I’m the type of person who is, sometimes really annoyingly, resistant to change. Even if it’s the kind of change that might enhance my everyday living, like trading in my old flip phone or upgrading my decade-old, leaky, stained $10 coffeemaker, I’ll insist that my old way is just fine. So naturally, I never had much interest in trying Jim Lahey’s famous no-knead pizza dough recipe that has been sweeping the rest of the nation for the last couple of years. What good was that for someone like me? I like spending time in the kitchen, I like getting my hands dirty, and I like kneading my dough.
An unfortunate side effect of being resistant to change is the tendency to hoard. My old magazines had finally stacked up to the point of bothering me, so I recently started weeding through old issues of Bon Appétit and came across the no-knead pizza dough recipe again. Fine! I gave in and decided to give this crust a shot.
Thank goodness I did–it’s amazing! It’s like the pizza crust I seek out in restaurants, made at home, in my ordinary oven. The center is thin and crisp, the edges chewy and bubbly. Plus, if you make the full recipe, you can keep balls of dough in the freezer and have pizza whenever the mood strikes. So daily.
