No-Knead Pizza Dough
- 3- 3/4 cups Unbleached All-Purpose Flour, Plus More For Dusting And Shaping Dough
- 1/4 teaspoons Active Dry Yeast
- 2 teaspoons Fine Sea Salt
- 1- 1/2 cup Water
- Pizza Toppings (cheese, Veggies, Meat, Etc.)
- Note: this dough requires a long (18+ hour) rise time, so plan ahead!
- In a large bowl, whisk together flour, yeast and salt until thoroughly combined.
- Add water and stir with a wooden spoon until a dough forms.
- Lightly flour your hands and shape the dough into a ball; return dough to the bowl.
- Cover bowl with lightly greased plastic wrap or a tea towel and let it rise until dough is more than doubled, about 18 hours.
- When dough is fully risen (it should have a bunch of tiny bubbles on top), punch down dough and remove it from the bowl.
- Transfer to a lightly floured surface.
- Divide dough into 4 equal pieces.
- Lightly flour the tops of each piece of dough.
- Whatever pieces of dough you dont plan to use right away, shape them into balls, cover them with plastic wrap and place them in the fridge for later use.
- *
- Pat each piece of dough into a 6 to 8-inch circle.
- Fold dough in half over the top, then fold up the bottom.
- Then fold in the right side, then the left side.
- Turn dough over seam-side down.
- Shape into a round ball and place on a lightly floured pizza stone or baking sheet.
- Sprinkle top of dough with flour and cover with plastic wrap; let it rest 30 minutes.
- Meanwhile, place a rack in the upper third of your oven.
- Heat oven to 450 F for 30 minutes.
- When dough is fully rested, uncover and press gently into a 10 to 12-inch circle (if the dough resists, cover it with plastic wrap and let it sit another 10 minutes).
- Top dough with desired toppings.
- Place the pizza on the upper rack of the oven and bake 15-20 minutes, rotating the pan halfway through, until dough is lightly brown and cheese is bubbly.
- Remove from oven; cool 5 minutes before slicing.
- *To use refrigerated dough, uncover dough on a lightly floured counter top.
- Cover it with a damp towel until dough comes to room temperature (about 2-3 hours).
- Refrigerated dough should be used within 3 days.
- Dough makes four 8- to 10-inch pizzas.
- Recipe adapted from Food52.
flour, active dry yeast, salt, water, toppings
Taken from tastykitchen.com/recipes/main-courses/no-knead-pizza-dough/ (may not work)