Primarily based on Jim Lahey’s No-Knead Pizza Dough, this in a single day pizza dough recipe is tremendous straightforward to make and creates a crust that is crispy, bubbly, chewy within the center, and stuffed with yeasty taste.
Mix the dough components in an enormous bowl about 21 hours earlier than you’d prefer to slice and serve your pizza, let it do its factor whilst you go about your day, after which dump it onto the counter, form it into balls, and stretch it out. (Or make it over the weekend and freeze the balls in separate zip-top luggage for a straightforward dinner through the week forward.) If in case you have the time and vitality to plan forward, it makes for one scrumptious, pillowy reward.
In a single day Pizza Dough, Step by Step
Time wanted: 21 hours
Earlier than you get began, seize a big bowl with a lid, a dough whisk or picket/silicone mixing spoon, and a set of measuring cups and spoons.
- Combine the dough.
First, measure the flour, yeast, salt, and sugar into the big bowl. Stir nicely, and add the water and olive oil. Combine with a dough whisk or picket/silicone spoon till the dough comes collectively, then use your fingers to knead the remainder of the flour into the dough.
- Let it ferment.
Seal the bowl tightly with the lid (or plastic wrap) and let the dough sit at room temperature for 18 to twenty hours, till it is bubbly and about double the unique quantity.
- Divide the in a single day pizza dough into parts.
Mud your counter or a big chopping board generously with flour. Use a rubber/silicone spatula or your fingers to scrape the dough onto the ready floor. It will likely be actually sticky. Flip the dough within the flour so it is simpler to deal with, then kind it right into a log and use a bench scraper or knife to divide it half (to make two 12- to 14-inch pizzas) or in additional items to make smaller pizzas.
- Ball it up.
Roll every portion of dough within the flour, and kind it right into a ball by stretching the perimeters beneath and sealing them collectively along with your fist.
- Let the dough balls relaxation.
Place the shaped dough balls on the floured floor and canopy them with an upside-down bowl. Allow them to relaxation for half-hour to 2 hours. This permits them to puff up and calm down for optimum stretchability. Whereas the dough balls relaxation, preheat your oven.
- Stretch out the dough.
Take one dough ball out from below the bowl. Pat it out to a 6- or 8-inch circle and step by step stretch it out to your required dimension. Lay the dough on a ready baking sheet or pizza peel, high, and bake.
Sure! If you cannot discover (or do not wish to purchase) prompt yeast, use the identical quantity of lively dry yeast. They are often used interchangeably, although when you use lively dry yeast, the dough may take just a little longer to get bubbly and double in dimension.
I really like this dough as a result of it is tender and ethereal, but sturdy sufficient for almost any combo of toppings. Be inventive!
With ease! Significantly: In the event you’ve had hassle stretching dough previously, give this one a strive. Begin by patting it out into a skinny circle. Then, choose it up and stretch it gently in all instructions, holding it by the sting and rotating it like a steering wheel. Subsequent, lay it in your two fists and slowly transfer your fingers away from one another. Rotate the dough after every stretch till it reaches your required dimension. Try this video for extra detailed directions.
Sluggish-Rise Pizza Dough
It’s important to plan forward to make this pizza dough (it wants 18 to twenty hours of rise time), however when you get the cling of it, you will see that it is truly super-easy—and it makes for the proper chewy, fluffy, flavorful pizza crust. In the event you’re making it for the subsequent day’s dinner, begin the dough earlier than you go to mattress, then ball it up once you get dwelling from work/faculty/and many others. Or, make it over the weekend and freeze the balls in separate zip-top luggage or hermetic containers for simple weeknight dinners.
Makes: 2 balls (sufficient for 2 12- to 14-inch pizzas)*
- 3¾ cups bread flour (scooped and leveled)
- ¼ teaspoon prompt (rapid-rise) yeast
- 2½ teaspoons advantageous sea salt
- 1 teaspoon sugar
- 1½ cups cool water
- 1 tablespoon extra-virgin olive oil
To make the dough
In a big bowl, whisk collectively the flour, yeast, salt, and sugar. Add the water and oil and blend along with your fingers or a picket spoon till the entire flour is integrated. The dough will likely be sticky. Cowl the bowl with plastic wrap and let it rise at room temperature for 18 to twenty hours or till it has greater than doubled in quantity.
Scrape the dough out onto a floured work floor and use a knife or scraper to divide it in half*. Form every bit of dough by folding its 4 sides below towards the middle, then forming it right into a ball. If the dough feels sticky, mud it with flour.
Cowl the shaped dough balls with an inverted bowl and allow them to relaxation for half-hour or as much as 2 hours earlier than utilizing. (Or, when you’re not making pizza straight away, place the balls in separate zip-top luggage or hermetic containers and retailer them within the fridge for as much as 3 days or within the freezer for as much as 3 months. Simply be sure you deliver the dough again to room temperature earlier than stretching and topping.)
To bake the pizza
Preheat the oven to 500°F (if utilizing a baking sheet) or as excessive as it’ll go (if utilizing a baking stone/metal; place the stone within the high third or place the metal within the backside third of the oven earlier than you begin preheating). Let the oven preheat for no less than half-hour. Then, when you’re utilizing a baking stone or metal, swap the oven to Broil on excessive.
Stretch or roll out your dough to a 12- to 14-inch circle, then switch it to a baking sheet / pizza pan or a calmly floured pizza peel (if utilizing a baking stone/metal).
Prick the dough with a fork (to forestall too many bubbles from forming within the oven), brush the perimeters with just a little olive oil, and add your sauce and toppings.
Switch the pizza to the oven and bake, rotating it a couple of instances, till the crust is evenly browned on the underside and the cheese / toppings have charred in spots—8 to 10 minutes on the baking sheet, 5 to eight minutes on the baking stone/metal.
Take away the pizza from the oven and sprinkle it with chopped recent herbs or another desired seasonings. Slice and serve!
- In the event you’re planning to make focaccia or one massive, thick-crust baking sheet pizza, merely stretch the dough to suit a heavy-duty, rimmed baking sheet/half sheet pan.
- If you wish to make 4 10- to 12-inch pizzas, divide the dough into 4 balls as an alternative of two.
- Be aware: This dough is a superb one to study to stretch with. For detailed directions, take a look at my pizza-dough-stretching video on YouTube.
Searching for extra pizza dough recipes? Listed below are a few of my different go-to recipes: