FOR YOUR TABLE
Cool-Rise No-Knead Pizza
Recipe courtesy of Marcy Goldman
- 375 mL (11⁄2 cups) warm water
- 1 mL (1⁄4 tsp) instant yeast
- 7 mL (11⁄2 tsp) salt
- 5 mL (1 tsp) sugar
- 875 mL (31⁄2 cups) pizza flour or all-purpose flour
- Sauce, shredded cheese, toppings
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In a medium bowl, stir together the water yeast, salt, sugar and most of the flour. Stir to make a soft dough, adding additional flour to have a rough mass. Cover with plastic wrap and refrigerate 12 to 18 hours.
Divide dough into 3 equal portions. On a floured board, shape each portion into a ball. Cover and let rest until you are ready to bake (1 to 3 hours).
Preheat oven to 245 C (475 F). Using your fingertips, gently spread each dough ball on a floured board until it’s 23 cm (9 in) then transfer into a cast-iron pan or onto a baking sheet lined with parchment-paper that’s been lightly brushed with olive oil. Spread pizza with about 45 to 90 mL (3 to 6 Tbsp) of sauce and then add preferred toppings.
Bake 9 to 12 minutes until crust is browned and cheese is sizzling. Makes 3 (23-cm/9-inch) pizzas.
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