Easy No-Knead Pizza Dough
 
 
An easy no-knead pizza dough that works well in either a wood fired or home oven.
Author:
Recipe type: Dough
Cuisine: Italian
Serves: 3 pizzas
Ingredients
  • 3 cups all purpose
  • 1 3/4 cups of cool water
  • 1/3 cup sourdough starter ( or 1/8 tsp instant dry yeast)
  • 1 3/4 tsp kosher salt
Instructions
Preparing your Dough
  1. Measure out 3 level cups of flour and put them in the plastic or glass bowl.
  2. Measure out 1 cup of cool tap water and put it in the second bowl. Refill the measuring cup to about 1/2-3/4 cup of cool water and set it aside.
  3. Measure out 1/3 cup starter (or 1/8 tsp instant dry yeast) and pour it into the water. Important: this is what ferments your dough. At normal room temperature 1/3 cup is good for our fermentation time. But, if it's cooler or warmer, you will have to adjust the starter amount accordingly...warm=less cool=more. In general though I've been using 1/3 cup and it's good. If you are using dry yeast instead of starter, add that to the water
  4. Take the measuring cup with the remaining water, and use it to rinse the 1/3 starter cup, then pour it into the bowl. You want all of that startery goodness in your dough.
  5. Add the kosher salt.
  6. Take your fork and whisk all the wet ingredients together until starter (or yeast) is dissolved and the top is frothy.
  7. Pour your wet mix into the flour.
  8. Use a butter knife to mix the dough until it is well hydrated and the gluten starts developing. You'll know it's right when the dough starts sticking to the sides of the bowl. Timing wise, I'd guess around 5 minutes, but as Mom would say, "I'm not sure, I mix until it looks right."
The First Rise
  1. Once you get the right consistency, cover the bowl tightly with cling wrap or press and seal so no air gets in - this prevents a hard skin from developing over the surface of your dough.
  2. Store the covered dough in a cool place for at least 12-14 hours or until it has doubled. The initial ferment time will vary batch to batch because of variables in the tempurature. Keep an eye on how things look as the dough ferments!
Recipe by The Wood Fired Enthusiast at http://thewoodfiredenthusiast.com/easy-no-knead-pizza-dough-recipe/