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Parve
Medium
24 Hours
Diets 
This dough is chewy, bubbly, and better than what you’ll get at most pizza places. It bakes wonderfully in a home oven on a pizza stone or a baking sheet. And thanks to the brilliant no-knead method of Jim Lahey (owner of New York’s Sullivan Street Bakery and Pizza Spot Co.), it’s easy to prepare, deriving its character from overnight fermentation, not laborious kneading. Just remember to start at least a day ahead.
For another variation, try a more standard pizza dough recipe by Estee Kafra.
7 and 1/2 cups (1 kilogram) all-purpose flour, plus more for shaping dough
4 teaspoons Tuscanini Fine Sea Salt
1/2 teaspoon Gefen Dry Yeast or other active dry yeast
3 cups water
Gefen Marinara Sauce, cheese, and other desired toppings
Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add water and stir until well incorporated. Mix dough gently with your hands to bring it together, and form into a rough ball. Transfer to a clean, large bowl. Cover with plastic wrap and let dough rise at room temperature (about 72 degrees Fahrenheit, 22 degrees Celsius) in a draft-free area until the surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature of the room).
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into six equal portions. Working with one portion at a time, gather four corners to center to create four folds. Turn seam-side down and mold gently into a ball.
Dust dough with flour and set aside on work surface or a floured baking sheet. Repeat with remaining portions. Let dough rest covered with plastic wrap or a damp kitchen towel until soft and pliable, about one hour.
During the last hour of the dough’s resting, prepare oven. If using a pizza stone, arrange in rack and preheat oven to its hottest setting (500–550 degrees Fahrenheit) for one hour. If using a baking sheet, arrange on rack in middle of oven and preheat to its hottest setting. (You do not need to preheat the baking sheet.)
Working with one dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10–12-inch disk.
If using a pizza stone: When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings. Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, about five to seven minutes.
If using a baking sheet: Arrange dough disk on baking sheet and top with desired toppings. Bake pizza until dough is crisp and top is blistered, about 10 minutes.
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cheese? what cheese should I use to make it taste like store bought pizza?
They actually sell a cheese called pizza cheese. It’s low moisture mozzarella, but it’s shredded a bit finer. Tilsit cheese is also good for pizza.
wholewheat pizza Can this be made with whole wheat flour?
Sure can.
The dough came out very sticky for me and wasn’t the easiest to work with, but the end result was pizza-shop worthy!