Wet dough no roll pizza recipe

This is adapted from a recipe in the September / October Cook's Illustrated

The dough is not very hard to make - though it takes time, most of the time is rising. Also, it is only easy with a stand mixer - without it, it would be a pain to mix for so fast for so long.

3 cups flour
1 2/3 c. water
1 1/4 tsp. salt
1 1/2 t yeast
1 t sugar
5 T olive oil
1 t salt


Combine flour, water and salt ans stir with dough hook for 3 minutes and then let it rest for a while

add yeast and knead for a minute or so on low speed
increase to high speed and knead fro 8 minutes or so

add to oiled bowl, oil, and let rise for 2 - 3 hours

spread into oiled baking sheet and bake on a stone in the middle of a preheated 40 degree oven
for 25 minutes

I pulled the pizza out after 10 minutes or so and spread it with pomodoro sauce
sausage, and mozzerella cheese - and some fresh basil added after I took ot out.