JIM LAHEY'S NO-KNEAD PIZZA DOUGH

JIM LAHEY'S NO-KNEAD PIZZA DOUGH image

Yield 8 people

Number Of Ingredients 4

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3 cups (375 grams) all-purpose flour (can use up to 200g whole wheat or white whole wheat flour)
Slightly heaped 1/4 teaspoon active dry yeast
1 1/2 teaspoons sea or kosher salt
1 1/4 cup water, plus an additional tablespoon or two if needed (updated)

Steps:

Mix all ingredients in a large bowl (large enough to leave plenty of excess space for the dough to double in size. Spray the top of the dough lightly with olive oil, then cover lightly with plastic wrap and cover the bowl. Refrigerate for 1-2 days, removing about 1-2 hours before you want to bake it. Preheat oven to 450-500 F. Spread a light layer of cornmeal over pizza pan (or use a pizza stone), or use parchment paper to prevent dough from sticking to the pan. Roll out the dough on a floured surface, and place in pizza pan. Spread with sauce of choice (pesto or red sauce are great!), add your favorite toppings, and bake 10-15 minutes or until crust is just crisp and golden.