Homemade Bread When There’s No Time to Make Bread

One of the perks of being in graduate school is that I basically work from home most days, so if I want to take a break in the middle of the afternoon to knead bagel dough until there’s enough gluten to make a baker’s windowpane, I usually can. But I know that’s a luxury not everyone has, and sometimes even I can’t seem to fit all that kneading in. As much as I might like to live by some sort of mantra like, “If I’m too busy to knead bread for 15 minutes, I’m too busy,” sometimes, like it or not, busy just happens.  

However, I also have this yeast creature named Ezekiel, and if I don’t bake with him at least once every  two weeks (and preferably every week—keeps him more active), he will eventually suffocate in his own excrement. That may be one of the biggest deterrents for people who might otherwise be interested in creating and maintaining their own starters—even if you’re an avid baker, a sourdough starter represents a kind of commitment. Whether or not you’re type to get emotionally invested in your fermenting flour paste, the whole endeavor is likely to seem like a waste of time and food if you’re just going to end up killing the stupid thing in a month or two anyhow.

However, thanks to the no-knead method popularized by Jim Lahey of Sullivan Bakery and Mark Bittman of the NYTimes, the inevitability of weeks when you will be too busy to knead a loaf of bread shouldn’t stop anyone from having a starter. Honestly, no-knead bread is probably the only reason Ezekiel is still alive. There are some culinary justifications for the no-knead method too—if you don’t have to knead a dough, it can be stickier and that increased moisture content is one way of producing a crackling “artisan bread” crust. Also, the long, slow rise produces the big pockets of air and uneven crumb people have come to expect and desire from “rustic” breads like ciabatta. But the best part by far is being able to make homemade bread with about as much time and effort as it takes to boil an egg.*

I’ll post my sourdough-risen adaptation of the classic crusty Dutch Oven-baked boule everyone loves eventually. But I think the best testament to the versatility and ease of the no-knead method is no-knead pizza.

The Four Keys to Great Pizza Crust

1) Gluten 

Pizza is even more reliant on gluten than most yeast breads. Without a lot of gluten, the crust will tear before you can stretch it thin enough to be a crust instead of something more like focaccia. Lots of gluten is also what makes pizza crusts chewier than normal bread—usually, you want something closer in texture to a bagel than sandwich bread. Normally, you produce gluten by kneading the dough for a long time, but the no-knead method uses a very long rise instead, which facilitates gluten production without any effort on your part. Time basically does the kneading for you.

However, you do need to use a high-protein flour to give time the raw material to work with. If you substitute all-purpose flour, the crust will probably tear when you try to shape it. If you don’t want to buy bread flour because you’re afraid you’ll never 5 lbs of it, but you do have access to a “natural foods” store, you can use vital wheat gluten to increase the protein content of regular or low-gluten flour—whisk 1 T. vital wheat gluten per cup of all-purpose flour or 2 T. per cup of whole wheat or cake flour into the dry ingredients before combining them with the wet ingredients.

2) Olive Oil

The traditional no-knead dough recipe contains no fat at all, like a baguette dough, but pizza dough usually contains at least a little fat both for suppleness and for flavor. So instead of using Jim Lahey’s recipe for no-knead pizza dough, I use the “Olive Oil Dough Master Version” from the book Artisan Bread in Five Minutes a Day, adapted to work with my 100% hydration sourdough starter (a 1:1 combination of flour and water by volume). Any kind of oil will work, but I think my favorite thing about this dough is that you can smell and taste the olive oil in the final product. 

3) Refrigeration

Most pizzerias refrigerate their crusts for a minimum of 24 hours. The cold slows the yeast activity  down and enables even more gluten development and a lot of flavor development, which is largely due to the yeast byproducts. You can bake the crust without refrigerating it, and it will turn out okay; however, it will be way better after at least one and up to ten days in the refrigerator. While that might be a bummer for instant gratification-seekers, it actually makes this a super convenient meal. You can throw the dough together one day and then after the long rise, divide it into individual pizza-sized amounts and store them in separate ziptop bags in the refrigerator for use basically anytime in the next two weeks.

Then, whenever you want pizza, all you have to do is roll it out, top it, and bake it. Even if you grate the cheese by hand and the toppings you want to use take some prep work—like cooking bacon and sautéing some sliced onion in the rendered fat or chopping up a pear or bell pepper—you can do that in the time it takes the oven to preheat. Baking only takes 15 minutes, and if you’re of the mind that pizza alone isn’t a complete and balanced meal, you can use that to throw together a salad or cut up and steam a head of broccoli. If you use already-prepped toppings like shredded cheese, canned artichokes, and pre-sliced olives or chopped up leftovers, the whole process takes less than 20 minutes of active time. Either way, your pizza will be done in less time than it takes to get delivery.

4) Hot Oven & Stone

While the exact temperature may vary by oven, which you’ll only figure out by experimenting, you can narrow your search to 400F+. A super-hot oven is what makes the yeast go crazy, producing those great big bubbles and crisping the top of the crust. For a crisp bottom crust, you need a preheated surface—ideally a baking tile or pizza stone, but a preheated baking sheet is better than nothing.

For my oven, 15 minutes at 500F is perfect—I get a soggy crust at both 450 or 550. You’d think it would just get crisper as the oven gets hotter (or at least I did), but when I tried it at 550F, after 12 or so minutes the top was starting to burn and the bottom wasn’t totally crisp, and got softer and limper as it cooled. At 450, the bottom would begin to burn by the time the cheese on top melted and despite that, never got totally crisp.

As I’ve mentioned before, you don’t have to drop $40 on something specifically marketed as a baking tile or pizza stone at Williams-Sonoma, you can use any unglazed quarry tile that will fit in your oven, which should be available at most home improvement stores for a couple of dollars (Alton Brown claims they cost $0.99 in the 2007 Good Eats episode “Flat is Beautiful” and katie k at the Fresh Loaf recommends asking for “saltillo tiles” which ran about $1.50 in Southern California in 2006).

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