The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help making the No Knead Pizza on Fibrement stone

Bread Head's picture
Bread Head

Help making the No Knead Pizza on Fibrement stone

I am getting stuck at some parts of this process so here are some questions;

-Ingredients

400grams Organic King Aurthur Flour

320grams of cool water (55 to 65 degrees)

1 1/4 teaspoon of Iodine Sea Salt

1/4 teaspoon of SAF dry yeast

1/2 teaspoon organic florida cane sugar

2 tablespoons of olive oil

 

Let ferment for 18 to 20 hours

After I dump out and cut dough in half I am not sure how to shape into balls because the dough is so sticky?

After I get two shaped balls (with a lot of flour and I don't know what technique) then what?

Should I place in the refridgerator? This time I am letting the two dough balls rise on the counter for 2 hours and then I will refrigerate for a day or days.

When I pull a dough ball out of the refrigerator to make a pizza, should I let it sit for 1 to 2 hour to warm up or should I work it into a pie shape while it is cold?

Where should the placement of the fibrement stone be?  Top, middle, or bottom?  (I like the idea of the top because of less head room)

Thanks for your help!

 

wassisname's picture
wassisname

Bread Head, I use a similar method for pizza so I’ll take a stab…

Last question first – put the stone on the lowest rack, assuming your heating element is at the bottom of the oven.  You wanna get that thing as hot as you possibly can.

As for the dough, after the 18-20 hours (in the fridge, right?) I shape it into balls using as much flour as I need to keep it from sticking.  Just try to keep the flour on the outside of the ball and you’ll be fine.  If the dough is super, super sticky maybe use a little less water next time and see how it works.  I’ve never tried putting the dough back in the fridge at this point because I only make pizza one night a week, but I suppose you could.  If I was going to re-refrigerate I wouldn’t let the dough rise at room temp at all at this point, just shape the balls and put them right back into the refrigerator.

Next, I let the dough balls sit at room temp (seam side down, floured and covered lightly with plastic wrap) for about 45 minutes to an hour while the oven preheats.  This gives the dough a final rise and allows it to relax enough for final shaping.  If it seems to be rising too fast or too slow you can always adjust the amount of yeast you’re using to fit your schedule. 

Then just shape it (on parchment paper if it’s sticky), top it and put it in the oven.

There is a lot of room for variation and experimentation here so have at it and have fun, and happy pizza making!

Marcus

Bread Head's picture
Bread Head

Marcus I let the dough ferment for 18-20 hours on the counter.

I am still very, very new to this and dont understand the difference of letting the dough ferment on the counter as opposed to the fridge??

wassisname's picture
wassisname

The cool temp of the fridge will slow the fermentation way, way down.  A dough that will hold in the fridge for 20 hrs could very well finish it's first rise in 90 minutes at room temp.  It depends on the dough, of course, but that gives you an idea of the effect rising temp can have.  Try the fridge, I bet you'll end up with an entirely different dough, even if you don't change anything else. 

Marcus