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Enter the characters you see below Sorry, we just need to make sure you’re not a robot. OFF for just this week only! One of my favorite pizza dough recipes is Jim Lahey’s no-knead dough, on which this recipe is based. It’s simple, doesn’t require any equipment, and doesn’t make a big mess. Through the years, I have edited Jim’s original to make it my own. One change is that I use bread instead of all-purpose flour, which adds the perfect heft to your finished crust when baked at high heat in a home environment. After I incorporate all the ingredients I get my hands wet and knead the batch for 2 to 3 minutes.
Without this step, I’ve ended up with dried clumps of flour in the dough. This dough is simple and foolproof—but you do need TIME. Not hands on or working time, but time for a 24-hour rising period and then a 48-hour cold ferment. That’s 72 hours total, in case you don’t have a calculator. Just find a spot where you can park the dough where it will not be disturbed.