No-Knead Pizza Dough: The Easiest and Most Delicious

You’re right, no-knead pizza dough is a game-changer! It’s incredibly easy and produces fantastic results. Here’s a simple recipe and some tips for making the most delicious no-knead pizza dough:

Ingredients:

• 3 cups (375g) all-purpose flour (or bread flour for a chewier crust)  
• 1.5 cups (350ml) lukewarm water
• 1.5 teaspoons (7g) instant yeast (or active dry yeast, proofed)
• 1.5 teaspoons (8g) salt
• 1 tablespoon olive oil (optional, for flavor and texture)

Instructions:

1. Combine Ingredients:
   • In a large bowl, whisk together the flour and salt.
   • If using active dry yeast, dissolve it in the lukewarm water with a pinch of sugar and let it sit for 5-10 minutes until foamy. Then add the water to the flour.
   • If using instant yeast, you can add it directly to the flour.
   • Add the water (and the olive oil, if using) to the flour mixture.
   • Stir with a wooden spoon or spatula until a shaggy dough forms.
2. First Rise:
   • Cover the bowl tightly with plastic wrap or a damp kitchen towel.
   • Let the dough rise at room temperature for 12-18 hours. The longer it rises, the more flavor it will develop.
3. Shape the Dough:
   • After the rise, the dough will be very soft and bubbly.
   • Lightly flour a work surface.
   • Gently turn the dough out onto the floured surface.
   • Lightly flour the top of the dough.
   • Gently fold the dough over itself a few times to form a rough ball.
   • Cover the dough with plastic wrap, and let it rest for 15 minutes.
4. Prepare for Baking:
   • Preheat your oven to the highest temperature possible (450-500°F or 230-260°C).
   • Place a pizza stone or baking steel in the oven while it preheats. This will ensure a crispy crust. If you don’t have these, you can use a baking sheet.
   • Divide the dough in half.
   • Shape the dough into your desired pizza crust size.
5. Bake the Pizza:
   • Place the shaped dough on the hot pizza stone or baking sheet.
   • Add your desired toppings.
   • Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.  

Tips for Success:

• Use Lukewarm Water: It activates the yeast.
• Don’t Overmix: Overmixing can make the dough tough.
• Long Rise: The long rise is essential for flavor development. Don’t rush it!
• Hot Oven and Stone: A very hot oven and pizza stone are crucial for a crispy crust.
• Flour Lightly: Use just enough flour to prevent sticking. Too much flour can make the dough dry.
• Experiment with Flour: Bread flour will give you a chewier crust, while all-purpose flour will result in a slightly softer crust.  
• Add Herbs: Mix dried herbs into the dough for extra flavor.
• Cold Rise: For a more complex flavor, you can let the dough rise in the refrigerator for 24-72 hours. Let it come to room temperature before shaping.

Enjoy your delicious homemade no-knead pizza!