No-Knead Pizza Dough

Use a wooden spoon to mix the dry ingredients together in a bowl. Pour in the cold water and stir quickly until a dough forms — it should be firm but still a little sticky. Cover the bowl with a lid or plastic wrap and let it rise at room temperature for 12–18 hours.

Dust a sheet of baking paper generously with flour and tip the dough out onto it. It'll be sticky — use a spatula or floured fingers to fold the edges in toward the center.

Flip the dough so the folded side is facing down. Make sure there's plenty of flour on the paper so it doesn't stick during the second rise. Turn the bowl upside down over the dough and let it rest for about 30 minutes.

Divide the dough into 2 pieces. Flour your hands and use them to stretch each piece into a circle, letting the dough rest over your knuckles while you rotate it around.

Place the dough directly onto a hot pizza stone with a little flour, or onto a sheet of baking paper that you'll slide onto a hot baking tray already in the oven. Pre-bake the bases for 2–3 minutes.

If you're baking more than one pizza, place the pre-baked bases on a rack while you work through the rest.