February 28, 2020
With a little advanced preparation, you’ll be astonished at the quality of pizzas you can make at home in the Anova Precision Oven. This pizza dough recipe is my version of Andris Lagsdin’s adaptation of Jim Lahey’s [very famous] no-knead dough recipe. The dough couldn’t be easier, but it does take time. You’ll need 72 hours of fermentation in the fridge, then 4 hours of countertop proofing before you’re ready to bake. Greatness is worth the wait. When it’s time to start baking pizzas, things move fast. So, prepare your mise en place – have all your toppings prepped and within reach, and give yourself as much space as you can on your work surface. This recipe is designed for a Baking Steel, but you can substitute a cast iron griddle or a baking stone. If using a stone, bake one rack lower and expect a longer baking time. Making pizza at home isn’t as easy as ordering from an app, but the results are incomparable!