Jim Lahey's no knead pizza dough (Cook the Book) from Serious Eats by Jim Lahey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on January 04, 2020

    A very easy dough to make. Not too sticky, just a little flour needed. I proofed it for 1 1/2 hrs on proof mode in my oven. Used a pizza pan to bake pizza and it worked great.

  • Yildiz100 on January 11, 2019

    Very good. I did find it difficult to stretch. I used bread flour so will try AP next time to see if it is any easier to handle.

  • stockholm28 on January 01, 2019

    This is excellent pizza dough. It is really easy to handle and bakes up very light with a nice crunch. I don’t have a pizza stone, so just baked it on a sheet pan that was oiled and dusted with cornmeal. I didn’t find the dough too sticky, but I did roll the dough ball in flour until the stickiness went away. Like Jim Lahey’s other recipes, you need to make it the day before.

  • hirsheys on April 29, 2018

    Works well - it's sticky, though. Be careful to use floured hands and handle gently, so that you don't break through to the sticky inside part too much. When you shape the pizzas, shape directly onto parchment and lean into the stickiness (sort of use it to tack the edges out). Then slide the parchment onto the stone when you cook the pizza, then slide back out using long handled tongs.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.