No Knead Pizza Crust

The inspiration for this recipe comes from Fine Cooking Magazine. This crust works well in the oven or on the grill. We do like this recipe for thin crust only because we have an awesome thick crust recipe. Since this is a wet crust it does not require kneading. It does however require 2 hour rise time then refrigeration for at least 4 hours. The crust will keep in the refrigerator covered tightly for up to 2 weeks. It does seem to be better after a couple days in the fridge. This makes several pizzas.

Here is what you need! 

1. Warm Water - 600 grams - 2 5/8 cup
2. Yeast - 1 pack - 2 1/4 tsp
3. Sea Salt - 1 TBS
4. Extra Virgin Olive Oil - 12 grams - 1 1/2 TBS
5. Sugar - 2 1/4 tsp
6. Unbleached Flour(or all purpose) - 27oz - 6 3/4 cups

We weigh the ingredients for accuracy and ease. we have included measurements as well

Step 1

• Add Yeast
• Add Water
• Stir

Step 2

• Add Olive Oil

 Step 3

• Add Salt

Step 4

• Add Sugar

 Step 5

• Stir

 Step 6

• Add Flour

 Step 7

• Stir until formed into ball

Step 8

• Cover Loosely
• Let Rise 2 Hours

Step 9

• Cover 
• Refrigerate 4 hours 

Oven Pizza

• Pinch A Golf Ball Size Chunk And Spread It Thin No More Than 1/8 Inch Thick On A Well Greased Cast Iron Pan.
• Cast Iron Is The Key To Great Oven Pizza Crust!
• Bake @ 525 For 10 Minutes

Grilled Pizza

• Spread Crust On Greased Wax Paper Or Foil
• Oil The Top
• Flip It Over On The Grill
• Peel Off The Foil Or Wax Paper
• Char 1 Side
• Place On Cookie Sheet Cooked Side Down
• Oil Uncooked Side
• Flip Crust Over
• Load Up With Your Favorite Toppings  on Cooked Side Be Easy With The Toppings Less Is More With Thin Crust!
• Place Back On Grill