Well its currently about 7 weeks left until the end of my 2013 diet and one of the major changes I'm going to make coming out of it is that I will be cooking more of my own food rather than rely on processed convenience eating. And while sensible eating forms the bulk of that I'll not be going complete cold turkey on the treats. One of which stuck my eye this evening on Reddit in a post by Serious Eats Chief Creative Officer J. Kenji López-Alt where he shares what looks to be a mouth-wateringly awesome yet easy to make Pizza recipe. I'm reproducing it here to take the edge off not being able to make it myself until March, when I'm looking forward to posting my attempt at making it, hop on over to his original recipe at seriouseats.com for a more detailed set of instructions.

Foolproof Pan Pizza

Source - http://imgur.com/a/QTtv8

Source - http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html?ref=obnetwork


The following measurements are based upon the use of a 10" Cast Iron Skillet.


200g Bread Flour

5g Salt

2g Yeast

4ml Extra-Virgin Olive Oil

135ml Water


180ml pizza sauce, such as the Serious Eats New York-style pizza sauce

170g grated full-fat, dry mozzarella cheese

30g grated parmesan or pecorino Romano cheese

Small handful torn fresh basil leaves

Preparation method

homemade_pizza_2Make the No-Knead Dough

Combine dough ingredients. For each 10-inch pan pizza, I use 200 grams bread flour, 5 grams salt, 2 grams yeast, 135 grams water, and 4 grams extra-virgin olive oil. Just put it in a bowl, stir it up with your hand or a spoon until there's no dry flour left, and let it be.


homemade_pizza_3Cover and rise

Cover tightly in plastic wrap and let it sit at room temperature overnight. No kneading required!



homemade_pizza_4The next day...

The next day it should look something like this. Rap the bowl and the whole thing will deflate. This is ok.




Dump it all out onto a floured surface, then divide it into balls (the number of balls will depend on exactly how many you planned for at the start)



homemade_pizza_6Oil a skillet or cake pan

Spread olie oil in a 10-inch cast iron skillet or round cake pan and place a dough ball in the middle. You can repeat for multiple pizzas, or store the doughballs to be used later. Up to 3 days in the fridge (in a sealed zipperlock bag), or indefinitely in the freezer (in a sealed freezer bag).



Rub the dough ball around and flip it a couple times until it's completely coated in oil and the oil completely coats the bottom and sides of the pan. Cover in plastic, and let it sit for another couple hours without touching it. Watch som Breaking Bad, rescue some princesses, plan your zombie apocalypse emergency supply kit, whatever. Just leave it alone until...


...it spreads out on its own. The dough should naturally stretch out until it fills the pan. This takes about two hours.




Dock the dough with your fingertips to get rid of the super-large bubbles, but be gentle. you don't want to get rid of all of them.




Lift the edges gently to allow any trapped bubbles underneath to escape.



homemade_pizza_11Get your toppings ready

Have your toppings assembled and ready to go.




Cover the pie with sauce, going all the way to the edges. You can use store-bought sauce, or homemade. J_Kenji_Lopez-Alt recommends this New York style sauce from seriouseats.com.



Cover with cheese, going all the way to the edges. Why all the way? Because as that cheese melts, it drips down the cracks, turning into crispy, browned shards of awesome. That's why.


homemade_pizza_14Add more toppings

I'm using some slab bacon cut into lardons and applied raw. They'll cook in the oven.



homemade_pizza_15And more

Pepperoni, the brand he uses here isn't available in the UK and is actually the part I think might cause me the biggest problem.



homemade_pizza_16Grate some hard cheese, but don't add yet!

Grate some hard cheese, but set it aside for now.



homemade_pizza_17Get ready to...

Finish off the pie with a drizzle of oil, and whatever other toppings you want. Here I've got some homemade pickled banana peppers and some fresh basil.




Bake the pizza in a 550°F oven directly in the skillet or pan until golden brown on top and sizzling around the edges, about 15 minutes.



homemade_pizza_19Now the cheese

NOW add that grated hard cheese. I like the contrast that the bubble brown mozzarella and the sharp parmesan or pecorino romano has.



homemade_pizza_20Check out the air bubbles!

Perfect hole structure, with absolutely no kneading or shaping!



homemade_pizza_21The bottom

The bottom ends up golden brown and crisp like it's been fried, because... it has. It's been frying in that olive oil the whole time. It's crisp as a cracker and infused throughout with olive oil flavor.



A pie is big enough to serve 2 normal people.