Easy No-Knead Pizza Dough

Ingredients

• 4 cups flour
• 1 1/2 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups lukewarm water
• 1 teaspoon olive oil

Directions

1. In a stand mixer fitted with the paddle attachment, combine the flour, yeast, and salt on low speed. Pour in the water all at once, then mix just until the dough pulls together and leaves the sides of the bowl clean, 30 to 60 seconds. No kneading mission here — you’re only mixing until everything is incorporated. The dough should look soft and a little sticky, with no dry flour streaks left on top.
2. If you’re mixing by hand, do the same thing in a large bowl with a wooden spoon.
3. Drizzle the oil into a large, clean mixing bowl. With floured hands, gather the dough into a rough ball, move it into the oiled bowl, and turn it around a few times so it gets coated.
4. Cover the bowl with plastic wrap and let the dough sit at room temperature for 2 to 3 hours, until it has doubled in size.
5. Once the dough has risen, you can keep it in the refrigerator for up to 48 hours; pull it out about 1 hour before you plan to shape it.
6. After the rise, the dough is ready to shape into pizzas and bake. Use it with any pizza recipe you like, following that recipe’s directions for shaping and baking times.
7. If you have extra dough, put it in a zip-top freezer bag and freeze it for up to 3 months. Let the dough thaw in the fridge before using.