No-Knead Pizza Dough
I would make this again, it was a mess, the dough was difficult to handle, stuck to the pizza peel, fell apart and all of this made my Neapolitan husband VERY fussy. So I would make this again, but with someone who has the patience for a few mistakes.
The process was a bit of a pain, but the dough tasted great, despite the copious amounts of cornmeal that I had to use in order to handle the dough. Considering the fact that I am a lazy fool, who fears the kneading process with all of my soul, this will be the only way that I try to make pizza. At least for now. Maybe one day.
We tried our pizza stone for the first time, which was great, it really evened out the heat and gave a good amount of crispness to the dough. Unfortunately it broke after it had cooled off, not quite sure how that happened. We can still use part of it at least, though I think it will be a while before we try to make pizza again. EVO in PArk Circle will fulfill our cravings in the meantime.
No-Knead Pizza Dough
Adapted from Jim Lahey, Co.
Makes four 12-inch pizza crusts
- 3 cups all-purpose or bread flour, more for dusting
- ¼ teaspoon instant yeast
- 1½ teaspoons salt
- 1½ cups water
- cornmeal
In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with cornmeal and cover the dough balls with it. Let the dough rise for 2 hours.
Preheat oven with pizza stone in it to 500° for about half an hour.
Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.
Toppings for the Carlsten-Cerciello:
- pancetta, cut into small pieces
- minced onion
- black olives, pitted
- marinated artichoke hearts, drained an rinsed with cold water
- strained tomato sauce
- mozzarella (the fake American kind)
- a few sprigs of basil
Italicious 
This is pretty much what happened to me when I tried to make pizza this way. The first pizza I literally had to reassemble on the hot sheet (I don’t have a pizza stone and used a well-seasoned baking sheet) and the second one just fell apart everywhere. It makes a tasty pizza dough but it’s too hard to work with unless you’re used to it.