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Active Time
90 minutes
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Total Time
20 1/2 hours
This dough is chewy, bubbly, and better than what you'll get at most pizza places. It bakes wonderfully in a home oven, on a pizza stone or a baking sheet. And thanks to the brilliant no-knead method of Jim Lahey—owner of New York's Sullivan Street Bakery and pizza spot Co.— it's easy to prepare, deriving its character from overnight fermentation, not laborious kneading. Just remember to start at least 1 day ahead.
Ingredients
Makes six 10"-12" pizzas
Step 1
Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°F) in a draft- free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
Step 2
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Step 3
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD:Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2-3 hours before shaping.
To make the pizzas:
Step 4
During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°F-550°F, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°F-550°F. (You do not need to preheat the baking sheet.)
Step 5
Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"-12" disk.
If using a pizza stone:
Step 6
When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.
Step 7
Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5-7 minutes.
Step 8
Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.
If using a baking sheet:
Step 9
Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.
There are a few things to keep in mind when building your toppings bar: Variety counts. Balance classics, like fresh mozzarella, with a few things you won't find at the pizzeria down the street. Prep toppings before guests arrive. When it's time to assemble, you don't need a recipe. Start with a drizzle of olive oil on the dough; end with salt and pepper, and get creative in between. To make a classic pie, spread crushed tomatoes almost to the edges of the pie and scatter hand-torn pieces of mozzarella over. It doesn't need to be neat—it'll all melt together beautifully. You can lose the tomatoes, swap the cheese, add a few ingredients, but the principles are the same. Here are some of our favorite toppings:
Tomatoes:Forget the sauce; using your hands, crush canned Italian plum tomatoes with their juices, or purée in a blender.
Cheese:Pick two soft varieties, like fresh mozzarella, stracciatella, ricotta, or Robiola. Offer one hard cheese, like Parmesan.
Lamb Meatballs:把它们卷小所以他们不会压倒the pie.
Caramelized Onions:We swear they improve just about everything. Red Onions Slice thinly and use them to lend bite.
Lardons:Cut strips of bacon crosswise into 1/2" pieces. Render them on a baking sheet in a 400°F oven until almost crisp (they'll cook more on the pizza).
Brussels Sprouts:Shave them with a knife or mandoline.
Fresh Oregano:添加这个传统的披萨草servin之前g.
Arugula:For a fresh hit, scatter some over the pie when it comes out of the oven.
Don't Forget
Thinly sliced garlic, red pepper flakes, and sea salt can make a good pizza great.
Leave a Review
Reviews (36)
Back to TopWhy not 00 flour?
Anonymous
CA
1/16/2022
Just made this for the first time (just a half batch), and we loved it! Put it in my gas oven overnight (turned the oven on for 1 minute, then off) and let it do its thing. In the morning it was just as described: bubbly and expanded. I warmed the oven the same way one more time and let the dough sit till noon, then froze some and put tonight's in the frig. I let it come back to room temp about 5 and then used it to make a simple pepperoni, mozzarella pizza. Nice crispy edges, thin chewy middle with a crisp bottom. We loved it and I'm planning to make a big batch to have available in the future.
Anonymous
pittsburgh
12/22/2020
I’ve been making and using this recipe for years, and it remains my go-to pizza dough recipe. After several years of using this recipe, I have a few notes: 1) This dough freezes well. Make a full batch, divide into 6 dough balls, wrap 5 in plastic wrap and freeze, using remaining one for immediate pizza. Just be sure to leave time to defrost fully, reshape into a ball, and let rest for about an hour before using frozen dough balls. 2) This recipe makes dough that is roughly 70% hydration (a little higher, actually). This makes an excellent, soft pizza dough, but is a bit trickier to handle. If you’re still learning how to hand-stretch pizza dough, use a little less water for a less sticky, easier to handle dough, and add more water as you become more experienced. 3) After making this dough as written for years, I had occasion to punch down the dough halfway through the fermentation period and found that it resulted in a more active, happier and stretchier dough. I don’t know that I’ll ever go back, even though the recipe as written is excellent.
rroseselavyxo2548
Denver, CO
11/14/2020
Love at first bite. I halved recipe to avoid having to eat 6 pizzas in a week. First one was wonderful. Second batch I made I tried 400g King Arthur all purpose and 100g Italian 00 flour. Even better. That is now my go to as long as I can find 00 flour. Otherwise I would be completely satisfied with one flour backup. For sauce I crush Italian San Marzanos, discard hard end and inside stringy stuff. Crush and add some dried basil, oregano, salt and a few drops of olive oil. I think adding the tomato juice or puree or whatever it is would make sauce too watery. Result with fresh mozzarella sliced pretty thick (3 or 4 slices) and then after broiling, topped with grated parm, fresh basil, a little olive oil and coarse salt sprinkled around outside edge makes an incredible purist pizza. I don't think there are more than a handful of places around the US that make one better.
yahooer
Chapel Hill, NC
7/4/2020
Best crust ever, and I have tossed this dough like the pros. Not air borne yet but working on it.
