? Get the recipe ➡️ https://www.chainbaker.com/lazy-pizza/ Whether you are a complete beginner or a seasoned baker, you will appreciate a super easy recipe that yields a great result. This no-knead deep dish pizza is a perfect example of effortless baking. I love to try many versions of the same bread as sticking to only one recipe seems quite boring to me. There are so many ways to do one thing and that is why I have so many pizza recipes on my channel along with other breads which in essence are the same but are made differently and produce a slightly different result. You could make this pan pizza in many ways by pre-fermenting a portion of the total flour and kneading the preferment into the dough the following day. You could use more yeast and make the pizza on the same day as a straight dough. You could swap the yeast for a sourdough starter and build a leaven instead. As you can see the possibilities are plentiful. What I decided to do is perhaps the easiest hands-off approach possible and the result is no worse because of it. A long slow fermentation builds flavour and develops texture. This long slow proof also develops gluten similarly to an autolyse and that is why we can afford to not knead or fold this dough. If you can imagine an even simpler method for this recipe, I would love to hear it. If you are feeling really lazy, then skip making the sauce and simply get some good quality store-bought stuff instead. Or if you don’t fancy pizza, then top the dough with some roasted vegetables and parmesan and call it a focaccia. See, it is not just simple but also versatile. The relatively high hydration gives this pizza a beautiful open crumb and a light texture. I recently got some new pizza pans from Lloyd Pans and decided to test them out here. They worked a treat, and they better have because they were not cheap! The ones I have are quite small, so I divided the dough in two and made two pizzas. You can use one large baking dish instead or if you do not have a large one, then simply make half the recipe. ---------------------------------------------------------------------------------- ? To learn more about bread making click here ⤵️ Principles of Baking http://bit.ly/principles-of-baking The Steps of Baking http://bit.ly/steps-of-baking ---------------------------------------------------------------------------------- ? Find all the things I use here ⤵️ ?? https://www.amazon.com/shop/ChainBaker ?? https://www.amazon.co.uk/shop/ChainBaker ---------------------------------------------------------------------------------- ? If you would like to support my work click here ⤵️ https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- Disclo ... https://www.youtube.com/watch?v=LCzXtowxXR0

As soon as you stop kneading your dough fermentation begins. There are a number of leavening agents that can be used to ferment the dough. From a leaven made from sourdough to yeast or yeasted preferments like poolish or biga. During the bulk fermentation stage the dough develops most of its flavour. To achieve good flavour, texture and keeping quality in any bread fermentation time is important. Generally longer fermentation will achieve this. There are many breads, especially yeasted ones that will be fermented quickly. This is generally for achieving a soft fluffy crumb and a soft crust, but flavour will suffer at the same time. Sourdough (naturally leavened) bread has that characteristic flavour and texture because it is generally fermented slowly over a long period of time. Organic acids get produced in the dough which contribute to flavour and also have a strengthening effect on dough structure. Apart from developing flavour and texture during bulk fermentation the dough fills up with carbon dioxide which makes the dough expand and rise. Without the build up of gas the dough would stay flat and be under proofed. The temperature of your dough and the place where it is fermenting is crucial. The optimal dough temperature after mixing for wheat based dough is 23-25C (75-78F). For rye bread it is around 26C (80F). Maximum yeast activity occurs at around 26C (80F), but while it will ferment quickly and fill up with gas - at the same time the dough will not spend enough time developing flavour! To get the perfect balance of developing flavour and gas production the dough should be around 24-25C (75-78F). If your dough came out warmer then just ferment it for less time. If it's cooler then do it for longer. Mistakes happen - trust me I make them all the time. But has home bakers we are allowed to make mistakes. Just learn from them and move on. Happy Baking! Check out my Instagram - https://www.instagram.com/naturally.leavened/ ------------------------------------------------------------------------------------------------------------ Baking Equipment I Use: Lodge Cast Iron Pot - http://ebay.us/cSk8fy Bread Baskets - http://ebay.us/gK3FSZ *I generally use the 22cm (9in) size. Sandwich Loaf Tin - http://ebay.us/gN1mVX Dough Scrapers - http://ebay.us/V8PfTS Temperature Probe - http://ebay.us/iNpsE5 Razor Blades - http://ebay.us/DAaNX5 Baker's Lame - http://ebay.us/GY2dh6 Digital Scales - http://ebay.us/N9mzno Kitchen Aid Mixer - http://ebay.us/pY96JG The book I learned everything from - http://ebay.us/srENsT Video Equipment I Use: Canon M50 - http://ebay.us/m7wv0U GoPro Hero 7 Black - http://ebay.us/cD9wQT Sony RX100 mk1 - http://ebay.us/cdTXzX Large Tripod - http://ebay.us/WdBo3k Small Tripod - http://ebay.us/Ym0H4F Clamp - http://ebay.us/VXFHq0 Me ... https://www.youtube.com/watch?v=bh7WlRhY7Bo