No knead bread

https://youtu.be/13Ah9ES2yTU

Ingredients

Makes 1 loaf. 70% Hydration.

• 384g (~3 cups) all-purpose or bread flour, more for dusting. (Bread flour is best, but any flour will do just fine.)
• 0.25 teaspoon instant yeast
• 1.25 teaspoons table salt
• 270g of water
• Parchment paper or some flour for desting. (Cornmeal, wheat bran or semolina are great at preventing sticking.)

Preparation

• In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap.
• 18h Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel.
• 90m Let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• 30m Heat oven to 450 degrees. Use the middle rack. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
• Carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid.
• 30m Bake 30 minutes
• 15m Remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. (Bread is well cooked when it hits an internal temperature of 200°F (190°F might be ideal)) Cool on a rack.

Pizza

https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html

Ingredients

Makes 3 pizzas.

• 22.5 ounces (about 4.5 cups) bread flour, plus more for dusting
• 1.5 tablespoons sugar
• 0.35 ounces kosher salt (about 3 teaspoons)
• 2 teaspoons instant yeast
• 3 tablespoons extra-virgin olive oil
• 15 ounces lukewarm water

Preparation

• Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
• Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day, and up to 5.
• At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
• 1 hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.
• Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes total. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.