1 1/4 cup water, plus add'l tablespoon or two if needed
In a very large bowl, mix all ingredients with a spoon. The dough will be craggy and
rough; this is fine, but if it feels excessively so, add another spoonful or even two of
water. Cover bowl with plastic and keep at room temperature (or oven proof setting)
for about 22, 12, or 6 hours or until dough has more than doubled.
Prepare a cooking sheet with olive oil and sprinkle with corn meal. Heat oven to 550F.
If using a pizza stone, place it in the oven so that it heats too.
Flour your counter very well. Scrape dough out of bowl onto floored counter; in the
time it has risen it will change from a craggy rough ball to a loose, soft, sticky, and
stretchy ball. Flour the top of the dough and divide in half, forming them into balls.
Grab the first round with floured hands and let the dough stretch and fall away from
your hands a few times before landing the dough on your prepared baking sheet. Use
floured fingers to press and nudge dough into a roughly round or rectangular shape.
Add desired toppings and bake 10 to 15 minutes, rotating if it's baking unevenly, until
the top is blistered and crust is golden.
Repeat with remaining dough.
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