Here’s a thing. A recipe for no-knead pizza dough from New York baker Jim Lahey who is renowned for his no-knead bread recipes. Now, to be honest I have not tried this technique which requires the dough to be left to prove for a long time (18 hours or so) at a constant room temperature. Partly I think, can I be really bothered to wait that long when pizza dough normally only takes 15 minutes or so of kneading anyway? It’s hardly overly demanding! However, it is said that doughs made in this way have a deeper flavour (and better crumb and crust if you are making bread). I’m all in favour of slow food so maybe it’s worth a go.
Here’s the link to Jim’s recipe. What do you think?