Jim Laheys Pizza Bianca Alla Romana Food

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Steps:

• To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
• To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
• To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

JIM LAHEY'S (SULLIVAN STREET BAKERY) PIZZA BIANCA

Steps:

• Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water.
• With dough hook (or mix by hand) mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.
• Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size.
• Split the dough into halves, and form each into a log.
• Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.
• Put dough on a lightly floured baker's peel.
• Dimple dough by pressing it down with your fingertips.
• Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch.
• Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt.
• Place a baking stone, sometimes known as a pizza stone, in the oven.
• Set oven to broil, about 520 degrees (or in my case on high).
• Slide pizza onto the preheated baking stone with the baker's peel.
• Bake until the bubbles range from golden to deep brown in color, (Jim says 10 to 12 minutes but in my case it was about 5-6 minutes,l guess mine was pretty thin) . . . suggest moving rack to the bottom of the oven).
• Serve immediately!

JIM LAHEY'S PIZZA BIANCA ALLA ROMANA

Steps:

• Place dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 15 seconds to combine. Add water, and mix, increasing speed to medium-high. Beat for 5 minutes, or until dough pulls away from the bowl.
• Transfer dough to another bowl and let rise until doubled, about 3 hours.
• Place a baking stone in the oven and preheat to 450°F.
• Turn out the dough onto a well-floured work surface. Fold in half to form a half-circle shape. Cut into 2 quarter circles and fold the corners in, overlapping to shape the dough. Pick up and gently flip each dough ball onto a piece of parchment.
• Drizzle and spread about a teaspoon of olive oil on top. Sprinkle with kosher salt and top with rosemary leaves.
• Immediately prior to baking, use your fingers to press the dough down in spots to make a dimpled surface. Transfer to the baking stone using a pizza peel.
• Bake 15-18 minutes, or until puffed and browned.
• Cool on a wire rack.