No-Knead Pizza Dough

By chelyc13

Ingredients

• 3 ¾ cups bread flour
• 2 ½ teaspoons instant or other active dry yeast
• ¾ teaspoon table salt
• ¾ teaspoon plus a pinch of sugar
• 1 1/3 cup room temperature (about 72 degrees) water
• Extra virgin olive oil for the pans

Details

Servings 2

Preparation

Step 1

1. In a medium bowl, stir together the flour, yeast, slat, and sugar. Add the water and, suing a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough is a bit stiffer than most of the others in this book, not as wet and sticky. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours.

2. Using a bowl scraper or rubber spatula, remove the dough from the bowl onto a floured work surface. Gently form into a rough ball. Then divide the dough into two halves, spacing them 3 inches apart, and cover both with a moistened kitchen towel for 30 minutes.

3. When you are ready to make your pie, oil tow 3 by 18 inch rimmed baking sheets. Pick up the dough and invert and stretch the dough the length of the baking sheet. The flour side should now be facing up and the moist side should not be on the pan. Using your palms, gently pull, press, and stretch the dough to fill the entire bottom of the pan. There is not need to make a crust or a lip around the edge of the pan. Your objective should be to make an even layer of dough across the entire bottom of the pan. If the dough sticky to your fingers, lightly dust it with flour or coat your hands with oil. Pinch any holes together. Repeat this with the second piece. The dough is ready to top as you like.