No Knead, No Rise Pizza Dough
Ingredients:
1 and 1/2 Tablespoon yeast
1 Tablespoon sugar
1 and 1/2 cup warm water (105-110 F)
1 and 1/2 teaspoon salt
2 Tablespoons extra virgin olive oil
2 Tablespoons honey
4 cups all-purpose flour (or 2 cups whole wheat flour and 2 cups all-purpose flour)
1-2 Tablespoons cornmeal
Directions:
In a large bowl, mix yeast, sugar, and water.
Cover with a towel.
Let sit for 5 minutes to activate the yeast.
Add salt, olive oil, and honey and mix with a whisk until the honey dissolves.
With a whisk, stir in the first 2 cups flour until combined.
With a a wooden spoon, mix in the remaining flour one cup at a time.
Push the dough to the middle of the bowl to form a rough ball shape.
Cover with a towel.
Let the dough rest 10 minutes.
Meanwhile, place pizza stone on the middle rack in the oven.
Preheat it to 450 F.
Sprinkle a bit of cornmeal on pizza paddle, large cutting board, or second pizza stone.
Prepare your desired sauce and toppings.
Divide dough in half.
Place one half on a lightly floured surface.
Form it into a disk.
Roll out into a circle. (To ensure the dough doesn't stick, roll a few times.
Sprinkle with a little flour.
Turn over the dough and continue rolling.
Transfer rolled out dough to cornmeal covered pizza paddle.
Transfer easier by folding the dough in half.
Move to paddle, unfold, and gently reshape.
Spread with sauce.
Top with toppings.
Place pizza in the oven and onto the stone.
Bake for 10-12 minutes until crust is golden and cheese is melted.
Remove pizza.
Place the stone back in the oven for the next pizza.
Repeat the process.
* If you don't have a pizza stone, use an upside-down baking sheet.
* If you don't have a pizza paddle, you can put the dough on parchment paper and slide the parchment paper onto the pizza stone or upside-down pan.