Or...Jim Lahey's no knead pizza dough:
http://www.food52.com/recipes/16641_jim_laheys_noknead_pizza_dough
I assemble it the night before, and it does it's magic overnight. I have made this without a pizza stone, and it was still fantastic. Beautiful, thin, crispy, bubbly crust every time!
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water
Assemble it like bread if your used to baking, or just throw it all together. Doesn't need to rise if you're in a hurry. I top it and bake it on a stone @550º for 5-7 minutes, you could also put it in a pan.
Pizza dough is easy. The key things are to use high gluten flour and give the dough an overnight rest in the refridgerator. After that you need a really smoking hot oven. My recipe goes like this: http://www.food52.com/recipes/4502_una_pizza_rustica_e_autentica_for_sophia_loren And there is a video which Amanda and Merrill produced where they make this.
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http://www.food52.com/recipes/16641_jim_laheys_noknead_pizza_dough
I assemble it the night before, and it does it's magic overnight. I have made this without a pizza stone, and it was still fantastic. Beautiful, thin, crispy, bubbly crust every time!
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water
Assemble it like bread if your used to baking, or just throw it all together. Doesn't need to rise if you're in a hurry. I top it and bake it on a stone @550º for 5-7 minutes, you could also put it in a pan.