Eight-Hour Pizza Dough

Name: Eight-Hour Pizza Dough
Cuisine: Italian
Ingredients: 1 3/4 cups, water divided, 1/2 cup warm, remaining at tap temperature; 1/2 teaspoons, dry active yeast; 2 tablespoons, olive oil, plus extra for brushing dough; 4 cups (22 ounces), bread flour; 1 1/2 teaspoons, table salt; , vegetable oil (or cooking spray) for oiling bowl; , semolina for dusting peel

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Appears in Cook's Illustrated May/June 1995

Desserts or Baked Goods

Italian

Pizza

TIME35 minutes, plus 8 hours rising

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...

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