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laceyvail

Qestions about Jim Lahey's no knead pizza dough

laceyvail 6A, WV
9 years ago

I don't have any of Lahey's books; I got the recipe from an old issue of Bon Appetit.

The recipe calls for 7 1/2 c. (1000 grams) all-purpose flour
4 tsp. fine sea salt
1/2 tsp dry yeast

Mix above and add 3 c. water. Mix and form gently into ball and let rise about 18 hrs.

My first question is: Can I halve this recipe? And second, after it rises and is being formed into balls to make the pizza (original recipe makes 6 pizzas), can I freeze some of the dough?

I live alone, and after many years of making pizza at home, I'm still looking for the perfect dough. I want to try this, but certainly can't use 6 pizzas--even small ones--at one time.

If anyone wants the whole recipe--it's actually broiled rather than baked--I'll be happy to post it.

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