This pizza dough takes 18 hrs or so in total. But to be honest I make it and if it proves for a little longer (a few hours) more than expected then so be it. I don't think it makes much of a difference, if anything it probably makes the dough better. The recipe is Jim Lahey's he is the mastermind behind No Knead Bread. We topped ours with salami/red onion/fresh onion/mozzarella and napoli and the other one had pork and fennel sausage/fresh tomato/mozarella/napoli. We used napoli instead of tomato paste. It makes the pizza taste so much nicer plus we have a massive batch in the freezer that Hamish made so it was good to use some.
What are your favourite pizza toppings?!
Jim Lahey's Pizza Dough
3 cups plain flour sifted
¼ teaspoon instant yeast
1½ teaspoons salt
1½ cups water
In a large bowl, mix the flour yeast and salt. Add the water and stir until blended, I use a rubber spatula to do this (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 16 hours in a warm spot.
Place the dough on a lightly floured work surface and lightly sprinkle the top with flour (this is really important as it's SO sticky!!!). Fold (don't knead) the dough over on itself a couple of times then cover with glad wrap or a clean tea towel. leave for 2 hours.
Divide the dough however you want (4, 6, 2 pizzas!) stretch or gently roll out and bake in a very hot oven with your toppings of choice. I usually roll because let's face it I'm not a pizza master and can't hand stretch bases.
