My husband said he wanted pizza for dinner (he is fully aware of the amount of bread/pizza flour we have). So I found a no-knead pizza recipe. Turns out, I do not have the folding technique right just yet, and I ended up kneading the dough (as seen in the steps executed). I will not put the proportions here as the recipe isn’t mine.
4:53pm – Separated all the ingredients and containers. Measured all the ingredients to the decimal point (0.1) of the gram. While measuring the flour, I sifted it into the glass bowl.
4:54pm – Mixed 100g of the water with the yeast and let it rest. Mixed the salt with the flour and made a well in the center.
5:04pm – Slowly poured the yeast mix in the well and started to mix the two together. Added the remaining water and mixed until formed a wet dough.
5:09pm – Turned the dough on a floured surface and started kneading the dough until it became elastic and didn’t stick as much to the hand.
5:20pm – Put the kneaded dough in an oiled glass bowl and covered it with a floured tea towel. Put it close to the heater, which was set to 25°C and let it rise.
6:50pm – Checked on the dough. It looked light fluffy and so did the water test. The little ball sank. Let the dough rise more.
7:13pm – Tested again and it sank. Proceeded as I didn’t have all night to cook. Weighed the dough: 880 g. Divided the dough into 2 440g balls and started opening them up into 33cm (12 inch) circles.
7:28pm – Topped the pizza (tomato sauce, mozzarella, cherry tomato, bocconcini) and put oven to preheat 230°C.
7:45pm – Put the first pizza in.
7:55pm – Checked on the pizza, dough was not cooked yet. Left it a few more minutes in.
8:02pm – Took the first pizza out and put the second one in.
8:18pm – The second pizza finished baking.
Upon reviewing the steps, I noticed that after mixing the ingredients (and having a wet dough) and before folding, the dough should have rested for 20 minutes. I forgot to execute that step.
The pizza was delicious, although lacking a bit in salt from the toppings, not from the base. The dough was thoroughly cooked, a few more minutes would have made it crispy. The interruption on the cooking was mostly due to the cheese having started browning too much. The base was very fluffy, fluffier than what I was aiming for a pizza base, but still amazing.
I expected to eat 1 whole 12 inch pizza (my normal), but I was only able to eat 1/2 of one. It only dawned on me later when I made the association of the weight of each of the pizza doughs (440g) with a meal size.
Total time from start to finish: 3 hours and 25 minutes.