No-Knead Pizza Dough - The Globe and Mail Pizza crust is always a point of contention for me: too doughy, too dense, too thick. Then I discovered bread maker Jim Lahey's no-knead dough. It literally takes five minutes to mix together - let it rise overnight and the next evening, portion and roll it. By the time your toppings are prepped and the wine is open, dinner is 10 minutes away. Adapted from Jim Lahey. Servings: 4 individual pizzas Ingredients 500 grams all-purpose flour (3 3/4 cups) 1 gram active dry yeast (1/4 teaspoon) 16 grams fine sea salt (2 teaspoons) 350 grams tepid water (1 1/2 cups) Method In a large bowl, combine flour, yeast and salt. Now add water and stir to combine. Don't overmix; the dough should just come together. Throw plastic wrap over the bowl (not right on the dough) and let it sit for about 18 hours in a warm spot (I make this before bed, and use it around 5 p.m. the next day). The dough should have doubled in size. Dump the dough onto a floured surface and divide into four even pieces with a serrated knife. Take each portion and gather four corners, pulling each into the centre of the dough. Flip the dough, seam-side down, and gently shape into a ball with your hands. It will be quite loose; that's okay. Cover with plastic wrap and let sit for about an hour while you prepare your toppings. Preheat your oven to 500 F. Stretch the dough lightly with your hands on the work surface to form a small disc. Then pick it up and use your knuckles to pull it out to about 10-12 inches. Dust the back of the dough well with flour and transfer onto an upside-down baking sheet (so the edges aren't in the way) before topping. Bake 7-10 minutes. You want the edges crisp, with some bubbling and blistering on the dough.