This pizza dough is seriously the best. It's ridiculously easy and amazingly delicious. This pizza dough provides the PERFECT texture. You must try it if you haven't already. I'm so glad I did.
Course Main Course
Cuisine American
Prep Time 15 minutesminutes
Inactive Time 21 hourshours
Total Time 21 hourshours15 minutesminutes
Servings 3balls of dough (you can easily double this recipe)
1 1/2cupslukewarm water (be sure not to use really hot water as that will kill the yeast)
Instructions
In a medium bowl combine the flour, yeast, and salt. Gradually add the water, stirring with a wooden spoon, until the water is incorporated and a shaggy dough forms. You may need to use your hands to fully incorporate the water. Just remember, you don't need to knead!
Shape the dough into a ball and transfer to a clean large bowl. Cover with plastic wrap and let rise at room temperature in a draft-free place until the dough is doubled in size. This may take up to 18 hours, depending on how warm your kitchen is. Don't worry too much about the time as this dough is very forgiving.
Transfer the dough to a floured work surface. Divide into 3 equal portions. Take one portion of dough and gather 4 corners to the center to create 4 folds. Turn seam side down and roll into an even ball. Repeat with remaining portions. Let dough rest, covered, until soft and pliable, about 1 hour.
The dough can be made ahead of time. Refrigerate the dough, individually wrapped in plastic, for up to 3 days. Unwrap and let rest at room temperature, covered in plastic wrap, for 2 to 3 hours before shaping. Freeze the dough, individually wrapped in plastic and placed in ziptop bags, for up to 1 month. Defrost the dough overnight in the fridge then allow to sit at room temperature as directed above before shaping.
The dough is now ready to be shaped into pizza or whatever else you desire.
Notes
This dough is very forgiving. The second time I made it I only let it rise for 5 hours in my hot Arizona kitchen. I also didn't let it rest after shaping for as long as the recipe directed and it still turned out wonderfully.From Jim Lahey via Bon Appetit