Best Jim Lahey No Knead Pizza

food52.com

Henry

subheading: Making the Dough:

500 grams (17 ½ ounces or about 3 ¾ unsifted cups) all-purpose flour, plus more for shaping the dough

1 gram (¼ teaspoon) active dry yeast

16 grams (2 teaspoons) fine sea salt

350 grams (1½ cups) water

subheading: Assembling and Baking the Margherita Pie:

4 balls pizza dough from above

1 28-ounce can best quality peeled Italian tomatoes (or fresh, peeled Roma tomatoes, if they're in season)

2 tablespoons extra-virgin olive oil

1 teaspoon fine sea salt

2 pounds fresh mozzarella cheese, torn into large chunks

20 fresh basil leaves, or to taste

¾ cup finely grated Parmigiano-Reggiano cheese

Directions at food52.com

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