Patricia Wells' Instant No-Knead Dough
In My Master Recipes, Wells shares: “I hate kitchen waste and so have gotten into the habit of saving the liquid that comes with fresh mozzarella. When preparing the dough, I use it in place of water, either all or in part.” She says this no-knead dough is a staple in her kitchen, and uses it immediately for rustic pizzas, or with a quick rise, for focaccia or pinwheel breads. As the name suggests, it’s ready to right away, but can also be made a few days in advance. Recipe adapted slightly from My Master Recipes (William Morrow Cookbooks, 2017).
In My Master Recipes, Wells shares: “I hate kitchen waste and so have gotten into the habit of saving the liquid that comes with fresh mozzarella. When preparing the dough, I use it in place of water, either all or in part.” She says this no-knead dough is a staple in her kitchen, and uses it immediately for rustic pizzas, or with a quick rise, for focaccia or pinwheel breads. As the name suggests, it’s ready to right away, but can also be made a few days in advance. Recipe adapted slightly from My Master Recipes (William Morrow Cookbooks, 2017).
- Carbohydrate 19.7232 g
- Cholesterol 0 mg
- Fat 2.33021538882913 g
- Fiber 0.69784616617056 g
- Protein 2.66990769230769 g
- Saturated Fat 0.326843077504911 g
- Serving Size 1 1 Serving (29g)
- Sodium 403.045384615469 mg
- Sugar 19.0253538338294 g
- Trans Fat 0.140243077037185 g
- Calories 112 calories
Step-by-step
- If you're planning on using this dough immediately for a pizza, place a baking stone or baking steel on the bottom rack of the oven. Heat the oven to its highest temperature (probably 500 or 550° F).
- In a cup with a pouring spout, combine the water and the olive oil.
- In a food processor, combine the flour, yeast, and salt. Pulse to blend. Add the liquid slowly through the feed tube, pulsing until just before the dough forms a ball, 15 to 20 seconds—you might not need all of the liquid. (Adjust as needed: If the dough is too wet, add a little more flour. If it is too dry, add a little more water.)
- Transfer the dough to a clean work surface and form it into a ball. The dough should be soft. Divide the dough into two equal balls. The dough can be used immediately or can be stored in an airtight container in the refrigerator for up to 5 days. Punch down the dough as necessary.
- If you're using the dough immediately for pizza, roll or stretch the dough ball into a 13-inch round on a lightly floured surface. Carefully transfer the dough to a parchment-lined pizza peel. If it helps you handle it, you can fold it in half first and then unfold it once it’s on the peel.
- Add your toppings, then transfer the pizza, still on the parchment, to the baking stone or the baking steel. Bake until the dough is firm and crisp and the top is bubbling, 8 to 10 minutes. Check the bottom of the dough: It should be very crispy and well cooked, dotted with bubbles and with sections that are almost blackened.
- Note: If you use the water mozzarella is packaged in for the entire cup of water, taste a tiny bit first. If it's really salty, consider dialing back the salt in the dough.
Patricia Wells' Instant No-Knead Dough: A Busy Woman's Best Friend
As a working mom, time is my most precious commodity. Dinner prep needs to be quick, easy, and preferably delicious. That’s why I've fallen head over heels for Patricia Wells' Instant No-Knead Dough. It's a game-changer, seriously. This recipe isn't just about saving time; it's about minimizing waste and maximizing flavor. The ingenious use of the liquid from fresh mozzarella adds a unique depth of taste that elevates even the simplest pizza topping combinations.
I first discovered this recipe while browsing through My Master Recipes, and I was immediately intrigued. The idea of a no-knead dough that could be ready in minutes or saved for later was music to my ears. Forget spending precious Saturday mornings wrestling with dough – this recipe lets me whip up a pizza on a busy weeknight with minimal effort. I’ve experimented with various toppings – everything from classic Margherita to more adventurous combinations with roasted vegetables and spicy salami. The versatility of this dough is astounding.
The beauty of this recipe lies in its simplicity. It's remarkably easy to follow, even for beginner bakers. The instructions are clear and concise, and the results are consistently impressive. I love that I can prep the dough in advance and store it in the refrigerator for up to five days. This eliminates the need for last-minute preparations, making it perfect for those spontaneous pizza nights.
One of my favorite aspects of this recipe is the emphasis on reducing food waste. Using the liquid from fresh mozzarella is a clever and sustainable approach to cooking. It's a small detail, but it makes a significant difference, both in terms of flavor and reducing our environmental impact. I've incorporated this practice into other recipes, and it's become a regular part of my cooking routine.
Beyond its convenience, this dough offers an incredible level of flavor. The crust is wonderfully crisp and airy, with a slightly chewy texture that complements the toppings perfectly. I often add herbs to the dough for an extra layer of aromatic complexity. I’ve also experimented with different types of flour, achieving variations in texture and taste.
Whether I’m craving a quick weeknight dinner or preparing for a casual gathering with friends, Patricia Wells' Instant No-Knead Dough is my go-to solution. It's a testament to the power of simplicity and resourcefulness in the kitchen. This recipe has become a staple in my cooking repertoire, and I highly recommend it to anyone who appreciates good food, minimal effort, and the joy of a homemade pizza night.
Beyond the Pizza: The recipe's potential extends far beyond pizza. I've also used this versatile dough to create focaccia and delicious pinwheel breads. The possibilities are endless, and the ease of preparation makes it a perfect choice for any busy individual or family. This dough is a true kitchen workhorse.
Tips and Tricks: I've learned a few things along the way that have enhanced my experience with this recipe. Using a food processor is key to achieving the perfect dough consistency. Ensure you don't over-process it – just pulse until a ball forms. If you find the dough is too dry, add a little more water. Conversely, if it's too wet, add a little more flour. The key is to adjust according to your needs.
Experimenting with different types of flour can yield interesting results. I’ve tried using whole wheat flour for a nuttier taste and heartier texture. The possibilities are endless! Don't be afraid to get creative. Also, remember to taste the mozzarella water before using it in the dough, adjusting the amount of salt accordingly.
This recipe is more than just a set of instructions; it's a testament to efficient cooking and delicious results. It’s a time-saver, a flavor enhancer, and a celebration of resourcefulness in the kitchen. Give it a try and experience the joy of a quick and easy homemade pizza, any day of the week.
