|2||pounds||Flour, All Purpose|
Mix the dough following the instructions for no-knead baguettes, and allow to proof for the 2.5 hours.
Dust the top of the dough with flour and turn the dough out onto a floured work surface.
Divide the portions into 5 equal pieces. They'll be just under 3/4 a pound each.
Fold each piece over onto itself and allow to rest for about 20 minutes.
Place one portion onto the floured work surface
Pat the dough out into a rectangular shape.
Fold the top 1/3 of the dough onto the middle third.
Pull each of the bottom two corners up onto the center of the top of the middle third.
Pull the right top corner down into the middle of the dough. Pull the left top corner down onto the last fold.
Pull the remaining three corners into the middle making a ball.
Turn dough over and roll into smooth ball by cupping floured hands over dough.
Repeat with remaining doughs and arrange.
Allow to rise for about an hour.
If you're planning on using the dough later, it needs to be stored. Here's a picture of a pizza tin, but I've found that it stores well in a plastic bag too. Make sure each dough is well floured whichever method is used.
To make the pizza you'll need a dough, some basil, some crushed tomatoes, and some cheese.
Turn the dough out onto a well floured work surface.
Spread the dough out using your fingers, and then flip it onto the backs of your hands and stretch the dough to it's desired size. (Sorry no pics as this is a 2 handed job). The dough will seem to know how big it should be. Flop the dough onto a lightly floured peel.
Add the tomatoes or sauce.
Add some cheese (here it's fresh mozzarella.
Add a few basil leaves.
Here's my set up for the bge. Inverted plate setter, grate, and pizza stone. The surface temp of the stone should be about 500F.
Shuffle the pizza onto the stone, then close the dome.
Try to not open the dome. To check status, carefully, gaze down the smoke vent.... you can use a flashlight to see better.
After several minutes, your pizza should look like this.
Here's a slice
Another one with a little better shape.
Here, I made a sauce out of the Caesar dressing posted in another recipe and added some sous-vide cooked chicken, chives, and fresh mozzarella.
Here's the same pizza, finished.
This one is the teriyaki barbecue sauce (recipe is posted here) and smoked chicken with regular mozzarealla. This is Jan and Josh's favorite pizza.