No-knead Pizza

[driesie]

I did the Lahey|Bittman no-knead bread with great success and started wondering: can this recipe be adapted for pizza?
Father Kitchen hints that it can be done. See his comments here:
http://www.chowhound.com/topics/345611
What does the pizza experts say?

[Pete-zza]

driesie,

The idea of using a very high hydration dough to make pizza comes up from time to time on the forum in the context of trying to get a super airy and open crumb by using the extra high hydration. In general, the consensus seems to be that it may be possible to use a pan to make a pizza out of such a dough although the results may be less than optimum. For example, see http://www.pizzamaking.com/forum/index.php/topic,3815.msg31884.html#msg31884 and the posts linked therein.

In particular, you should note this post in the same thread: http://www.pizzamaking.com/forum/index.php/topic,3815.msg31894.html#msg31894, in which member November describes a method for making a pizza dough with around 80% hydration. The procedures are not like those used in the Fahey no-knead dough (which contains no oils, for one thing) but the results suggest that it is possible to make a very high hydration dough that can be handled in a more or less normal manner, albeit with some care.

Peter

[widespreadpizza]

hey there, just for reference, this sicilian style pizzahttp://www.pizzamaking.com/forum/index.php/topic,4114.msg34597.html#msg34597 was made with the no knead dough.  I had prepped 2 batches of the no knead and decided to use the second one for a .pizza it was very good soft and tasty.  If anything,  I would use a little less dough maybe,and possibly add some evo to the no knead bread formula, although  I dont know how that will affect it.  Also, I converted this to sourdough using carls starter,  and results were very tasty.  I used about 25 grams of active starter,  and apx. 24 hour fermentation at 65 degreesish.  just fyi  -marc