#1  
Old 02-07-2009, 03:52 PM
Mitchamus's Avatar
Journeyman
 
Join Date: Aug 2008
Location: Australia
Posts: 369
Default no knead dough

Howdy guys,

someone has probably already posted about this, but I couldn't find anything with a quick search.

I don't (as yet) have a stand mixer so I decided I would try some no-knead Vera Pizza Napoletana Dough.

I added all the ingredients into a large bowl, gave it a quick mix by hand until it formed a ball, covered it with cling film and left it on the bench overnight.

the next morning, I turned the dough out of the bowl gave it a couple of needs, then formed my dough balls and then left them in the fridge till that evening.

They were the best tasting and performing dough balls I have ever made.
Absolutely fantastic, and with little or no effort!

I think I'll be making all my dough like this from now on.

cheers,
Mitch.
Reply With Quote
  #2  
Old 02-08-2009, 01:43 PM
Apprentice
 
Join Date: Oct 2006
Location: Keller TX
Posts: 127
Default Re: no knead dough

So what was the recipe you used??
__________________
Keller TX
Artigiano 39"
former Phoenix resident and Pizzeria Bianco fan

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 02-08-2009, 01:51 PM
Mitchamus's Avatar
Journeyman
 
Join Date: Aug 2008
Location: Australia
Posts: 369
Default Re: no knead dough

Just the standard Vera Pizza Napoletana recipe
found here:

Pizza Dough | Italian Pizza Dough | Authentic Pizza Dough

just mix it... and leave it to do it's thing overnight...

cheers,
Mitch.
Reply With Quote
  #4  
Old 02-08-2009, 06:06 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: no knead dough

I never much kneed my dough. Long cold fermentation means you can cut down on yeast, as well. I bulk rise for 4 hours in a warm place, or overnight in a cool one (like the kitchen in winter), then divide into individual plastic bowls and into the fridge for 2 - 4 days. You can freeze unused balls after that, but they do tend to freezer burn after a couple of weeks.
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #5  
Old 02-08-2009, 06:18 PM
Mitchamus's Avatar
Journeyman
 
Join Date: Aug 2008
Location: Australia
Posts: 369
Default Re: no knead dough

Hmmm. do you find that the flavor improves more over a longer time? (2-4 days)

Thanks for the info, next time I might make my dough batch a few days out.
(for a big party)
This will leave me more time to do more important things.
Reply With Quote
  #6  
Old 02-12-2009, 06:49 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: no knead dough

12 hours at room temp is about as long as you want to go. Forty-eight hours or so in the fridge unless you want to do a second expansion of the dough to replenish the flour. The enzymes and baceria will be breaking down the flour and it will get increasingly soupy over time. Yes, the flavor may (or may not) improve to some extent as the degradation products accumulate but it will get harder to handle. Not a big deal in the fridge but will be pretty obvious on the counter. (You can help to some extent by reducing the amount of yeast but...the enzymes are already in the flour.)

A good experiment is to leave a dough ball out for a while and see what happens - or leave one in the fridge and check it every day. It will lose strength.

That said it will still make a crisp crust in my experience so not a disaster as long as you can deal with the dough.
Reply With Quote
  #7  
Old 04-20-2009, 02:28 PM
Laborer
 
Join Date: Mar 2007
Location: Houston, TX
Posts: 60
Default Re: no knead dough

When you say the dough breaks down, what does that look like? Is that when it collapses?
Reply With Quote
  #8  
Old 04-20-2009, 04:58 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: no knead dough

Quote:
dough breaks down, what does that look like?
The dough ball in the plastic container gets wet. It's hard to handle, and prone to tearing as you stretch it out. You can still use it as long as you're careful, and don't try to re-kneed it.
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #9  
Old 04-21-2009, 08:53 AM
Laborer
 
Join Date: Mar 2007
Location: Houston, TX
Posts: 60
Default Re: no knead dough

Am I better off using a big proofing tray and covering it with wet towells vs a tight seal with plastic wrap in a plastic bowl?

thanks
Reply With Quote
  #10  
Old 04-21-2009, 03:24 PM
Mitchamus's Avatar
Journeyman
 
Join Date: Aug 2008
Location: Australia
Posts: 369
Default Re: no knead dough

Depending on the temp/humidity, the towel might dry out over a 12hr period.

I use a stainless bowl and plastic wrap.

The wrap will give you protection against insects as well..
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Need Dough Tips DavidK Pizza 16 08-26-2008 02:29 PM
One day ambient temperature prefermented pizza dough arevalo53anos Pizza 4 11-01-2007 02:39 AM
Hand kneading wet dough james Hearth Bread and Flatbread 4 03-20-2007 09:30 AM
Dough Prep Lesson james Pizza 21 04-26-2006 03:24 PM
Three Pizza Dough Tips james Pizza 0 01-28-2006 11:13 AM


All times are GMT -7. The time now is 09:08 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC