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Total Time
2 hours 5 minutes (includes 2-hour hands-off rise time)
I love Jim Lahey's crust because it's thin, crispy, and so very reliable. I can't ever remember a night where it didn't work. When we're feeling healthy, we replace the white flour with whole wheat flour-if you want to be sneaky about it with the kids, you can start by just replacing half with whole wheat flour. We usually use one ball of dough for one dinner and then freeze the extra for another dinner later. To thaw, remove from freezer about two to three hours before using and work it with your hands if it's still stiff.
Ingredients
Makes two 16-ounce balls of dough; each ball of dough makes 1 cookie-sheet-size pizza
Step 1
In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water, and using a wooden spoon or your hand, mix until blended, at least 30 seconds.
Step 2
The dough will be stiff, not wet and sticky. Cover the bowl and let it sit at room temperature until the dough has more than doubled in volume, about 2 hours. Divide the dough in two and shape each section into flattened balls. If you are only making one pizza, freeze the other ball in a freezer storage bag. If you rub a little olive oil on your fingers and on the ball of dough before bagging, it will be less sticky to negotiate.
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Reviews (6)
Back to TopPart if the instructions are missing, even after my forced registration in order to read
BTB
1/16/2022
I have been making this dough for our family Friday pizza nights for the past 2 years so thought it was a about time I reviewed it. Good, simple, doesn't require a ton of rising time. Refrigerated balls still taste great the next day or even later if you don't use both the first day. I like to bloom the yeast in the water and sugar for 10 mins before adding to the flour and salt, but that's likely just cuz that's what my mom taught me. I'm sure it's fine to just throw it all in.
MMarriott
Vancouver, BC
9/18/2021
The perfect pizza crust for us. Great taste and so easy!
cindyinmilford
4/22/2020
it's good dough. i make it in a kitchenaid, and it works just great. i would, however, reduce the amount of flour a bit, as the base ended up a bit thick over a normal size pizza stone. I spent a couple years in New Haven, and became very partial to the very thin crunchy crust.
realzealman
New York, NY
9/12/2018
This is also my go-to crust recipe - so good and so easy.
匿名
Durham, NC
8/22/2018
Very easy to make and produced perfect crust using three very different kinds of toppings. Will be my go-to from now on.
rogergreen
New Hope PA
1/10/2016
