Disclaimer: This is NOT a food blog! NEW craft projects are on the horizon. i've been tackling a major craft room makeover/do-over/switcheroo . 'til then we still gotta eat. and for me cooking is creative. so it all fits in here somewhere.
i am a fan of Jim Lahey's no knead bread and now his pizza dough has captured my attention.
last month's Bon Appetit magazine had a feature article on his pizza dough-so of course i had to try it.
this was my 3rd time making up a batch of the dough-and every time i have been pleased at how it has turned out.
and 'yes' the dough has an 18 hour 'waiting' period. and then a smidge more time added onto that.
i think the end result is totally worth the wait.
we've been freezing the pizzas and have found that they do freeze well. the recipe makes 6--- 10" pizzas, which is a lot for our small household, so freezing works for us.
pie shaping has never been my strength. luckily this does not affect the taste.
i suggest you tackle this with another person in the kitchen if you are baking all 6 pies in one 'session'. it can be challenging prepping, getting one pizza in the oven, taking a pizza out, waiting 5 minutes in between baking each pie so the oven can heat up again and maneuvering around 6 pizzas that have just come out of a 500 degree oven----no matter the size of your kitchen a second pair of hands is extremely helpful in this case. and given that each pie only bakes for 5-7 minutes this happens fairly quickly--so sign up a sous chef to help!