No-Knead Pizza Dough
I've tried several no-knead bread recipes, and wanted to see if the approach would work for pizza. Happily, it does. Start the dough the night before and let it do its thing until you're ready to shape, top, and bake! If not using right away, wrap well in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.
Recipe Summary
Ingredients
Directions
Cook's Notes:
I like to use rye flour because it adds good flavor to the dough. You can try using only all-purpose or only bread flour instead. The dough is sticky, but resist the urge to add more flour, which results in a tougher crust. Handle it gently for best results.
Keep an eye on the dough as it rises. If the room is warm, it might take less than 18 hours. If the room is chilly, it will take longer.
If you have a pizza stone and peel, preheat the stone according to manufacturer's instructions. Lightly flour the peel before using it to transfer the pizzas to the oven.