Jim Lahey's recipe consistently produces delicious pies with puffy, flavorful crusts. The best part? It's almost no work.
The Cast of Characters
You'll need all-purpose flour, bread flour, kosher salt, granulated sugar, instant yeast, water, and olive oil.
Add the dry ingredients to a large bowl, combine them, add water, and then drizzle in some olive oil—the precise amount doesn't matter; you need more olive oil the harder your flour is.
Bringing It All Together
Stir together ingredients until they form a loose, shaggy ball. Mimic the motion of a dough hook with your hands and keep your stirrer wet to prevent it from sticking.
Ready to Rise
Drizzle some oil around the dough, cover the bowl with plastic wrap, and let the dough rise for 12 to 24 hours.
Worth the Wait
The dough should be beautifully risen with many bubbles and an appealing scent.
Divided We Rise
Divide the dough into four rounds and enclose each round in a flowered tea towel. (Fine, this is actually a placemat.) Let rise for one to two hours.
Turn the dough out onto a flowered cookie sheet. (If you have a pizza peel, which I don't, you can roll the dough out on the counter instead.) From this point onward you need to work very quickly lest the dough stick.
Roll the dough out as thinly as possible. This is the hardest step as the dough is very wet and sticky. Once the dough is rolled out, top it and bake it immediately.