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Jim Lahey’s no-knead pizza dough
by
Heather Wetzel
Calificación: 4.0
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%20%E2%80%93%20the%20problems%20are%20ongoing.%20I%20do%20end%20up%20with%20a%20pizza%20%E2%80%93%20I%20haven%E2%80%99t%20resorted%20to%20rolling%20them%20over%20and%20making%20calzones%20(though%20I%20should,%20actually),%20and%20I%20haven%E2%80%99t%20quite%20ruined%20dinner%20because%20of%20it.%20But%20still%E2%80%A6.it%20could%20definitely%20be%20better.%3C/p%3E%3Cp%3EThat%20explains%20why%20you%20haven%E2%80%99t%20seen%20a%20pizza%20recipe%20over%20here%20since%20May%20of%202010%20(I%20still%20remember%20that%20pizza,%20too.%20Some%20kinda%20tasty).%20Damn,%20that%E2%80%99s%20over%202%20years!%20Without%20pizza!%20How%20in%20the%20world%20have%20we%20gotten%20by%20without%20pizza?!%20I%20actually%20have%20no%20idea.%3C/p%3E%3Cp%3EBut%20that%20changes%20as%20of%20today.%20How%20fitting%20for%20November%201st,%20no?%3C/p%3E%3Cp%3EBy%20now,%20I%E2%80%99m%20sure%20we%E2%80%99ve%20all%20heard%20of%20Jim%20Lahey%E2%80%99s%20no-knead%20dough,%20right?%20He%20makes%20bread%20in%20Dutch%20ovens,%20for%20crying%20out%20loud.%20P.S,%20why%20have%20I%20not%20tried%20this??!!%20I%20have%20seen%20his%20pizza%20recipe%20all%20over%20the%20Internets,%20for%20months.%20I%20get%20a%20slice%20(pun%20intended)%20of%20hope,%20then%20I%20remember%20how%20my%20past%20adventures%20in%20pizza%20dough%20turned%20out,%20and%20I%20close%20the%20page.%20A%20few%20months%20ago,%20I%20even%20clipped%20a%20recipe%20from%20Bon%20Appetit,%20and%20every%20time%20I%20see%20it%20in%20my%20stack,%20I%20have%20skipped%20by%20it.%3C/p%3E%3Cp%3EBut%20then%20a%20couple%20of%20weeks%20ago,%20I%20happened%20to%20have%20bacon%20and%20corn%20in%20the%20fridge,%20and%20I%20happened%20to%20remember%20a%20recipe%20from%20Joy%20the%20Baker%20that%20I%20pinned%20a%20few%20weeks%20ago,%20and%20I%20decided%20that%20this%20was%20the%20moment.%3C/p%3E%3Cp%3E(LOOK%20HOW%20PRETTY!!!!!!)%3C/p%3E%3Cp%3EAnd%20now,%20there%20is%20no%20turning%20back,%20folks.%20The%20pizza%20dough%20was%20easy-peasy%20to%20make,%20it%20rose%20nicely,%20though%20it%20was%20dry%20as%20all%20get-out,%20and%20my%20smoke%20detector%20didn%E2%80%99t%20even%20go%20off%20when%20the%20oven%20hit%20500%20F.%20It%20was%20meant%20to%20be.%20Meanwhile,%20I%20have%20a%20few%20extra%20doses%20of%20homemade%20pizza%20sauce%20and%20another%20pizza%E2%80%99s%20worth%20of%20dough%20in%20the%20freezer,%20and%20I%20swear%20it%E2%80%99s%20asking%20me%20to%20put%20more%20bacon%20and%20this%20time,%20some%20brussels%20sprouts%20on%20top.%3C/p%3E%3Cp%3EWatch%20out!%3C/p%3E%3Cp%3Epps:%20thanks%20for%20all%20the%20lovely%20comments%20on%20the%20last%20post.%20I%E2%80%99m%20glad%20I%E2%80%99m%20here,%20too.%20But%20more%20importantly,%20I%E2%80%99m%20glad%20YOU%20are.%20xo%20%E2%80%93%20hw%3C/p%3E%3Cp%3ECorn,%20Bacon,%20and%20Arugula%20Pizza%3C/p%3E%3Cp%3EAdapted%20from%20Joy%20the%20Baker,%20dough%20makes%202%20pizzas%3C/p%3E%3Cp%3Etime%20commitment:%203%20hours%20(2%20hours%20of%20rising%20dough,%20inactive)%3C/p%3E%3Cp%3Eingredients%3C/p%3E%3Cp%3E1/2%20recipe%20of%20Jim%20Lahey%E2%80%99s%20no-knead%20dough%20(recipe%20below)%3C/p%3E%3Cp%3E3/4%20c%20pizza%20sauce%20(store-bought%20or%20homemade.%20I%20used%20a%20wayward%20variation%20of%20this%20recipe)%3C/p%3E%3Cp%3E1%201/4%20c%20shredded%20mozzarella%20cheese%3C/p%3E%3Cp%3E2%20slices%20cooked%20bacon,%20chopped%3C/p%3E%3Cp%3E1%20c%20cooked/roasted%20corn%3C/p%3E%3Cp%3E1/2%20red%20onion,%20sliced%20thinly%3C/p%3E%3Cp%3Earugula%20and%20red%20pepper%20flakes%20for%20topping%3C/p%3E%3Cp%3Einstructions%3C/p%3E%3Cp%3EFollow%20recipe%20for%20pizza%20dough%20below.%20Meanwhile,%20place%20a%20rack%20in%20the%20upper%20third%20of%20the%20oven%20and%20preheat%20oven%20to%20500%20degrees%20F%20right%20before%20you%20start%20pressing%20your%20dough%20into%20the%20pan.%3C/p%3E%3Cp%3ETop%20pizza%20with%20sauce%20(all%20the%20way%20to%20the%20edges)%20cheese,%20and%20toppings.%3C/p%3E%3Cp%3EBake%20for%2018%20to%2020%20minutes%20until%20the%20edges%20are%20charred%20and%20bubbling.%20%20Remove%20from%20the%20oven.%20%20Allow%20to%20cool%20for%20a%20few%20moments%20then%20slice%20and%20top%20with%20crushed%20red%20pepper%20flakes%20and%20fresh%20arugula.%20%20Serve%20immediately.%3C/p%3E%3Cp%3EJim%20Lahey%E2%80%99s%20No-Knead%20Pizza%20Dough%3C/p%3E%3Cp%3EAdapted%20from%20Joy%20the%20Baker%20&%20Bon%20Appetit,%20March%202012;%20makes%20dough%20for%202%20pizzas%3C/p%3E%3Cp%3Etime%20commitment:%202%20hours,%2015%20minutes%20(2%20hours%20rising%20dough,%20inactive)%3C/p%3E%3Cp%3Eingredients%3C/p%3E%3Cp%3Einstructions%3C/p%3E%3Cp%3EIn%20a%20medium%20bowl,%20whisk%20together%20flour,%20yeast,%20salt,%20and%20honey.%20%20Add%20warm%20water%20all%20at%20once.%20%20Work%20the%20mixture%20together%20until%20all%20is%20incorporated,%20using%20either%20a%20wooden%20spoon%20or%20your%20hands.%20%20The%20dough%20will%20be%20slightly%20shaggy%20and%20much%20drier%20than%20what%20you%E2%80%99re%20used%20to%20with%20pizza%20dough.%3C/p%3E%3Cp%3ECover%20the%20dough%20with%20plastic%20wra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