I’ve always liked the idea of making pizza at home, but I never found a crust recipe that was easy and delicious. The March 2012 issue of Bon Appetit recently showed up in my mailbox and featured an irresistible looking pizza on the cover. I was intrigued. I have heard of Jim Lehey, of Sullivan Street Bakery, and his “no-knead” bread technique, but never thought that this could apply to pizza dough as well. The magazine featured a no-knead pizza dough recipe from his new book, My Pizza. I had to try it. Here it is.
No-Knead Pizza Dough – makes six 10″-12″ pizzas
7 1/2 cups all-purpose flour, plus more for shaping dough
4 tsp. fine sea salt
1/2 tsp. active dry yeast
Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature in a draft-free are until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature of the room).
Transfer the dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.
Arrange a rack in the middle of oven and preheat to its hottest setting, 500-550 degrees. Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough int a 10″-12″ disk. Top with desired toppings (I used San Marzano tomatoes, dried oregano, fresh mozzarella, carmelized onions and roasted garlic). Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.
If 6 pizzas seem like a lot, cut this recipe in half. I did and ended up with 3 perfectly sized pizzas.
My Pizza by Jim Lehey