the container and use the dough over the next 14 days. Once it’s refrigerated the dough will collapse and it will not rise again in the container — that’s normal. Extra dough may also be frozen with equally excellent results.
Directions for making the pizza:
Pull up and cut off a 1 1/3 pound piece of dough from the container of refrigerated pizza dough. My pizza pans are large, so I usually get 3 pizzas from a batch of dough.
Hold the dough in your hands and dust your hands with flour, as needed, to keep the dough from sticking to your fingers. Form a ball, by stretching the surface of the dough around to the bottom on all four sides and rotating the dough a quarter-turn as you go.
Place the ball in an oiled pizza pan and press and stretch the dough to the edges of the pan. Cover with a kitchen towel and let rest for 30 minutes. Preheat the oven to 450 degrees F.
After the dough has rested, add the toppings.
Place the sliced mozzarella on top of the dough. Spread the pesto sauce over the cheese layer.
Distribute the tomatoes evenly over the pizza and grind some fresh black pepper over the top.
Sprinkle with the Parmesan cheese.
Place the pizza on the bottom rack in the oven and bake for 15-20 minutes. Let rest 5 minutes before cutting.
This will be one of the best pizzas you have ever had.
August 25, 2015 at 8:16 am
I must get back to making pizza dough! This method sounds wonderful.
August 25, 2015 at 12:25 pm
Nothing beats the taste of homemade pizza.
Our Growing Paynes
August 25, 2015 at 8:38 am
We love making homemade pizza. We use a recipe from Rome and it’s oh so bubbly and lovely. And oven roasted tomatoes are hard to beat flavour wise! 🙂
August 25, 2015 at 9:13 am
Love, love, love this post. Am pretty sure that you’re reading mind lately. Can’t wait to try this speedy dough pizza recipe!
August 25, 2015 at 12:25 pm
I hope you like this recipe. Thanks so much
August 25, 2015 at 9:38 am
The smell when this dough bakes is amazing! Calzones or pizza are so easy. I make calzones and freeze them for my daughter a lot.
Marisa Franca @ All Our Way
August 25, 2015 at 2:45 pm
My heavens how did I miss that cookbook? I’m not only addicted to buying fabric I also collect bread cookbooks + many others and I don’t get rid of any 🙁 My poor hubby is ready to tear his hair out. But he enjoys cooking and baking too. And incidentally we are having pizza tonight. Do you think we are on the same wave length ? It’s a good thing we just had lunch or I might be eating the screen. Thank you for sharing, I always like pizza ideas.
August 25, 2015 at 2:56 pm
I don’t know how you did, Marisa. the authors have created a unique way of making bread and have written several cookbooks. checkout their website for mote information: http://www.artisanbreadinfive.com/authors-and-photographer
Enjoy your pizza – wish we were having it tonight.
August 25, 2015 at 5:58 pm
Thanks for sharing. Looking forward to making this Pizza Recipe.
August 26, 2015 at 9:31 am
I have three of their bread cookbooks. The last one I bought was The NEW Artisan Bread in Five Minutes a Day. The bread is okay–too wet for my tastes–but the original recipe makes wonderful pizza dough!! Probably the best pizza dough I’ve ever made!
August 26, 2015 at 10:59 am
I agree – pizza dough recipe made this way with any flour seems to be so much better. It may be the refrigeration that makes the dough taste so good.
August 26, 2015 at 7:38 pm
I agree–and it’s so handy to have that dough ready in the fridge when you want to use it!!