–I always make this the night before. So every Thursday I make it before I go to bed. It’s a repeating calendar item on my phone. The “All-Day” and “Part-Day” versions are just fine, but not as stellar as overnight.
–It’s so easy that you can even stir it up at 9 p.m. and be done by 9:04 p.m. Seriously.
–Use a big bowl and scale if you have one. The scale makes it super fast and easy to measure everything.
–Do not knead the dough.
–Do not proof the yeast.
–Do not fret about how it looks.
–Simply measure, stir it up, cover it and let it do it’s thing.
–I have the ingredients written on a post it note that I stuck inside one of my cabinets. It’s so easy that all I have to do is check the amount on the ingredients and stir it up.
When it’s time to make the pizza:
–Preheat the oven to 425 degrees with your pizza stone set on the bottom rack. Or just bake it in a baking sheet with olive oil on it. Either way it will rock.
–It will be very soft when you go to shape it into pizza. Do not be alarmed. Flour your hands and get it done.
–Top it with whatever the heck you want. You know what you like on pizza! Buy it, put it on there.
–Check it after 5 minutes to make sure the bottom isn’t getting too dark then move it to the top rack to finish. Should take another 5 minutes or so to be done.
Yield: 2 9×13-inch roughly rectangular or 2 12-inch roundish pizzas. We find that they serve 4 for dinner with a few pieces left over.
- Overnight Dough Schedule: Begin between 8 and 9 p.m the evening before for dinner between 6 to 8 p.m. (approx. 22-hour dough)
- All-Day Dough Schedule: Begin between 6 and 8 a.m that day for dinner between 6 to 8 p.m. (approx. 12-hour dough)
- Part-Day Dough Schedule: Begin around noon that day for dinner between 6 to 8 p.m. (approx. 6-hour dough)
–3 cups (375 grams) all-purpose flour (bread flour works too)
–Slightly heaped 1/8, 1/4 or 1/2 teaspoon active dry yeast (for Overnight, All-Day, orPart-Day Schedules respectively, above)
–1 1/2 teaspoons sea or kosher salt
–1 1/4 cup water, plus an additional tablespoon or two if needed (updated)
In a very large bowl, mix all ingredients with a spoon. (I told you it was easy!) The dough will be craggy and rough; this is fine, but if it feels excessively so, add another spoonful or even two of water. Cover bowl with plastic and keep at room temperature for approximately 22 (for Overnight schedule), 12 (for All-Day schedule) or 6 (for Part-Day schedule) hours, or until the dough has more than doubled. This takes longer in a chilly room and less in a very warm one, but don’t worry about the exact time. Just make the pizza when you are ready to make it.
Flour your counter or large cutting board very well. Scrape dough out of bowl onto floured counter; in the time it has risen it should change from that craggy rough ball to something very loose, soft, sticky and stretchy. Flour the top of the dough, and divide dough in half (or more pieces, if you’re making smaller pizzas). Form them into ball-like shapes. Grab first round with floured hands and let the loose, soft dough stretch and fall away from your hands a few times before landing the dough on your prepared baking sheet/paddle. Use floured fingers to press and nudge dough into a roughly round or rectangular shape. Top it with your favorite toppings and follow baking instructions in the tip above.
If you want to really get it done ahead of time: Once risen and formed into ball-like shapes, the dough can be wrapped in plastic and refrigerated for up to 3 days and it freezes well too!
Whole wheat variation: Feel free to replace up to half the flour with whole wheat without altering any other ingredients.