Saturday I made Jim Lahey's No Knead Pizza Dough, which we will make pizza with tonight. It really was incredibly easy to make the dough, and it doubled in about 18 hours. I have just enough basil from the garden to use on the pizzas tonight, and my husband has made homemade sauce.Pictures to come later.
There is a great video at serious eats that can take you through it step by step.
Makes 4 balls of dough, enough for 4 pizzas, active time 10 minutes, total time 8 to 18 hours
- 500 grams (17 ½ ounces or about 3 ¾ cups) all-purpose flour, plus more for shaping the dough
- 1 gram (1/4 teaspoon) active dry yeast
- 16 grams (2 teaspoons) fine sea salt
- 350 grams (1 ½ cups) water
In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.
Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
Here are further directions from Bon Appetit for baking the pizza. I used pizza pans and have not tried using my pizza stone yet. I did not preheat the oven for an hour, but preheated it for about 15 minutes