No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia)

Submitted by Galley Wench

"This rich oilive oil dough can be used to make a variety of flatbreads, pizza, calzones, lavash, naan and focaccia. Mix enough dough for several loaves and store in the refrigerator for up to 12 days. The fruitier the olive oil the better the flavor. This recipe come from the Artesian Bread in Five Minutes a Day cookbook. Use this dough to make: Recipe #310451 or Recipe #388861 or Recipe #387527 or Recipe #387678 or how about Recipe #387780. UPDATE 9/09: used this crust to make a Recipe #363140 on the grill Recipe #322248 and it was fantastic! NOTE: Best made with white flour, however if you must substitute whole wheat, only replace half, or use Recipe #317560"

 

• Ready In: 7mins
• Ingredients: 6
• Yields: 4 1 pound loaves

ingredients

• 2 1⁄2 cups lukewarm water
• 1 1⁄2 tablespoons granulated yeast
• 1 1⁄2 tablespoons kosher salt or 1 tablespoon table salt
• 1 tablespoon sugar
• 1⁄4 cup extra virgin olive oil
• 6 1⁄2 cups unbleached all-purpose flour (29.25 oz.)

directions

1. Mixing and Storing the Dough:

2. Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
3. In large plastic storage container (with lid) mix together the flour, yeast, sugar and salt.
4. Add all the water and olive oil at once and mix with a wooden spoon.
5. If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
6. When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes.
7. The dough will be wet and loose enough to conform to the shape of its container.
8. Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
9. You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
10. The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 12 days.

11. Baking Instructions:

12. Naan:.Recipe #387678.
13. Pizza:.Recipe #387780 or Recipe #363140 on the grill Recipe #322248.
14. Pizza Roll: Recipe #388861.
15. Focaccia:.Recipe #387527.
16. Lavash: Recipe #310451.

Reviews

[topchefddb]

I actually made this dough in my kitchen-aid with a dough hook. I kneaded the dough only for as long as it took to "ball-up". Wow. This dough is awesome. I got 3 big 1 pound dough balls, and the dough was a dream to work with. Great taste and texture...although I did not add any seasonings and I want to try it next time with out the sugar. Thanks for a great recipe that I will use again and again...

 

[Debbwl]

Like that there is no kneading needed, that it can be made and saved for 12 days and also that it can be used as the base for 4 other recipes. Made as written using whole wheat flour just cut in have as there is only two of us. Was impressed with how easy it was. Thanks so much for the post.

 

[Karamartina45]

Wow, can't say enough good things about this dough - EASY, EASy, EASY and makes enough to try several of the recipes. I made the pizza rolls first (2 LONG rolls) - simple & delicious, then the next night made the Naan (2) - best Naan I've EVER eaten. I've already shared the recipe with 3 people. There's still more dough!. important to follow directions on not covering with a tight fitting lid -HA- I thought the small amount I had left would be OK with the tight rubber lid that came with the glass container. Next morning when I opened the refrigerator I had a good laugh! It had lifted the lid and was expanding over the edges. Didn't hurt it a bit though, made a sweep around the bowl and took off a peach size piece and turned it into a cinnamon roll - actually 2. Still have enough dough to try something else as well. They have these plastic with elastic things in a box at the $ store (they look like shower caps) that are perfect for covering the bowl with this dough! I want to see if it will work using cassava flour (trying to go lectin free) - if it does, I'll be in heaven!

 

[HeckYa]

Absolutely delicious. I used it after three days in the fridge, made a few pizza rolls and a few personal size pizzas. Cooked it in a 500' oven on my pizza stone and my family devoured it all! What an amazing recipe.

 

[Iwona1961]

Easy, simple, no fuss. And can be kept in the fridge. I have baked a very nice focaccia.