This recipe, based on breadmaker Jim Lahey's famous no-knead pizza dough, lets the dough rise naturally on its own -- no kneading required! A long, slow rise allows the flavors of the dough to develop and makes for a perfect texture. But who wants to wait around while dough rises? The trick is to start a day early. Simply stir everything up in a bowl, cover it with plastic wrap and leave it for a day, then bake it. It’s that easy!
|3 cups flour, plus more for shaping||2 teaspoons salt|
|1/4 teaspoon yeast||1 3/4 cups water|
Stir together all the ingredients in a large bowl. Cover with plastic wrap. Leave at room temperature for up to 24 hours.
To use the dough, preheat the oven to 475 degrees F. Sprinkle a work surface generously with flour. Divide the dough in half and pat each half into a disk. Place on a baking sheet and top with the sauce. Bake for 10 minutes. Remove from the oven, add the remaining toppings, and bake for an additional 10 minutes, until the cheese is melted and bubbly.
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