No Knead Pizza Crust Recipe
Author: 
Recipe type: Main Dish
Cuisine: Italian
Serves: 4-5 small pizzas
 
Ingredients
  • 3½ cups warm water
  • 7½ cups unbleached, all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 tablespoon sea salt
  • Your choice of pizza toppings (I like to keep mine simple to allow the beauty of the crust to shine through. I usually choose a simple fresh tomato sauce, fresh basil leaves, sliced mozzarella, and a dab of pepperoni)
Instructions
  1. In a large container (with a lid) mix the yeast and water together, then stir in the salt and flour.
  2. You don't need to knead the dough, simply use a wooden spoon to incorporate the ingredients. It will look like a sloppy mess, and that's exactly what we want.
  3. Loosely cover with the lid (you don't want it airtight) and set aside to rise for 2-3 hours.
  4. Once the dough has risen, you can use it immediately or refrigerate it. I generally mix up my dough the day before I need it, refrigerate it overnight, and use it the following day. Chilled dough is easier to handle, and the longer the dough ages, the better the flavor.
  5. To Make the Pizza:
  6. Prepare your sauce, cheese, and other toppings ahead of time. You'll need to work efficiently in an assembly-line process.
  7. Using the highest possible temp your oven will allow (this will usually be 550-600 degrees Fahrenheit), preheat your oven and pizza stone for at least 30-45 minutes before you start cooking pizzas. It's tempting to skip this part, but don't. It makes all the difference.
  8. Measure a 13 oz ball of dough from your bucket. I use my kitchen scale for this to make sure I'm semi-accurate, but it doesn't have to be perfect. I usually get 4-5 pizzas from this recipe. They are smaller than your average pizza, but that's preferred as they are easier to shape and transfer that way.
  9. Place the dough on a very well-floured surface and punch it down. Use your fists/knuckles to stretch the dough. We're trying to preserve the air pockets in the dough, so avoid smashing it as much as possible. Place it on your well-floured pizza peel and continue to gently shape into a circle (ish), just avoid flattening the edges too much, as we want them to stay puffy and chewy.
  10. If the dough tears as you work it, no worries. Just patch it together and keep going.
  11. Add your sauce and toppings to the dough, then slide onto the very hot pizza stone in the oven.
  12. Bake the pizza for 5 minutes at 550+ degrees, then switch to the broil setting and broil for 1-2 minutes. It's done when the crust is golden brown and the cheese is completely melted.
  13. Remove from the oven and repeat with your remaining dough.
  14. If you only wish to make one pizza at a time, simply refrigerate the rest of the dough until you're ready.
Recipe by The Prairie Homestead at http://www.theprairiehomestead.com/2016/02/no-knead-pizza-crust.html