No-knead Pizza Dough

It’s back-to-school time, when schedules tighten up and there’s suddenly less time to get dinner on the table, but I have good news for you: the no-knead bread that took over the internet a few years ago also makes amazing pizza dough. You can mix it up the night before, and make pizza in minutes when everyone gets home and is ready to eat.

It makes for a wonderfully chewy, bulbous pizza crust – the dough itself is fairly sticky, so use flour to keep it from sticking to your fingers, and parchment or a silpat mat on your baking sheet, unless you have a pizza stone to cook it on.

No-knead Pizza Dough
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Ingredients
  1. 3 cups all-purpose flour, plus more for dusting (or use whole wheat, or half and half)
  2. 1/4 tsp. active dry yeast (instant or regular)
  3. 1 tsp. salt
Instructions
  1. In a large bowl stir together the flour, yeast and salt. Add 1 1/2 cups of water, and stir until blended; the dough will be shaggy and sticky. Cover the bowl with a plate or plastic wrap and let it rest on the countertop for 18-24 hours at room temperature.
  2. After that time the surface of the dough will be dotted with bubbles. Generously flour a work surface and scrape the mixture out onto it, gently folding it over itself once or twice, then transfer to a rimmed baking sheet that has been sprinkled with flour or cornmeal. Spread it out with your fingertips until it's a rough oval or rectangle (you may need to sprinkle the top with a little flour too, to keep it from sticking to your fingers), and set it aside while you get your toppings together and preheat the oven to 450°F.
  3. Spread the crust with tomato sauce, barbecue sauce, pesto or anything else you'd like to sauce it with, then top with your choice of toppings and grated cheese.
  4. Bake for 20-30 minutes, until bubbly and golden.
The Best of Bridge http://www.bestofbridge.com/

Balsamic Caramelized Onion Pizza with Arugula and Maple Drizzle

Caramelized Onion Pizza

A new cookbook by Katie Webster celebrates real maple syrup – it’s so Canadian, eh? Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup  is right up our alley – maple season came early this year, and our shelves are stocked with the sweet stuff from our neighbours out east. The hardcover cookbook is gorgeous, packed with recipes from appies to desserts – and of course breakfast – using pure maple syrup in ways we’d never have thought of.

This balsamic-spiked caramelized onion pizza caught our eye immediately – perfect for home entertaining, it’s easy to make, and the maple drizzle really brings it to a whole new level.

Thanks Katie!

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