No-Knead Pizza Dough

Preparation Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°F) in a draft- free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room). Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2-3 hours before shaping. To make the pizzas: During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°F-550°F, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°F-550°F. (You do not need to preheat the baking sheet.) Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"-12" disk. If using a pizza stone: When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings. Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5-7 minutes. Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas. If using a baking sheet: Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas. Top that:There are a few things to keep in mind when building your toppings bar: Variety counts. Balance classics, like fresh mozzarella, with a few things you won't find at the pizzeria down the street. Prep toppings before guests arrive. When it's time to assemble, you don't need a recipe. Start with a drizzle of olive oil on the dough; end with salt and pepper, and get creative in between. To make a classic pie, spread crushed tomatoes almost to the edges of the pie and scatter hand-torn pieces of mozzarella over. It doesn't need to be neat—it'll all melt together beautifully. You can lose the tomatoes, swap the cheese, add a few ingredients, but the principles are the same. Here are some of our favorite toppings: Tomatoes: Forget the sauce; using your hands, crush canned Italian plum tomatoes with their juices, or purée in a blender. Cheese: Pick two soft varieties, like fresh mozzarella, stracciatella, ricotta, or Robiola. Offer one hard cheese, like Parmesan. Lamb Meatballs: Roll them small so they won't overpower the pie. Caramelized Onions: We swear they improve just about everything. Red Onions Slice thinly and use them to lend bite. Lardons: Cut strips of bacon crosswise into 1/2" pieces. Render them on a baking sheet in a 400°F oven until almost crisp (they'll cook more on the pizza). Brussels Sprouts: Shave them with a knife or mandoline. Fresh Oregano: Add this traditional pizza herb just before serving. Arugula: For a fresh hit, scatter some over the pie when it comes out of the oven. **Don't Forget ** Thinly sliced garlic, red pepper flakes, and sea salt can make a good pizza great.

Preparation Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°F) in a draft- free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room). Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2-3 hours before shaping. To make the pizzas: During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°F-550°F, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°F-550°F. (You do not need to preheat the baking sheet.) Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"-12" disk. If using a pizza stone: When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings. Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5-7 minutes. Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas. If using a baking sheet: Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas. Top that:There are a few things to keep in mind when building your toppings bar: Variety counts. Balance classics, like fresh mozzarella, with a few things you won't find at the pizzeria down the street. Prep toppings before guests arrive. When it's time to assemble, you don't need a recipe. Start with a drizzle of olive oil on the dough; end with salt and pepper, and get creative in between. To make a classic pie, spread crushed tomatoes almost to the edges of the pie and scatter hand-torn pieces of mozzarella over. It doesn't need to be neat—it'll all melt together beautifully. You can lose the tomatoes, swap the cheese, add a few ingredients, but the principles are the same. Here are some of our favorite toppings: Tomatoes: Forget the sauce; using your hands, crush canned Italian plum tomatoes with their juices, or purée in a blender. Cheese: Pick two soft varieties, like fresh mozzarella, stracciatella, ricotta, or Robiola. Offer one hard cheese, like Parmesan. Lamb Meatballs: Roll them small so they won't overpower the pie. Caramelized Onions: We swear they improve just about everything. Red Onions Slice thinly and use them to lend bite. Lardons: Cut strips of bacon crosswise into 1/2" pieces. Render them on a baking sheet in a 400°F oven until almost crisp (they'll cook more on the pizza). Brussels Sprouts: Shave them with a knife or mandoline. Fresh Oregano: Add this traditional pizza herb just before serving. Arugula: For a fresh hit, scatter some over the pie when it comes out of the oven. **Don't Forget ** Thinly sliced garlic, red pepper flakes, and sea salt can make a good pizza great.