No Kneading Pizza Dough
In the world of pizza, there are many versions, but non like this no knead pizza dough recipe. They simply are a breed of their own, layered high like Americans like and minimally like the Italians. Either way, I absolutely can’t live without having pizza. With this passion its hard to find just what I like, so I make my own. If my grandkids are coming over, I make pizza, if friends are coming over, I make pizza.
Thanks to Jim Lahey, this No Knead Pizza Dough is fabulously easy. With a little preparation, you will have pizzeria style pizza that everyone will enjoy. For kids, it is the ultimate experience to top their own little pizza, and for the adults, they get to have anchovies if they so desire.
3 3/4 cup Bread flour
2 1/2 teaspoons active dry yeast
3/4 teaspoons salt
3/4 teaspoon sugar
1 1/3 to 2/3 cups 72-degree water
Olive Oil for the pan
In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water and, using a wooden spoon, mix until blended, at least 30 seconds. The dough will look shabby but don’t worry. Cover the bowl and let it rise at room temperature until the dough has doubled, in about 2 hours.
Using a scraper, remove the dough from the bowl onto a floured surface. Gently form into a ball, then divide into half. Cover with a moistened towel for 30 minutes while you prepare your toppings.
When you are ready to make your pie, oil two 13 x 18” rimmed baking sheets. Generously drizzle olive oil over the baking sheets. Pick up the dough and invert and stretch the dough the length of the baking sheet. The floured side should now be facing up and the moist side should now be on the pan. Using your palms, gently pull, press, and stretch the dough to fill the entire bottom of the pan. It the dough sticks to your fingers, lightly dust it with flour or coat your hands with oil. Pinch any holes together. Repeat with the second piece. The dough is ready to top as you like.
