Learn how to make my best-ever Pizza Dough recipe using the no-knead technique to make some of the best Homemade Pizza you'll ever enjoy.
Pour the blood temperature water/oil mixture in all at once and stir with a wooden spoon or your hand, which is what I prefer so you can tell by the feel of the dough if you need more water early on. Adjust the water to your flour, do not over-wet it.
Allow the dough to sit at room temperature and ferment for about 12-18 hours at cool room temperature. Or you can proof it for about one hour to get it moving and refrigerate it until you wish to use it.
After18 hours in a cool place, if you are not planning on baking off the dough you can refrigerate it. The dough can be kept in the fridge for up to 5 days at this stage and baked off any time. While in the fridge the flavor will deepen over that time, developing sourdough characteristics.
Cut the dough into 4 pieces and using extra flour to handle if needed. If you are using it from the fridge this action will wake up the dough for you.
Lightly knead each portion of dough just to form a ball. Allow the dough to rest on a floured board covered for 30 minutes. Your pizza dough is ready to use!