No-Knead Pizza Dough

1 . Stage

Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.

2 . Stage

Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.

3 . Stage

Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.

4 . Stage

Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.

5 . Stage

Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.

6 . Stage

Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.