saturday morning i got up at 5 am....jumped in the car and headed to new york city to meet 3 friends and spend a wonderful day cooking and eating at the new york wine and food festival. this year they held master classes for the first time....and...we managed to get tickets to a bread and pasta master class with jim lahey and mark ladner... it was held at the international culinary center on broadway. i have seen the no knead bread recipe before....mark bittman wrote it up in the ny times...brit sent it to me last year....but every time i looked at it i thought...it can not possibly work.....it has to stick to the pot...it can not come out like bakery bread...well i saw jim lahey in person explain the fermentation process...he recommended to touch the dough as little as possible...i watched wide eyed as the dough slid out of the bowl like the sci fi movie the blob...and i can tell you it works like a charm....all it takes is time.
ok, so i got up late on sunday morning...went to williams & sonoma bought a pizza stone and a peel...i stocked up on flour and set to work on the plan. i found jim's pizza dough recipe in a recent bon appetit magazine on line and compared it back to the bread recipe.....same ingredients..so....i am thinking make a big batch of the pizza dough...split it after raising...because really, hubby and i can not eat 6 pizzas! so here we go! recipe after the jump
jim lahey's no-knead pizza dough
makes 6 pizzas (or 3 pizzas and a bread if you do it my way)
remember start the day before you want to eat the bread or the pizza
7 1/2 cups all-purpose flour ( a bit extra for the board and shaping process)
4 teaspoons fine sea salt
1/2 teaspoon active dry yeast
3 cups of water
follow jim's excellent directions in the link. whisk the dry ingredients together...gradually add the 3 cups of water while mixing with a wooden spoon, stirring until well incorporated. then bring the dough into a rough ball...place it in a larger clean bowl and top with plastic wrap. put it in a draft free place that is 72 degrees...come back in 18 hours.
|just after putting it in the large bowl:|
|this is how it looks at 18 hours|
|pizza dough balls|
|the dough after 2 hours..mine is not very round|
|this is what mine looked like at 30 minutes|
|looks nice tastes better|
1 can of san marzano tomatoes hand crushed
good olive oil to drizzle
a chunk of fresh mozzerella for me hand torn
a chunk of the regular mozz for lars hand torn
basil for me
pepperoni for lars
ricotta for me
just before you assemble the pizza switch the oven to broil....when the oven is ready work with one dough ball at a time. drop it on the floured board and gently shape the dough into a 10-12 inch disk. place it on the pizza peel with a bit of corn meal dusted on it.
add a drizzle of olive oil, spread with your hand, add some tomatoes and your toppings of choice. cook each pizza 7 minutes, you may need to use the peel to slide the pizza around to get it to cook evenly on top.
|ready to go in the oven|
|cooking on the stone|
|ready to eat my pizza|
|ready to eat lars' pizza|