No-Knead Pizza Dough

Ingredients

• 0.5 teaspoon yeast dry
• 1000 grams flour all-purpose plus more for shaping dough
• 4 teaspoons sea salt fine

Equipment

• bowl
• baking sheet
• oven
• whisk
• plastic wrap
• wooden spoon
• broiler
• kitchen towels
• pizza stone

Directions

1. Whisk flour, salt, and yeast in a mediumbowl. While stirring with a wooden spoon,gradually add 3 cups water; stir until wellincorporated.
2. Mix dough gently with yourhands to bring it together and form into arough ball.
3. Transfer to a large clean bowl.Cover with plastic wrap and let dough riseat room temperature (about 72°F) in a draft-free area until surface is covered with tinybubbles and dough has more than doubledin size, about 18 hours (time will varydepending on the temperature in the room).
4. Transfer dough to a floured work surface.Gently shape into a rough rectangle. Divideinto 6 equal portions. Working with 1 portionat a time, gather 4 corners to center to create4 folds. Turn seam side down and moldgently into a ball. Dust dough with flour; setaside on work surface or a floured bakingsheet. Repeat with remaining portions.
5. Let dough rest, covered with plasticwrap or a damp kitchen towel, until soft andpliable, about 1 hour. DO AHEAD: Can bemade 3 days ahead. Wrap each dough ballseparately in plastic wrap and chill. Unwrapand let rest at room temperature on a lightlyfloured work surface, covered with plasticwrap, for 2-3 hours before shaping.
6. During the last hourof dough's resting, prepare oven: If usinga pizza stone, arrange a rack in upper thirdof oven and place stone on rack; preheatoven to its hottest setting, 500°F-550°F, for1 hour. If using a baking sheet, arrange arack in middle of oven and preheat to itshottest setting, 500°F-550°F. (You do notneed to preheat the baking sheet.)
7. Working with 1 dough ball at a time, dustdough generously with flour and place ona floured work surface. Gently shape doughinto a 10"-12" disk.
8. When ready to bake, increase oven heat to broil.
9. Sprinklea pizza peel or rimless (or inverted rimmed)baking sheet lightly with flour.
10. Place doughdisk on prepared peel and top with desiredtoppings.
11. Using small, quick back-and-forthmovements, slide pizza from peel onto hotpizza stone. Broil pizza, rotating halfway,until bottom of crust is crisp and top isblistered, 5-7 minutes.
12. Using peel, transfer to a work surface toslice. Repeat, allowing pizza stone to reheatunder broiler for 5 minutes between pizzas.
13. Arrange dough disk on baking sheet; top with desiredtoppings.
14. Bake pizza until bottom of crust iscrisp and top is blistered, about 10 minutes.
15. Transfer to a work surface to slice. Repeatwith remaining pizzas.
16. Add this traditionalpizza herb justbefore serving.Arugula:For afresh hit, scattersome over the piewhen it comes outof the oven.Don't Forget…Thinly slicedgarlic, red pepperflakes, and sea saltcan make a goodpizza great.