Sunday, January 8, 2012

No Knead Pizza Dough

Last night I tried yet another recipe found on Pinterest. This one is for no-knead pizza dough. As you know, I am not an accomplished baker, so this sounded like something right up my alley.

The pizza that we've been eating here in Korea definitely leaves something to be desired. Not that you can't get good pizza. I know that you can because I've seen it, but Eric really seems to like the cheap-worse than Little Caesars-type pizza. It's unfortunate.

Have I told you about the toppings they put on pizza here?! First of all, all pizza has corn on it. In fact, we have a Canadian pizza place down the street with a sign on the door that has a corn cob and the big red line through it indicating that they don't serve corn on their pizza (the pizza is a bit better but at least twice the price for not many toppings!). There is potato pizza, sweet potato pizza, bulgogi pizza, spicy chicken pizza. We tend to go for the old classics: supreme and pepperoni because Cade likes them both.

I'd been meaning to make this pizza crust for some time, being sick of the Korean-style pizza and the fact that Eric thinks we need pizza at least every two weeks. I got the yeast in Baking Alley the first time I went (of course I've used it in the caramel rolls since then, but still). I'm also looking forward to making no-knead bread now that I know how easy it is!

The dough only took me about 15 minutes to put together on Saturday and it looked like this:

Then Sunday morning before church, I did the tuck and roll and put the rounds in the 'fridge. In the evening, I used one round to make two mini pizzas for the kids so that they could put their toppings on. Kennedy's had nothing but cheese.

Cade went crazy with the olives and the mozzarella and stuck on a few pieces of pepperoni (that I found at the international market), but he mostly just sat and ate that while we made our calzones.

I don't think I put enough stuff in mine because it was kind of flat and sad-looking. Also, for some reason, they really didn't get brown on top. Just the bottom.

I thought the dough was kind of yeasty-tasting and a little tough, but Eric really liked it. I'm sure I'll be making it again. It was easy and really cheap (except for that pepperoni!), and regardless of how yeasty the dough might be, it's still better than Pizza School!


  1. Corn- on pizza?? Really?? Oh dear! I will have to try this dough- although I have to admit- there is something so satisfying about kneading dough. I love it.

  2. Check out the latest blog entry from KAF. I don't know if its the same recipe but it also recommends a really good cook book if you like no knead breads.


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