No-knead pizza dough recipe

Preparation

Add water, yeast, olive oil, sugar, salt and flour in a bowl. With a heavy wooden spoon mix to form a wet, very sticky dough. Do not knead by hand because it is too sticky to handle. The mixture will be dry at first, but as you continue to mix all the flour is absorbed and that the edges of the container to press. Very, very thick, form, adding more flour if necessary, a sticky dough ball around. Once mixed, cover the bowl with a cloth and leave at room temperature for 12-16 hours.

Flour a work surface well; Using a spatula, scrape flour sticky bubbly mass. Flour your hands and save space. Divide the dough into two parts and use enough flour to handle, knead for a few minutes on each side, two balls made of soft, elastic dough. Let rest on floured board for 30 minutes covered. Your dough is ready! This paste is best if refrigerated overnight, but we'll come to room temperature before shaping pizza.

This dough also works well for the thin crust or thick crust pizza recipes.

NOTE: As with all recipes of mass, the amount of flour depending on the weather, the brand of flour, etc. The use as much flour as you need to handle the dough, but note that the viscosity of the dough, the better the texture of the pizza base is to be.