Listen up people – making this pizza dough is ridiculously easy and much cheaper than ordering out! It really is ‘no-knead’ so you don’t have to own a stand mixer or spend half an hour doing upper arm exercises; all that to say, swimsuit season is just around the corner, so if you happen to need to tone those arms, you’ll need to find another recipe ‘cuz this one won’t get you a workout!
The Professor rolls the dough rather than tossing into the air or attempting some of those fancy-schmancy flying pizza tricks; afterall, he’s 6’4″ and our kitchen ceiling is rather low . . . plus, I would prefer to actually eat pizza than to pry dough off a textured surface . . . but if he ever attempts this feat, I promise I will make a video and share with all of you.
Although, this might be considered a trick . . . but I think it looks more like Casper the Ghost so, no, I don’t think this qualifies as a pizza trick . . .
The dough comes together in less than 5 minutes, let it rise for 2 hours and voila, you have pizza dough! If you’re short on time and don’t have an extra 2 hours at the end of a workday, throw the ingredients together, toss in the refrigerator overnight, come home and your pizza dough is ready to add whatever toppings tweak your argyles – but I encourage you to break from tradition and try something new – the world is your oyster, baby!
PIZZA DOUGH – adapted from Jim Lahey
Makes enough dough for 2 large Pizzas – dough will keep in refrigerator for one day or frozen up to one month. I usually separate into 4 dough balls and place into lightly oiled (read 1/4 tsp olive oil) ziplock bags and freeze. When pizza is calling my name (which is often), I thaw in the refrigerator overnight and am ready to go the next day!
SMITH BITES NOTE: If you have a kitchen scale, use it here and measure by grams listed
500 grams bread flour (3 3/4 cups) I used all-purpose flour
2 1/2 teaspoons instant or active dry yeast (10 grams)
3/4 teaspoons table salt (5 grams) I used Kosher salt
3/4 teaspoon sugar, plus a pinch (about 3 grams)
1-1/2 cups warm (105 degree to 115 degree F) water
In a medium bowl, stir together the bread flour, yeast, salt and sugar. Add the water and, using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough should be able to contain all of the flour, if it seems dry or if there is excess flour at the bottom of the bowl, add water a tablespoon at a time. Cover the bowl with plastic wrap and let sit at room temperature until the dough has doubled in volume, about 2 hours or can be refrigerated overnight; set out about 20 minutes before using.