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No knead pizza dough question

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No knead pizza dough question

katnat | May 16, 2012 01:18 PM

Hi, I've been using Jim lahy's no knead pizza recipe (essentially flour, water, yeast and salt; very slow rise time). The consistency of the dough is beautiful, stretches into pie shape effortlessly with no need for rolling pin. I use a pizza stone, preheated at highest setting for 1 hr, then turned onto broil when pie goes in oven. Pizza is done in less than 5 min.
My question - the taste and texture of the finished crust is meh. How come? It doesn't have the crispness AND chewiness that I associate with Neapolitan crust. It's kind of bland tasting without the airy texture and crispness and chewiness I love. The last time, I put in a tsp of honey hoping that would help. No go. Any other suggestions? Thanks.

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