When it comes to bread, baked goods and pizza, Hawaii-based New York Times bestseller and chef Ken Forkish knows how to get stellar results that appeal to both home cooks and experts alike. That’s because he’s had many years of experience in and out of the kitchen, not to mention accolades galore: Author of “Evolutions in Bread,” “The Elements of Pizza” and “Flour Water Salt Yeast,” which won both a James Beard and IACP award, Ken’s also the founder of Ken’s Artisan Bakery and Ken’s Artisan Pizza. In 2022, his pizzeria was named one of the best in the country by 50 Top Pizza, and in 2024, his newest book, “Let’s Make Bread!” paired with comics artist Sarah Becan’s vibrant illustrations, will be published. 

Suffice it to say, we trust him when it comes to high-quality pizza, and this “I Slept in But I Want Pizza Tonight” Dough recipe is no exception. All you need is a few ingredients and, as Ken states in “Flour Water Salt Yeast,” “the resulting flavours will be delicate, sweet wheat, and ideal for combining with high-quality tomatoes and toppings.” 

And the best part? There’s no need to plan days in advance  – if you wake up in the morning and want pizza for dinner, you’re golden. Once you’ve mastered the same-day dough, the sky’s the limit, including Ken’s own pizza dough made from “extra” levain starter.