No Knead dough recipe

[Smokey]

Your right, I neednt have worried. It turned out great.
One thing I will do next time is coat the ball of dough with evoo to stop a skin forming.
I did have to knead the little balls for each pizza with plenty of flour so it could be rolled out and spun in the air.
A good pizza dough, Nice and crispy with that advanced fermented flavour.

[sosman]

Your right, I neednt have worried. It turned out great.
One thing I will do next time is coat the ball of dough with evoo to stop a skin forming.
I did have to knead the little balls for each pizza with plenty of flour so it could be rolled out and spun in the air.
A good pizza dough, Nice and crispy with that advanced fermented flavour.

I spray oil on glad wrap and lay it over the top to keep the crust from forming. I haven't mastered the art of "spinning" a pizza, maybe I should check youtube university.

[Smokey]

I can do it but it doesnt always work
A trick I found myself is when rolling it out I try to leave the centre thicker than the edges.
The centre is always the first part to fail as it gets most of the "Pull" from the spinning force.
I found this wet dough hard to spin and only did it once or twice, however it came down was the shape of the pizza

[deigs]

Thanks guys for the recipe. I left it overnight on the bench, doubled in size and divided it into 4 pizza's. It was a hit.