Pizza dough schadenfreude: are you ready for maybe the dumbest experiment ever? Then Again... PART II
So, last week, we described the impromptu silliness of trying to make a pile of no-knead neo-Neapolitan pizza dough on the fly. We are also realistic enough to know it may not work. But, we have a pizza. So far, there is no clear and tragic failure in which y'all can take delight. No schadenfreude. That's the good news.
But the resulting pizza is a resounding, "Meh?" It's an OK pizza. Not great. Not awful. The pizza itself was of uneven thickness, making it uneven in flavor. The thicker parts tasted better.
The big challenge here was stretching the dough. As with my previous, albeit brief foray into no-knead pizza dough, it was very elastic and sticky.
It's hard to stretch, but that may also be operator error. So we're going to be trying more. Folks are attracted to no-knead recipes, and it's understandable. I've made no-knead bread with great luck.
So, on this National Pizza Day, we've made an effort and will continue to work on it. If and when it works out, we'll make the recipe available.
Free The Pizza!
Blaine Parker (AKA The Pizza Geek) is fanatical about the idea that true, professional-quality pizza can be made at home. His home. Your home. Anyone's home. After two decades of honing his craft and making pizza in standard consumer ovens across the nation, he's sharing what he's learned with home cooks who want to pizza. Blaine is also the author of the new, unusual and amusing how-to pizza book, Free The Pizza!
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