Anonymous
wisconsin
9/5/2017
这是我最后一许多披萨的面包圈and it will be the only one I make when I plan 1.5 days ahead. I used 1/2 wheat flour and baked 2 pizzas on a perforated pizza pan with corn meal dusted on it. About 3 minutes before it was finished, I slipped them off onto the rack to brown the crust on the bottom. My housemate said it was the best pizza he had ever eaten. Our choice toppings: 1) garlic, caramelized onion, prosciutto, lardons, mozzarella, parmesan; then 2) olive oil, garlic, tomato sauce, mozzarella, fresh herb mix, and pepperoni on top. We have 8 pieces left for lunches.
dorisheroff
Minnesota
1/3/2017
This is a wonderful recipe. I've made it three times and never had a problem with it. It does make a lot, but it's easy to divide in half or thirds. Nice bubbly, crisp crust.
wjuul
Seattle
11/28/2016
We have made this several times....easy & go for 2 or 3 days, it only gets better. The best part is the dough is made. My favorite is little sauce(homemade), thinly sliced good tomatoes, fresh mozarella, oregano or basil & some olive oil. Thinly sliced fresh anaheim chiles are good as well. Try this if you love homemade pizza!!!
tjander
San Francisco
12/7/2015
I can believe no one has reviewed this. I need to make pizza for two people, not a crowd. Why don't you publish this in quantities more appropriate for fewer diners?
vickysarro
Maryland
11/19/2015
I tried this recipe in advance of a pizza party and am I ever glad I tested this recipe before relying on it. I followed the recipe exactly and the dough appeared as described after rising overnight - it had more than doubled in size and was bubbly on the surface, so I had high hopes. When I went to work with it, the dough was so wet and sticky it was unworkable. It absorbed all the flour I gave it. After it rose for an hour it was incredibly sticky again and so soft it wouldn't hold its form. When I transferred it to the pizza peel, it lost its shape and immediately stuck to the peel. What a mess. I had a hard time getting it off the peel and ended up with a gloppy pile of soft bread, not the chewy crust I was hoping for.
jhammers905
Athens, GA
5/19/2015
Easy and good, perhaps not as much flavor as some I've made but worth keeping. I made 1/2 of the recipe and used 350 g King Arthur Bread flour and 150 g whole wheat flour. Didn't use broiler, just heated pizza stone in 500 F oven for 1 hour prior to baking.
Einer2
Hilliard, Ohio
11/1/2014
instructions con't: Continue gently rotating and stretching the dough across the work surface until it's roughly 8" in diameter. 3. Transfer the dough to your knuckles. Slowly rotate the dough while gravity gently stretches the edges until you have a 10-12" shape. 4. Flop the dough on pizza peel or baking sheet and gently pull the edges out. Top dough immediately so that it doesn't stick to the peel, then slide it into the hot oven.
merlinthecat
Silver Spring, MD
2/26/2014
Love this recipe! Unfortunately, the additional instructions for shaping the dough which were in the magazine are not included in the online version. Here they are: 1. Using floured hands transfer a ball of dough to a well-floured work surface. 2. With your hands spaced a few inches apart, begin stretching the dough, starting at the edges, while moving it in a circular motion.
merlinthecat
Silver Spring, MD
2/26/2014
The reason I give this recipe four forks is because it was SO easy to make, which is exactly what I was looking for. But as far as taste...it was essentially tasteless. It wasn't light or chewy. It was just there, which was fine because I had great toppings (feta, golden raisins, and kalamata olives) and I brushed some garlic butter around the edges. I'd make it again for its ease. Oh, and I used half whole wheat and half white flour, which I like to do to tell myself it's sorta on the healthier side.
MarcyW1a
12/10/2013
I've tried this dough recipe twice now, and twice it has failed me. I'm not experienced with pizza dough, but I am an accomplished home cook, so I don't know how much of the problem was user error. I just couldn't stretch the dough out to an even consistency. Then, using a pizza peel, stone and gas oven, followed the baking directions exactly, and still ended up with unevenly cooked, half raw pizza dough. Glad it works well for other cooks, but I'm going back to grocery store baked crusts!
tjunger
Toronto
10/14/2013
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