If a book is about pizza, I probably have it in my library. For years I’ve read books, researched the science behind fermenting dough, and tried tons of recipes in search how to make jim lahey no knead pizza dough. In short, I think I have gone around the question and have adapted “to my sauce” certain recipes that I like, without claiming to have reinvented pizz dough.
Today, my heart swings between 2 recipes. I have a thing for my recipe for Homemade Coors Light Beer Pizza Dough , which is the one I cook when I decide to make pizza at the last minute. However, when I’m planning my pizza dinner, the night before no-knead pizza dough recipe is my favorite.
This recipe is therefore my free and inspired interpretation of the one created by baker Jim Lahey , whom I consider the god of bread and jim lahey no knead pizza dough.
For a dough for 2 to 3 people.
- 500 g all-purpose flour or 00 flour
- Yeast, 1 g (1/4 tsp)
- 6 g (1 tsp) salt
- 350g (about 1 2/3 cups) of lukewarm water
For dough for 4 to 6 people
- 1000g “00” flour or all-purpose flour
- 2 g (1/2 tsp) dry instant yeast
- 12 g (2 tsp) salt
- 700 g (about 3 1/2 cups) of lukewarm water
- Place a large bowl on a kitchen scale. Use the “tare” key to reset the scale. Use the “tare” key to add the ingredients one at a time.
- With a wooden spoon, mix all ingredients coarsely. Just make sure the flour is well incorporated. No need to knead! Wrap the bowl in a clean cloth (or cling wrap coated with beeswax). Leave to stand at room temperature until 5:00 p.m. the next day.
- When cooking the dough, place the rack in the bottom of the oven. Place a pizza stone or an aluminum cooking grid on it. Preheat the oven to 260°C (500°F).
- Place the dough on a floured work surface. If desired, form balls according to the number of servings cooked to make individual size pasta. Sprinkle the dough very lightly with flour (or fine semolina of wheat or corn) to prevent it from sticking. You can flatten the dough with the palms of your hands.
- Shape a disc with the dough. Top with vegetables and your favorite ingredients and bake. Cooking time may vary if using a pizza stone or baking sheet.
Good to know
Calorie counting with a kitchen scale is not recommended! It’s used to cook quickly without dirtying a ton of dishes. It’s an indispensable asset in his cabinets and it’s the secret to obtaining a pizza dough that tastes like heaven.
The ideal "timing" of the pizza
I have an alarm called “pizza” on my cell phone, which rings every Thursday evening at 8:00 p.m. This is my signal to prepare my dough for Friday. It takes me 5 minutes to mix all the ingredients and my dough will be ready to fill on Friday evening at 5:00 p.m. Above all, no stress if you cook it later. The dough can wait until you are ready to eat.