High Altitude Pizza Dough
A no-knead pizza dough made with bread flour for a chewy crust with crisp edges. It takes just a few minutes of hands-on work, and no mixer is needed.
Ingredients
- 3/4 cup warm water 105–115°F
- 1 1/2 teaspoons instant yeast (or active dry yeast)
- 1 teaspoon kosher salt
- 2 cups bread flour 250 g
- 2 Tablespoons olive oil
Instructions
- In a large mixing bowl, mix together the water, yeast, flour, and salt until combined.
- Lightly coat the dough with olive oil, cover the bowl tightly with plastic wrap, and allow it to rise at room temperature for 30–60 minutes, or until slightly puffy.
- For best flavor and texture, refrigerate the covered dough overnight. Remove from the refrigerator 30 minutes before shaping.
- Preheat the oven to 450°F.
- Generously oil a baking sheet. Using your hands, stretch the dough to fit the pan by pressing the dough outwards from the center.
- Bake the crust for 8 minutes, or until it starts to get golden brown on the bottom.
- Remove from the oven, add sauce, cheese, and toppings.
- Return to the oven and bake for an additional 12–15 minutes, or until the crust is golden and toppings (like pepperoni) are crisp.
- Slice and serve warm.