Crafting Awesome Thin Crust Pizza with Jim Lahey’s No-Knead Pizza Dough
Alright, let’s dive into the world of thin crust pizza using Jim Lahey’s famous no-knead dough. I Grabbed this gem of a recipe from Two Red Bowls and let me tell you, it’s a game-changer.
Now, typically with this dough, you want to work gently to keep those beautiful air pockets intact. But truth be told, while making two thin crust pizzas, I lost a few of those fancy air pockets. But hey, no biggie because the dough’s texture and flavor, especially with these toppings, were spot on.
Cooking times can be a bit tricky. I followed Cynthia’s suggested time of 15 minutes, keeping in mind that pizzerias tend to char the crust a bit for that rustic pizza oven look. However, looking back, I realized I could’ve cooked it for way less—just enough to get that cheese all gooey. With my home oven cranked up to 500 degrees and using a trusty cast iron skillet, things move quick. Keep a close watch on that pizza to avoid turning it into a crispy critter.
For more tips, you can check out this awesome video of the master himself making the dough. He cooked his thin crust pizza on a preheated pizza stone for 3 1/2 minutes! Jim Lahey’s No-Knead Pizza Dough Recipe. See, Jim worked fast and didn’t overhandle that dough! It takes practice, which I fully intend on doing.
There’s no shortage of pizza toppings to play around with, but crafting a truly delicious crust proved to be a challenge until I stumbled upon this gem. Inspired by a visit to Pizza Alley 
in historic downtown St. Augustine, Florida, I made it my mission to recreate that unforgettable crust experience. After months of experimenting with various recipes, my quest for pizza perfection hit a few bumps along the road, but I refused to give up.
Well, this is the dough I was searching for. Mission accomplished! Whew!
Here are a few tips for making your pizza crust:
Choosing Flour (click here for extra information)
Opt for high-quality flour, selecting unbleached and unbromated varieties. King Arthur or Caputo Tipo 00 Flour (what I used in this video) is recommended for its ideal properties in creating a stretchy, fully leavened dough without physical kneading.
Experimenting with Flours
Feel free to experiment with different flours, including bread, or all-purpose flour. Regardless of the type, Jim Lahey’s recipe ensures delicious results.
Fermentation Time
For best results, aim for a longer fermentation time. This allows enzymes to enhance the dough’s flavor, texture, and air pockets, resulting in superior pizza crust.
Methods for Dough Preparation
Method 1: Prepare the dough today and let it rise for approximately 1.5 hours. Divide it into 2-4 balls (using this recipe or Jim’s larger recipe on Serious Eats—**see recipe notes) and refrigerate for up to 3 days or longer. Prior to baking, allow the refrigerated dough to sit at room temperature for one hour.
Method 2: Mix the dough, cover the bowl tightly, and refrigerate immediately. When ready to bake, remove the dough from the fridge 60 to 90 minutes before baking. Divide it into **2-4 balls and place as many as desired on a floured board. Refrigerate the remaining balls for up to 3 days or longer. Before baking, allow the refrigerated dough to sit at room temperature for 60 to 90 minutes.
Invest in a Baking Steel
Seriously, if you want to take your homemade pizza to the next level, consider getting a Baking Steel. It’s the best way to step up your pizza game without breaking the bank. Unlike those traditional stone surfaces (that just made my pizza stick and were a pain to clean), steel heats up way faster, which means your pizza dough gets all the heat it needs. And the best part? It makes the crust light and airy, just the way it should be.
As explained by Serious Eats’ Kenji J. Lopez Alt, “How does the baking surface affect hole structure? Well those crust holes develop when air and water vapor trapped inside the dough matrix suddenly expand upon heating in a phenomenon known as oven spring. The faster you can transfer energy to the dough, the bigger those glorious bubbles will be, and the airier and more delicate the crust.”
The Baking Steel is definitely making it onto my Christmas wish list. In the meantime, my trusty cast-iron skillet does wonders. Unlike many recipes suggest, there’s no need to preheat it. Whether you’re a seasoned home cook or a kid experimenting with pizza, a room temperature skillet works just fine, without any risk of burns. Plus, it gives the dough an incredible crunch on the bottom that pairs perfectly with the fluffy toppings.
And hey, here’s a fun idea while you’re busy assembling your pizza: slice up some fresh fruit to serve as a side dish or nibbles for your family or guests. It’s a refreshing and healthy option to munch on while you’re waiting for the main event.
Now, speaking of leftovers, I reheated a slice of pizza the next morning in my toaster oven, and guess what? It was amazing! I paired it with a sunny side up egg for breakfast—sounds unconventional, but trust me, it was delicious. So why not shake things up a bit and enjoy pizza for breakfast? Go ahead, give it a try!
