Jim Lahey's No Knead Pizza Dough Recipe

A homemade broccoli rabe pizza on a crust made with no-knead pizza dough.

Serious Eats

Check out the video below for tips on stretching, topping, and baking your dough:

4:52

Serious Eats: At Home With Jim Lahey

This recipe works well with Jim Lahey's No Knead Broccoli Rabe, Garlic, Ginger, and Thai Chili Pizza.

Note from Lahey: While I'm not picky about the flour—either bread flour or all-purpose is fine—what does concern me is how the dough is handled. Treat it gently so the dough holds its character, its texture. When you get around to shaping the disk for a pie, go easy as you stretch it to allow it to retain a bit of bumpiness (I think of it as blistering), so not all of the gas is smashed out of the fermented dough. I prefer to hold off on shaping the ball until just before topping it. If it's going to sit for a while—more than a couple of minutes—cover it with a damp kitchen towel to prevent it from drying out. I offer you two approaches for shaping. The simpler one, executed completely on the work surface, is slower than the second, where you lift the disk in the air and stretch it by rotating it on your knuckles. Lifting it into the air to shape it is more fun, too.

Recipe Facts

4.3

(17)

Active: 10 mins
Total: 8 hrs
Serves: 4 to 6 servings
Makes: 4 pizzas

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Ingredients

  • 500g all-purpose flour (17 1/2 ounces; about 3 3/4 cups), plus more for shaping the dough

  • 1g (1/4 teaspoon) active dry yeast

  • 16g (2 teaspoons) fine sea salt

  • 350g (1 1/2 cups) water

Directions

  1. In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.

  2. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.

  3. Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

  4. If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

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Nutrition Facts (per serving)
304 Calories
1g Fat
64g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 304
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 1038mg 45%
Total Carbohydrate 64g 23%
Dietary Fiber 2g 8%
Total Sugars 0g
Protein 9g
Vitamin C 0mg 0%
Calcium 15mg 1%
Iron 4mg 22%
Potassium 91mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)