Jim Lahey's No-Knead Pizza Crust

By susanwadle

Ingredients

• 500 grams all purpose flour, unsifted plus extra for dusting
• 2 t fine sea salt
• 1/4 t active dry yeast
• 1 1/2 cups water

Preparation

Step 1

In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. We find it easiest to start with the spoon, then switch to your hands (see slideshow).

Put the pizza stone on a rack in a gas oven about 8 inches from the broiler. Preheat the oven on bake at 500 degrees for 30 minutes.

Drain tomatoes and pass through a food mill or just squish them with your hands -- it's messy but fun. Stir in the olive oil and salt. The sauce will keep, covered, in the refrigerator for up to 1 week.