I know what you're thinking. It's probably something along the lines of "what the #*&% is CakeSpy thinking? This is a website for sweets, not savories."
My response is this: people, you need to pre-funk for cake somehow. And pizza is the way.
I love pizza--growing up in New Jersey, and spending my formative years in Brooklyn and Manhattan, I think my blood runs part tomato sauce and mozzarella cheese.
I'm not the only one: everyone loves pizza. And so, as a service to the pizza-loving masses, I want to share this recipe for no knead pizza dough. Foodies, it's nothing you haven't seen: the no knead method is famous. However, now I personally have a recipe to bookmark for myself on my own website, and you do too.
This recipe is simple as can be but gives you a great sense of accomplishment. Plus, it yields four balls of dough, which means PIZZA MOST OF THE REST OF THE WEEK!
No Knead Pizza Dough
500 grams (17 1/2 ounces) bread flour, plus more for shaping
1 gram (1/4 teaspoon) active dry yeast
16 grams (2 teaspoons) fine sea salt
1/4 teaspoon honey
350 grams (1 1/2 cup) lukewarm water
In a medium bowl, whisk the flour, yeast, and salt until well combined.
Add the honey and water, and mix again, using a wooden spoon.
Cover the bowl with plastic wrap or a moistened but not wet kitchen towel. Allow it to rise at room temperature (about 72 degrees F) until it has more than doubled in volume. This time may vary depending on the temperature and humidity of the room.
Turn the dough out on to a floured work surface. Divide it into four equal parts.
Gather the dough so that you have four little seams. Bring them together. Align the seam down. This is not kneading - it's making your dough a perfect little circle.
You can use the dough immediately, or wrap in plastic or in plastic containers for up to three days in the refrigerator. Return the dough to room temperature by leaving it on the counter for 2-3 hours before you want to make pizza.