medtran49
Forum GOD!
This is a recipe from https://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html . There are tips on stretching, shaping, baking in a video on the web site. This is a wonderfully puffy, air bubbly dough.
500 grams (17 ½ ounces or about 3 ¾ cups) all-purpose flour, plus more for shaping the dough
1 gram (1/4 teaspoon) active dry yeast
16 grams (2 teaspoons) fine sea salt
350 grams (1 ½ cups) water
Mix flour, yeast, and salt well in a medium bowl. Add the water and mix thoroughly with a wooden spoon or your hands. Cover the bowl with plastic wrap and allow the dough to rise at room temperature (about 72 F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one. At 78 F, it took about 9 hours.
Scrape the dough out onto a floured work surface. Divide into 4 equal parts and shape them into balls. The dough will be very soft and will flatten out, pull 4 sides toward the center and shape into a rounded shape, using flour generously. You want them still really soft, but not really sticky either. Wrap each ball of dough in plastic wrap and refrigerate for several hours up to 3 days. Remove the balls from the refrigerator at least 2 hours before you intend to use, unwrap them, place on a floured surface, lay the plastic wrap over them, and let them come to room temperature.
Shape each dough ball into a disk about 12 inches or so depending on how thick you want your pizza dough. If you are not immediately cooking the dough as you shape it, place each disk on a piece of parchment paper that has been sprayed generously with cooking spray. When you are ready to cook, pick up the parchment paper and turn it upside down, placing the dough on your cooking surface (we do it on the grill over a wood fire) and gently and carefully peel off the parchment paper. We prefer to pre-cook each disk of dough for a few minutes on each side just until it is set before adding the toppings as it seems to make the crust a bit crispier.
500 grams (17 ½ ounces or about 3 ¾ cups) all-purpose flour, plus more for shaping the dough
1 gram (1/4 teaspoon) active dry yeast
16 grams (2 teaspoons) fine sea salt
350 grams (1 ½ cups) water
Mix flour, yeast, and salt well in a medium bowl. Add the water and mix thoroughly with a wooden spoon or your hands. Cover the bowl with plastic wrap and allow the dough to rise at room temperature (about 72 F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one. At 78 F, it took about 9 hours.
Scrape the dough out onto a floured work surface. Divide into 4 equal parts and shape them into balls. The dough will be very soft and will flatten out, pull 4 sides toward the center and shape into a rounded shape, using flour generously. You want them still really soft, but not really sticky either. Wrap each ball of dough in plastic wrap and refrigerate for several hours up to 3 days. Remove the balls from the refrigerator at least 2 hours before you intend to use, unwrap them, place on a floured surface, lay the plastic wrap over them, and let them come to room temperature.
Shape each dough ball into a disk about 12 inches or so depending on how thick you want your pizza dough. If you are not immediately cooking the dough as you shape it, place each disk on a piece of parchment paper that has been sprayed generously with cooking spray. When you are ready to cook, pick up the parchment paper and turn it upside down, placing the dough on your cooking surface (we do it on the grill over a wood fire) and gently and carefully peel off the parchment paper. We prefer to pre-cook each disk of dough for a few minutes on each side just until it is set before adding the toppings as it seems to make the crust a bit crispier.
Last edited: