Pizza Dough

Master this foolproof no-knead technique from Jim Lahey's new book, "My Pizza," to create delicious pizza crust. Use this dough with his Ham and Peas Pizza and Broccoli Rabe Pie recipes.

  • Yield: Makes 4 balls of dough, enough for 4 pizzas

Source: The Martha Stewart Show, March 2012


  • 3 3/4 cups (500 grams or 17 1/2 ounces) all-purpose flour, plus more for shaping dough
  • 1/4 teaspoon (1 gram) active dry yeast
  • 2 teaspoons (16 grams) fine sea salt


  1. In a medium bowl, mix together flour yeast, and salt. Add 1 1/2 cups (350 grams) water and mix to thoroughly combine, using a wooden spoon or your hands. Cover bowl with plastic wrap or a kitchen towel and let rise at room temperature until it has more than doubled in size, about 18 hours.

  2. Turn out dough onto a lightly floured work surface. Divide into four equal pieces. Working with one piece at a time, shape each portion by starting with the right side of the dough and pulling it up and toward the center; do the same with the left, top, and bottom. Shape into a round and place seam-side down on work surface; mold dough into a neat circular mound. If dough is sticky, dust with more flour.

  3. Dough can be individually wrapped with plastic wrap and refrigerated up to 3 days. Bring to room temperature, covered with a damp cloth, 2 to 3 hours before using.


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