🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Jim Lahey's No-Knead Pizza Dough

51006ece 27c9 4bd0 8cd2 b3efda667fcc  food52 01 30 12 3449

I have a question about the recipe "Jim Lahey's No-Knead Pizza Dough" from Genius Recipes. Would this be even more spectacular with "00" flour?

asked by fitsxarts almost 4 years ago
5 answers 2627 views
39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added almost 4 years ago

It should work well and be delicious, perhaps a little less chewy. Let us know if you try it!

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added almost 4 years ago

From my experience with no-kneed bread dough and using southern US blend flour (which is softer by the cup weight than USDA flour), it really throws off the moisture ratio.
When I tried again using a gram weight scale it worked fine, which in Gold medal's case turned out to be about tablespoon more per cup to make a 'cup weight'.
So there could be some math involved. (g). It's 127g/cup for 00 flour.

C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

My advice with pizza dough is to always go with high gluten flour. Period. Stop.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

So are you saying that 00 flour is not high gluten enough?

Deac5e85 ab6c 4739 826e c35688e6f154  l1020855
added almost 4 years ago

If you have the time, the dough really improves with an overnight stay in the frig. It will fight you with spring when you try to roll it into a pizza when first removed from the frig,so let it warm up a little to room temp.