Qestions about Jim Lahey's no knead pizza dough
laceyvail 6A, WV
9 years ago
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Full StoryI 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.
ann_t
grainlady_ks
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