Chef Jason Hill shows how to make pizza dough in this episode of Chef Tips. This no knead pizza dough from New York's Sullivan Street Bakery and pizza spot was adapted and inspired from chef Jim Lahey's pizza dough recipe. #nokneadpizzadough #pizzadoughrecipe #easypizzadoughIt calls for 7 1/2 cups all-purpose flour4 teaspoons sea salt1/2 teaspoon active dry yeast3 cups waterOnce the dough has proofed overnight (roughly 18 hours) at room temperature, covered with plastic wrap, form into six squares. Fold each of the four corners into the middle, flip over, and form into a ball. Let rest, covered with plastic wrap, then form into pizza rounds. Top with blended mixture of :28-ounce can San Marzano Italian tomatoes (or fresh, peeled Roma tomatoes)2 tablespoons extra-virgin olive oil1 teaspoon fine sea salt Add slices of mozzarella, basil, pecorino-romano cheese and any other toppings you enjoy!When ready, shape into pizza rounds and put on desired toppings. Bake on pizza stone or grill at 500-600 F until cheese is bubbly and slightly blistered. SUBSCRIBE! http://tinyurl.com/kfrblj7LIKE ME ON FACEBOOK http://www.Facebook.com/ChefTips FOLLOW ME ON TWITTER https://twitter.com/ChefTipsFOLLOW ME ON INSTAGRAM http://instagram.com/ChefTips
