In &nbsp;<strong><a href="https://www.amazon.com/My-Master-Recipes-Confidence-Variations/dp/0062424823/?tag=food52-20">My Master Recipes</a></strong>, Wells shares: “I hate kitchen waste and so have gotten into he habit of saving the liquid that comes with fresh mozzarella. When preparing the dough, I use it in place of water, either all or in part.” <br /> <br />She says this no-knead dough is a staple in her kitchen, and uses it immediately for rustic pizzas (like we did in the photo, toppings based on&nbsp;<strong><a href="https://cooking.nytimes.com/recipes/1016233-green-and-white-pizza">this recipe</a></strong>), or with a quick rise, for focaccia or pinwheel breads. As the name suggests, it’s ready to right away, but can also be made a few days in advance. <br /> <br />Recipe adapted slightly from&nbsp;<strong><a href="https://www.amazon.com/My-Master-Recipes-Confidence-Variations/dp/0062424823/?tag=food52-20">My Master Recipes</a></strong> (William Morrow Cookbooks, 2017).

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