Based on Jim Lahey's No-Knead Pizza Dough, this slow-rise pizza dough recipe creates a crust that's crispy, bubbly, chewy in the middle, and full of yeasty flavor.
Just mix up the slow-rise pizza dough in a big bowl about 20 hours before you'd like to slice and serve your pizza, let it do its thing while you go about your day, and then dump it onto the counter, shape it into balls, and stretch it out. (Or make it over the weekend and freeze the balls in separate zip-top bags for an easy dinner during the week ahead.) If you have the time and energy to plan ahead, it makes for one delicious, pillowy reward. Read on for sexy progress shots and super-easy step-by-step directions.
Slow-Rise Pizza Dough
- Large bowl with lid
- Sturdy wooden spoon or dough whisk
- Measuring cups and spoons
- 3¾ cups bread flour (scooped and leveled)
- ¼ teaspoon instant (rapid-rise) yeast
- 2 teaspoons fine sea salt
- 1 teaspoon sugar
- 1½ cups cool water
- 1 tablespoon extra-virgin olive oil
- In a large bowl, whisk together the flour, yeast, salt, and sugar. Add the water and oil and mix with your hands or a wooden spoon until all of the flour is incorporated. The dough will be sticky. Cover the bowl with plastic wrap and let it rise at room temperature for 18 to 20 hours or until it has more than doubled in volume.
- Scrape the dough out onto a floured work surface and use a knife or scraper to divide it in half*. Shape each piece of dough by folding its four sides under toward the center, then forming it into a ball. If the dough feels sticky, dust it with flour.
- Cover the formed dough balls with an inverted bowl or plastic wrap and let them rest for 30 minutes or up to 3 hours before using. (Or, if you’re not making pizza right away, place the balls in separate zip-top bags or airtight containers and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.)
- Stretch out the dough, add desired toppings, and bake.