Serves 4
780 min
Jim Lahey's No Knead Pizza Dough
Recipe GLPRf499d10da89abd
A rustic pizza dough made with minimal yeast and long fermentation, requiring no kneading. The dough rests overnight or longer, developing deep flavor and an open crumb structure perfect for authentic pizzas. This method relies on time rather than effort to create extensible, flavorful dough.
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Ingredients
500 grams All-purpose flour
1 gram Active dry yeast
16 grams Fine sea salt
350 grams Water
All-purpose flour for dusting
Directions
Combine 500 grams flour, 1 gram active dry yeast, and 16 grams sea salt in a medium bowl, stirring to evenly distribute the yeast and salt throughout the dry ingredients.
Add 350 grams water to the flour mixture and stir vigorously with a wooden spoon or sturdy spatula until all flour is hydrated and the mixture forms a shaggy, sticky dough. The dough should be wetter than typical bread dough. Do not knead.
Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for 12 to 18 hours (or up to 24 hours). The dough will become elastic and develop a network of bubbles, and should roughly double in volume.
After fermentation is complete, the dough is ready to shape and cook as desired for pizza. For longer storage, transfer the dough to the refrigerator where it will keep for several days. Dust with additional flour as needed when handling the sticky dough.
