Best-Ever Pizza Dough (No Knead) BONUS 100th Episode - Gemma's Bigger Bolder Baking
Hi Bold Bakers! It’s kind of hard to believebut today is our 100th episode! It is definitely
a time for celebration, and I thought theperfect time to share with you my amazing
no-knead pizza dough recipe that you’vebeen asking for ever since I started the channel.
So let’s get baking.
So I know a thing or two about making pizza.When I lived in San Francisco, I turned my
living room into a pop-up pizzeria. And Iwould make fresh pizza for my friends, even
strangers, until all the pizza was gone. Thisno-knead pizza dough is incredibly easy. You
mix it by hand, you do not need a machine,and I guarantee you will have restaurant quality
pizza at the end.
We’re going to start out in a large bowl.Now you want a large bowl because we’re
not only going to mix our dough in here butwe’re also going to ferment it so it needs
a lot of room to grow.Into my bowl, I’m going to add in all-purpose
or plain flour. Now the reason that I’musing plain flour and not bread flour is the
plain flour has a protein content of around10%. Bread flour has a protein content of
around 12%. Plain flour has enough proteinin it to be able to make you a really good
pizza dough and you still get a nice chewybite from it. If you want to use bread flour,
that is totally fine but just note that youwill need to add more water to your dough
if you use bread flour. Our next ingredientis salt. And add that in to one side of the
bowl. Now salt is super important in breadmaking, especially pizza because you want
it to enhance all the other ingredients inthere. On the other side of the bowl, I’m
going to add in my dried yeast. I use activedry yeast but feel free to use any dried yeast
you like. The reason why I add salt and yeaston different sides of the bowl is because
you do not want to lay them directly on topof eachother because the salt will deactivate
the yeast. So just put them on either side.Now just mix all your dry ingredients together.
This recipe only asks for a little bit ofyeast and that’s because we’re going to
ferment it and it actually will create itsown natural yeast over time. This is our dry
ingredients and now I’m going to preparethe wet.
In a jug, add in your blood temperature water.So by blood temperature, what I mean is if
you put your finger in the water and you can’tfeel it around you, it means it’s the same
temperature as your blood. And that’s theperfect temperature to activate the yeast.
Into your water, add in some olive oil. Addingolive oil into your dough keeps it really
nice and soft so you get a nice soft doughrather than a hard dough when it’s finished
baking. Now all we have to do is mix our wetand dry ingredients together. Pour your wet
ingredients straight into your dry. You canuse a spatula to mix your dough together but
I prefer to use my hand because you can tellif you need to add more liquid or how dry
it is at any stage. Mix it together untilyour wet dough starts to form. This is incredibly
easy. You do not need a machine, you do notneed to wait for it. It’s a really fantastic
way to make good-quality bread, and reallygood flavor too. When all the flour is wet
and there’s no lumps of dry flour hangingaround, you dough is done. So all we’re
going to do is take a spatula and scrape downthe sides of the bowl and get all the dough
together down there. Place some cling wrapover the top bowl, nice and tight to make
sure that no air gets in there. I have a nice,clean tea towel that I’m going to place
on top to keep my dough nice and snug. Andthat is it. That is your incredible pizza
dough. What’s going to happen now is we’regoing to let it rest for 12 to 18 hours, 12
hours minimum. And what’s going to happenis it’s going to ferment, it’s going to
create a lot of gas and bubbles and that isgoing to give you beautiful texture, great
flavor, and unbelievable dough that you haveto work with. I’m going to leave my dough
out at room temperature and out of directsunlight and let it do its thing.
Here’s a dough that I made yesterday andhas been fermenting for the last 18 hours.
I want to show you at this stage what yourdough should look like. If you can see this,
you have all these beautiful big bubbles.The dough has grown I’d say probably three
or four times the size. This is exactly whatyou want. You can see on the top of your dough
that the bubbles are almost bursting in frontof your eyes. And if you touch it and pull
it, you can see all of that lovely texture.You have to remember that when working with
yeast, it’s a living thing so the amountof work and care that you put into dough is
what you’ll get out of it at the other end.Gorgeous. I’m going to turn this out on
a floured surface. You can see when you turnit out all of those beautiful gluten strands
that we developed over time. That’s what’sgoing to give your pizza crust really good
texture. Look at all that, beautiful. I’mgoing to divide my dough into four because
it makes four pizzas that are around 10-12inches each. Now all I want to do is just
shape these doughs into rounds. Very gently,just going to do it in my hands. Look at that,
my dough is a beautiful soft texture. It’snot too wet, however if you find that yours
is too wet, just add extra flour to the surface.As always, the recipe for the pizza dough
can be found on biggerbolderbaking.com alongwith some special variations that I gave you
for pizza toppings that I used to make formy underground pizza restaurant. Now that
we’ve shaped our dough, I’m going to puta towel over it so no air gets in. And then
we’re going to leave it to relax for around10-15 minutes. And what this does is lets
the gluten relax so when we come back, it’smuch easier to roll.
