Pizza Dough & Pizza

My hack of a No-Knead Crusty White Bread recipe from King Arthur. https://www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe

I have adjusted the quantities for the size skillet we use. 10’’ at the base and 12’’ at the top. Makes enough for two crusts.

Here is the Pizza recipe, again courtesy of King Arthur. https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe

I sort of follow the instructions on making the pizza but use the dough from my hack.

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568.0g King Arthur All Purpose flour

   8.7g Yeast (active not rapid rise)

 11.2g Salt

 22.0g Olive Oil

425.0 H20

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Ingredients mixed, cover and wait 5 minutes.

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After the five minute rest and four folds. 1of 4.

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Again cover and wait 5 minutes, then 4 more folds. 2 of 4.

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Again cover and wait 5 minutes, then 4 more folds. 3 of 4.

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Again cover and wait 5 minutes, then 4 more folds. 4th and last time.

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Cover and let rest at room temperature.

One hour later.

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Divide and refrigerate.

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Twenty four hours later.

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Today, five days later.

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Today. Spread out and ready to rise.

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Two and a half hours later. Ready to bake.

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Baked.

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Cooling.

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Mmmmm.

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My normal schedule is use one batch on day five and the remaining batch on day seven.

Remember there are no Bread Police, Dough Police, or Pizza Police. However watch out for Bread Squirrels.

We are Oven Anarchists.