Laziness Pays
February 11th, 2010No Need to Knead
I made Sicilian pizza without kneading the dough, and the result was a little disappointing, because as far as I can tell, it was exactly like the crust I make with a food processor. I was hoping for bigger holes. I think I actually worked it TOO MUCH, during the minute or so I mashed it with a spoon.
This is just crazy.
I highly recommend this, for anyone who doesn’t have machinery. Make the yeast and water mix, dump the flour and other stuff in a bowl, add the wet stuff, mash it around until it appears to be dough, and then bake as usual.
I think I’ll still use the food processor, because it’s actually easier. I may shorten the processing time.
I didn’t change my dough recipe. If you like to let your dough rise over a long period, cut back on the yeast.
Might be less safe for thin pizza. Caveat emptor.
February 11th, 2010 at 3:32 PM
I have to do it all manually, so thanks for the tip.
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AHHHHHHHHHHHH what have you done to me? 😉
February 11th, 2010 at 3:32 PM
Dude, your life isn’t worth a nickel now. Go buy a motorized fat cart while you can still waddle to the store.
February 11th, 2010 at 3:33 PM
After posting, it struck me that the category label is well-put.
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Steve G., in the dining room, with the pizza recipe.
February 11th, 2010 at 10:09 PM
Really you don’t even need a bowl to do bread dough. Just pile the flour up on the counter make a hole in it. Start working the liquid in, knead if you like, and let it rise right there. They used to do it in a wooden trough. (make dough)
When I used to eat bread, this took me about 5 minutes and didn’t get any little plastic doohickies dirty.
February 12th, 2010 at 12:17 PM
I was wondering what would happen, since you left out the main ingredient in no-knead prep: time.
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If you’re inclined, give it another try, this time cutting down the yeast and letting it sit the 1 hours. You might end up with those bubbles. It doesn’t help you make lots of pizzas fast though, so maybe there’s no point. You’ve already got a method that works fantastically.
February 12th, 2010 at 12:17 PM
That’s 18 hours, not 1 hours.
February 12th, 2010 at 2:41 PM
Seriously, it’s very hard to find motivation to improve this. I could do sourdough and reduced San Marzano sauce, but it’s really good as-is, and it’s no work.