Subj : FidoGazette Vol 14 no 16 Page: 3
To   : All
From : Janis Kracht
Date : Sun Apr 26 2020 22:48:00

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                         No Knead Olive Oil Dough
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    No Knead Olive Oil Dough (Big Batch)
    by Janis Kracht, 1:261/38, janis@filegate.net
    From: https://www.washingtonpost.com/

    This simple recipe requires no kneading and makes enough dough
    for four 1-pound portions that can be used for focaccia, pizza,
    calzones and cinnamon rolls, for starters.

    For ideas on how to make those dishes, see the related recipes,
    and read this story: One no-knead dough will give you focaccia,
    pizza and cinnamon rolls for days.
    [http://www.washingtonpost.com/news/voraciously/wp/2020/04/19/one-
    no-knead-dough-will-give-you-focaccia-pizza-and-cinnamon-rolls-for-
    days][wraps]

    The recipe halves easily, if you want a smaller batch.

    Make Ahead: The dough needs to rest at room temperature for 2
    hours.  It will keep in the refrigerator for up to 2 weeks, or
    in the freezer for a few months.
    Servings: 4

    Tested size: 4 servings; makes 4 pounds of dough
    Ingredients

        3 1/4 cups (770 milliliters) lukewarm water
        1/4 cup (60 milliliters) extra-virgin olive oil
        1 tablespoon dried instant yeast
        4 1/2 teaspoons kosher salt
        2 tablespoons granulated sugar
        7 1/2 cups (36 ounces; 1022 grams) unbleached all-purpose
         flour, plus more for dusting

    Directions

    Use a wooden spoon or sturdy spatula to stir together the water,
    oil, yeast, salt, sugar and flour in a large (5- or 6-quart)
    bowl, forming a rough dough.  Transfer to a large container with
    a lid, or divide between two smaller containers, as the dough
    will significantly expand.  Partially cover and let it rest for
    about 2 hours on the counter.  (Alternately, if you have a
    lidded container large enough for mixing, you can assemble the
    dough in there.)

    The dough can be used right away, but it is much easier to
    handle once it has been thoroughly chilled, about 3 hours.  The
    dough can be stored in the refrigerator for up to 2 weeks.

    Dust the surface of the refrigerated dough lightly with flour,
    then pull a fourth of it off (it will be about a 1-pound
    portion; the dusting makes this task easier, as the dough is
    sticky).  Dust the portion you are using with more flour and
    quickly shape it into a ball by stretching the surface of the
    dough around to the bottom on all four sides, rotating the ball
    a quarter-turn as you go.  Then proceed to use the ball in your
    choice of the recipes.


    FIDOGAZETTE  Vol 14 No 16    Page  3         April 22nd, 2020


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