Jim Lahey of Sullivan Street Bakery put no-knead bread in the New York Times in 2006. The pizza dough is the same idea: almost no yeast, a wet mix, eighteen hours on the bench. Enzymes do the kneading.
This is that dough, written for a home steel or a hot outdoor oven. It is not his unpublished pizzeria formula. It is the mix-and-wait pie people still search for.
Ingredients
Pick one dough — homemade or a store-bought ball.
- 500 g bread flour or Tipo 00
- 350 ml water (70%)
- 16 g fine salt
- 1 g instant yeast
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Check Amazon.com
Check Amazon.com
Check Amazon.com
Ateco Bench ScraperCheck Amazon.comBench Scraper
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1 dough ball
- Calories
- 440
- Protein
- 16 g
- Carbohydrates
- 90 g
- Fat
- 1 g
- Sodium
- 1550 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt.
How to make and cook it
Mix
- 01Stir 500 g flour, 16 g salt, and 1 g instant yeast in a bowl.
- 02Add 350 ml water.
- 03Mix with a spoon or a wet hand until no dry flour remains.
- 04The dough will look shaggy and sticky.
- 05That is the point.
- 06Do not knead.
Wait
- 01Cover.
- 02Leave at room temperature 12–18 hours, until it is bubbly and more than doubled.
- 03Cold kitchen: closer to 18.
- 04Warm kitchen: check at 12.
Ball
- 01Flour the bench.
- 02Scrape the dough out.
- 03Divide into two or three pieces.
- 04Fold each into a ball.
- 05Rest 1 hour, or refrigerate up to 3 days and temper 1 hour before stretching.
Bake
- 01Stretch gently — it is wet.
- 02Sauce, cheese.
- 03Steel at 290°C (550°F) for 7–9 minutes, or 60–90 seconds in a pizza oven at 425–480°C (800–900°F).
