If there is one definite way to please my family at dinner, it’s pizza. Ever since I started making my own pizza dough, it has really elevated pizza night to the next level. I can’t even begin to tell you how much I love this pizza dough. I’ve tried countless different dough recipes and for the longest time I used Peter Reinhart’s pizza dough recipe. For the most part it was good, my biggest issue with it was that it had to be made the night before in order to rise in the refrigerator overnight. But this no knead pizza dough solves that problem. The best part about it is, it takes only five minutes to put together. Works amazingly well as a thin or regular crust pizza. Has a wonderful flavour, and produces a crisp bottom but soft top. In my opinion, all the makings of a great pizza dough. If you have never worked with yeast before or are a little nervous about working with it, this is a perfect place to start.
No Knead Pizza Dough
Makes 4- 1 pound loaves
2-3/4 cups lukewarm water
1-1/2 tablespoons active dry yeast (2 packets)
1-1/2 tablespoons kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6-1/2 cups unbleached all-purpose flour
1. In a large bowl (5 qt), mix the water, yeast, salt, sugar, and olive oil using a wooden spoon.
2. Add in the all purpose flour without kneading. Incorporate the flour using the wooden spoon. When you have incorporated as much as you can with the spoon, generously wet your hands with warm water and mix the dough with your hands. I find it best to squeeze it my hands, without kneading.
3. Cover the dough with plastic wrap or a non airtight lid and allow to rest for approximately 2 hours until the dough rises.
4. You can use the dough immediately, or cover and refrigerate and use within the next few days.
In my experience, the dough freezes very well. Place divided dough in large ziploc bags and freeze. Defrost in refrigerator overnight or allow to come to room temperature on the counter.