LAHEY'S NO KNEAD PIZZA DOUGH

LAHEY'S NO KNEAD PIZZA DOUGH image

Yield 2 crusts

Number Of Ingredients 6

500 grams bread flour (3 3/4 cups)
2 1/2 teaspoons instant or active dry yeast (10 grams)
3/4 teaspoons table salt (5 grams)
3/4 teaspoon sugar, plus a pinch (about 3 grams)
1 1/3 - 1 1/2 cups room temperature water
extra-virgin olive oil for pans

Steps:

In a medium bowl, stir together the bread flour, yeast, salt and sugar. Add the water and, using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough should be able to contain all of the flour, if it seems dry or if there is excess flour at the bottom of the bowl, add water a tablespoon at a time. Cover the bowl with plastic wrap and let sit at room temperature until the dough has doubled in volume, about 2 hours. Oil two 13×18-inch rimmed baking sheets. (I used about 2 tablespoons of oil per sheet) Use a bowl scraper or a rubber spatula to scrape half of the dough onto one of the well oiled pans in one piece. Gently pull and stretch the dough across the surface of the pan, using your hands to press it evenly out to the edges. If the dough sticks to your fingers you can lightly oil your hands. Pinch any holes together. Repeat with the second piece using the other pan.