Serves 4
480 min
Jim Lahey's No Knead Pizza Dough
Recipe GLPR04dee7ef8845a3
A slow-fermented, no-knead pizza dough that develops deep flavor and an open, airy crumb through a long cold rise. Perfect for creating rustic, restaurant-quality pizzas at home with minimal effort.
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Ingredients
500 g All-purpose flour
1 g Active dry yeast
16 g Fine sea salt
350 g Water
Directions
Combine 500g flour, 1g active dry yeast, and 16g fine sea salt in a large bowl. Mix the dry ingredients together until the yeast is evenly distributed.
Add 350g water to the flour mixture. Stir with a wooden spoon or your hand until all flour is hydrated and a shaggy, wet dough forms. No kneading is needed.
Cover the bowl loosely with plastic wrap or a damp towel and let rest at room temperature for 12–18 hours. The dough will rise modestly and become bubbly.
Turn the dough out onto a lightly floured work surface. It will be sticky and loose. Gently fold it over itself a few times to incorporate more air, then shape loosely into a round.
Place the dough on a sheet of parchment paper, dust with additional flour, and cover loosely. Let it proof at room temperature for 2–4 hours until visibly puffy and ready to stretch into pizza dough.
Once proofed, the dough is ready to shape and top for pizza. Gently stretch or press into your desired thickness, taking care not to deflate the bubbles.
