Another valuable have to have kitchen staple.
I’ll admit, I usually buy my pizza dough in bags from the grocery store. It’s just so much easier than making it from scratch, and it’s immediately ready to use with no kneading or rising required. But sometimes the stars align and you have a bunch of pizza toppings wasting away in the refrigerator and no dough in sight, so it’s time to make your own.
I’m still lazy enough to want to avoid kneading, though, so I chose a no-knead recipe from Jim Lahey that develops gluten through a long rise instead. I mixed up my dough in the morning and left it on the counter all day– when I got back from work in the evening it hadn’t quite doubled (surprising since it was pretty warm in my house) but it was soft and silky, and easy to work with.
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