Our dough is nice and rested so now is thetime to shape our pizza. I find it best if
you shape your pizza dough on the tray thatyou’re going to use to slide it into the
oven. It just means that you have to moveit around less and you get to keep the lovely
shape and it doesn’t rip on you. Dust yourtray with either flour or semolina. To shape
your dough, feel free to use a rolling pinbut I like to use my hands. And just what
you’re going to do is work your way aroundyour pizza. Kinda work from the middle out
and just give it a little bit of a shape.If you want to put a little flour on your
hands, that’ll be a good idea so it doesn’tstick. And you’ll see it’s starting to
stretch and work with you. You know what aswell? I’ve never been the best at getting
a perfect round pizza. If you don’t, don’tworry about it. At the end of the day, you
made a beautiful homemade pizza. Who careswhat shape it is? If you find that your dough
is pulling back when you’re trying to workwith it, it means it needs a little bit more
time to rest so just give it another 5-10minutes with the tea towel over it. If you
see any little rips come up, don’t worryabout it, just give it a little pinch with
your fingers. Ok we have our pizza dough shapedand now we’re going to go on with our toppings.
To top our pizza, I’m going to put on myhomemade pizza sauce and this recipe can be
found on biggerbolderbaking.com as well. It’sreally good. When it comes to toppings on
your pizza, less is more. If you put too muchon, you will not get it off the tray. Believe
me, I know. Next, our very important ingredient,mozzarella. On top of the cheese, I’m going
to add some freshly ripped basil. Smells sogood, I love basil on pizzas. As a finishing
touch, I like to add a little bit of oliveoil on the crust. I just think it makes it
nice and soft and also beautiful and shiny.Ah lovely, look at that homemade pizza. Totally
from scratch. If you think it looks good now,wait till you see it come out of the oven.
For the best results, slide your pizza ontoa prebaked baking tray or a pizza stone. Bake
in a very hot oven at 450 degrees Fahrenheitor 225 degrees Celsius and resist opening
the oven while it’s baking to keep in allthe heat. I see that our crust is going a
beautiful golden brown and the cheese is bubblingso it’s ready to be taken out. Our pizza
looks fantastic. As you can see, the crustis a lovely golden brown and if you push it,
you can feel all the air bubbles underneath.And as you can see, it’s nice and crispy
underneath too. It all adds up to a fantasticpizza. You have to get up close to see all
those lovely air bubbles in the crust. They’reall the way around and it makes for such a
fantastic base. There’s only one way forme to describe this pizza and that is “legit.”
I mean, just look at it. It is perfection.And one of the reasons I love this dough so
much is if you don’t use it and bake itoff straight away, it can last up to four
days in your fridge, totally fine. And youcan bake it off whenever you want fresh pizza.
I give you my guarantee, this will be thebest pizza you ever make at home. A huge thank
you to all of you out there who have createdthis bold baking community. And thank you
for your continuous support towards my channel,I really appreciate it. I will see you back
here every Thursday for more Bigger, BolderBaking.
SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE: http://bit.ly/GemmasPizzaDough NEW VIDEO--Microwave Mug Meals: http://bit.ly/MugMealsVid Hi Bold Bakers! To celebrate the 100th episode of Bigger Bolder Baking, I'm sharing my much-requested No-Knead Pizza Dough recipe. Now you'll be able to make my best-ever homemade pizza recipe anytime you want! And as an extra special THANK YOU, I have even more pizza recipes you can find on my website. So let's get baking! NO-KNEAD PIZZA DOUGH FULL RECIPE HERE: http://bit.ly/GemmasPizzaDough Get MORE Pizza Recipes on my website: * Mushroom, Mascarpone & Egg Pizza: http://bit.ly/GemmasMMEPizza * Potato & Mint Pesto Pizza (Vegan): http://bit.ly/GemmasPMPizza Watch MORE Bigger Bolder Baking here: * Red Velvet Roulade Cake: http://bit.ly/RVRouladeVid * Chocolate Mug Cake Trio: http://bit.ly/ChocolateMugCakes * Hot Chocolate & Toasted Marshmallow Cookies: http://bit.ly/GHotChocCookies