Artisan No-Knead Pizza Crust
"This Roman-style pizza is reminiscent of the artisan wood-fired pies that are all the rage on the West Coast. The pizza is light but not flat; substantial but far from bready, with a light and pillowy crust that's equal parts chewy gluten and air. In short, it's pizza perfection. Our thanks to Julia Reed, King Arthur Flour's visual media producer, for this delightful recipe...."
INGREDIENTS
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2 cups + 1 tablespoon King Arthur Unbleached All-Purpose Flour
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1/8 teaspoon active dry yeast or instant yeast
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1/2 teaspoon sugar
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1 1/4 teaspoons salt
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3/4 cup + 1 tablespoon lukewarm water
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8 3/4 ounces King Arthur Unbleached All-Purpose Flour
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1/8 teaspoon active dry yeast or instant yeast
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1/2 teaspoon sugar
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1 1/4 teaspoons salt
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6 1/2 ounces lukewarm water
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250g King Arthur Unbleached All-Purpose Flour
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1/8 teaspoon active dry yeast or instant yeast
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1/2 teaspoon sugar
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1 1/4 teaspoons salt
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185g lukewarm water
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