So, there you have it, folks. Embark on this flavorful journey with Jim Lahey’s no-knead dough and whip up pizzas that rival those from your local pizzeria, all without needing expensive pizza ovens or fancy gadgets—just the basics you likely already have in your kitchen.
And if you haven’t got a cast-iron skillet yet, I highly recommend grabbing a basic 10-inch one. It’s a versatile tool for cooking and baking not just pizzas but also bread and a whole lot more in the future. Trust me, it’ll become your go-to kitchen companion in no time. Happy cooking!
Bacon & Mashed Potato Pizza
Ingredients
Equipment
Method
- To prepare the dough, mix water and honey (if using) in a small bowl until the honey is dissolved. Sprinkle the yeast over the water and stir again. In a large bowl, combine flour and salt, then add the yeast mixture and stir until a sticky dough forms. (Most recipes, including Lahey's, typically advise sifting the yeast into the flour directly. However, Cynthia prefers to dissolve the yeast in water first to ensure it's activated before adding it to the flour mixture.)
- Cover bowl with plastic and keep at room temperature for approximately 18 hours, or until the dough has more than doubled and surface is covered in tiny bubbles. (See notes below on shortening rise times if you forget to do this the night before.)
- When ready, scrape the dough onto a well-floured surface. It should be quite sticky ad soft, with loong strands of wet dough. Generously flour the dough and pat it into a loose rectangle, then divide in half and form each piece into two balls by tucking the four corners into the center of the dough. Turn them seam-side down and let them rise for a final hour, covered with a damp cloth.
- Meanwhile, preheat the oven to 400 degrees. If you like to cook your bacon in the oven, place the bacon in a single layer on a rimmed baking sheet and place it in the cold oven now, as it preheats. In about 10-15 minutes, or by the time the oven is preheated, the bacon should be cooked. If you prefer cooking on the stovetop, prepare the bacon in a skillet in your preferred method while the oven is preheating. Either way, when the bacon is at your preferred crispness, remove from heat, drain, and pat dry. Set aside.
- Once the oven is hot, slice off the top of your garlic bulbs so that each clove is exposed. Drizzle a bit of olive oil over top, rubbing each clove to make sure the oil is well-distributed. Wrap the bulbs in foil and bake for 30 minutes. When it's done, the garlic should be soft when pressed. Remove from oven and set aside to cool.
- Next, or while the garlic is roasting, prepare the mashed potatoes. Skin the potatoes and slice into quarters. Place in a medium pot with enough cold water to fully cover the potatoes and a generous helping of salt (at least 1/2 Tbsp), then bring to a boil and cook for about 10-15 minutes, or until the potatoes are tender enough that a fork slides through without resistance. Drain the water. Put the pot back on low heat, then use a potato masher or a fork to gently mash the potato in the pot letting steam escape as you mash. Take care not to work the potatoes too much, or they will turn gummy.
- Add the melted butter and stir lightly to incorporate. Add the cream and stir again until blended. For topping the pizza, I prefer the mashed potatoes a little drier than I normally prepare them, so that they don't make the pizza soggy. You may have to put the pot back on low heat if the potatoes are too thin after you've added cream and butter. Taste the mashed potatoes and season with salt and pepper as needed.
- When the dough has risen for another hour and your toppings are ready, prepare your baking surface by sprinkling it liberally with cornmeal (or semolina flour). I used a cast-iron skillet and found it to work wonderfully, though you can also use a baking steel, sheet or, of course, a pizza stone. Preheat the oven to 500 ℉. If you prefer, place the skillet or pizza stone in the oven to preheat. I generally don't and find my pizza to be just fine. (If the crust isn't as crispy as desired after baking, you can place it on a stovetop burner to crisp it further.)
- Press, shape, or stretch the dough into a flat circle or rectangle however you like (I'm no pizza shaping expert!) I find that placing my fists underneath dough and letting it fall gently over them stretches the dough out nicely. For this amount of dough, 10" circle works best. You can try for a 12"-13" circle, but you may risk ripping a hole and, in that case, you will have to fix. I prefer reserving the extra dough for the edges of the crust rather than enlarging the circle, as it allows for puffier and more decorative edges.
- Take the roasted garlic and press out the cooked cloves. Brush a small amount of olive oil over the dough, then spread the garlic evenly across the dough in small pieces. Sprinkle desired amount of Parmesan and dried or fresh oregano across, then the mozzarella and bacon. Finally, drop tablespoon-sized dollops of the mashed potatoes across the pizza.
- Bake at 500℉ for 10-15 minutes, or until the pizza reaches your desired brownness. Slice and eat immediately.
Notes
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