Eight-Hour Pizza Dough
Why This Recipe Works
The problem that prevents most cooks from making pizza for a weeknight dinner is the time involved in letting the dough rise. For our eight-hour pizza dough recipe we found a way around this problem: We made the dough in the morning and let it rise slowly during the day, so that it was ready to stretch just in time to make dinner. We also found that the same dough could simply be stretched to the desired thickness, whether you want a medium-thick pizza or a thin and crispy one. To get the crispiest, most evenly browned crust, we liked using quarry tiles over a pan, pizza screen, or pizza stone in our pizza dough recipe.