Jim Lahey's No-Knead Pizza Dough
 
 
Author:
Recipe type: Pizza
Cuisine: Italian
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
Instructions
  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.
Notes
This recipe yields a dough that his light and airy. It blows away my former dough recipes.
Recipe by The Catholic Foodie at https://catholicfoodie.com/my-pizza-by-jim-lahey-and-the-american-dream