After my recent visit with James Lahey, I had a hankering to give his “no knead” pizza dough a go. It is not traditional Napolitano pizza, with about 10% more hydration than the usual 57-60% used in the Verace style. Having errands to which I had to attend, I followed the steps of a quick mix and let the dough “rot,” as James calls fermentation. Eight hours later, I had a bubbly mass that looked, well, pretty. I decided to give my first pie a go with anchovies, mozz and tomato. The result was airy and light, without an overly yeasty taste. I let the rest of the batch sit overnight in the fridge, and with an overnight retard I pulled out some dough for the now infamous “popeye” pizza. It was smashingly good!
Wow, it looks super Jeremy! Was it totally wild levain or did you use some commercial yeast?
Hi Teresa, .25% commercial! Just testing…and my wild pizza formula had been not working, badly entered the wrong percents in brainstorm!
😉
Jeremy
Wow, these look fantastic! How did you bake these? I keep experimenting with my baking stone at different heights in the oven, with or without broiler, with or without convection, pre-bake the crust or not, etc.