no-knead pizza dough
Author: 
Recipe type: bread
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 7½ cups (1000 grams) all-purpose flour (plus more for shaping dough)
  • 4 teaspoons fine sea salt
  • ½ teaspoon active dry yeast
  • 3 cups of water
  • pizza toppings of your choice
Instructions
  1. TO MAKE THE DOUGH: Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups of water; stir until well incorporated.
  2. Mix dough gently with hands to bring it together and form into a rough ball.
  3. Transfer to large clean bowl.
  4. Cover with plastic wrap and let dough rise at room temperature (about 72 degrees F) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time with vary depending on the ambient temperature).
  5. Transfer dough to floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Gather 4 corners to center to create 4 folds. Turn seam side down and mold into ball.
  6. Dust with flour. Set aside on work surface. Repeat with remaining dough.
  7. Allow dough to rest, covered with plastic wrap or damp kitchen towel, until soft and pliable, about 1 hour.*
  8. (This dough can be made up to 3 days in advance. Wrap each ball of dough in plastic wrap and chill. Unwrap and allow to sit at room temperature on floured surface, gently covered with plastic wrap, for 2-3 hours before shaping.)
  9. TO MAKE THE PIZZAS: I used my trusty pizza stone, but baking sheets may also be used. Place oven rack in upper third of oven and place stone on rack to preheat for one hour.** Preheat oven at its hottest setting 500 - 550 degrees F. (You don't need to preheat the baking sheet, if using.)
  10. One dough ball at a time, dust generously with flour and place on floured work surface. Gently shape dough into a 10- to 12-inch disk.
  11. When ready to bake, increase oven heat to broil. Sprinkle a pizza peel (or rimless or inverted rimmed baking sheet). Place dough disk on prepared peel and top with desired toppings. I used provolone, Parmesan cheese, tomato sauce, Genoa salami, fresh basil, fresh spinach, fresh cherry tomatoes, pine nuts, and roasted red peppers in various combinations. If using wet ingredients, place on pizza just before baking to prevent dough sogginess. I also drizzled lightly with olive oil just before placing in the oven.
  12. Slide pizza from peel onto hot pizza stone with quick back-and-forth movements. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5-10 minutes.
  13. Using peel, transfer to a work surface to cool slightly and slice.
  14. Reheat pizza stone 5 minutes between remaining pizzas.***
  15. Cook time reflects reheating time between pizzas in addition to actual cook time.
Notes
* I did not do this step because of time constraints. My dough was fairly pliable, but perhaps it would have improved with this step. ** I also did not do this step of an hour of preheating because of hunger. Note to self: plan to start baking late afternoon or have a late dinner. *** I'm going with a theme here: I also did not do this step purposely. I found that while my pizza crusts were somewhat blistered on top, the bottom of the crust wasn't as crisp on the later pizzas, the less time I wanted to wait to reheat the pizza stone between pizzas.
Recipe by story of a kitchen at https://www.storyofakitchen.com/bread-recipes/no-knead-pizza-dough/