No need to Knead

No-knead pizza

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? ┬áIt’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?

Happy waiting.