No Knead Pizza Dough


I’ve been pretty focused on white flour and yeast lately; unfortunately, I can’t help it. While we certainly do eat other things (I’ve been supplementing our diet with lots of kale chips recently) it’s always hard to resist a Jim Lahey recipe.


I lived in New York for many years, and during that time, developed a healthy respect for Sullivan Street Bakery (owned by Mr. Lahey)… I once ate a mushroom pizza there that was straight out of my dreams. This recipe from Bon Appetite for a classic and simple pizza dough definitely caught my eye (and was particularly impossible not to make after my co-workers texted me a photo of her amazing pizza!)



Before I start, I’ll just say a few words about my pizza sauce: super simple. I took a can of crushed tomatoes, dumped it into a my cuisinart, added a few shakes of red pepper, dried oregano, and salt (and apparently my brother adds a touch of olive oil, although I don’t do that) and pulse until the tomatoes are a little more chunky. That’s it! It’s a fresh and yummy sauce.


Alrighty, let’s get moving!



Flour, yeast, salt, and water go into a bowl and get stirred around




Transfer to a large, clean bowl and let sit for 18 hours




After 18 hours, it’ll have a bubbly surface and look something like this




Divide into 6 equal portions, and shape into balls by taking the corners of each dough portion and folding them underneath, shaping into a ball. Cover with a wet towel, and let them rest for about 1 hour. Preheat your oven to its highest setting – 500 or 550 (I was able to use the 550 setting on my oven).




After and hour, we get to shaping. Here’s how that goes:








And onto the parchment! (if you’re using a pizza stone, directions are in the recipe belew; I don’t have a stone, so I used his baking sheet method)




Time to gather up your toppings. These are mine:




And onto the pizza they go…




Bake for about 10 minutes, and dinner (or lunch, or snack) away!




Jim Lahey’s No-Knead Pizza Dough

from Bon Appetite

printer friendly version 



7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough

4 teaspoons fine sea salt

1/2 teaspoon active dry yeast

3 cups water



Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).


Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.


Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.


To Make the Pizzas

During the last hour of dough’s resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°–550°, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.)


Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10″–12″ disk.


If Using Pizza Stone

When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.

Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5–7 minutes.


Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.


If Using a Baking Sheet

Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.







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