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Jan 23, 2012 06:59 AM

Conventional Pizza Dough vs No Knead Pizza Dough

I make pizza a lot and make my own dough. I always made standard dough either by hand or using my bread machine. Lately I've been experimenting with the no knead pizza dough from Jim Lehey's method or Artisan Bread in 5 min a day. After many tries using the no knead dough, I've come to the conclusion that the dough is just to wet to handle for making pizza. For standard dough I use Wolfgang Puck's recipe. I think the dough can handle the toppings better, taste better and is easier to handle. By the time I add flour to the wet doughs, to much gets incorporated and defeats the purpose of using a wet dough and the little kneading needed for regular dough isn't all that much more work. I don't see the advantage using the no knead method. For bread, a different story as a wet dough gives a better crumb. What are your thoughts on this?

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