No Knead Pizza Dough

This makes for a crisp, flavorful dough that requires no kneading but an 18-24hr proof time. Adapted from Jim Lahey's recipe.

YIELD: 4 PIZZAS

INGREDIENTS

• 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

DIRECTIONS

1. In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.

2. 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.

3. 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.

4. 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.

ADD-ONS: You can add garlic powder, onion powder, paprika, dried oregano or basically anything you want to the dough before the 18hr rise. It adds loads of flavor!

I like to let mine rise for 24hrs, it creates wonderful air pockets and enhances the flavor even further.