No-Knead Pizza Pan Dough

Ideally, use a heavy-gauge steel pan (I use Lloyd Pans) but give it a shot with whatever you have.

You can make this as a ‘same day’ dough (around 8 hours from start to finish) or cold ferment it overnight for even better results.\

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Instructions

1.	In a large bowl, whisk the salt, yeast, honey and olive oil into the water. Mix in all the flour with a spoon or your hand – it will be wet. When there’s no more visible dry flour, cover and rest for 10 minutes.
2.	Now it’s time to ‘stretch and fold’ the dough, to build strength without active kneading.
3.	Wet your dominant hand, and grip the furthest edge of the dough.
4.	Steadying the bowl with your other hand, stretch the dough up and away until it resists, then fold it down to the centre.
5.	Repeat 8 times, turning the bowl a quarter turn each time (so, twice around the clock).
6.	Flip the dough so the seams you created are underneath.
7.	Repeat this process for a total of six sets, with 10-minute rests between each set.
8.	The temperature of the finished dough should be 21-25°C.
9.	If baking tomorrow, cover and refrigerate the dough overnight.
10.	If baking today, leave the dough to bulk ferment at room temperature for 3 hours.
11.	Transfer the dough to a well-oiled pan, keeping the top as the top.
12.	Press out to the corners of the pan by dimpling with well-oiled fingers, allowing for rest periods when the dough tightens.
13.	Once evenly spread, leave to proof at room temperature for about 4 hours – aim for a bubbly, airy dough.
14.	Heat the oven to 230°C fan bake (use a stone or steel if you have one).
15.	Add the toppings and bake for 15-20 minutes, rotating halfway through.
16.	Remove from the pan and cool on a rack before slicing.