Pizza dough goes no-knead.

First of all, every time I type this, I spell it “know-need.”

Anyway, we’ve had mixed results with the no-knead bread dough, and pizza as much as bread needs those closely linked gluten fibers that kneading creates, so this ought to be interesting. On the other hand, you get the same thing from making a poolish, which you do not knead… so I guess I have no idea what I’m talking about when it comes to bread.

Not going to have time to try it myself any time soon, but will be interested to here from anyone who gives it a shot.

Recipe here.

And story here.

About SAO'

Dad to two amazing girls, husband to one.
This entry was posted in breads, pizza. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s