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Dough, No-Knead Pizza

A home-style Dough, Jim Lahey's No-Knead Pizza made with Unbleached All Purpose Flour, Active Dry Yeast, Fine Sea Salt, Water, and Yields Pizzas. Serves 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 3/4 cup
• 1/4 tsp
• 2 tsp
• 1 1/2 cup
• to taste

Method (preview)

1. 1

   In a large bowl, whisk together flour, yeast and salt until thoroughly combined.

2. 2

   Add water and stir with a wooden spoon until a dough forms.

3. 3

   Lightly flour your hands and shape the dough into a ball; return to bowl.

4. 4

   Cover bowl with lightly greased plastic wrap or a tea towel and let rise until dough is more than doubled, about 18 hours.

5. 5

   When dough is fully risen (it should have a bunch of tiny bubbles on top), punch down dough and remove from bowl; transfer to a lightly floured surface.

6. 6

   Divide dough into 4 equal pieces.

7. 7

   Lightly flour the tops of each piece of dough; whatever pieces of dough you don't plan to use right away, shape them into balls, cover them with plastic wrap and place them in the fridge for later use.

8. 8

   Pat each piece of dough into a 6 to 8" circle.

9. 9

   Fold over top, then fold up bottom; fold in right side, then left side.

10. 10

    Turn dough over seam-side down.

11. 11

    Shape into a round ball and place on a lightly floured pizza stone or baking sheet.

12. 12

    Sprinkle top with flour and cover with plastic wrap; let rest 30 minutes.

13. 13

    Meanwhile, place a rack in the upper third of your oven; heat oven to 450F for 30 minutes.

14. 14

    When dough is fully rested, uncover and press gently into a 10 to 12" circle (if the dough resists, cover it with plastic wrap and let it sit another 10 minutes).

15. 15

    Top dough with desired toppings.

16. 16

    Place on upper rack of oven and bake 15 to 20 minutes, rotating halfway through, until dough is lightly brown and cheese is bubbly.

17. 17

    Remove from oven; cool 5 minutes before slicing.

18. 18

    To use refrigerated dough, remove plastic wrap from dough and place on a lightly floured counter top.

19. 19

    Cover dough with a damp towel until dough comes to room temperature (about 2 to 3 hours).

20. 20

    "Adapted from Food52"