It’s time for Pizza…..No-Knead Pizza Crust: King Arthur Flour

Everyone love pizza, I think.  Just watching an ad for pizza on TV makes me crave it.   We’ll have lots more delightful fresh and local veggies from the market soon.   Why not slice up a selection of your finds and put ’em on a homemade pizza.  You can also make a quick sauce from market tomatoes and some fresh basil.  Hey, what about chopped ham, barbecue, grilled chicken for the pizza?   We have these items at the market.  Have fun, be creative.

Use this quick and easy recipe from King Arthur Flour to whip up a delicious pizza for dinner.     For toppings, assembly directions and photos visit the web page:

No-Knead Pizza Crust: King Arthur Flour.

 

No-knead yeast bread is a trend with legs. No longer a revolution, it’s morphed into evolution: from a simple loaf baked in a Dutch oven, we now have access to recipes for no-knead brioche, cinnamon buns… and pizza crust. Our thanks to Jim Lahey, of New York City’s Sullivan St. Bakery, for the inspiration for this version of no-knead pizza.

We add Hi-maize fiber to up the fiber in this pizza “invisibly;” no one will ever know they’re eating a high-fiber pizza. But leave it out if you like, substituting bread flour for the 1/2 cup of Hi-maize.

Finally, this is not your typical thin-crisp or soft-chewy crust. It’s somewhere in between; thin in spots, thicker in others, with crackly-hard edges and lots of chew. this is definitely crust you have to “grip and rip;” an adult-type crust, probably not suitable for little kids.

Read our blog about this pizza, with additional photos, at Flourish.

Ingredients

Crust

Toppings

  • your favorite pizza toppings
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