No-Knead Pizza Dough

Late last year I shared a recipe for no-knead bread (which has now become my preferred method) and now I would like to share the companion recipe for no-knead pizza. Why share a pizza dough recipe?

While we’ve all ordered pizza (and will continue to), others are intimidated when making yeasted dough or perhaps you’re looking for a better dough? I’ve got your back!

This no-knead recipe comes from Jim Lahey (Sullivan Street Bakery fame) and it too has become my go-to for pizza dough. The only negative is you have to make the dough ahead of time ie. the morning of or night before.

The positives are a great pizza dough with lots of flavour, super-easy and with a little practice, you’ll shape your pizza dough like a pizzaiolo!

No-Knead Pizza DoughRecipe by Peter MinakiDifficulty: Easy

Servings

8

servings

Cooking time

10

minutes

Ingredients

• 3 3/4 cup unbleached all-purpose flour

• 2 tsp. sea salt

• 1/4 tsp. active dry yeast

• 1 1/2 cups warm water

Directions

• To a bowl, add the flour, salt, yeast and stir with a wooden spoon to comnbine.
• Add the water while stirring until you get a just combined wet dough (you may have to add more water so there’s no dry flour)
• Cover the bowl with plastic wrap and leave on your counter (room temperature) for 12-18 hours.
• You can divide the dough to make 2 large or 4 small pizzas. Spread some flour on your work surface and shape into balls: start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
• Place in greased balls, cover with plastic wrap and allow to rise 2 hours. Unused dough can be wrapped and place in your fridge for up to 3 days.
• To form your pizza dough, place dough on a floured work surface and flour the top of the dough. Use your fingers to gently form your crust. Flip the dough and use your fingers to press into the dough and create more area in the middle of your dough.
• Carefully pick up your dough and use your knuckles to stretch the dough out while rotating the dough with your hands (let gravity do most of the work).
• Pre-heat your oven to as high as it will go (my oven goes to 550F). If using a pizza stone, place it on a rack in your oven.
• Lay tomato sauce, toppings on your pizza and place in your preheated oven. Depending on the amount of toppings, your pizza should take 8-12 minutes to bake.

Recipe Video

Notes

• Master Recipe for Pizza Sauce: 3 cups pomodoro sauce, 3/4 tsp salt, 2 tsp. dried oregano, 1 tsp. granulated garlic

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