Makes Enough "No Knead" Pizza Dough for Two 15-inch Pizzas
Prep Time: 5 minutes
Total Time: 5 minutes
- 1 1/2 cup tepid water
- 1/4 tsp dry active yeast
- 2 tbsp olive oil
- 1/4 tsp sugar
- 1 1/4 tsp salt
- 18 ounces (about 4 cups) flour, plus more as needed
Flour a work surface very well; using a spatula scrape the sticky, bubbly dough on to the flour. Flour your hands and pat down to flatten. Cut the dough into 2 pieces and using plenty of flour to handle, knead each portion for several minutes to form 2 smooth, elastic, balls of dough. Allow to rest on a floured board covered for 30 minutes. Your pizza dough is ready to use! This dough is even better if kept refrigerated overnight, but let come up to room temperature before shaping pizzas.
This pizza dough works equally well for thin-crust or thick-crust pizza recipes.
NOTE: As with all dough recipes, the amount of flour will vary depending on weather, brand of flour, etc. Use as much flour as you need to handle the dough, but keep in mind that the stickier the dough, the better the texture of your pizza crust will be.