This is a follow up or part 2 of Jim Lahey's no knead with a twist post. When I am making Jim Lahey's no knead pizza dough (often), I try and make a batch early in the AM prior to heading to the office. It requires a bit of scheduling, but worth the time in the end. This is one of my favorites for both its amazing flavor and simplicity. This pizza dough jumps off the Baking Steel. Requires no automated equipment and its a little light on the mess. Something my wife approves. Here is how I make my pizza dough balls.
Scrape out the dough by hand, its going to be a bit sticky so use some flour.
Divide the pizza dough into 4 equal parts.
Starting on one side, fold each corner into the center. 4 folds for each portion.
Shape each portion into a round.
If you are not going to make pizza right away, follow the next steps.
Get 4 of these plastic containers, notice they are round. More on this later..
Grab a little Olive oil and spread around each container.
Store your Jim Lahey No-knead pizza dough for up to 4 days in the refrigerator. You are ready for action.
Recipe by Jim Lahey of Sullivan Street Bakery in New York. Source: My Pizza by Jim Lahey.