A simple one-bowl dough and an extended rise time makes this no-knead pizza crust exceptionally flavorful, with a tender yet chewy bite. Go for the classic Margherita topping of mozzarella, tomato sauce, and torn basil, or try it topped with salami and spring onions. A pizza stone is especially handy for creating a crisp crust, but baking the pizza on an inverted rimmed baking sheet also works well.
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland
Recipe Summary test
Makes 4 (10-inch) pizza crusts
Prepare recipe through Step 2, omitting 1-hour resting time. Once dough portions have been shaped into balls, lightly dust each portion with flour; place on a baking sheet, and freeze until firm, about 1 hour. Transfer portions to individual resealable freezer bags. Refrigerate up to 3 days, or freeze up to 1 month. Thaw frozen dough in refrigerator overnight. Let chilled dough stand at room temperature 1 to 1 1/2 hours before using.