4 ms·

Slow rising is a great tip and it works wonders for bread as well. A great first bread recipe is the no knead one from the nytimes: http://www.nytimes.com/2006

Slow rising is a great tip and it works wonders for bread as well. A great first bread recipe is the no knead one from the nytimes: http://www.nytimes.com/2006/11/08/dining/081mrex.html http://www.nytimes.com/2006/11/08/dining/081mrex.html Letting dough sit overnight works wonderfully and people have been doing it with pizza dough as well: http://www.nytimes.com/2010/05/19/dining/19pizza.html http://www.nytimes.com/2010/05/19/dining/19pizza.html

diego_moita 16y ago
Funny you mentioned. I've been doing the no knead bread for 4 years, between once and 6 times a month. I tried it for pizza. It worked mostly fine, with one issue worth mentioning: the crust becomes too hard for pizza. I fixed that by reducing the baking time and the amount of water. Later on I bought Jim Lahey's book (the guy that created the no knead method) and hiss pizza dough recipe deviates from the no knead method in the same direction.