We're kind of obsessed. 🤩
What all of those recipes have in common is time. You might not have much work to do in bringing these doughs together, but you will have to wait to use them, because as Lahey once said, “without fermentation the dough won’t be that interesting.
I hate kitchen waste and so have gotten into the habit of saving the liquid that comes with fresh mozzarella. When preparing the dough, I use it in place of water, either all or in part. That mozzarella-packing water gives the dough a pleasant tangy flavor, and while it won’t have the same puffed, chewy texture as Lahey’s No-Knead Pizza Dough, it also doesn’t come with an 18-hour wait time—it’s ready to use for a rustic pizza immediately.
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