Jim Lahey’s No-Knead Pizza Dough

Recipe printed from chiknpastry.com

Jim Lahey’s No-Knead Pizza Dough
Adapted from Joy the Baker, makes dough for 2 pizzas

time commitment: 2 hours, 15 minutes (2 hours rising dough, inactive)

ingredients
3 c bread flour
3/4 c spelt flour
2 1/2 t (1 packet) active dry yeast
3/4 t salt
3/4 t honey
1 1/2 c warm water
extra virgin olive oil for the pan

instructions
In a medium bowl, whisk together flour, yeast, salt, and honey.  Add warm water all at once.  Work the mixture together until all is incorporated, using either a wooden spoon or your hands.  The dough will be slightly shaggy and much drier than what you're used to with pizza dough.

Cover the dough with plastic wrap and a clean kitchen towel.  Let rise at room temperature for 2 hours.

After resting, dump the dough out onto a lightly floured work surface.  Divide in half.  [Note: If you’re only going to make one pizza, wrap the second piece of dough in plastic wrap, place in a ziplock bag, and place in the freezer.  Defrost dough in the fridge overnight and allow to come to room temperature before pressing out into the pizza crust.]

Working with one dough at a time, liberally oil a 13×18-inch rimmed baking sheet with olive oil.  Place the rounded dough on the pan and stretch and press the dough out into a flat rectangle.  If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again.  The dough should be very thin and may tear in places are you are spreading it, but don't worry - just patch it up.

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