No Knead Pizza Dough
Adapted by Leslie from Artisan Bread in 5 minutes a day
Makes 4 - 1 lb loaves
2 ¾ cups lukewarm water
1 ½ tablespoons yeast (approx. 2 packets)
1 ½ tablespoons salt (I use kosher)
1 tablespoon honey
¼ cup extra virgin olive oil
6 ½ cups all purpose flour (I use half whole wheat)
1. In the bowl of a stand mixer fitted with a dough hook or in a very large bowl, mix the yeast, salt, honey, and olive oil with the water. Let it sit for a moment or two. The mixture should produce small bubbles.
2. Mix in the flour slowly. If done in your stand mixer, there is no need to knead the dough, but if doing it by hand, you may have to incorporate the last bit of flour by hand.
3. Turn the dough out into a large bowl that is lightly oiled. Cover and let rest at room temperature for about two hours. In that time, the dough should rise, and then collapse slightly in the center.
4. After that, you can use the dough immediately. You can also refrigerate it in a lidded container (not airtight) for up to 12 days. I also love to freeze this dough, let it thaw in the fridge and then set it out about an hour before baking.