…served along side home brewed Vienna Lager
Just a simple pie using a no knead recipe. Flour, salt, yeast, and water. Basta. Fermented 24 hours at 72°F, baked in a 550°F oven on a saturated pizza stone then right after launch turn on the broiler (550°F). Topped with San Marzano tomatoes drained and equal amounts of Publix Moz, Italian Blend, and Mont Jack cheeses. …and of course a few leaves of Basil from the garden.
I’m going to have to try this. What is your dough recipe?
Nice. Nice looking pie.
No Kneed Pizza Dough
• 3.75 cups bread flour (plus more for shaping dough)
• 2 teaspoons fine sea salt
• 1/2 teaspoon active dry yeast
Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 1.5 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball.
Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, 18-24+ hours (time will vary depending on the temperature in the room).
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 3 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.
