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no knead pizza dough

 
Finished Pizzas

Finished Pizzas

Recipe:

  • 3 Cups All Purpose Flour

  • 1/2 tsp. Active Dry Yeast

  • 1 1/2 tsp. Kosher Salt

  • 1 1/4 Cup Water and if needed +/- 1 Tbsp.

  • 6 Hours Rise Time for Dough

  • x2 12” round pizza pans/stones or x2 9”x13” sheet pans, pans should be generously floured

  • Toppings of your choice for Pizza

Dough after ingredients are combined.

Dough after ingredients are combined.

Dough after 6 hours of rise time.

Dough after 6 hours of rise time.

Find the how to video on Instagram: Click here for Video

Method:

  1. In a medium bowl, combine flour, active dry yeast, kosher salt and room temperature water. Using cold water will severely slow the rise of the dough. Mix ingredients with a spoon until combined. You may need to add up to an additional Tablespoon of water if the dough is craggy (dry and flaky looking) or if there is extra flour at the bottom of the bowl that needs to be mixed in and there’s not enough moisture to combine ingredients.  Once the dough has come together cover with a beeswax food wrap or saran wrap.  Set aside and allow to rise for 6 hours.  If room is cold this can take longer, I try to find a warm spot in the kitchen to place the dough.

  2. Once the dough has risen, it should have lots of air bubbles and doubled in size, preheat oven to 550°, or as high as your oven will go. If you are using pizza stones, place them into the oven at this time.  Flour the top of the dough lightly as well as your hands and either your counter top or board and pans.  Dough will be sticky so make sure you have flour nearby in case you need to add more.  With floured hands pull the dough away from the sides of the bowl, forming a ball.  Turn out dough onto floured surface, gently stretch into a long oval, and with a sharp knife cut dough into two equal portions.  You may need to add more flour as you pick up your dough and gently place it onto your sheet pan.  *if using pizza stones see note below*.  Once your dough is on your sheet pan gently nudge it and stretch it to the edges. You may have to use the palm of your hand for some of this and your finger tips for the rest.  Be patient, it will stretch, add tiny bits of flour to sticky spots to help.  Repeat with second portion of dough.

  3. When the doughs are stretched out in your pans or on your stones and your oven is preheated, add toppings of your choice to your pizzas.  I love Kalamata olives, razor thin shallots and goat cheese but the sky is the limit!  Baking time can vary with oven types and pans but I have found that 12-14 minutes at 550°, rotating the pans once half way through, provides a nice crispy bottom. 

*A note on Pizza Stones:  I have not used pizza stones for this dough but I imagine that you could easily use them for this recipe as long as you preheat the stone in the oven.  Because it is a very sticky and soft dough I would stretch it out to the size of the stone before it touches the hot surface as it would likely bake on immediately.