my recipe for pizza in the bread bible is, in fact, a no knead bread. i'm simply stir it just until the flour is moistened and let it sit at room temperature for 1 hour before shaping OR let it sit for 30 minutes and refrigerate it for up to 24 hours. it has always been the lightest, most crispy and tender crust i've ever experienced. that is until i decided to try the slow 18 hour room temperature rise with just 1/16 teaspoon of yeast. cardboard crust.i tried it twice and each time noticed that on shaping it had more elasticity.then i tried it with the usual quicker rise and it was exquisitely back to normal. i'm reporting this to you bread bakers out there because it is something that is surprising and interesting--that a long room temperature rise develops more gluten. (no wonder no knead!) useful info!
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