Carmelized onion, garlic and brie pizza-No Knead Pizza Dough

Carmelized Onion, Garlic and Brie Pizza As you might know, I am a big fan of Jim Lahey's, No-Knead Bread Dough. But this is pretty much a similar process to the bread dough, except you make pizza from it.  I topped it with carmelized onions, fresh garlic and slices of brie.  Sprinkle with a little salt and pepper!  It is outstandingly delicious.  I might play around with adding lemon zest, olive pieces and/or rosemary to the crust next time. Oh this pizza crust is soooo good!  It's got a nice crispy crunch that sour dough has to it.  It is a real crowd pleaser!

Toppings:

  • Carmelized onions (cook slowly with about 1.5 tsp of sugar)
  • Fresh Garlic
  • Brie, sliced

Alternatives:

For spinach white pizza:

  • Ricotta
  • Spinach
  • Mozzarella
  • Salt & Pepper

For regular pizza:

  • Sauce
  • Mozzarella
  • Sausage, pieces cooked
  • Mushroom, slices

Spinach White

No-Knead Pizza Dough

Adapted from Jim Lahey, Co. Makes four 12-inch pizza crusts

3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1½ teaspoons salt 1½ cups water

1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°. I put it in a large bowl on top of the stove overnight.

2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.

3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.

4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.

Sausage & Mushroom Pizza