No-Knead Pizza Dough
I made pizza last night and got requests for a dough. I have several recipes that I use but I am a HUGE fan of Jim Lahey the owner of Sullivan St Bakery he is a genius with anything bread. If you are in NYC you must go to his Bakery and get at least one of everything. Below is his recipe for
No-Knead Pizza Dough.
Easy to make and it’s amazing.
Makes four 12-inch pizza crusts
You will need:
- 3 cups all-purpose or bread flour, more for dusting
- ¼ teaspoon instant yeast (such as SAF brand)
- 1½ teaspoons salt
- 1½ cups water
Directions:
- 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 12 to 24 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 4 pieces 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 2 hours.
- Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.
Remember it’s very important to use a pizza stone. I heat mine at the highest temperature setting for 1.5-2 hours ahead of time. It makes all the difference.
– Daniel Mancini
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