Combine the flour, water, yeast and salt.
Mix into a shaggy dough, cover with plastic wrap and leave in a warm place for 12-18 hours. (72º)
After the dough has risen, it will triple in size and look moist and bubbly.
Turn the dough out onto a floured surface and divide into 4 balls. Add flour as needed to prevent the stickiness. Handle the dough gently and do not overwork.
Gently shape the dough into a round disc. Top it with desired toppings and bake it.
VIBES: Prince “17 Days / 1983 Piano and a Microphone Version”
This is a version of Jim Lahey’s No Knead Pizza Dough, you mix it up, rest overnight, and the next day its good to go. My current favorite way to do it.
Jim’s Tips: Dont overwork the dough, allow it to hold its texture. When you get around to shaping the disk for a pie, go easy as you stretch it to allow it to retain a bit of bumpiness (I think of it as blistering), so not all of the gas is smashed out of the fermented dough. I prefer to hold off on shaping the ball until just before topping it. If it’s going to sit for a while—more than a couple of minutes—cover it with a damp kitchen towel to prevent it from drying out. Two approaches for shaping: The simpler one, executed completely on the work surface, is slower than the second, where you lift the disk in the air and stretch it by rotating it on your knuckles.
And, Here is a video of his process.
PIZZA DOUGH INGREDIENTS:
- 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
- In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.
- 2. Cover the bowl with plastic wrap or a kitchen towel and allow it 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.
- 3. Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
- 4. If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
PIZZA TOPPING IDEAS (Pictured above)
Margherita: Tomato Sauce, Fresh Mozzarella, Basil
Shaved Asparagus: Shaved asparagus, slivered scallions, cubed mozzarella, paper thin sliced garlic, grated parmigiano reggiano, red pepper flakes. Heres a recipe.
Caramelized Onion + Gruyere: Caramelized onions, gruyere cheese, grated parmigiano reggiano, roasted garlic, red pepper flakes.