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.
The Martha Stewart Show, March 2012
Yield Makes 4 balls of dough, enough for 4 pizzas
- 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
- 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.
- 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.
- 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.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.