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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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