This fool-proof, totally versatile no-knead dough is a staple in my kitchen. It can be made a few minutes ahead or days before. Made quickly in the food processor with instant yeast, it requires no kneading and is ready to use immediately for a rustic family pizza (page 283 of My Master Recipes), or with just a quick rise, for pinwheel loaves (page 285 of My Master Recipes) and focaccia (page 289 of My Master Recipes), fresh from your own oven!
Makes two 13-inch (33 cm) pizzas, 2 Pinwheel Loaves, or 1 Focaccia
A measuring cup with a pouring spout; a food processor.
1 cup (250 ml) lukewarm water
2 tablespoons extra-virgin olive oil
3 cups (420 g) unbleached, all-purpose flour
1 package (about 2 teaspoons) instant yeast
2 1/4 teaspoons fine sea salt
1. In a cup with a pouring spout, combine the water and the oil.
2. In the food processor, combine the flour, yeast, and salt. Pulse to blend. Add the liquid slowly through the feed tube, pulsing just before the dough forms a ball, 15 to 20 seconds. You may not need all the liquid. (If the dough is too wet, add a bit more flour. If it is too dry, add a bit more liquid).
3. Transfer the dough to a clean work surface and form into a ball. The dough should be soft. Divide the dough into 2 equal balls. The dough can be used immediately, or can be stored in a airtight container refrigerated, for up to 5 days. Punch down the dough as necessary.
This recipe was first published in My Master Recipes.
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