No-Knead Pizza Dough
makes enough for 2 crusts (or one full sheet pan pizza + one smaller circle pizza)
Adapted from: Jim Lahey author of My Pizza

3 3/4 cups flour
1 packet active dry yeast
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/3 cup room-temperature water

mix all of the dry ingredients together in a large mixing bowl, then incorporate the water with a wooden spoon (or by hand). the dough will need to be worked a little to make sure all of the flour gets incorporated. form the mixture into a dough ball and place in a new large clean bowl–cover with a towel and let it rest for about 2 hours (or doubled in size). cut the dough into two equal portions (or desired portions). *you can save one dough by freezing it in a ziplock bag.

make a flat circle and roll the dough out on a lightly floured surface. brush olive oil onto a large cookie sheet with an angled side. add the dough and gently stretch to desired size. add your toppings and brush the exposed crust with olive oil. cook in a 500 F oven for 13-17 mins (or until desired crust texture).