Jim Lahey's No-Knead Pizza Dough
- 500 grams (about 3 3/4 unsifted cups) all-purpose flour, plus more for shaping the dough
- 1/4 teaspoon active dry yeast
- 2 teaspoons fine sea salt
- 1 1/2 cups water
- 1 28-ounce can best quality peeled Italian tomatoes (or fresh, peeled Roma tomatoes, if they're in season)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 2 pounds fresh mozzarella cheese, torn into large chunks
- 20 fresh basil leaves, or to taste
- 3/4 cup finely grated Parmigiano-Reggiano cheese
- This recipe is vegetarian
- Produce
- Basil, fresh leaves, or to taste (20)
- Italian tomatoes, best quality (1 28-ounce can)
- Cooking & Baking
- Active dry yeast (1/4 teaspoon)
- All-purpose flour (500 grams)
- Olive oil, extra-virgin (2 tablespoons)
- Sea salt, fine (3 teaspoons)
- Drinks
- Water (1 1/2 cups)
- Dairy
- Mozzarella cheese, fresh (2 pounds)
- Parmigiano-reggiano cheese (3/4 cup)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published February 3, 2012 (1 year ago).
39 people saved this recipe.
