Jim Lahey’s no-knead dough ball opened well and there was no sticking with using a little bit of bench flour. I lightly coated both sides of the dough ball with flour before opening it. The opened dough ball had many fermentation bubbles in the skin. The no-knead pizza was dressed with Alfredo garlic sauce, spinach, red peppers, spring onions, bacon, grape tomatoes and a blend of two mozzarellas. Even with adding all the dressings the skin didn’t want to stick to the wooden peel. The oven was preheated for an hour and after the pie was slide into the oven with the wooden peel the broiler was turned on. I didn‘t think my broiler would stay on so I opened the oven a little each time it went off. The end of the bake was finished with just the bottom oven coil. The bake wasn‘t perfect, but turned out fairly well. The bottom of the crust could have been a little darker, but still was good. The Jim Lahey’s no-knead pizza was pretty darn tasty and kind of reminded me of a Neapolitan pizza in that the middle crust didn’t stay crisp too long, but the outer rim crust did stay a little crispy even after the pie had cooled down. The crumb was fairly moist. The pie was baked on the middle rack on the pizza stone. I think Jim Lahey’s no-knead pizza dough would fair better in a hotter oven. I might try a the same methods at market or my home BBQ grill set-up sometime. I am going to take a few slices to my mom’s a little while later and see what she thinks of this pizza.
Thanks Paul for figuring out the baker's percent for me and anyone else to use! :)
I took a video of slicing the pie with a pizza cutter, but with only one hand to cut and one hand to hold the camera, the video didn’t turn out very well.
http://www.youtube.com/watch?v=xXHa93x-dQM
Norma
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