Knead-less Pizza Dough

I've been playing around for a few weeks, trying to create the perfect homemade pizza dough. It had to be quick, easy and tasty. This weekend I finally came up with what I think is the blue-ribbon winner. It's light and airy, crispy on the outside and chewy on the inside. And anyone can manage it. Even I, who have a lifelong aversion to working with yeast. This recipe is written for folks who can't cook, so disregard the obvious steps if you're comfortable in the kitchen.

KNEAD-LESS PIZZA DOUGH

Dry Ingredients:
2 cups unbleached white flour
1/2 cup semolina flour (this makes a big difference in the rising)
1/2 tsp garlic powder
1/2 tsp onion powder
Scant 1/2 tsp salt

Wet Ingredients:
1 cup lukewarm water (it should be the same temperature as your finger)
1 packet (2¼ tsp) yeast
2 Tbsp olive oil
1 Tbsp honey

Also:
Cornmeal
Nonstick cooking spray
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Makes two 12" thin pizzas, or one 16" thick crust pizza.

Preheat oven to 425°. Preheat pizza stones or pans in oven.

In one bowl, sift together dry ingredients. In another bowl, mix the yeast with the water. Add honey and oil, stir to combine. Add the dry ingredients, half at a time. Stir until mixed and a ball forms. It will be slightly sticky. Grease the bowl that held the dry ingerdients, transfer the dough there to rest. Cover with a towel and rest in a warm spot for 10-20 minutes (not too warm!).

Refrigerate covered for 4-24 hours to allow the yeast and flavors to develop. Remove from fridge at least an hour before using. Between the warm and cold rests, it will have at least doubled in size.

Lay out wax paper on the counter, enough to work your dough to match the size of your pan. I use two overlapping sheets. Do not oil the wax paper or you'll have slippery problems later. Spritz your hands with cooking spray before working. Divide the dough in half if needed. Smoosh out the dough to slightly smaller than the size of your pan(s). Don't press out all the air, you want it to stay kind of fluffy.

Remove your pans from the oven, spritz with cooking spray and sprinkle generously with cornmeal. Starting at the edge of the pan farthest from your body, lay the edge of the dough on the pan and flip it in upside down into the pan. It's hot, so be careful (duh). Peel off the paper slowly. Pieces of dough may stick to the paper, but that's ok. If big pieces come off, just press them back into the holes. Make adjustments to size and shape if needed.

Prick dough with a fork and bake for 5 minutes. Remove from oven and add your toppings. Bake for about 10-13 minutes more, until center is done and toppings are bubbly. Remove from oven and let sit for 5 minutes before slicing.