From Scratch, No-Knead Pizza Dough

Jim Lahey’s no-knead pizza dough was all the rage a number of years ago, and for good reason. His hands-off approach results in a yeasty dough full of nuanced flavor, and requires little more than a few minutes of your time. The hardest part is planning ahead, as you must assemble it the night before you plan to use it.

From Scratch, No-Knead Pizza Dough

Prep Time 10 minutes
Resting time 1 day
Recipe credit to Jim Lahey
Jim Lahey's no-knead pizza dough was all the rage a number of years ago, and for good reason. His hands-off approach results in a yeasty dough full of nuanced flavor, and requires little more than a few minutes of your time. The hardest part is planning ahead, as you must assemble it the night before you plan to use it.
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Servings 4 10-12″ pizzas

Ingredients
 

  • 4 cups all-purpose flour
  • ¼ teaspoon dried yeast
  • 1 ½ teaspoons kosher salt
  • 1 ½ cups room temperature water

Instructions
 

  • Combine the flour, yeast and salt in a large bowl. Add the water and stir, using a wooden spoon, until the dough is shaggy and starts to come together. Add more water if there are still patches of dry flour. Switch to your hands and shape it into a rough ball in the bowl. The whole process should take just a few minutes. The amount of water you will need depends on the humidity that day and your flour. If you think you need less/more adjust accordingly. The dough should feel slightly wet and sticky, it would be tough to knead without adding more flour to keep it from sticking.
  • Cover with plastic wrap and let it rise on the counter for 24-36 hours. About 30-40 minutes before you are ready to bake, divide the dough into 4 pieces, shape into balls and place on an oiled baking sheet. Turn the balls to coat them with the oil, cover with plastic wrap and let rest for 30 more minutes. They are now ready to shape and bake.
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