No-Knead Pizza Dough
ingredients
3 cups all-purpose or bread flour, plus more for dusting
2 tsp. instant yeast (I used "rapid-rise")
1½ teaspoons salt
1½ cups lukewarm water
method
In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 4-5 hours in a warm spot, about 70°.
Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
Divide the dough into 2 pieces (for larger pizzas) or 4 pieces (for smaller pizzas) and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 1 hour.
About 30 minutes before cooking, preheat oven (with pizza stone in it) to 500° F.
(I like to prepare my pizza on cornmeal sprinkled parchment paper. It then goes on to the hot pizza stone, parchment paper and all. After cooking for about 5 minutes, the bottom of the pizza should be firmed up enough to gently and carefully pull the paper out from under the pizza so the bottom of the crust can crisp up. Anyone who has ever had their pizza stick to their peel or stone can appreciate how much easier and neater this is!)
Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone until done. (Won't take long at 500°. so keep an eye on it!)
Adapted from Jim Lahey, Co. Makes two 16-inch pizza crusts
Comments
Well, this looks easy enough...and to think I was punching that dough again and again today! Grin...I don't mind...I like making bread. But this I got to try!
Trish on March 22, 2009 12:52 AM
I have been making pizza for years, and learned the trick of adding a little extra yeast. I don't even do all the work this recipe calls for, in fact, I never let the dough rise. I make it, and promptly roll it out thin, place in the pizza pan, add the toppings, refrigerate for about an hour, then bake. Turns out light and crispy each and every time.
Great idea, Linda! I'm going to try that next time. Thanks. - Jen
Linda on March 23, 2009 3:05 AM
Looks great! Just wondering if this dough can be made and then frozen? If so how do you recommend preparing it to be frozen, or stored?
Carla on October 5, 2009 2:05 PM
Hi Carla! I actually have some of this pizza dough in the freezer right now. I had extra the last time I made it and decided to just freeze it and see what happens. I haven't had a chance to thaw/bake it yet so I can't tell you how it will work (I will update once I do though! :) I did google it though and the only thing I found was the suggestion to pre-bake the crust (probably underbake slightly) and THEN freeze it to thaw, top and bake later. Hope that helps a bit. I'll let you know how my frozen dough turned out.
Jen on October 5, 2009 3:22 PM