Pizza

[jsperk]

Thanks all.
Here is the no knead.
http://www.seriouseats.com/recipes/2...za-recipe.html
For the no knead I changed the recipe to my 13 inch pan and thickness factor I wanted for one dough ball.
13 inch no knead
Flour (100%): 262.76 g | 9.27 oz | 0.58 lbs
Water (69%): 181.3 g | 6.4 oz | 0.4 lbs
ADY (1%): 2.63 g | 0.09 oz | 0.01 lbs | 0.7 tsp | 0.23 tbsp
Salt (2%): 5.26 g | 0.19 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
Oil (2%): 5.26 g | 0.19 oz | 0.01 lbs | 1.17 tsp | 0.39 tbsp
Total (174%): 457.2 g | 16.13 oz | 1.01 lbs | TF = 0.1215

Here is the deep dish recipe. I have a pdf with more info and for different sizes. Is it ok to post a pdf on the forum?
This is for a 12 inch pan

Dough Ingredients:

(This dough is not for tossing.)
All Purpose Flour

100 % 225 g 1 3/4 cups (about 125 g per cup)

Water (110 deg. F)

50 % 113 g 1/2 cup (4 oz @ 28.35 g per oz)

Corn oil

12.5 % 28 g 1/8 cup or 2 Tablespoons

Olive oil

12.5 % 28 g 1/8 cup or 2 Tablespoons
(Do NOT use extra virgin; IT WILL BURN. Regular or light olive oil is recommended)

Active Dry Yeast

0.85 % 1.9 g 1/2 teaspoon

Sea Salt

0.7 % 1.6 g 0.4 teaspoon (optional)

Sugar 0.1 % 0.22 g less than a pinch (optional)

[PigTamer]

Thanks

[Paulie G.]

I don't see anything wrong with the end result.

[Paulcrew]

Great stuff. I'll give it a try

[jsperk]

Here is more info on the deep dish. I just put the ingredients in my bread machine after I took a 1/4 of the water and yeast and let it activate. Then I added the rest of the ingredients.

Part One: MAKING THE DOUGH

(the first 4 steps can also be done by hand)

1)

In a mixing bowl, combine the yeast with 110ºF water (and a pinch of sugar if you like).

2)

When the yeast is fully dissolved, add the oil and a small amount of flour to the mixing bowl.

3)

On low speed (1-2), mix until you have a thick batter, then add the rest of the flour (and salt, if using it).

Continue mixing on low speed until combined

.

4)

Turn mixer up to medium speed (4-5) and knead for 45-60 seconds or until the dough comes together
into a ball, then STOP. Don’t over-knead. Total mixing time should be no more than 2 minutes.

5)

Place the dough in a bowl (or keep it in your mixing bowl) and cover the bowl with plastic wrap.

6)

Put the bowl in a warm place and let the dough rise for 1-2 hours (or until dough has doubled).

7)

At this point, you can punch down the dough and use it immediately

OR

punch down the dough and repeat steps 5) and 6) until you’re ready to use the dough

OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours

[bigd1980]

That looks pretty good!! Think I will try it.