2nd attempt at a Jim Lahey no knead pizza dough 3/27/2012

Jim Lahey’s no knead pizza did turn out okay, but there really wasn’t much of any flavor in the crust like I thought there should be. I don't understand why that is. I still don’t have any idea of why the dough didn’t feel the hydration that is was. The dough was balled and left at room temperature for about 2 hrs. before trying to open it. The pizza was made after about 18 hrs. total time at room temperature fermentation. The bottom crust did brown better than in my home oven and there was some oven spring, but I wouldn’t say this pizza had better flavors in the crust than other pies I have made.


Norma