The kingarthurflour Recipe of the Year is the crispy-cheesy-floofy pizza of our dreams.
It’s the thoughtful, well-planned style of recipe that, in my tendency to not think about dinner until 9 p.m., I might have bookmarked and forgotten about. That is, until I made it three times in the past week. And I’m already wondering when I can have it again. There’s no kneading, only folding.
Just like a T-shirt. This move is all you need to create enough structure for the dough to capture air pockets and puff up in a hot oven. In only four folds, you’ll see the dough turn from stiff and shaggy to glossy and loose , as the flour hydrates and the gluten relaxes. Because it has little risk of overproofing, the dough can hang out in your fridge anywhere from 12 to 72 hours before you pull it out to rise in the pan.
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