No-Knead Pizza Dough
Ingredients
- 4 cups (about 17 ounces) all-purpose flour, plus more as needed
- 2 teaspoons kosher salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups water, at room temperature
- Olive oil, for greasing bowl
- Desired toppings, such as tomato sauce, sliced or shredded mozzarella, and torn fresh basil leaves
Instructions
- 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.
- 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.
- 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.
