No-Knead Pizza Dough

Servings

Makes 4 (10-inch) pizza crusts

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Directions

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Whisk together flour, salt, and yeast in a large bowl. Slowly add water, and stir with a rubber spatula until completely incorporated. Work any remaining flour into dough by hand; dough will be wet and sticky but somewhat firm. Transfer to a large bowl well-greased with olive oil, and cover with plastic wrap or a clean kitchen towel. Let stand at room temperature until doubled in size, about 18 hours.

Add to Directions

Turn dough out onto a well-floured surface, and divide into 4 equal portions. Working with 1 dough portion at a time, gently pull outer surfaces up and toward center, shaping into a ball and pinching edges together as you would do to make a purse or dumpling. Place dough ball, seam side down, on floured surface. Repeat with remaining dough. Cover with a clean dishtowel, and let stand 1 hour.

Add to Directions

Place a pizza stone or inverted rimmed baking sheet on center rack of oven, and preheat oven to 500ºF. Place 1 dough ball on a large sheet of parchment paper, stretch into a 10-inch circle, and quickly add desired toppings. Slide parchment paper and pizza onto hot pizza stone or inverted rimmed baking sheet, and bake until crust is golden, about 10 minutes.

Make Ahead

Prepare recipe through Step 2, omitting 1-hour resting time. Once dough portions have been shaped into balls, lightly dust each portion with flour; place on a baking sheet, and freeze until firm, about 1 hour. Transfer portions to individual resealable freezer bags. Refrigerate up to 3 days, or freeze up to 1 month. Thaw frozen dough in refrigerator overnight. Let chilled dough stand at room temperature 1 to 1 1/2 hours before using.

Active Time

Min

15

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Total Time

Min

25

Time (other)

plus 19-hour rising time

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Chefs

Emily Nabors Hall

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Category

Bread + Dough

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