No Knead Pizza Crust With Fiber
- This recipe is a modified version of Jim Lahey’s No-knead pizza crust with more healthy fiber.
- The original dough recipe calls or 3- 3/4 cups of bread flour or all-purpose flour. If you want to add more fiber to your diet You can use 1/2 whole wheat pastry flour and 1/2 bread flour or you can use 3 cups of bread flour with 3/4 cup of wheat or oat bran. You can also use all whole wheat flour but it makes a heavier dough. In these pictures I uses 3/4 cup of oatmeal that I put in a food processor to make oat flour. If you are have actually have Celiac’s Disease or just think that you are gluten-sensitive, you can use a gluten-free flour blend for the dough.
- Dough Ingredients
- 3 cups bread flour, plus more for shaping the dough
- 3/4 cup of wheat bran or oat bran (I used ground oat meal)
- 1/4 teaspoon active dry yeast
- 2 teaspoons fine sea salt
- 1 ½ cups water
- Mix flour, oat bran, salt, and yeast in a mixing bowl with a wooden spoon,
- Add water and mix with wooden spoon and your hands to form a rough ball.
- Cover with plastic wrap or the bowl cover if it has one.
- Let the dough rise at room temperature until the surface is covered with tiny bubbles and dough has more than doubled in size, about 12 -24 hours. Leave it for at least 12 hours and you can use it anytime after that depending on your schedule and when you are ready to use the dough to make pizza.
- Heavily flour a kneading board or mat or clean counter top and pour/scoop the dough out of the bowl on to the work surface. Turn the dough over on itself a few times; a bowl scraper or spatula is helpful for here because the dough will stick to your fingers.
- Divide the dough into 4 pieces. (You can make 4 pizzas or save the 3 other balls to make pizzas another day or rolls or a small loaf of bread. You can also make one big pizza.
- Cut a sheet of parchment paper in 4 pieces, each about 8″ x 10″.
- Stretch, toss or press the dough into desired shape on the parchment paper. I use a rolling pin to flatten my dough into a round flat shape.
- Cover with a floured towel to prevent sticking to the towel and let the dough rest while you prepare the cashew cheese and tomato sauce. If you already have cholesterol-free cheese and oil-free tomato sauce, let the dough rest for about 15- 20 minutes.
- Start preheating the oven to 450°F. If you have a pizza stone, put it on the middle shelf of the oven.
- You can either partially bake the crusts for about 10 minutes and then add toppings or you can add toppings to the raw dough. I prefer to add the toppings to the raw dough and bake everything together to prevent the crusts from puffing up or burning too quickly.
- Slide the dough with toppings still on the parchment onto the baking sheet or the preheated pizza stone. and bake for about 12 minutes on a pizza stone, or about 16 minutes on a baking sheet.
- Remove from the oven, serve immediately and enjoy.
- Time Saving Tip: Can be made 3 days ahead and store in the refrigerator or freeze for about a month. Wrap each dough ball separately in plastic wrap and refrigerate or freeze. Thaw in the refrigerator. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.