No Knead dough is perfect for pizza! Do you want pizza for dinner? It takes a second to make the dough first thing in the morning and then you can put it in the fridge and let it sit around all day. Do you want pizza for lunch? It takes a second to make the dough first thing in the morning and then you can put it on the counter and let it sit around until lunch time. Seriously, this is the best pizza crust ever – it may change your life so be careful!
No Knead Pizza Dough
500 g plain or strong white wheat or spelt flour
300 g water
1/2 teaspoon of dry yeast (instant or dry active) or 5 g fresh yeast
5 g salt
If you are using instant or fresh yeast, measure the yeast, flour and salt into a big bowl and give it a good stir with a spoon (or your hands) to make sure the yeast and salt are evenly mixed into the flour. Add the water and give everything a stir so you have a thick mixture. That’s it. Cover it and let it sit on the counter for at least 4-5 hours or in fridge for 8-10 hours.
If you are using dry active yeast, measure the water into the big mixing bowl and sprinkle the yeast on top. Leave it for 15-20 minutes until the yeast has fully dissolved. Then, add the flour and the salt and give it a stir so you have a very thick mixture. That’s it. Cover it and let it sit on the counter for at least 4-5 hours or in fridge for 8-10 hours.
When you are ready, pre heat the oven to as high as you can get it.
Take a big cookie sheet or baking tray and spread it liberally (LIBERALLY) with olive oil. This is not a gentle, thin wipe with a paper towel. It’s a LOT of oil that you can roll around the tray and generously coat your hands (you need to – keep reading).
Scrape out the dough and, with oily hands, press it out so that it covers the tray. Start in the middle and press it out and then work from the edges. If you tear a hole in it, just pinch the dough together to seal it up.
Cover it with tomato sauce or white sauce (if you are feeling “new haven”) and then top with the toppings of your choice. The crust is thin so don’t be overly generous or your pizza slices will not support the toppings.
Put in the oven and bake for 10-20 minutes depending on how hot the oven is and how thick the crust it.
Remove, let cool slightly and cut into pieces. Just watch them go.