No-Knead Pizza Dough from Sullivan Street Bakery
This recipe has been printed and reprinted so many times, and we've made it so many times, that we just had to post it here. It's simple, quick and works every time!
- 3 cups flour, we use "00", but bread flour would work as well
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 cup water
In a large mixing bowl, stir together the flour, yeast and salt. Add the water and stir until just combined. The dough is going to be very sticky.
Cover with plastic and let sit for 24 hours in a warm place.
When you're ready to use the dough, flour your work surface and lightly knead the dough for a few seconds, rolling it onto itself. Let it rest for 15 minutes and then divide into 4 balls. Sprinkle these lightly with flour and cover with a towel. Let rest for 2 hours and then, finally, you're ready to bake.
Stretch the dough into the desired shape and top with your desired toppings. Bake on a stone in a very hot oven...at least 500 degrees, if you can...until well browned and puffy.