When it comes to pizza, I like my crust to be as thin as possible and the crunchier the better. However, it’s hard to find ready-made thin crust pizza bases here. The ones we have at the supermarket are the super thick type. Sad panda. With this, I’m on a mission. To find an easy to make pizza base. And when I say easy, I mean the less kneading the better. I’m lazy that way.
So when I saw Jim Lahey’s no-knead pizza base recipe, it’s game on! I purposely squeeze pizza in as one of my menu item for the week, just so that I could try the recipe out.
The only catch? You’d have to start one day earlier. This recipe relies on overnight fermentation of the yeast to achieve it’s nice texture and to give it that flavor. But trust me, this pizza base is definitely worth all those waiting.
Here’s a photo of how the dough looks like after 18 hours of fermentation.
The outcome? Perfection. Easy, breezy, bubbly pizza base. The base was crispy, chewy, and tender all at the same time. Kai agrees that this is way better than the frozen pizza base we used to get.
I still can’t believe how easy this is. Armed with this recipe, I don’t think I’d ever buy frozen pizza bases anymore.