No-Knead Pizza Dough
The idea of making pizza at home seems glamorous. But if you're like us, having to prepare the dough stops you in your tracks. So we asked our recipes editor if she has any tricks up her sleeve when it comes to making a pie at home. Her solution: no-knead pizza dough. Basically, you prepare this seriously easy recipe and store it in the fridge until pizza night arrives. Then all you have to do is roll out the dough, add the toppings and bake. If only all things in life could be this simple.
3 cups bread flour
1 teaspoon salt
¾ teaspoon instant active yeast
1¼ cups water, at room temperature
1. In a large bowl, mix the flour and salt to combine with a wooden spoon. Add the yeast and stir to combine.
2. Make a well in the center of the bowl and pour the water into it. Stir just until the mixture is combined; it will look a bit shaggy but it shouldn’t be overly sticky (if it is, add more flour 1 tablespoon at a time and knead gently to incorporate).
3. Transfer the dough to a medium bowl greased with nonstick spray. Cover the bowl with plastic wrap and then transfer to the refrigerator to rise overnight.
4. After an overnight rise, the dough is ready to use. If you don’t want to use it right away, remove the dough from the bowl, form it into a ball and wrap tightly in plastic wrap. The dough will keep this way, refrigerated, for up to three days.
Note: We love a classic Margherita pizza. Once the dough is prepared, stretch it out between your hands until it's about ½-inch thick. If the dough is sticky, you can lightly oil your hands. Pat the dough onto a round baking sheet that has been greased with 1 tablespoon olive oil. Top the dough with ½ cup tomato sauce and 12 ounces sliced fresh mozzarella cheese. Bake in a 475°F oven until the edge of the dough is golden brown and the cheese is bubbling, 8 to 10 minutes. Top the finished pizza with 2 tablespoons chopped fresh basil.