I love pizza of all kinds. While I primarily make pizza with a thicker crust that is soft and a bit chewy (using my own recipe, found here on FH&H), I also enjoy the occasional thin crust pizza. In addition, I’m feeling incredibly lazy today and didn’t want to put in any effort for dinner tonight or tomorrow. I heated up leftover lentil soup (which I’ll be posting here later this week) tonight, and stumbled through the internet in an attempt to find a low-effort pizza crust.
About ten minutes after I started looking for recipes, I found a recipe for no-knead crust over at Handle the Heat. It looked really easy and quite tasty, and the reviews were excellent so I figured I’d give it a shot. Everyone was right–the dough is incredibly easy to make, and the only tough thing about it is waiting for the dough to rise.
Here’s what you’ll need:
3 3/4 cups flour
1/4 tsp active dry yeast
1 1/2 tsp salt (I used kosher salt)
1 1/2 cups warm water, about 110 degrees
Mix the dry ingredients in a big bowl. Add the water and mix with your hands. Put plastic wrap over the bowl and let it sit on the counter overnight/through the following day. Divide the dough and form into balls on a lightly floured surface. Let the balls rest for about an hour and then roll them out into a crust. Add whatever you want, and bake at 450-500 degrees on a pizza stone if you have one. I don’t own a pizza stone so I just use a plain ol’ baking sheet (lightly greased, of course), it’s close enough.
Sounds easy enough. I made the dough about an hour ago and it’s been sitting on the counter since then, and I’ll post pics tomorrow once it’s ready.