There’s no denying that pizza is a popular dinner in my house, and while I love to serve it up on Friday nights just before we head out to my son’s late-night hockey game, I’m actually partial to making it mid-week when the leftovers can easily double as lunch for the next day.
As we all know, buying store-bought dough is a perfectly acceptable way of starting off your weeknight pizza feasts, but believe it or not, there are days when I feel really lazy and making a no-knead version takes two minutes (really!), which is less time than I would need to make a stop at the store. I stir together the four ingredients required, cover the bowl, and let it rest for three hours, or until I need it for dinner. If you’re home during the day you can do this when you’re making lunch, and if you’re out, stir together a batch while you’re making breakfast.
This recipe makes enough for one large or two smaller-sized pizzas. In fact, it feeds my family of hungry teen eaters with extras for the next day’s lunch. If you have younger children you may not need the entire batch, so feel free to freeze one half of the divided dough for another day. I like to store mine in a ziptop bag lightly coated with olive oil, but a lidded container also works well.
Are you a fan of homemade pizza? How about no-knead dough? Let us know if you give this version a try.
Find the full printable recipe here: Jim Lahey’s No-Knead Pizza Dough