No Knead Pizza Crust

Ingredients

• 500 grams (17 1/2 ounces or about 3 ¾ cups) all-purpose flour, plus more for shaping the dough

• 10 gram ( 2 1/2 teaspoon)instant or active dry yeast

• 5 grams (3/4 teaspoon) fine sea salt

• 300 grams (1 1/3 cups) room temperature water

• 3 grams (3/4 tsp plus a pinch sugar

• Extra Virgin Olive Oil for oiling the pans

• 2 - half sheet pans : approx 10 x 18

Preparations:

In a medium bowl, thoroughly blend the flour, yeast, sugar and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly for about 30 seconds.

Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 2 hours or until it has more than doubled.

Preheat the oven to 500° F. We use a baking steel to place the sheet pans on one at a time.

Flour a work surface and scrape out the dough. Divide it into 2 equal parts shape into a rough ball and space about 6in apart. Cover the dough lightly with plastic wrap then a moistened towel on top for 30 minutes.

When you are ready to make the pies oil the sheet pans and uncover the dough.

Flip the dough to floured side up and stretch it into the sheet pans. Using the palm of your hands gently fill the bottom of the pans. If the dough sticks to your hands just ad a little flour.

Cover with your favorite toppings, but dont go overboard as the crust may not get crisp.

Bake at 500° F for 16-18 minutes.

If you don’t intend to use the dough right away, wrap the balls individually in plastic and freeze for up to two months. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 4 to 6 hours before needed.

Modified from Jim Lahey Recipe - December 2020

Urban Cowgill December 2020