No-Knead Long-Rise Pizza Dough
Source: Adapted from Jim Lahey, Co.
3 cups unbleached or bread flour (can sub 1 cup whole wheat for white)
1 1/4 teaspoons salt
1/4 teaspoon instant yeast
1 1/2 cups water
2 T light olive oil
1 tsp honey
In a large bowl, mix the flour with the yeast and salt. Add the water, oil and honey and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°. (Cindy's note - I have made it in the morning and let it brew until dinner time, about 8 hours)
Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes. (if the dough is really wet, I work a bit more flour in at this point)
Divide the dough into 4 pieces* and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.
Makes four 12-inch pizza crusts. *
*Cindy's note - I divide dough into 2 pieces and make two 15" pizzas.
Can pre-bake dough for 5 minutes and freeze, or top and finish baking.