Company Man - Jim Lahey reveals his recipe for no-knead pizza dough | People New York - TastingTable
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No-Knead Pizza Dough Adapted from Jim Lahey, Co. Makes four 12-inch pizza crusts 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast (such as SAF brand) 1½ teaspoons salt 1½ cups water 1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°. 2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes. 3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours. 4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.

no muss, no fuss method for thin flaky tart dough. must try this!!

yum.

low trans fat and fairy free

Made the pumpkin tart with this. I was not too skilled at rolling it out, but it seems to have come out fine anyway.

let dough rise overnight

A home cook’s trick for making the chewy, thin crusts you find at great pizzerias: let the dough rise overnight.

"A home cook’s trick for making the chewy, thin crusts you find at great pizzerias: let the dough rise overnight."

get thin crust!

Pizza might not quite be on the ultra low-fat transformation plan, but homemade pizza is something I make regularly for myself and the kids at home on the weekend and is a special treat. Letting the dough rise overnight is a divine luxury...