Artisan No-Knead Pizza Crust

This King Arthur Baking Artisan No-Knead Pizza Crust recipe is very simple to follow and makes a deliciously crispy and flavorful pizza crust. The long fermentation time lets the flavors develop fully without having to knead the dough.

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups lukewarm water

Instructions:

In a large mixing bowl, combine the flour, salt, and instant yeast

Add the lukewarm water and stir until a shaggy dough forms

Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours, or until the dough has doubled in size and is full of bubbles

Preheat your oven to 450F 232C with a pizza stone or an inverted baking sheet inside

Place a sheet of parchment paper on a work surface and sprinkle it lightly with flour

Scrape the sticky dough onto the parchment paper and, using floured hands, shape it into a round or oval pizza crust

You can make it as thick or thin as you like

Top the pizza crust with your favorite pizza sauce, cheese, and toppings

Slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven

Bake for 12-15 minutes or until the crust is golden brown and the toppings are bubbly and cooked to your liking

Remove from the oven, let it cool for a minute or two, then slice and enjoy